Keto Boston Cream Pie Cheesecake

Satisfy your sweet tooth with this decadent Keto Boston Cream Pie Cheesecake, a perfect blend of smooth cheesecake and rich chocolate ganache with a vanilla custard layer, all nestled in a low-carb almond flour crust. This dessert is not only delicious but also keto-friendly, ensuring you can indulge without compromising your diet.

Course Desserts

Cuisine American

Keyword Keto Boston Cream Pie, Keto Cheesecake, low carb dessert, Sugar-Free Boston Cream Pie

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 320kcal

Equipment

9-inch springform pan
Medium saucepan
Mixing bowls
Electric mixer
rubber spatula
Measuring cups and spoons
Parchment paper

Ingredients

For the crust:

1 ½ cups almond flour 150g
¼ cup unsalted butter, melted 60ml
3 tablespoons granulated erythritol 36g
1 teaspoon vanilla extract 5ml

For the cheesecake filling:

24 ounces cream cheese, softened 680g
1 cup granulated erythritol 200g
3 large eggs
¼ cup sour cream 60ml
1 tablespoon lemon juice 15ml
2 teaspoons vanilla extract 10ml

For the custard layer:

1 cup heavy cream 240ml
4 egg yolks
⅓ cup granulated erythritol 67g
1 teaspoon vanilla extract 5ml
¼ teaspoon xanthan gum

For the chocolate ganache:

½ cup heavy cream 120ml
4 ounces sugar-free dark chocolate, chopped 113g
1 tablespoon unsalted butter 15g

Instructions

Preheat the oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper.
In a mixing bowl, combine almond flour, melted butter, erythritol, and vanilla extract until a dough forms.
Press the dough into the bottom of the prepared pan, forming an even layer.
Bake for 10 minutes, then remove from oven and set aside to cool.
In a large bowl, beat the softened cream cheese and erythritol with an electric mixer until smooth.
Add eggs one at a time, mixing well after each addition.
Blend in sour cream, lemon juice, and vanilla extract until the mixture is uniform and creamy.
Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula.
Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open and allow the cheesecake to cool inside for 1 hour to prevent cracking.
Remove cheesecake from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
In a medium saucepan, whisk together heavy cream, egg yolks, erythritol, and vanilla extract over medium heat.
Cook, continually whisking, until the mixture thickens and coats the back of a spoon.
Sprinkle xanthan gum over the custard, whisking vigorously to prevent clumps.
Remove from heat and let the custard cool to room temperature, then spread evenly over the chilled cheesecake.
Refrigerate to set while preparing the ganache.
Heat the heavy cream in a saucepan until it just begins to simmer.
Remove from heat and add the chopped chocolate and butter, letting them sit for a minute to melt.
Stir until smooth and glossy.
Pour the ganache over the custard layer, spreading to cover completely.
Refrigerate the cheesecake for at least 2 hours or until the ganache is set.
Once set, run a knife around the edges of the cheesecake and release it from the springform pan.
Slice and serve chilled.

Notes

For a nut-free alternative, replace almond flour with coconut flour, but only use 1/3 of the amount as coconut flour is more absorbent.

Ensure all ingredients, especially the cream cheese and eggs, are at room temperature for a smoother cheesecake filling.

The cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to a month. If frozen, thaw overnight in the refrigerator before serving.

Nutrition