Here's a recipe for a fabulous keto Boston cream pie cheesecake that bakes up in no time. It's got a layer of gluten-free cake topped with cheesecake, then a layer of chocolate!
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I'll admit- I have a huge love for Boston cream donuts and I have not yet attempted to make low-carb ones. I'm not really sure how you would get the light airy donut that's needed to fill with the traditional vanilla custard.
But, that hasn't stopped the cravings!
Donuts have been my only experience with Boston cream as I've never eaten the pie or cake. Then, I saw a recipe for Boston cream cheesecake in a Better Homes and Garden cookbook that was low-carb and gluten-free, and I thought it would be easy to make. I was right!
Whether the sunshine is out and I'm making some fathead pizza on the grill using my homemade low-carb pizza sauce or making hearty lobster bisque, this cheesecake recipe is the perfect dessert.
Listen- It's always a good time for cheesecake!
Ingredients Needed For Keto Boston Cream Pie Cheesecake
I had some time to make this low-carb, gluten-free Boston cream cheesecake and it is amazing. It looks a lot more complicated than it really is so don't be afraid to try it. It's so easy to put together!
Trust me, even if you don't think you enjoy baking, you will have fun making this low carb cheesecake.
There are three parts to this recipe - the cake (or crust), cheesecake, and chocolate topping.
Here's what you need:
Low-Carb Cake Layer
For the cake, I used a combination of almond flour and coconut flour. You'll also need some butter, your favorite sugar substitute, almond milk, and other cake ingredients.
Homemade Cheesecake Filling
For the cheesecake layer, I used a combination of both cream cheese and sour cream with some sugar substitute, eggs, and vanilla extract.
Chocolate Topping
For the top layer, I melted some low-carb dark chocolate and mixed it with some heavy cream and butter.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Quick Tips:
- Use a springform pan. This makes the entire process a lot easier. The sides will have to be greased well if it's not a good non-stick surface.
- If your cheesecake sticks to the pan, use a knife. The sides of my cheesecake did stick a bit to the sides, but running a knife along the inside of the pan before expanding the sides did the trick for easy release.
- Cool the chocolate before adding it to the cake. Once the chocolate mixture is completely blended, it needs to cool off a bit before spreading on the cake. You can drip some of the chocolate down the sides if you wish, but I chose to keep it all on the top.
How To Make Boston Cream Cheesecake
This is not a quick recipe, but it is worth every minute. Most of your time is spent waiting for the cake to bake or cool off, so it's not really that difficult at all.
Bake The Gluten-Free Cake
This is a layered cheesecake with a gluten-free cake at the bottom rather than a crust. The cake needs to be baked fully before putting the cheesecake layer over the top.
Mix The Cheesecake Batter
After about 25 minutes in the oven, the cake should be done. Then, it's time to whip up the cheesecake batter, which is a creamy mix of cream cheese, sour cream, eggs, vanilla, and sweetener.
Some may argue that this really isn't a Boston cream pie because the famous vanilla cream is missing. Well, that is true because it's replaced with a vanilla flavored cheesecake instead.
Bake The Cheesecake
Pour the cheesecake mixture on top of your baked gluten-free cake and bake it for another 50 minutes. You'll know it's done when the outside edges appear set when you gently shake the pan.
It may not have any custard, but it still incorporates all the flavors and ideas of the Boston cream pie. And, cheesecake is as delicious if not better than custard, right?
Add The Chocolate Glaze
To make the chocolate glaze, I used a whole 3-ounce bar of Lily's dark chocolate. I find the prepared chocolate works much better than trying to make one with your own low-carb sweetener and cocoa or unsweetened chocolate.
Add a few spoonfuls on top of the cheesecake and spread it out into a thin layer using a spatula or spoon.
What To Serve With Keto Cheesecake
I love to eat this cheesecake just like it is!
Sometimes, I will enjoy a hot cup of bulletproof coffee or dark roast french press with keto creamer to serve alongside it. This is such a filling and rich dessert that you might not have room for much else.
Frequently Asked Questions About Keto Boston Cheesecake
Before we get to the recipe card, here are some questions people have asked about the recipe.
How do you know when the cake layer is finished baking?
You'll know the cake is completely baked when you insert a toothpick and it comes out clean.
How many slices does this recipe make?
Since this is a pretty rich cake, cutting the whole thing into 16 slices will keep the portion to a size that keeps calories and carbs within reason. Each thin slice has about 3g net carbs!
Can you freeze this Boston cheesecake?
Most cheesecakes freeze well, and this one should be no different. If you aren't taking this to a party to share or have a large family that will eat it, you probably want to freeze the individual slices to enjoy later.
It's easy to overeat this yummy gluten-free, low-carb Boston cream cheesecake!
This three-layered keto cheesecake really does end up resembling a Boston cream pie! It might take a bit longer to make than other recipes, but the result is definitely worth it.
Other Dessert Recipes To Try
If you enjoyed this keto Boston cream pie cheesecake, here are some more keto cheesecake recipes that you'll enjoy next. They are some of my favorites!
- No-Bake Banana Split Cheesecake tastes like ice cream, chocolate, and bananas, without all the extra carbs.
- Keto Oreo Cookies And Cream Cheesecake has layers of cheesecake with a cookie crust.
- No-Bake Bailey's Irish Cream Cheesecake is made in small jars - this is the perfect recipe for parties.
- Keto Coconut Cream Cheesecake tastes like you are on an island on vacation.
- Coffee Chocolate Mocha Cheesecake has the perfect texture and tastes undeniably like coffee.
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Recipe
Boston Cream Cheesecake
Video
Ingredients
Cake Layer:
- 1 cup almond flour
- ⅓ cup coconut flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter softened
- ¾ cup low carb sugar substitute or other sugar substitute
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup unsweetened almond milk or coconut milk
Cheesecake Layer:
- 3 blocks cream cheese (8 ounces each), softened
- ¾ cup low carb sugar substitute or other sugar replacement
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup sour cream
Chocolate Layer:
- 6 tablespoons heavy cream
- 3 ounces low carb dark chocolate or 3 oz Lakanto chocolate bar
- 1 tablespoon butter
Instructions
Cake Layer
- Preheat oven to 350°
- Grease a 9 or 10 inch springform pan, set aside.
- Sift together flour, baking powder and salt.
- In bowl of stand mixer cream butter and sugar together until light and fluffy. Add eggs and vanilla and continue mixing until smooth.
- Add flour mixture and milk in alternating amounts, starting and ending with flour. Stir until just blended.
- Pour in springform pan. Bake for 25 minutes until center is set and toothpick comes out clean.
Cheesecake Layer
- Lower oven temperature to 325*
- In bowl of stand mixer beat cream cheese, sugar and vanilla together on medium-high speed until smooth.
- 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.
- Bake for 45-50 minutes until the outside edges appear set when gently shaken. Cool in pan on a wire rack for 15 minutes.
- 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)
Chocolate layer
- 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.
- Chill for 15 minutes and then spread over top of cake.
- Chill until ready to serve.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on August 20, 2015. Post updated on April 20, 2021, with additional recipe information and new photos.
Patricia
My bestie made this for my birthday!! It was AMAZIN. We all enjoyed it very much.
Liz
why sour cream??
Lisa MarcAurele
Sour cream is for texture and moisture. You should be able to use heavy cream if you prefer.
Susan Ducot
We were disappointed in this cheesecake-I followed the directions exactly as written but it just wasn’t very memorable. The filling layer was ok but the cake layer was not very good. The ganache ditto. The other comments are very positive so must just be a personal preference.
Laurie C
Lisa, thank you for this delicious recipe. Made it a few days ago, with a few twists, but it still came out wonderful. However it is a little much for just two but we’re managing. For the twists I added, first was a cream cheese flavored sugar free jello since my husband really likes the cream cheese flavor. Instead of chocolate on top, since I don’t want that too close to bedtime and dessert after dinner is when we eat these things, I melted raspberry flavored (white) chocolate chips and put that on top. Awesome flavors. Even the cake part was something that didn’t bother my husband. Usually he has trouble with almond or coconut based baked items. Thanks again.
T
Absolutely amazing!!!! Don't change a thing and be prepared to be amazed. Thanks for the recipe!!! xoxo
Helaine Alter
This cake is amazing! The instructions were very clear & easy to follow. I ended up making the bottom cake layer the evening before making the cheesecake & ganache layers due to time constraints & it still turned out wonderfully. I also substituted for the chocolate using Hershey's unsweetened cocoa powder (used the conversion recipe on the back of the container by inserting Splenda in place of the sugar). I didn't use the butter based on the other reviews, but I might next time as it turned out kind of thick, but still tasted great. I also had the issue with the first layer looking more like scrambled eggs at first when I added the eggs & vanilla (I used Splenda cup-for-cup as my sweetener), but I pressed on and it didn't seem to affect anything at all. I brought this to work for a co-worker's last day & everyone gave it rave reviews!. Boston Cream and cheesecake are 2 of my most favorite desserts so this recipe was a total win for me. Thank you for sharing this delicious low carb treat. My plan is to freeze any leftovers (if there are any) for snacking as I won't be able to stop myself from eating this whole thing if I don't!
Chris
As sugar free goes, this is good. Everything came together well except the ganache. It was thick and somewhat grainy. I wouldn't serve this to guests as I think they would prefer a cheesecake with sugar, but for diabetics this is a very good option.
Lisa MarcAurele
The smoothness of the ganache depends heavily on the chocolate you use. Either homemade keto chocolate or ChocZero brand is preferred.
Nicole
SO delicious. I ended up using coconut sugar because it’s all we had and it tastes like heaven! ????
Rachel Marie
Im pretty new at making these type recipes.... the recipe was delicious but I do have one negative side... How do you get your chocolate ganache like that? The butter kept separating from the chocolate... is there a tip to this? Am I just doing it wrong??
Lisa MarcAurele
If your butter kept separating, it's usually a sign that the temperature was too high.
Erika
I made my ganache with heavy cream, cocoa powder and sweetener, it came out amazing. I always have issues wurh butter so I decided not to sue it.
Ann Colvin
I went by the recipe, used Truvia, cake and cheesecake came out perfect. The sauce lumpy In short a nightmare. I started over with heavy cream and 100% Cocoa powder plus 2teaspoons Truvia then butter, it was a big hit at church. One young army man. Swore up and down,there is no way this is sugar free. Thank you.
Marie
I saw this and had to try it. It turned out fantastic!
I put a little less sugar substitute and a few drops of stevia.
I will be making this again! An other recipe from you that will
be used by our family!
Thanks for the great recipes!
Keep up the great cooking!
Your work is appreciated at our house!