Boston Cream Cheesecake Low Carb

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Boston Cream Cheesecake Low Carb calories by ingredient
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Introduction

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! 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!
Number of Servings: 16

Ingredients

    Cake
    1 cup Almond Flour
    1/3 cup Coconut Flour
    1 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

    Cheesecake
    24 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


Directions

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

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