This easy keto mug cheesecake makes 2 servings of a delicious low-carb chocolate dessert.
Add the cream cheese, eggs, vanilla and sugar substitute to a mixing bowl and beat on high until completely combined and smooth.
Separate the mixture into two well-greased, microwave-safe mugs or ramekins. Microwave for 90 seconds each.
Let the cheesecakes sit for 10 minutes before loosening with a knife and turning out onto a plate. Chill for additional time in the fridge if desired.
Place the coconut oil and baking chips into a microwave-safe bowl and heat at 30-second intervals until completely melted and combined.
Drizzle the chocolate over the cheesecakes and sprinkle with the unsweetened coconut flakes before serving.
Calories: 175
Net Carbs: 7 net carbs per serving
The nutritional information for this recipe is calculated as a courtesy and is approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.