The Mother of all Keto / Low Carb / Diabetic Desserts

In this video Dennis Pollock shares a recipe for a cheesecake that is very low in carbs – and yet tastes far better than nearly every other dessert. And after eating it fairly late in the evening, Dennis shares the glucose reading he got the next morning upon awaking, which may really surprise you!

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Chocolate Drizzled Orange Cheesecake Recipe

Pie Crust Ingredients:
• 3/4 cup ground almonds (1 1/2 cups before grinding)
• (Optional) 1 teaspoon grated orange peel
• 4 packets non-sugar sweetener
• 3-4 Tablespoons melted butter

Preheat oven to 350 degrees F.

Mix non-sugar sweetener and orange peel with ground almonds; set aside. Melt butter in microwave or stovetop, then add to nut mixture and stir until evenly distributed. Spray 9″ pie plate with cooking spray. Pat nut mixture into pie plate using a spoon or fingers. Bake for 10-12 minutes, being careful not to overcook. Cool on a wire rack.

Filling Ingredients:
• 2 8-oz packages Cream Cheese (not low fat or fat free)
• 1/2 cup sour cream
• 2/3 cup non-sugar sweetener that measures like sugar.
• 1 1/2 teaspoons pure Orange Extract
• 2 eggs

Preheat oven to 350 degrees F.

Combine cream cheese, sour cream, non-sugar sweetener, and extract in standard mixer (cream cheese should be room temperature.)

Pour into cooled crust and bake at 350 degrees F for approximately 40 minutes — bake times will vary depending on ovens.)

Allow to cool for one hour on wire rack. Transfer to refrigerator and chill.

Topping Ingredients:
• 2/3 cup sour cream
• 4 packets non-sugar sweetener
• 1 teaspoon pure Orange Extract
• 4-5 squares of sugar-free dark chocolate bar (unsweetened)
• 1/8 cup sliced almonds

In a small bowl combine first 3 ingredients and whisk until well blended. Melt chocolate squares in microwave until it resembles a chocolate sauce but try to avoid letting it bubble/boil. Cool for approximately 30 seconds. Remove cheesecake from refrigerator, drizzle top with the melted chocolate, making random patterns. Now sprinkle with almonds.

This makes a great dessert and stores refrigerated a week or more, or frozen for several months.

5-7 grams carbs per serving (depending on piece size.)