Yes, you can have cheesecake without the glucose spike. My metabolic-friendly cheesecake recipe is low-glycemic, high in healthy fats, and designed to satisfy without sabotaging your blood sugar.
Ingredients
Crust:
- 1 cup almond flour
- 3 tbsp coconut oil
- 1 tsp cinnamon
- Pinch of salt
Filling:
- 16 oz full-fat cream cheese (room temp)
- 2 large eggs
- 1/3 cup allulose or stevia (to taste)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions:
- Preheat the oven to 325°F (160°C).
- Blend the crust ingredients until evenly combined. Press the mixture firmly into the bottom of a springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese until fluffy and smooth.
- Add sweetener, then mix in the eggs one at a time. Stir in the lemon juice, vanilla extract, and sour cream.
- Pour the filling over the cooled crust and bake for 45–50 minutes, until the center is nearly set.
- Let cool completely at room temperature, then refrigerate for at least 4 hours before serving.
Why This Is a Metabolic-Friendly Cheesecake Recipe
This dessert skips the traditional high-carb crust and refined sugars in favor of ingredients that support metabolic balance. Almond flour is a nutrient-dense, low-glycemic alternative to wheat flour. Allulose and stevia don’t spike insulin the way regular sugar does. Healthy fats from coconut oil and cream cheese promote satiety and help slow glucose absorption.
Even better, enjoying this cheesecake after a fiber-rich salad and protein-based meal helps further reduce glucose spikes. That’s a key part of smart meal sequencing!
Optional Toppings:
- Fresh berries
- Unsweetened whipped cream
- A light sprinkle of cinnamon
Whether you’re managing blood sugar, following a low-carb lifestyle, or just want a better-for-you dessert, this metabolic-friendly cheesecake recipe is a delicious and satisfying option. 🩵
