Step 1

Add cream cheese to a medium microwave-safe bowl. Cover with paper towel and heat briefly for about 10-15 seconds (assuming the cheese came straight from the fridge), or until cream cheese is soft enough to whip.

Step 2

Mix cream cheese with a whisk until smooth and no lumps remain. It should have a light whipped consistency. It is important to completely whip the cream cheese at this point, otherwise, you will not be able to whisk out any cream cheese lumps later.

Step 3

Add in erythritol and whisk until evenly blended into cream cheese.

Step 4

Add in heavy cream and egg. Whisk until batter is smooth and no egg streaks remain.

Step 5

Lightly dab the pumpkin puree with a paper towel and then add to the batter. Add in cinnamon and nutmeg. Whisk until batter is smooth.

Step 6

Pour batter into a microwave-safe 8 oz ramekin. You do not need to grease it first. Place a paper towel over the ramekin. This will keep the cake from cooking too fast and prevent the cake batter from rising past the surface. Cook cake at full power in microwave for 1 minute. Cake should look almost cooked, but some parts may still look liquid or wet. Cook for 30 seconds. Now the cake should look fully done but has not pulled away from the sides. If this is the case, cook the cake for an additional 30 seconds or until cake has begun to pull away from the sides.

Step 7

The total cooking time for me was 2 minutes in an 1100 watt microwave. You may need to adjust cooking time based on your microwave power. Make sure you do not do the full cooking time at once. Doing so will cause the cheese to overheat and become unstable and can result in your cake popping/exploding in the microwave.

Step 8

Use a spatula to loosen edges of cake. Slide cake out onto a plate.

Step 9

Place cake in fridge to set for 30-60 minutes or until cool to the touch. If you do not plan on eating the cake right after it is cooled, you can continue to store the cake for up to 2 days in the fridge, but be sure to cover with plastic wrap or put in a sealed container after it is cooled so that it does not dry out in the fridge.

Step 10

Serve cake with whipped cream and sugar free caramel sauce or your choice of toppings.