Low Carb Pumpkin Cheesecake Breakfast Recipe

Indulge in this decadent Low-Carb Pumpkin Cheesecake Breakfast Mug Cake any time of day! Creamy, spiced pumpkin cheesecake in minutes? Yes, please! This quick and easy recipe is perfect for a satisfying breakfast, a guilt-free dessert, or a healthy snack. Keto-friendly and ready in under 10 minutes!

Prep Time 5 mins
Cook Time 7 mins
Calories 388.6 kcal
Protein 18g
Rating 1.0 (1 Reviews)
Low Carb Pumpkin Cheesecake Breakfast 35

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Low Carb Pumpkin Cheesecake Breakfast

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Low Carb Pumpkin Cheesecake Breakfast? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Low Carb Pumpkin Cheesecake Breakfast

  1. In a large microwave-safe mug, combine the cream cheese, pumpkin puree, sweetener, eggs, pumpkin pie spice, and vanilla extract.
  2. Mix thoroughly until completely smooth and well combined. Make sure there are no lumps of cream cheese.
  3. Microwave on high for 1-2 minutes, or until the edges are set and the center is just slightly jiggly. Microwave times may vary depending on your microwave's wattage.
  4. Let cool slightly before enjoying. Top with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor (optional).

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

4g

Fat

105g

Carbs

3g