A couple weeks ago my friend Lora gave me a copy of the book Wheat Belly by Dr. William Davis. The case he made for staying away from what he calls “Frankenwheat” was compelling enough for our family to spend a wheat free month and “see what happens”.
Well last night, what happened was THIS:
A perfect, delish CHEESECAKE!
Here’s the recipe:
This recipe is courtesy Wheat Belly book. It’s Gluten Free, Wheat Free, Sugar Free, Low Carb and DELICIOUS!!
1 1/2 c
pecan meal (finely crushed pecans)
stevia to taste (I used vanilla stevia)
1 1/2 tsp
unsalted butter, melted
egg, lightly beaten
neufchatel cheese, room temp
Stevia to taste
3 large eggs
juice from 1 lemon
lemon zest, grated
Preheat oven to 325 degrees F.
For the crust: Combine pecan meal, stevia, 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.
For the filling: Combine neufchatel, sour cream, stevia and salt. Beat with a mixer until well combined. Beat in the eggs, lemon juice, zest, and vanilla. Beat on medium for 1 minute.
Pour into the crust. Bake for about 50 minutes or until nearly firm in center. Cool completely. Refrigerate before serving.
Nutrition info: per serving (12 servings)
Total Fat: 28.8g /Sat Fat: 12.4g
Total Carbs: 12.2g/ Dietary Fiber 1.5g/ Sugars 10.1g