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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.

Recipe adapted from here
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
Cake Layer
  1. Preheat oven to 350°
  2. Grease a 9 or 10 inch springform pan, set aside.
  3. Sift together flour, baking powder and salt.
  4. In bowl of stand mixer cream butter and sugar together until light and fluffy. Add vanilla and eggs and continue mixing until smooth.
  5. Add flour mixture and milk in alternating quantities, beginning and ending with flour. Stir until just combined.
  6. Pour in springform pan. Bake for 25 minutes until center is set and toothpick comes out clean.
Cheesecake Layer

  1. Lower oven temperature to 325*
  2. In bowl of stand mixer beat cream cheese, vanilla and sugar together on medium-high speed till smooth.
  3. Separately whisk eggs with a fork in a small bowl, then add beaten eggs to cream cheese mixture on low until just blended. Stir in sour cream. .
  4. Bake for 45-50 minutes until the outside edges appear set when gently shaken. Cool in pan on a wire rack for 15 minutes.
  5. 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 coating
  1. 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. Stir in butter.
  2. Chill for 15 minutes and then spread over top of cake.
  3. Chill till ready to serve.

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