Sugar Free Cheesecake Ingredients:
1/2 c +2 tbsp coconut flour
1/4 tsp pink salt
1/4 tsp baking soda
1 tsp cinnamon
1/8 tsp nutmeg
1/3 c +1 tbs coconut oil, softened
1 1/2 tsp stevia
1 tsp vanilla
Press into pie pan, making it as thin as possible and pressing along the sides
Bake at 350 for 6 mins
Let it cool off about 15 min
Freeze for 30 mins
If you want to make this quick, you can get a tasty gluten-free crust here. This does have sugar and corn in it though.
8-10 oz cream cheese (I make homemade cream cheese with Beyond Organic Amasai. I separate the cream from the whey, then I use the whey for my homemade baby formula. If you use the store bought cream cheese, be sure to buy the organic kind!)
1/4 c (and 1/2 tbsp extra if you desire it sweeter) powdered stevia
1 tbsp vanilla
dash of pink salt
Mix all the ingredients together except for the eggs.
Add in the eggs, one at a time, and blend on low speed.
Fill the pie crust.
Bake for 55 min at 325 degrees
Remove from oven and let it cool off 10 min
Place in fridge for four hours
***The recipe picture shows it topped with organic berries***
Dr Jockers Comments:
This cheesecake tastes amazing! If you are looking for a low carb dessert than make your own crust and go all out with this one!
The only dairy that I recommend is grass-fed and organic. This is important so as to avoid inflammatory omega 6 fats, chemical toxins in the feed and to get the most anti-inflammatory nutrient content from your dairy. The Beyond Organic amasai is the best, but it is hard to come by because it is a special order product only available in the US. If you are unable to get this, I would recommend getting organic, grass-fed kefir, yogurt or cream cheese and using that.
Stevia is our favorite sweetener as it is one hundred times sweeter than sugar and has no effect on our blood sugar. If you don’t care for the taste of stevia, adding in the dash of salt really helps to take out the slight bitterness and balances the flavor very well.