Each Sunday, our family gathers for lunch and then we play cards all afternoon. Usually Spades. My mom brought this cheesecake over for our Sunday lunch dessert last weekend and it was delish and I just had to share it with you.
The original Boston Cream Cake is not a cheesecake but a cake topped with a creamy custard layer and chocolate icing. For this Keto version, the cream layer is cheesecake. It’s rich smooth texture is complimented by the thin sweet chocolate layer and cake base.
Sweetener: I am really liking Monk fruit to sweeten this with. It doesn’t have the cooling effect many others have.
Chocolate: for the chocolate, I recommend this Lakanto bar.
Lily’s chocolate chips are another great option if you already have those on hand.
- 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 sweetener or other sugar substitute
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup unsweetened almond milk or coconut milk
- 3 blocks cream cheese (8 ounces each), softened
- 1/2 cup low carb sweetener or other sugar replacement
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup sour cream
- 6 tablespoons heavy cream
- 3 ounces low carb dark chocolate chips such as Lily’s or 3 oz Lakanto chocolate bar
- 1 tablespoon butter
- 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 small amounts of the flour mixture at a time, alternating a portion of the milk in between. 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.
- 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)
- 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 in refrigerator for 15 minutes before spreading over top of cake.
- Chill until ready to serve.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9||13.8%|
|Total Carbohydrate 4||1.3%|
|Dietary Fiber 2||8%|
|Vitamin A||Vitamin C|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Defiantly Good Food