Sugar Free Wheat Free Cheesecake -- Low Carb!

Teresa Jacobson


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.


★★★★★ 1 vote

20 Min
50 Min


  • CRUST:

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

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

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

Printable Recipe Card

About Sugar Free Wheat Free Cheesecake -- Low Carb!

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

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