Sugar Free Cheesecake

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Sugar Free CheesecakeSugar Free Cheesecake

This sugar free cheesecake recipe is from my wife Angel, who loves to make food, home and body care recipes that support people’s journey to optimal health.  Check out my wife’s website and facebook page where she shares stories and pics about our life.

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Sugar Free Cheesecake

Prep

Cook

Inactive

Total

Yield 8 servings

Crust Ingredients:

Crust Instructions:

Step #1:   Mix ingredients together

Step #2:  Press into pie pan, making it as thin as possible and pressing along the sides

Step #3:  Bake at 350 for 6 mins

Step #4:  Let it cool off about 15 min

Step #5:  Freeze for 30 mins 

Cheesecake Ingredients:

Cheesecake Instructions:

Step #1:  Mix all the ingredients together except for the eggs.

Step #2:  Add in the eggs, one at a time, and blend on low speed.

Step #3:  Fill the pie crust.

Step #4:  Bake for 55 min at 325 degrees

Step #5:  Remove from oven and let it cool off 10 min

Step #6:  Place in fridge for four hours

Notes

***The recipe picture shows it topped with organic berries***

Courses dessert

Nutrition Facts

Serving Size 1 slice

Amount Per Serving

Calories 274

% Daily Value

Total Fat 24 g

37%

Total Carbohydrates 8 g

3%

Dietary Fiber 4 g

16%

Protein 8 g

16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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.

Let us know what you thought of the recipe in the comments box below!

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Comments

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Comments

  1. I personally use only the liquid Stevia because the packets and bulk Stevia all have maltodextrin that is 4 calories of starch per packet and weight equivalent.

    1. You can definitely use that Claudia. My best recommendation is to try it with an equal amount and see how it goes. Then you can gauge what the right alternative amount is and adjust from there!

  2. My carb count for the recipe was higher than yours. I’m really puzzled how yours was 8 total carbs, but mine was 18!

      1. I use myfitnesspal for tracking so I added your cheesecake recipe to my diary. I may need to redo the calculations by hand, because I just noticed that the nutrition facts for 1 serving seem off.
        It says 296 calories with 27g fat, 18g carbs and 8g of protein. However, if you do the math that comes out to 347 calories!!

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