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 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!)



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


     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


     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.


     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).


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


    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.

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