Sugar Free Reese’s Cheesecake

Testimony of the Day

“Hi Maria! On 02/15/13 I was diagnosed with a 12mm Pineal Gland Cyst after a sever migraine. In late July I flew to Colorado in hope of finding some answers and second opinions. I was given no information from the 2-3 Neurologist that I have seen as to what caused or is “feeding” this. The doctors are very unhelpful due to where my cyst is located (dead center of my brain). Their fearful that it will grow thus forcing them to operate, so they shove RX’s at me in hopes that something will help. Only more bad news followed. Not only was the Cyst causing problems, I was on my way to getting Type 2 Diabetes and leaky gut. I knew I needed to change my life and fast. 

I found out about “The Maria Way” from some very good friends. I have followed your plan since the being of August. On 08/20/13 just 2.5 short weeks of being GF, I had my follow up MRI. It showed that the cyst was now only 1.1cm in size. It had already shrunk 1mm! I know that sounds tiny but when you’re talking about something growing in the middle of your brain it means a lot! I have stopped all med’s and have been migraine and headache free for almost a month now thanks to you!

My skin has improved and my body has never felt better. I can’t wait to see how i feel in a month! My holistic doctors believe that a change in diet and the right supplements will probably shrink or even make my cyst go away. I am really looking forward to TOTAL body health. I truly do feel that “you are what you eat”.

I have never felt better! Not only am I losing weight but very soon I will be completely healthy! Thank you Maria!!!!” Megan

Click HERE to start your journey to a keto-adapted diet!

 

Cancer and Ketogenic Diet

Did you know that men can have ‘estrogen dominance’ too? Yep, one of the causes of prostate cancer is excess estrogen in men. (reference). Both androgen and estrogen have been reported to stimulate proliferation of cultured prostate cancer cells.

Reese's Cheesecake

This diagram demonstrates estrogenic carcinogenicity in the prostate. The numbers refer to references supporting the corresponding pathway of estrogenic action. (To find the references and diagram click HERE).

A well-formulated ketogenic diet has an intense and fast effect on cancer. All of your body’s cells, including cancer cells are fueled by glucose. Conversely, cancer cells have one huge mortal flaw; they do not have the metabolic adaptability to be fueled off of ketones, but your healthy cells can thrive on ketones. Therefore, since cancer cells need glucose to thrive, and carbohydrates turn into glucose in your body, then cutting out carbs literally starves the cancer cells.

HEALTH TIP: Excess bad estrogen in the liver and fat cells is a leading cause of breast, thyroid and uterine cancer in women, as well as prostate cancer in men. Cutting out all of the estrogenic factors is extremely important (which I list in my Keto-Adapted book). A supplement called Estrofactors helps detox this bad estrogen out of the liver which will in turn heal liver function and increase T3 production for thyroid patients. Click HERE to find.

Unlike healthy cells that can get energy by metabolizing sugar in the mitochondria, cancer cells appeared to fuel themselves only through glycolysis, a less-efficient means of creating energy through the fermentation of sugar in the cytoplasm.

If most aggressive cancers rely on the fermentation of sugar for growing and dividing, then take away the sugar and the cancer can stop spreading. Meanwhile, normal body and brain cells switch to generate energy from fatty molecules called ketones, the body’s main source of energy on a fat-rich diet.

The healthiest way to stop feeding cancer cells isn’t to increase protein while subbing out excess carbohydrates; it is to increase healthy fats. Too much protein will increase glucose also via gluconeogenesis. I know I have written that many times, but it is such a common mistake that people make when cutting out carbohydrates. Limit protein to high quality organic and pastured sources only.

Reese's Cheesecake

To read more on how to become keto-adapted and starve those cancer cells from glucose, click HERE.

If you would like to help out a small family, rather than large business, I am happy to announce that you can now get my books as a high quality ebook that works on any platform. Plus, most of the profits don’t go to Amazon or apple! Click HERE or select “My Books” above to get your copy now!

Click HERE to get a limited edition of the Hard Cover.

Click HERE to get a soft cover.

Thank you all for your love and support!

Reese's Cheesecake

MY BIRTHDAY WISH

It is my 30th birthday today. My wish it that I get our referral today for our baby. My husband is terrible at keeping secrets (he usually has me open my present the day he gets it:) even with Christmas presents). But I hope that he knows and is just keeping it a surprise for me. I will let all of you know as soon as I know! I also wanted to thank all of you who have purchased my books, all the the profits go to our adoption fund. So if it weren’t for all of you, this wouldn’t be possible!So, I made my own birthday cake, well, CHEESECAKE. I combined my two favorite foods: cream cheese and peanut butter:)

CRUST:
1 1/2 cup blanched almond flour
1/2 cup coconut flour
1 tsp aluminum free baking powder
1 cup coconut oil or butter
1 cup Swerve (or erythritol)
2 tsp stevia glycerite
1 tsp Celtic sea salt

FILLING:
6 – 8 ounce packages cream cheese
3 eggs
3/4 cup Swerve ( or erythritol powdered)
1 tsp stevia glycerite

PEANUT BUTTER SWIRL:
1 cup natural peanut butter
1/8 cup erythritol
1/4 tsp stevia glycerite
1/4 cup unsweetened almond milk (or cream)

Preheat oven to 350°F. Mix the “crust” ingredients and then press into bottom of spring-form pan.

Option: in a coffee grinder, blend erythritol until a fine powder. This creates a smoother cheesecake.

Mix the peanut butter swirl ingredients together until smooth and set aside.

Mix cream cheese, and sweetener with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Pour over crust. Then using a knife swirl in the peanut butter mix.

I use a water bath to create a more even baking process. To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan. Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven. Use a teakettle to fill the outer pan with hot water. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around the rim of the pan to loosen cake and allow to cool before removing the spring-form pan ring. Refrigerate overnight.

NOTE: This makes a very thick crust! In the future, I would do 1/2 the batch and add one egg to the dough. This makes for a better crust that isn’t so thick
CHOCOLATE SAUCE:
2 TBS grass fed butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS heavy cream
1/2 cup confectioners Swerve (or erythritol)
1 tsp stevia glycerite

Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don’t burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick. Smooth all over the top of the cooled cheesecake and set back in fridge to set.

We cut the cheesecake into 18 pieces, which were so satisfying!

NUTRITIONAL COMPARISON (per serving)
Cheesecake Factory = 930 calories, 3g protein, 93g carbs, 1g fiber (92g effective carbs)
“Healthified” Cheesecake = 578 calories, 54g fat, 14.2g protein, 9.3g carbs, 3.3g fiber (84% fat, 9.8% protein, 6.4% carbs)

32 Comments

  • Lisa says:

    Happy Birthday!

  • Amie says:

    Happy birthday and good luck!!

  • fourstubbs says:

    Maria, happy birhday and I pray you get your referral!

  • Erica OBrien says:

    Happy BIRTHDAY. Please tell me you got the referral!!

  • Jennifer says:

    Happy Birthday, Maria. Hope it was a wonderful day.

  • Lucy says:

    Happy Birthday – I hope you get exactly what you’re wishing for!!

    p.s: that cheesecake looks TO DIE FOR!!!

  • I never had any idea how much I loved cream cheese until I went low-carb. Any time someone starts to convince me that a low-calorie diet isn’t unbearable, I remember how much I need it in my life. I don’t have an oven here in NYC, but I can see myself making the filling and peanut butter swirl and eating it raw.

    Happy birthday!

  • Bobbi Kenow says:

    So do you do the chocolate swirl after it has cooled?? Or before you bake it?? 🙂

  • Add the swirl before you bake;)

    • This crust recipe is the best!;)))

      Happy baking!

    • Heather McRoberts says:

      WHOOOOOOOOOOOOOLY smokes is it ever. I just made this and we made it about six hours in the fridge before we HAD to sample it so i quick made the sauce only to realize I didn’t have any cream. So I used the choc and oil and sweetener and only added like 1-2 Tbls of sugar free vanilla coconut milk and served it like a warm sauce over the top….then I’m pretty sure I fainted because this was heaven on earth! 🙂 LOVE THIS!

    • Yay! Glad you liked it. 🙂

    • Heather McRoberts says:

      Any way to fix a leaky water bath? I don’t have time to make another one and I don’t want a soggy crust 🙁 ugh. I’m bummed. My foil didn’t work this time.

    • I just make sure to fully drain the water out while it cools. Set it on a towel or something to help get the moisture out. I usually try to wrap mine in tin foil and very carefully place in water bath so the tin foil doesn’t rip a hole. Then if I need to rotate it I rotate the entire water bath so I don’t touch the foil. 🙂

    • Heather McRoberts says:

      I drained it and filled a stock pot w/ ice and set the entire hot cheesecake (spring form pan and all) on the ice in the pot and shoved the whole thing in the fridge. after about forty min it qualified as room temp so i unlatched the spring form and carefully scraped all the wet crust off the edges. then put it back in the fridge. It turned out PERFECT. 🙂 thank goodness for coconut oil that hardens when cold 🙂

    • Awesome! Glad it worked out! 🙂

  • Rachel says:

    I am getting ready to make this and noticed that the crust recipe is different here, from your book Nutritious and Delicious. Which one do you like better? The one in the book has vanilla jay robb and this one has almond and coconut flour, for instance. Which one should I follow? Thanks Maria!!

  • Rachel says:

    Oh thank you so much Maria!!

  • Lindsey H. says:

    I am making this for my birthday tomorrow and I can’t wait to try it! But I’m a little confused how you got 407 calories for 18 slices using this recipe? If you add the 1 cup butter, 1 cup peanut butter, and 48 oz of cream cheese alone you’re at 8,000 calories. That doesn’t even include the almond flour, coconut flour, egg, cream, chocolate sauce, etc. My calculations are coming out closer to 850 calories per slice…

    • I just re-ran the calculation with the calculator I have and adjusted the numbers above. I don’t think I had the chocolate sauce in the original calculation. Thanks! 🙂

  • Lindsey H. says:

    Oh my goodness…I just realized perhaps you meant between 6 and 8 ounces of cream cheese, not 6 packages of 8 oz each! That would explain my calculation problem, but it seems like not very much cream cheese for an entire cake…

  • France says:

    Hi Maria, I’m looking through your cheesecakes to pick one to make for my birthday and noticed this one doesn’t have the note you added to the other recipes, about the crust? “(UPDATE: This makes a very thick crust! In the future, I would do 1/2 the batch and add one egg to the dough. This makes for a better crust that isn’t so thick)” just thought I’d mention it in case it’s appropriate here too!! Now… the hard part… which cake to make!!! I’m hesitating between the flourless torte and a cheesecake, love them all! 😀

  • Andrea says:

    Made this the other day and it is delicious, though I wanted to offer a couple notes. 🙂 Perhaps you could change the crust recipe to reflect the correct amount? I didn’t see the note until I had already made it and realized it was way too much. Bonus-I now have crust made for my next cheesecake! 😉 Also, can you include which dimension of pan you used? I have 3 sizes and chose the smallest one to make it in, but should have used to the largest one, in retrospect. The batter was so thick in my smaller pan that I wasn’t able to swirl the peanut butter all the way through it. I was in a hurry and put my chocolate sauce in the fridge to cool and thicken. Tasted wonderful the first time I tested it, but when I went to eat it with the cake after cake was cooled, the sauce was much lighter in color and tasted bitter. Do you know what might have happened to it??

  • Monica says:

    What is the peanut butter sauce on top? This looks incredible! LOVE the vanilla bean recipe. But, thought I’d try something different today!

  • Amanda Reed says:

    I want to make this.. I have swerve but not the stevia glycerite… do you think it will turn out ok without it? I have left it out of other recipes without much a problem.

  • Crystal Sanchez says:

    YUM! I did not get to make your cheesecake( currently only have a toaster oven) but I made your crust to go with a no bake keto cheesecake filing. The crust is delicious and paired perfectly with the no bake cheesecake. We made it for the 4th of July but have been enjoying it everyday after so far. Thank you so much for your recipes. I will be joining keto-adapted.com very soon! This way of life is so awesome my husband finally got on board last week and is loving it too!

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