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A fabulous low carb Boston cream cheesecake that bakes up in no time. It’s got a layer of gluten free cake topped with cheesecake then a layer of chocolate!
Summer is rolling to an end and the kids are getting ready to head back to school. So, I’ve been taking a little time from recipes so I can enjoy the summer before it’s over.
We have been making some Fat Head pizza on the grill. And, I’ve been using my homemade low carb pizza sauce with no sugar added.
I did, however, have some time to make this low carb gluten free Boston cream cheesecake last weekend. It looks a lot more involved than it really is so don’t be afraid to try it because it looks complicated. It’s so easy to put together.
I had a love for Boston cream donuts and I have not yet attempted to make low carb ones, yet. I’m not really sure how you would get the light airy donut that’s needed to fill with the traditional vanilla custard.
Donuts have been my only experience with Boston cream as I’ve never eaten the pie or cake. I saw a recipe for Boston cream cheesecake in a Better Homes and Garden cookbook and thought it could easily be made low carb and gluten free. I was right!
For this cheesecake, you will need a springform pan and the sides will have to be greased well if it’s not a good non-stick surface. The sides of my cheesecake did stick a bit to the sides, but running a knife along the inside of the pan prior to expanding the sides did the trick for easy release.
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.
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.
Okay, so it may not have any custard, but it still incorporates all the flavors and idea of the Boston cream pie. And, cheesecake is as delicious if not better than custard, right?
I just love a baked cheesecake, don’t you? It may not be as easy as blending up a no-bake mix, but there’s just something extra special in a baked cheesecake that isn’t there in the no-bake versions.
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.
Once the chocolate mixture is completely blended, it needs to cool off a bit before spreading on the cake. You can drip a bit of chocolate down the sides if you wish, but I chose to keep it all on the top.
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.
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!
No time to bake a cheesecake or staying away from dairy? Try this dairy-free coconut custard instead.
Low Carb Keto Boston Cream Cheesecake Recipe
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Boston Cream Cheesecake
Recipe Video (Click on Image to Play)
Ingredients
Cake Layer:
- 1 cup almond flour
- 1/3 cup coconut flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 3/4 cup low carb sugar substitute or other sugar substitute
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup unsweetened almond milk or coconut milk
Cheesecake Layer:
- 3 blocks cream cheese (8 ounces each), softened
- 3/4 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
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Note 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.
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Nicole
SO delicious. I ended up using coconut sugar because it’s all we had and it tastes like heaven! 😊
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!
Reel
My chocolate layer came out chunky. I used Lilly’s dark chocolate chips with the cream and butter as directed. Any reason why it doesn’t end up smooth.
Lisa MarcAurele
Lily’s chocolate chips do not always melt as well as other low carb chocolate. But chunky can also happen if the temperature was too hot when melting the chocolate.
Kim
I made this for my birthday today. We loved it! Thank you for sharing the recipe.
Shanden
Can I use white sugar instead? I love everything about this recipe but my mama can sniff out a sugar sub.
Lisa MarcAurele
Sugar can be used if you aren’t concerned about carbs.
sandy
could u use all almond four instead of coconut flour?
Lisa MarcAurele
It will likely work in this recipe. You may want to add in a little xanthan gum if you have it.
Zeena
When you say a little xanthin gum, how much do you recommend? I am worried about changing your recipe but I don’t care for coconut, can you really taste it in this recipe?
Lisa MarcAurele
I’d say 1/2 teaspoon or so of xanthan gum. As for the coconut flour, you can’t taste it in this recipe.
cwn
Thank you for the recipe 🙂 One request, the total time is 1 hour 30 minutes, but that doesn’t include 4 hours of chilling. I may be new to this but I’d love to know that upfront.
Lisa MarcAurele
Thanks for pointing that out. Fixed!
Madalena
Excellent Cheesecake. Everyone loved it.
Jan
I made this for Thanksgiving and it was incredibly good! After baking the cake layer in the oven I did the cheesecake layer in my instant pot do the cake came out very moist and dense like a steamed sponge cake. It was still great. (I reduced the recipe by 1/3 to fit in my 6 qt instant pot).
My only issue was that the butter never fully incorporated with the chocolate layer —I think it might be better to either melt it with the cream or skip it altogether.
Lisa MarcAurele
It may not have been at the right temperature. If too hot, it can be difficult to blend in fats.
Izabella
Lisa,
thank you so very much for that recipe. This is the best cheesecake EVER. Easy to make and delicious!
Lisa MarcAurele
It’s always been a frequently requested dessert by family and friends. So glad you are enjoying it too!
Jessica
I made this cake today and followed the instructions to a t….and the bottom layer is in no way cooked after 25 min in the oven….
Lisa MarcAurele
Ovens can vary. You’ll just need to bake it until it’s set and passes the toothpick test.
Lynne
Hi.
I am planning this cake this week end. we dont have Lily s chocolat in Canada… do I get a 85% good darl chocolate bar
thanks
Lisa MarcAurele
A very dark chocolate bar is a good substitute. You may need to add a little more sweetener if needed.