Breakfast Cheesecake

Okay folks! Here's the recipe from the photo I posted on Facebook this morning. This recipe comes from the Wheat Belly 30-Minute (or Less) Cookbook by Dr. William Davis.  BUY THIS BOOK. You will not regret it. My kids have loved pretty much everything I've made so far from this book. Dr. Davis really touts keeping blood sugar in check and so doesn't use much in the way of sweeteners. He suggests Stevia, xylitol or even monk fruit. I don't really like the aftertaste of stevia and xylitol attacks my gut with steel knives so I've been either omitting the sweetener entirely or using coconut sugar. 

breakfast cheesecake.jpg


1 cup ricotta cheese at room temp

1/2 cup coconut flour

sweetener equivalent to 3/4 cup sugar

4 teaspoons of lemon juice

4 eggs, separated

1 teaspoon vanilla extract

Preheat your oven to 375 and grease a pie plate or a nine x nine pan. I use spray coconut oil for this.

In a medium bowl combine all ingredients except egg whites.

In another bowl, beat the egg whites until stiff peaks form. 

With the same beaters, beat the cheese mixture until smooth. Fold in the egg whites until thoroughly combined.

Pour into prepared pan and bake for 20 minutes or until edges begin to brown and a cake tested inserted into the center comes out clean. 

Cool slightly before serving. 

I made this the night before and it was cold for breakfast. The kids ATE IT UP.

per serving: 122 calories, 8 g protein, 5 g carbohydrates, 7 g total fat, 4.5 g saturated fat, 3 g fiber, 77 mg sodium