Lemon Cheesecake In a Mug

Make this no-bake cheesecake in a mug or ramekin if it’s just for you; or multiply the recipe to fill a larger dish to share.

Prep Time
10 mins
Cook Time
1 Serve
Keto Lemon Cheesecake In a Mug


Step 1:

Whisk the gelatine (approx. ½ tsp) through 60mL boiling water, then set aside to cool slightly.


Step 2:

Meanwhile, mix the ingredients for the base—the almond meal (approx. ¼ cup), coconut oil (approx. 3 tsp), cinnamon, half the coconut (approx. 3 tsp) and about a third of the sweetener (approx. 2 tsp)—and press into the base of your serving dish. Place in the fridge while you prepare the filling.


Step 3:

Add the remaining ingredients to a bowl and pour over the water. Mash and mix with a fork (or blitz with a bullet blender) until smooth, then transfer to the serving dish.


Step 4:

Refrigerate for an hour, or until set. Top with a little extra coconut and enjoy.


  • 2g gelatine
  • 60mL boiling water
  • 25g almond meal
  • 15g coconut oil, melted
  • 1 pinch cinnamon
  • 15g erythritol-based sweetener
  • 10g desiccated coconut, plus extra to serve
  • 85g cream cheese
  • 10g lemon zest, grated
  • 1 squeeze lemon juice

Per serve:

Energy: 649kcal. (2716kJ)

Fat: 88% (64g)

Protein: 9% (16g)

Carbohydrate: 3% (2g net carbs)

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