Breakfast cheesecake

Hey all, sorry for the lack of posting recently. Been going through a lot with packing and working. But we have a nice storm going on right now, and I figured it would be a good time to catch up. So, first post of the day comes from the wheat belly 30 minute cookbook-breakfast cheesecake. I switched up the recipe slightly to fit my needs, but you can find the original recipe in the book. 🙂

Breakfast cheesecake:
1 cup ricotta cheese
1/4 cup almond flour
2 TB coconut flour
1 TB unflavored whey protein powder
2 drops liquid stevia
4 eggs, separated
4 tsp lemon juice
1 tsp vanilla extract

Preheat the oven to 375ºF. Grease a 9″ x 9″ baking pan. (I use coconut oil to grease)
In a medium bowl, place the cheese, flours, protein powder, stevia, lemon juice, egg yolks, and vanilla.
In another medium bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. Using the same beaters, beat the cheese mixture until smooth. With a spoon, gently fold the egg whites into the cheese mixture until thoroughly combined.
Pour into the baking pan. Bake for 20 minutes, or until the edges begin to brown and a wooden pick inserted in the center comes out clean. Cool slightly before serving.

This is super delicious and great for breakfast!

Excerpt From: Davis, William. “Wheat Belly 30-Minute (Or Less!)

Check out this book on the iBooks Store: https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewBook?id=708578971

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