2 Minute Sugar-Free Cheesecake (Keto, Low Carb)
This Low Carb Sugar Free Cheesecake Recipe is made in 2 minutes in your microwave, but oven method is also provided. It’s keto, crustless, gluten free and tastes amazing!
Sugar Free Keto Cheesecake
If you’re a cheesecake lover like me, sometimes you want just a serving right? You don’t necessarily feel like making a large standard cheesecake with 8 or 12 servings.
Some days or nights you just want a piece, am I right? In fact, I could eat a piece every night if I can fit it into my macros for the day! But maybe you’re like me and having a large cheesecake in the house might be too tempting to not indulge in every day or maybe you just won’t be able to stick to one serving?
Here’s the solution! A 2 minute cheesecake that makes just 2 servings!
Enjoy your piece and save the other or serve the other to your spouse. Whatever you decide it’s worth a try to curb that craving for creamy delicious sugar free cheesecake!
I’ve made a few attempts to get just the right texture for these little cheesecakes and I have to say it’s just as good as a slice of my basic Sugar Free Cheesecake that serves 12! Top with some delicious Sugar Free Whipped Cream and a few berries and indulge without the guilt!
2 Minute Sugar Free Cheesecake FAQs
Can I make this dairy free?
I haven’t attempted to make this recipe dairy free but I am guessing you could swap the cream cheese with vegan cream cheese and replace the sour cream and heavy cream with canned coconut cream. I do have a Dairy Free Sugar Free Cheesecake recipe you might like.
Can I leave out the xanthan gum?
Yes you could leave out the xanthan gum, but it does help give it a nice creamy texture.
Can I change the low carb sweetener?
Yes you can use any low carb sweetener you prefer. I have a Sweetener Guide and Conversion Chart to help you figure out how much to use of other sweeteners.
Low Carb Cheesecake
Whether you’re just trying to eat less sugary desserts or you’re on a low carb diet, this recipe will work for you. Just 1 gram of natural sugar coming from the lactose in the cheese and cream and 3 total carbs. This fits well in any keto diet.
If you’re worried about high fat, I would recommend learning more about healthy fats that satisfy and this dessert will be completely fulfilling so you won’t feel the need to indulge in a second piece.
Are you still investigating the keto diet? Check out this post I wrote all about the difference between a Low Carb Diet Versus Keto and My 6 Week Results.
2 Minute Keto Cheesecake Oven Method
Preheat oven to 325 degrees F.
Add all ingredients to a stand mixer or blender and process until smooth.
Spray two, 5 ounce ramekins with olive oil cooking spray. Add half the batter to each ramekin.
Bake for 15-18 minutes or until center is set, firm but still jiggly. Refrigerate 1-2 hours. Add toppings like fresh berries and sugar free whipped cream and enjoy!
How to Make 2 Minute Keto Cheesecake (Microwave Method)
If you’re not opposed to cooking in a microwave then this recipe is for you. But even if you don’t like using microwaves, or simply don’t have one, I’ve provided oven directions as well.
Please note all microwaves vary and your cheesecake may just need 1 minute or an 90 seconds. Always try less and check before cooking it this scrumptious keto cheesecake more. No one wants a dried out cheesecake that’s for sure!
Ingredients
Egg, cream cheese, sour cream, heavy cream, low carb sweetener, lemon juice, vanilla extract, xanthan gum, salt.
Directions
Add all ingredients to a a stand mixer or blender and process until smooth.
Spray two, 5 ounce ramekins with olive oil cooking spray. Add half the batter to each ramekin.
Microwave 1 cheesecake at a time. Microwave 1 minute. Let it rest for a few seconds then check the center of the cheesecake. If it looks glossy and wet, microwave 30 more seconds.
Check it again then microwave another 30 seconds if needed. Mine took exactly 2 minutes total. If it looks like it’s set in the center, let it cool about 5 minutes on counter then refrigerate for 1-2 hours. Add toppings and enjoy!
2 Minute Sugar Free Keto Cheesecake
2 Minute Sugar Free Cheesecake (Keto, Low Carb)
Ingredients
- 1 egg
- 2 ounces cream cheese
- 2 ounces sour cream
- 2 tbsp heavy cream
- 2 tbsp Monk Fruit Allulose confectioners sweetener
- 1/2 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp xanthan gum
- pinch salt
Instructions
Microwave Method
- Add all ingredients to a a stand mixer or blender and process until smooth.
- Spray two, 5 ounce ramekins with olive oil cooking spray. Add half the batter to each ramekin.
- Microwave 1 cheesecake at a time. Microwave 1 minute. Let it rest for a few seconds then check the center of the cheesecake. If it looks glossy and wet, microwave 30 more seconds. Check it again then microwave another 30 seconds if needed. Mine took exactly 2 minutes total. If it looks like it’s set in the center, let it cool about 5 minutes on counter then refrigerate for 1-2 hours. Add toppings and enjoy!
Oven Method
- Preheat oven to 325 degrees F.
- Bake for 15-18 minutes or until center is set, firm but still jiggly. Refrigerate 1-2 hours. Add toppings and enjoy!
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I love your recipes, however is there any chance of putting a metric button or giving the ingredients in grams too please. It’s not that easy for me to work out every time to get to grams. Thanks
Can I use honey instead of Swerve? And cornstarch instead of xanthum gum? Thanks!
You could but then it wouldn’t be sugar free.
Tried this last night. Excellent recipe. It worked exactly as it’s written, I didn’t change a thing. Great for a quick dessert. My wife said the recipe is a keeper. Thank you.
This recipe was great, very tasty. The only problem I had was the oven baking time and temperature. Ten minutes
at 325 degrees was nowhere enough. I had to increase the temp and the time to 350 for 20 minutes. I usually bake my
cheesecakes in a pan of water for moisture and I did the same with this recipe, maybe that was where I went wrong.
Whatever the time or temperature, it doesn’t matter because it really satisfied my sweet tooth. Thank you for sharing.
I saw that leaving both sour cream and heavy cream out won’t work, however, will leaving out the sour cream still work? I am anxious to try it but I don’t have sour cream at the moment. lol
I think it would work it would just be more dense.
How is this considered sugar free if there is 1g of sugar in the nutritional facts? Sorry I’m starting the Keto Diet and cheesecake is my weakness so I’m wondering how I can eat make this completely sugar free…
They are natural sugars in cream cheese and all dairy products. If you’re keto you look for the carb count, not the sugar count. If the carbs are less than 7g that’s a pretty good keto treat.
Love this recipe!!! Tastes just like cheesecake to me and is plenty sweet! Definitely recommend this recipe! Yum ?
Can I leave out the sour cream and the heavy cream? (Sorry for the stupid question, I’m a newbie in baking)
No I don’t think leaving both of those out will work.
Thank you for sharing this with the world. This is a great recipe that I will use to replace my cheesecake cheat days ?
Currently baking these. Mix tastes great haha.
Looks like an interesting recipe. I was drawn in by the 2 minute tag. Also by the keto reference. As a diabetic the keto diet can help (watch your insulin for anyone reading this if using keto). I did fidn it quite funny though…
2 minute cheesecake:
Micro for 1 minute
Micro for 30 secs
Micro for 30 secs
Rest for 5 mins
Chill for 1-2 hours
2 minute tag to bake yes, you can eat warm cheesecake if you like, but chilling is pretty standard for any cheesecake.
Hi – thank you for all your recipes – however, I was wondering if you could tell us what power on the microwave you used….I did as you said 1 minute in microwave – however it boiled, separated, and boiled over!!!! So I guess it should not be on full power????? So the 2nd one I have put in using the oven! Not out yet but I expect it should be better!!!!! However would like to be able to microwave them as you did! So please could you tell me what power you used. PS I have never done a cheesecake before so maybe it is my inexperience and I should have known what power to do!
I’m sorry that happened. I did in fact use my high power and it worked fine for me. Maybe your microwave is more powerful and you should try using 50% power instead. I hope you enjoyed the one baked in the oven.
Hey, I tried to make this but it essentially came out scrambled eggs and didn’t taste very cheesecakey I followed the recepie, it was just Luqidy and didn’t turn into a cheese cake more egg consistently, even tasted eggy I beated with a hand beater instead. Where’d I go wrong? Microwaved for even longer to try and get the watery ness down, like 6 minutes in one minutes interval. Halp lol
Sounds like your egg might have been extra large which would have caused more liquid and it not cooking and it being too eggy. Try a small egg next time and I found the texture was creamier when made in the oven since I tried both methods, but the microwave of course is faster.
Oh. My. Goodness.
These look a,axing, and so simple! After the kids go to bed, I think I will try and make these! For now, saving on my Pinterest board. Thanks so much— recipes like this are a godsend to someone like me that is just a step above bumbling-oaf in the kitchen ❤️
I love your recipes, Brenda. I’m a senior lady and Keto is going to give me more years of life. Can’t wait to make a couple of your recipes. Thank you so much for all the free recipes.
Thanks Trudy!
I’ve made this twice in one week. WE LOVE IT! The husband said this is a repeat. He’s picky about his low carb desserts and said this tasted, “real.” Looking for to making the coconut pudding.
I made these last night — they’re delicious! I didn’t have the right ramekins so I made them in silicone muffin cups. They’re smaller in volume than the ramekins, so I ended up with 3 mini cheesecakes. I cooked all of them in the microwave at the same time, 3 min total. I topped them with cinnamon. This recipe is a keeper — thank you, Brenda!
Thank you Jani!
Is the nutritional information listed for one mini cheesecake or for two?
It’s for one cheesecake.
I am confused as the nutritional info states a serving is 2 mini cheesecakes…
I really wanted to love this but even with the pinch of salt it tasted bland.
Maybe you need it a bit sweeter. Try adding more sweetener of choice. This recipe is just milder sweet. Did you bake it or microwave it?
I used the microwave. Maybe I will try again with a little more sweetener. I really want to like this as it’s so easy to make and just the right size for two.
Thank you so much for this recipe. I am a huge cheesecake lover but, like you, hate to bake one and have that temptation in my kitchen.So I baked it yesterday and followed the baking instructions, not a good result. Two minutes in my microwave produced a very over-cooked, dried out product. Today I tried it again, on 50% power, for about 80 seconds. Perfect! This will be a keeper! Thank you!
Thanks Linda!
Where would I buy the Can then gum, I’ve never had to use it in a recipe ?? Thank you
I’ve found it in the health food section of my local Stop & Shop or at Whole Foods where baking and spices are. Amazon sells it the cheapest though. You can leave it out, but it does give it a creamier texture.
Hi! This recipe looks fantastic!I know it’s early but I have a slight obsession with all things pumpkin/spice and was wondering if you had any ideas on how I could incorporate it into this recipe? Thanks!!
I tried this and I’m sorry to say we didn’t eat them. It tastes like cream flavoured with a bit of lemon juice. Probably nice if served with something else, but a bit flavourless on their own.
Hi Clare, I’d like to know if you eliminated anything from the recipe, specifically the pinch of salt which makes a big difference in balance of flavors. Also what brand of sweetener did you use? I adapted this recipe from my very popular large standard crustless cheesecake which has rave reviews. I linked to it above. These are just 2 smaller versions of that.
Why do these simple recipes need to have a freaking biography attached to them? Do you get paid by the word for these? Seems like every recipe requires you to scroll down through dozens of paragraphs personal nonsense that has nothing to do with the recipe.
If you don’t like the “freaking biographies” then I would suggest you go someplace else. There is no need to be rude AND ungrateful especially given these recipes are FREE to use for our enjoyment and better health. I, for one, enjoy the “freaking biographies”.
Thanks Carol!
ayes, Thanks Carol
It’s called a blog, that’s why
Wow! Just wow! and what’s wrong if you do have to scroll down? Not much effort needed. I for one just keep scrolling and on occasion do read the narrative. When I do, find many helpful tips for the recipe itself. Thank you SFM, for your time and efforts to provide free recipes. 🙂
Thank you Kapu!
You are rude!
Just jump to the recipe !!No need to be rude !
Brenda what is the wattage number of your microwave?? It would be helpful to know. Thx for this recipe.
1100 watts
Do you have to use the xanthan gum?
No you can leave it out but it helps make it creamier.