Introduction

I am a complete fiend for cheesecake. But we all know that it isn’t healthy to eat more than on a rare occasion. That’s why I decided to create this Must Eat Sugar Free cheesecake!

The crust is a delicious, buttery, nutty flavor. And the filling is real cream cheese but no sugar at all! Further, I have some protein added in so the whole thing isn’t just fat and a few carbs.

By now you know that I think I’ve found the perfect sugar replacement, Lakanto Monkfruit/Erythritol sweetener. A one for one replacement for sugar, although I use less than a normal recipe. That is why I call this Sugar Free, I add no sugar other than naturally occurring sugars in the ingredients. You’ll be happy to know that a normal slice of cheesecake has 32g carbs and 27g sugar whereas this recipe has 12g carbs and 5g sugar.

Plus, why put on the pounds with a heavy carb crust when you can feed your microbiota in your gut with excellent prebiotics? You’ll like the low lectin (an anti-nutrient, see Dr. Steven Gundry’s “The Plant Paradox“) and lower carb ingredients which still make for a delicious crust.

I made one cheesecake without strawberries and one with. My preference is with the strawberries in the cheesecake, but you are welcome to remove them or replace them with blueberries or chocolate (sugar free or low sugar, of course) or whatever. Feel free to experiment!

Crust

Ingredients

• 1 cup almond flour (I buy the Almond Flour Blanched, Anthony’s 4lb Bag, Certified Gluten-Free from Amazon)
• 1/4 cup organic, coconut flour (try something like Arrowhead Mills Organic Fair Trade Coconut Flour from Amazon)
• 1/4 cup organic, cassava flour (I use Anthony’s 2lb bag from Amazon)
• 1/4 cup organic, tiger nut flour (the Tiger Nut brand 1 kilo brick is a good deal, again from Amazon)
• 1 scoop unflavored, unsweetened Whey Protein Powder ((I use TGS All Natural 100% Whey Protein Powder – Unflavored, Non Denatured, Unsweetened)
• 1 scoop collagelatin (Bulletproof Collagelatin is what I use)
• 2 Tbsp sugar replacement (Lakanto Sweetener as I mentioned above)
• 1 tsp organic vanilla extract
• 1/4 cup organic, pasture raised butter
• 3 Tbsp organic, pasture raised ghee

Directions

Preheat oven to 350 degrees. In a medium-large mixing bowl, pour in all of the dry ingredients. Then melt the butter and ghee in a container (microwave or oven). Pour remaining ingredients into the bowl while stirring. Grab a 9 inch round baking pan, either springform or regular round (like this pair from Ovenstuff/Amazon) and press the mixture into the pan. Place the pan into the oven for 12 minutes or so, then take out to cool for at least 5 minutes before pouring in the filling.

Filling

Ingredients

• 3 1/2 bricks, 28 ounces organic, pasture raised cream cheese
• 1 scoop collagelatin (Bulletproof Collagelatin is what I use)
• 1 cup sugar replacement (Lakanto Sweetener as I mentioned above)
• 1 tsp organic vanilla extract
• Juice squeezed from half of a lemon
• 3 large organic, pasture raised eggs
• 1/4 cup organic strawberries, diced

Directions

Turn up oven to 375 degrees. Plunk the cream cheese in a countertop mixer (like my KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White from Amazon). Pour in the sweetener, vanilla, collagelatin, and lemon juice. Turn the mixer on medium and break the eggs one at a time in to the bowl. Turn up to high for 10 seconds. Turn off and scrape everything back down into the bowl. Turn the mixer on low and slowly pour in the strawberries. Turn on high again for 10 seconds. Turn off the mixer and gently pour the filling on the cooled crust, smooth the top. Bake for 50 minutes. Take out of the oven and place into the refrigerator for a good four hours to cool and firm.

Then eat, enjoy, and share with your friends guilt-free!

Nutrition Info

From MyFitnessPal:

Note the carb numbers in parenthesis is the “real” carb count because erythritol is a sugar alcohol that the body does NOT process and use. It is absorbed in the small intestine and sent to the bladder for disposal.