60 Second Mini Cheesecake

Ingredients

• 4 oz Whipped Cream Cheese (softened, cut into cubes)
• 1 large Egg (room temperature)
• 1 tsp Lemon Juice (freshly squeezed)
• 1/2 tsp Vanilla Extract (pure vanilla)
• 2 tbsp Sugar Substitute (erythritol or preferred low‑carb sweetener)
• 1/4 cup Almond Flour (fine almond flour)
• 1/4 tsp Ground Cinnamon
• 1/8 tsp Ground Nutmeg
• 1 tbsp Powdered Sugar Substitute (powdered erythritol)
• 2 tbsp Unsalted Butter (melted)
• as needed Cooking Spray (olive oil or melted butter spray for ramekins)

Instructions

1. Gather Ingredients and Equipment

   Measure out all ingredients and set out the mixing bowl, spoon, whisk, measuring tools, ramekins, and cooking spray.

   Time: PT2M

2. Prepare the Cheesecake Filling

   Add the whipped cream cheese, egg, lemon juice, vanilla extract, and sugar substitute to the mixing bowl. Stir with a spoon until combined, then whisk until the mixture is completely smooth and free of lumps.

   Time: PT5M

3. Set Filling Aside

   Transfer the smooth filling to a separate bowl or keep it in the same bowl, covered, while you make the crust.

   Time: PT1M

4. Make the Almond‑Flour Crust

   In another bowl combine almond flour, ground cinnamon, ground nutmeg, powdered sugar substitute, and melted butter. Mix until the butter is fully incorporated and the mixture forms small clumps that hold together when pressed.

   Time: PT5M

5. Prepare the Ramekins

   Lightly spray the inside of each ramekin with cooking spray (olive oil or melted butter).

   Time: PT2M

6. Form the Crust

   Spoon the crust mixture into each ramekin, spreading it evenly. Press firmly with a flat‑bottomed cup or the back of a spoon to compact the crust.

   Time: PT2M

7. Add the Filling

   Pour the cheesecake filling over the crust in each ramekin, smoothing the top so both ramekins are filled evenly.

   Time: PT2M

8. Microwave the Cheesecakes

   Place the ramekins in the microwave and cook on high for 60 seconds.

   Time: PT1M

9. Cool and Set

   Allow the cheesecakes to sit for a few seconds, then refrigerate for at least 30 minutes (up to an hour) until fully set.

   Time: PT30M

10. Serve

    Run a knife around the edge of each ramekin, invert onto a plate, and top with sugar‑free whipped cream or your favorite low‑carb topping.

    Time: PT2M

Nutrition Facts

Calories

365

Protein

20g

Carbohydrates

6g

Fat

30g

Fiber

1.5g