Birthday Cheesecake (Low Added-sugar, Grain-free)

This is so good. SO. GOOD.


The story: Just two weeks after Thad and I kicked off our new, low-glycemic way of eating I was faced with a dilemma. The birthday cake dilemma. Specifically, the low added-sugar, grain-free birthday cake dilemma. Sounds delicious, huh.

AND around that same time, I decided it would be best for us to stop using stevia blends and sugar alcohols (more on that in an upcoming post). Good bye, sweets.

SO... savory birthday cake?? Ew. No. What to do...

Because this was going to be one of my birthday gifts to him, I wanted it to be extra special.  So here's what I came up with: a small amount of raw honey (less than half of what most recipes call for), and a no-sugar-added blueberry puree; just blueberries :).

Needless to say, the experiment turned out to be quite a success! Decadent and delicious. 


What you'll need:


• 1 1/2 cups almond flour

• 3 tablespoons melted butter

• A few shakes cinnamon

Blueberry Puree

• 1-2 cups blueberries, pureed (and maybe a few fresh berries on the side)

Cheesecake filling

• 1 cup greek yogurt

• 1 cup cream cheese

(I did the cream cheese and yogurt at full-fat because it was a treat, but you could definitely cut some fat here if you wanted to)

• 1 teaspoon vanilla

• 2 tablespoons raw honey

• 2 eggs

• 1/2 tablespoon lemon juice

• Smidge more than 1/4 teaspoon salt

Yields 9-12 pieces

Start with the crust by combining the ingredients and pressing into a 6x10" (or thereabouts) baking dish, and bake at 350F for 8-10 minutes.


While that's baking, add all your filling ingredients to your blender and process until smooth and creamy.


When your crust is nice and toasty golden and cooled off, slowly pour in your filling and allow any bubbles to rise. I firmly tapped it on the counter a few times to help them out.

Lower your oven's heat to 325F to get it ready for the cheesecake.


I was new to this next step, but it seemed to be effective. Make an aluminum foil shell to place under/around your dish and settle it into a hot water bath. The foil is to help shield the cake from any intrusive water splashes.

Water bath: Fill the larger dish with boiling water, halfway up the side of the cake dish in order to allow for even heat distribution. Be careful easing it into the oven.


Now bake for 35-40 minutes at 325F.

And get ready for some crazy yumminess. Rich, creamy, sweet, and way easier on the bod than your average cheesecake. 


Doll it up with some blueberry puree, a few fresh blueberries and you've got something super special. It was enjoyed by all, and most importantly, the birthday boy loved it.

Ah sweet success!