specialist in digestive health since 2008

specialist in digestive health since 2008

Since 2008, we’ve dedicated ourselves to crafting nutritional supplements. Our team of dieticians meticulously develops our products with exceptional care. We prioritize purity, using only essential ingredients in our formulations. This guarantees our supplements are gluten-free, soy-free, and of superior quality, ensuring safety and minimizing unwanted side effects.

low FODMAP Certified™ by the Monash University

low FODMAP Certified™ by the Monash University

Our products proudly hold the Low FODMAP Certified™ status from Monash University

more than 100,000 satisfied customers

more than 100,000 satisfied customers

Since 2008, our mission has been to “help everyone enjoy their food again.” We are proud to have supported over 100,000 customers.

Low FODMAP cheesecake 

This is a recipe from Iris Valenciano, the owner of the website comiendobien.es, a Spanish website where you can find all kinds of recipes for different food intolerances, especially fructose intolerance/malabsorption.   

This is the best cheesecake you have ever tasted, totally low FODMAP and probably one of the easiest cheesecakes to make.  


  •  1.75 ounces salted sheep’s cheese   
  • 10 ounces (lactose-free) cream cheese   
  • 9 ounces mascarpone   
  • 10 drops of lactase drops    
  • Sweetener to taste (equivalent to 3/4 cup sugar)   
  • Three eggs size L   
  • One tablespoon rice flour

Preparation beforehand:   

  1.  Place the mascarpone in a bowl, add 10 drops of lactase drops, mix well and refrigerate for 24 hours. 
  2. You can do the same with the cream cheese (add 12 drops of lactase), or use a lactose-free alternative.


  1. The next day you can start preparing the recipe. Add the cream cheese to the mascarpone. Grate the sheep’s cheese and add the sweetener, mix well with an electric mixer.   
  2. Add the eggs to the mixture one at a time, do not add the next egg until the previous egg is completely mixed with the rest of the batter.   
  3. Bake the cake in a preheated oven at 390° for 20 minutes, then increase the temperature to 210° for 10 minutes. Be careful not to burn your cake, as every oven works differently.  
  4. Let the cake cool to room temperature and leave it in the refrigerator for at least 3 hours before serving.   
  5. You can serve the cheesecake as is or serve it with low FODMAP fruit. 

Smoked cheeses are lactose-free, but cream cheese or mascarpone do contain lactose unless you have purchased a lactose-free version. There are several lactose-free versions available for cream cheese, while lactose-free mascarpone is harder to find. Therefore, lactase drops are great to use with this recipe.

This recipe is:  

  • Low in FODMAPs  
  • Low in fructose and low in sorbitol  
  • Lactose-free  
  • Gluten free
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