Gluten-Free SLAP Yo Mama Cheesecake

So aside from the longest recipe name in the world, this treasure should win an award for yummiest gluten-free/sugar-free cheesecake version eva!!! It’s decadent. And rich. And did I mention yummy? So, yes, this is dairy-filled goodness. And no, I don’t do much dairy at all. Not in my RESET and Go Meal Plans and not in my house because my face, my belly, and my thyroid just say no! But occasionally I can get away with a bit, and cream cheese is one of those products that I can have for the rare indulgence. It was also super easy to put together! The hardest part? Letting it cool in the fridge! Do yourself a BIG favor and make it the night before so you aren’t opening the door every 3 minutes to see if it’s set! The original incredible recipe is by Wholesomeyum but I changed a thing or two to make it better suited to my taste…and I LOVE the results!

    Ingredients

    Ingredients for Crust:

    • 2 cups almond flour
    • 1/3 cup grass-fed butter, melted
    • 3 Tbsp Swerve (granular or powered is fine)

    Ingredients for Filling

    • 32oz cream cheese, softened
    • 1 cup (granular is not recommended-use powdered for smoother texture)
    • 3 large eggs
    • 1 Tbsp lemon juice
    • 1 tsp vanilla extract (or almond extract; again, a great sub if you're feeling spunky!)

    Directions

    1

    Preheat the oven to 350 degrees F. Grease a 9″ spring form pan or line bottom with parchment paper.

    2

     To make the crust, stir the almond flour, melted butter, and swerve in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes

    3

     Meanwhile, beat the cream cheese and powdered sweetener together until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract.

    4

     Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).

    5

     Bake for about 45-55 minutes, until the center is almost set, but still has a bit of jiggle in the middle.

    6

    Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the spring form edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. To hasten the cooling process a bit if you’re in a hurry, put ice packs against the outside while in fridge and you may just reduce your time by about an hour.

     
     
    Follow me at my Lisa Lou Fitness Facebook page HERE 
     

    Most women put their health on the back burner because we are so busy. My I’m Worth It!™ Fit Fam gets the resources to make it simple. Women in my Fit Fam create fit bodies, transform their hormones, and gain energy for their busy lives.  Learn more HERE!