A sugar free cheesecake recipe that is easy to make with 6 mouthwatering, creamy ingredients that tastes scrumptious and is gluten free.
Sugar Free Cheesecake
While cheesecake is a dessert that you may crave when you want to celebrate, end a fantastic meal with, or simply melt into after a long day, it also can be incredibly healthy when it's made with the right ingredients.
When I took a bite of this cheesecake I instantly felt relaxed. My tastebuds were 100% satisfied with the creamy, slightly lemony, and just sweet enough bite of this sugar free cheesecake. I promise it won't disappoint.
Tips for the Specific Carbohydrate Diet
BREAKFAST HELP
If you don't have a lot of time in the morning, or are struggling to find an SCD legal breakfast option, this is the recipe for you.
Be sure to eliminate the arrowroot in the crust, or the crust all together.
SCD yogurt and Farmer's Cheese will accelerate your healing. It's anti-inflammatory and highly nutritious. If you divide the cheesecake into 12 slices, it's about 217 calories per slice.
What is Cheesecake
Cheesecake is traditionally a thick, creamy dessert made with cheese, eggs, and sugar over a thin cookie or shortbread type crust. It's often topped with a sweet drizzle of syrup, chocolate, or fruit topping.
What You'll Love About Sugar Free Cheesecake
Ingredients and Substitutions
This cheesecake is made with substitutions for the traditional ingredients.
For the cheesecake layer I wanted to remove lactose as much as possible by using homemade yogurt that was cooked just long enough to remove almost all traces of lactose.
I then thickened the yogurt to make it extra creamy.
I also used Farmer's Cheese as a substitute for creamed cheese because it's highly nutritious, thick, and creamy.
As a sugar substitute for both the cheesecake and crust layers, I replaced traditional white processed sugar with honey which is recommended for an anti-inflammatory diet.
It's easy to digest and tastes great.
If you're following a Keto diet and need to reduce the carbohydrate count you can replace the honey with powdered monk fruit.
I used eggs, but selected free range for the best possible quality and nutrition level.
For the crust layer, instead of using flour and sugar, I used coconut flour. You also could use a combination of coconut flour and arrowroot flour if you're not following the Specific Carbohydrate Diet. The arrowroot flour gives a more typical flaky consistency to baked goods.
If you prefer almond flour, you could substitute it for all or part of the coconut flour. It is more moist, so you'll have to reduce the wet ingredients accordingly. I don't prefer cooking with almond flour, so I don't have an exact replacement ratio.
Tips for Making the Best Cheesecake
How to Store Cheesecake
Homemade cheesecake can last up to 4 days when stored properly in the refrigerator. I recommend you wrap the cheesecake tightly in plastic wrap, then place it in an airtight container.
What to Serve With Cheesecake
I loved the light lemony, slightly sweet flavor of the cheesecake all by its self.
But I totally get it if you're a sauce or toppings person, there are times I love a good topping!
If you want some extra yumminess, then drizzle a little honey over the top, or add fresh berries like blueberries, strawberries, or raspberries.
You could also heat 1/8 cup of pure honey, 1/2 tsp pure vanilla, and a cup of berries of your choice in a small saucepan over medium low heat. Heat it over the stove until the berries cook down slightly, this will take a few minutes.
If you don't want to eat that much honey then start with 1-2 Tbs and taste it as it heats up.
Make it your own.
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Sugar Free Cheesecake (Keto, SCD)
- Prep Time: 20
- Cook Time: 40-50
- Total Time: 1 hour, 10 mins
- Yield: 12 slices 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
A sugar free cheesecake recipe that is easy to make with 6 mouthwatering, creamy ingredients that tastes scrumptious and is gluten free.
Ingredients
Sugar Free Cheesecake Filling
2 tsp pure vanilla extract
1 16 oz package of farmer’s cheese (see notes for alternates)
1 cup dripped greek yogurt (I like Fage), or dripped homemade SCD yogurt
2 tbs lemon juice
3 eggs
1/3 cup pure honey (optional), or to taste
Optional Grain Free Crust
1 cup coconut flour, blanched
1/4 cup arrowroot flour (you can substitute almond flour)
1/4 cup honey
1/3 cup butter, melted
1/8 tsp sea salt
1 tsp pure vanilla
Instructions
Crustless Sugar Free Cheesecake
- Preheat the oven to 350 degrees
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides of the pan with butter or coconut oil
- Beat the eggs, honey, vanilla and lemon until combined.
- Add in the greek yogurt and farmer’s cheese in a food processor or hand mixer on medium speed until very smooth.
- Pour the filling mixture into the pan. Smooth the top with a spatula, a pastry spatula if you have one for an extra smooth texture.
- Gently tap the pan on the counter to remove any bubbles (Optional).
- Bake for 30-40 minutes until the center is almost set, but still jiggly.
- Remove from the oven and separate the sides of the cheesecake away from the pan by running a knife along the edge.
- Do not remove the cheesecake from the pan.
- Allow the cheesecake to cool to room temperature.
- Refrigerate overnight for best results.
Sugar Free Cheesecake with a Grain Free Crust
- Follow the instructions above until step 5 and set filling aside.
- Combine coconut flour, arrowroot flour in a large bowl until combined.
- Mix the honey, sea salt, and pure vanilla in a medium sized mixing bowl until combined.
- Mix the wet ingredients into the dry ingredients.
- Stir in the melted butter.
- Let the mixture stand for a few minutes to become more dough like in consistency.
- Press the dough into the bottom of the springform pan.
- Bake for 8-10 minutes until golden brown.
- Cool for 10 minutes.
- Pour cheesecake filling onto the top of the crust.
- Bake for 40-50 minutes until the center is just set but still jiggly.
- Remove the cheesecake from the oven and cool to room temperature.
- If the sides are stuck to the pan, run a butter knife along the inside edge of the pan to separate the cheesecake.
- Do not remove the sides of the pan.
- Refrigerate overnight, or for a minimum of 4 hours.
Notes
If you’re on the SCD Diet, make the Homemade Yogurt then drip it to make the a thicker, creamier yogurt. Then use that along with the Farmer’s Cheese.
Alternately, you could use 32 ounces of lactose free cream cheese at room temperature, this is not allowed on the SCD diet.
Nutrition
- Serving Size: 1 slice
- Calories: 231
- Sugar: 17.4 g
- Sodium: 187.6 mg
- Fat: 12.6 g
- Saturated Fat: 7.4 g
- Trans Fat: 0 g
- Carbohydrates: 22.9 g
- Fiber: 1.8 g
- Protein: 7.1 g
- Cholesterol: 81.2 mg
