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Gluten free low carb Boston cream cheesecake slice

Boston Cream Cheesecake

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Chill Time: 4 hours
Total Time: 5 hours 30 minutes
Servings: 16 slices
Calories: 204
A fabulous low carb cheesecake that bakes up in no time. It's got a layer of gluten free cake topped with cheesecake then a layer of chocolate!
Print Recipe

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.

Video

Notes

Makes 16 servings
Nutrition per serving: 2.2g net carbs, 23.2g erythritol

Nutrition

Serving: 1g | Calories: 204 | Carbohydrates: 5g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 185mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 1.5mg

Additional Info

Net Carbs: 3 g | % Carbs: 6 % | % Protein: 8 % | % Fat: 85.9 % | SmartPoints: 8
Values
Array
(
    [serving_size] => 1
    [calories] => 204
    [carbohydrates] => 5
    [protein] => 4
    [fat] => 19
    [saturated_fat] => 9
    [cholesterol] => 83
    [sodium] => 185
    [potassium] => 125
    [fiber] => 2
    [sugar] => 1
    [vitamin_a] => 445
    [vitamin_c] => 0.2
    [calcium] => 79
    [iron] => 1.5
)

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