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Saturday, February 12, 2011

Sugar-Free Cheesecake

Most gatherings involve food. This can be tricky when you don't eat sugar of the processed variety. Your options get pared down to next to nothing when dessert is part of the menu. But, you don't have to be relegated to fruit and fruit smoothies for the rest of your sugar-free days. There are some alternatives you can make when the need arises. Arm yourself with ideas for what to cook when it's your birthday or when you get asked to bring a dessert, so you don't end up with an empty fork and a whole lot of trying-to-find-something-to-talk-about-while-everyone-else-is-eating situations.

Note: Although this doesn't contain white sugar, it sweet. As with anything sweet, limit yourself to one piece per day. I usually only make this dessert about twice a year. Once on my birthday (in the summer) and once for Thanksgiving or Christmas.


Sugar-Free Cheesecake
Reading The 7 Principles of Fat Burning by Eric Berg DC was the precursor to my decision to get off refined sugars and refined flour. I noticed my body having an easier time shedding pounds and I would recommend the book to anyone who has tried just about everything to lose those last 5-10 pounds of stubborn post-baby weight. The original version of this recipe appeared in the book. I've adapted it only slightly.

Crust:

1 1/3 cups ground nut-meal (I put about 2 cups of almonds, cashews or pecans in a blender and make my own. If you have time, soak them for a few hours first.)

1/3 cup melted coconut oil, melted
2 tablespoons natural peanut butter (I like Adam's best, but Costco has a healthy natural peanut butter, too.)

Mix crust ingredients together well and spread in a pie dish (glass is best). 


Filling:
2 packages of 1/2 fat cream cheese, softened to room temperature
1/2 cup agave nectar
1 teaspoon vanilla
2 whole eggs

Combine all filling ingredients together until well blended. Pour filling into crust and bake at 350 degrees for about 35 minutes or until slightly golden brown on top.

Enjoy!

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