sugar free wheat free cheesecake -- low carb!

★★★★★ 1 Review
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By Teresa Jacobson
from New Orleans, LA

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.

serves 12
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For sugar free wheat free cheesecake -- low carb!

  • 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 lg
    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
    salt
  • 3 lg
    eggs
  • juice from 1 lemon
  • 1 Tbsp
    lemon zest, grated
  • 2 tsp
    vanilla
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How To Make sugar free wheat free cheesecake -- low carb!

  • 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
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