Low carb yum
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!
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.
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.
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.