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Fabulous Boston Cream Cheesecake – Low Carb and Gluten Free

Low Carb Boston Cream Cheesecake

Low Carb Boston Cream Cheesecake
Yields 16
An incredibly delicous Boston Cream Cheesecake made with almond and coconut flour, almond milk, cream cheese, and Swerve. It's low carb, gluten free, and Keto Diet friendly. If you are a cheesecake lover you can't go wrong with this choice for your special Valentine's Day dinner plans.
Prep Time
10 min
Cook Time
1 hr 20 min
Total Time
1 hr 30 min
Prep Time
10 min
Cook Time
1 hr 20 min
Total Time
1 hr 30 min
Cake Layer
  1. 1 cup almond flour
  2. 1/3 cup coconut flour
  3. 1 1/2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 1/2 cup butter softened
  6. 3/4 cup Swerve or other sugar substitute
  7. 2 eggs
  8. 1 teaspoon vanilla
  9. 3/4 cup unsweetened almond milk or coconut milk
Cheesecake Layer
  1. 3 blocks cream cheese (8 ounces each), softened
  2. 3/4 cup Swerve or other sugar replacement
  3. 1 teaspoon vanilla extract
  4. 3 eggs
  5. 1 cup sour cream
Chocolate Layer
  1. 6 tablespoons heavy cream
  2. 3 ounces low carb dark chocolate I used 1 3oz Lily's bar
  3. 1 tablespoon butter
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Instructions
  1. Cake Layer
  2. Preheat oven to 350°
  3. Grease a 9 or 10 inch springform pan, set aside.
  4. Sift together flour, baking powder and salt.
  5. In bowl of stand mixer cream butter and sugar together until light and fluffy. Add egg and vanilla and continue mixing until smooth.
  6. Add flour mixture and milk in alternating amounts, starting and ending with flour. Stir until just blended.
  7. Pour in springform pan. Bake for 25 minutes until center is set and toothpick comes out clean.
  8. Cheesecake Layer
  9. Lower oven temperature to 325*
  10. In bowl of stand mixer beat cream cheese, sugar and vanilla together on medium-high speed until smooth.
  11. Separately whisk eggs with a fork in a small bowl, add beaten eggs to cream cheese mixture on low until just combined. Stir in sour cream. Pour mixture over cake in the springform pan, spreading to cover.
  12. Bake for 45-50 minutes until the outside edges appear set when gently shaken. Cool in pan on a wire rack for 15 minutes.
  13. Loosen the edges of cake from the pan by running a butter knife around the cake.Allow cake to cool completely. Cover cake and chill for at least 4 hours (I chilled mine overnight)
  14. Chocolate layer
  15. When cheesecake is chilled heat heavy cream in a small saucepan until it almost comes to a boil. Remove from heat and stir in chocolate chips until melted. Stir in butter until smooth.
  16. Chill for 15 minutes and then spread over top of cake.
  17. Chill until ready to serve.
Calories
347 cal
Fat
32 g
Protein
8 g
Carbs
2 g
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Adapted from Low Carb Yum
Adapted from Low Carb Yum
The Keto Diet Recipe Cafe http://ketodietcafe.com/

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