Clean Eating Cheesecake (Low Sugar, Low Carb, Gluten Free)

This cheesecake is amazing. It tastes very close to my favorite chocolate chip cheesecake my mom makes but with a whole lot less sugar and carbohydrates!

Recipe time: 1 hour

Ingredients:

For the crust

  • 2 cups almond meal/flour
  • 2 T butter or coconut oil
  • 1/2 tsp salt
  • 1/4 cup cocoa powder
  • 1/4 cup baking stevia blend (Truvia) or 1/4 cup + 2 T. sweetener that measures like sugar **(other option is 1 tsp. stevia extract powder)

For the filling

  • 1, 8 oz. package cream cheese
  • 2 cups plain, full fat greek yogurt (or 1 8 oz cream cheese)
  • 1/4 cup baking stevia blend (Truvia) or 1/4 cup + 2 T. sweetener that measures like sugar **(other option is 1 tsp. stevia extract powder)
  • 2 large egg whites
  • 2 large whole eggs
  • 1/2 cup unsweetened almond milk
  • 1/2 cup vanilla protein powder (flavor of choice; optional, I omit this)
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1/2 cup 90% cocoa chocolate, cut into chunks

Directions:

  1. To prepare your crust: Preheat oven to 350 degrees. Spray an 8 inch springform pan with coconut oil or butter. In a medium bowl, mix together the dry ingredients for your crust, stirring to combine. Add in butter or coconut oil and stir until mixture is crumbly like wet sand. Press into springform pan and bake for 10-12 minutes, or until lightly golden brown around the edges. Lower temperature of the oven to 325 degrees.
  2. To make the filling: In a medium bowl, beat the cream cheese with the greek yogurt until creamy. Scrape sides of bowl down, add the sweetener and mix on medium until well incorporated. Add eggs one at a time. Scrape sides of bowl. Add the rest of the ingredients and mix well, but don’t over mix it.
  3. Bake: Pour batter into your pan, spread it out with a  spatula. Bake at 325 degrees for 30 minutes. Turn it down to 200 degrees and let if go for 50-69 minutes. Gently shake the pan. It should jiggle, but not be soupy in the center. If you touch the center/top gently the batter should not stick to your finger.
  4. Let it cool: Remove the cheesecake from the oven and take a knife and gently separate the crust from the pan to prevent cracking. Let cool completely on the counter, then into the fridge for at least a few hours before serving. Top with fruit or topping of choice if desired!

**Be cautious in what stevia you are purchasing. Read the ingredient label to ensure that there are no added ingredients. Also, the label should recommend how much stevia for substituting 1 cup of sugar. Stevia powder extract and liquid drops are different from others!

Nutrition Facts
Servings (1 slice per serving)

12

Calories per serving

319

Fat

27g (Saturated Fat = 13g; Monounsaturated Fat = 1g)

Carbs

9g

Fiber

4g

Sugar

2g

Protein

9g

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