Boston Cream Cheesecake Low Carb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Cake1 cup Almond Flour 1/3 cup Coconut Flour1 tsp Salt 1/2 cup Butter, salted 36 tsp Splenda 2 large Egg, fresh, whole, raw 1 tsp Vanilla extract, imitation, alcohol 3/4 cup Almond Milk, Unsweetened Vanilla Cheesecake24 oz Cream Cheese 3/4 cup Splenda 1 tsp Vanilla extract, imitation, alcohol 3 large Egg, fresh, whole, raw 1 cup Sour Cream 6 tbsp Heavy Whipping Cream 3 oz low carb dark chocolate 1 tbsp Butter, salted
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 egg 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.
Serving Size: 16
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 egg 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.
Serving Size: 16
Nutritional Info Amount Per Serving
- Calories: 351.7
- Total Fat: 52.9 g
- Cholesterol: 136.1 mg
- Sodium: 361.3 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 2.2 g
- Protein: 8.3 g
Member Reviews