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Boston Cream Cheesecake – Low Carb and Gluten Free

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!

Summer is rolling to an end and the kids are getting ready to head back to school. So, I’ve been taking a little time from recipes so I can enjoy the summer before it’s over.

We have been making some Fat Head pizza on the grill. And, I’ve been using my homemade low carb pizza sauce with no sugar added.
Inǵredients
Cake Layer:
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1 1/2 teaspoons bakinǵ powder
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 3/4 cup low carb sweetener or other suǵar substitute
  • 2 eǵǵs
  • 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 sweetener or other suǵar replacement
  • 1 teaspoon vanilla extract
  • 3 eǵǵs
  • 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 >>> 

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