Leon and I changed our diet in January of this year and we have been following the Ketogenic diet faithfully. I have been studying, reading and attending seminars on Keto. As of today, Leon has lost close to 40 lb and I have lost 30. So it’s working! We still have a ways to go and more to lose, however, I doubt that I will ever revert back to being sugar dependent. This is not just a diet, it’s a way of life….an awakening.

Instead of thinking about what you can’t have, it’s how can I make substitutions?  It is so wonderful to enjoy foods that formerly were considered “fattening”.  Examples would be avocado, olive oil, butter, and cheese.  My cheesecake recipe below is to die for and I can have that for breakfast if I want – and without guilt!  Fantastic!

It is sugar that makes us fat.  And it is literally poison. Sugar (aka high fructose corn syrup) is in almost every processed food out there. Plus all carbohydrates and starches convert to glucose (sugar) in our bodies. You can start your education by simply reading the ingredients on the back of any processed food. 

Mainstream nutrition has been lying to us for 4 decades. Eat low fat this and low fat that – and instead they load up foods with carbohydrates and partially hydrogenated oils. Because of this, close to 70% of the American population is obese, pre-diabetic, or diabetic. Not the mention the increase in cancer. It’s easy to stay away from sugar when you just remember that sugar feeds cancer. 

I’ll be speaking about our keto way of life from time to time but for today I’ll share one of my favorite recipes. This cheesecake is a perfect size for when you want a little something sweet.

Low Carb Cheesecake with Chocolate bottom

You’ll need a silicone muffin tray like this one.

The first step – take 1 cup of Birch xylitol and put it in your blender on high to make it powdered.  ¼ will go in the crust.  ¾ will go in the filling.

Chocolate crust

1/4 cup Birch xylitol powder

6 Tbsp almond meal

2 Tbsp cocoa powder

4 tbsp butter (melted)

In a bowl, add xylitol powder, almond meal and cocoa and stir together.

Add in the melted butter and stir together.  This will be enough for 12 bottoms.  Add a small spoonful to the bottoms of a silicone muffin tray. Place in freezer.

Cheesecake filling

8 oz (1 package) cream cheese at room temperature and soft.

5 Tbsp sour cream

¾ cup Heavy whipping cream

¾ cup birch xylitol

Cream all together in blender or mixer.

Take the crusts out of the freezer and spoon the filling in. Add a bit at a time to give each the same amount of filling.  Freeze.

When they are frozen, I just pop them out of the silicone tray and put them in a baggy to store in the freezer. If desired, dust with a bit of cocoa powder before serving.

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