Healthy Living, Recipes

Wheat Belly Cheesecake!

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:

wheatbellycheesecake

A perfect, delish CHEESECAKE!

Here’s the recipe:

Cook Time:
50 Min
Cooking Method:
Bake

This recipe is courtesy Wheat Belly book. It’s Gluten Free, Wheat Free, Sugar Free, Low Carb and DELICIOUS!!
Ingredients

CRUST:
1 1/2 c
pecan meal (finely crushed pecans)
1/4 c
stevia to taste (I used vanilla stevia)
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
Stevia to taste
1 dash(es)
salt
3 large eggs
juice from 1 lemon
1 Tbsp
lemon zest, grated
2 tsp
vanilla
Directions

1
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.

2
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.

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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9 thoughts on “Wheat Belly Cheesecake!”

  1. do you know how to make a recipe into a wheat belly one, do you use the same amount as recipe calls for, but use almond flour or coconut.

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