Sugar Free Wheat Free Cheesecake -- Low Carb!

Teresa Jacobson

By
@foundmyzen

This recipe is courtesy Wheat Belly book. It's Gluten Free, Wheat Free, Sugar Free, Low Carb and DELICIOUS!! So glad this fits into our new low carb lifestyle.


Featured Pinch Tips Video

Comments:

Serves:

12

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

CRUST:

1 1/2 c
pecan meal (finely crushed pecans)
1/4 c
splenda (or other sugar substitute)
1 1/2 tsp
cinnamon
6 Tbsp
unsalted butter, melted
1 large
egg, lightly beaten
1 tsp
vanilla

FILLING:

16 oz
neufchatel cheese, room temp
3/4 c
sour cream
1/4 c
splenda (or other sugar substitute)
1 dash(es)
salt
3 large
eggs
juice from 1 lemon
1 Tbsp
lemon zest, grated
2 tsp
vanilla

Directions Step-By-Step

1
Preheat oven to 325 degrees F.
For the crust: Combine pecan meal, Splenda, and cinnamon. Stir in melted butter, egg and vanilla; combine well. Press into and up the sides of a 10 inch pie pan. Set aside.
2
For the filling: Combine neufchatel, sour cream, Splenda and salt. Beat with a mixer until well combined. Beat in the eggs, lemon juice, zest, and vanilla. Beat on medium for 1 minute.
3
Pour into the crust. Bake for about 50 minutes or until nearly firm in center. Cool completely. Refrigerate before serving.
4
Nutrition info: per serving (12 servings)
Calories: 339
Total Fat: 28.8g /Sat Fat: 12.4g
Cholesterol: 105mg
Sodium: 232mg
Total Carbs: 12.2g/ Dietary Fiber 1.5g/ Sugars 10.1g
Protein: 7.4g

About this Recipe

Course/Dish: Cakes, Pies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Healthy