Here's a recipe for a fabulous keto Boston cream pie cheesecake that bakes up in no time. It's got a layer of gluten-free cake topped with cheesecake, then a layer of chocolate!
Article Index
I'll admit- I have a huge love for Boston cream donuts and I have not yet attempted to make low-carb ones. I'm not really sure how you would get the light airy donut that's needed to fill with the traditional vanilla custard.
But, that hasn't stopped the cravings!
Donuts have been my only experience with Boston cream as I've never eaten the pie or cake. Then, I saw a recipe for Boston cream cheesecake in a Better Homes and Garden cookbook that was low-carb and gluten-free, and I thought it would be easy to make. I was right!
Whether the sunshine is out and I'm making some fathead pizza on the grill using my homemade low-carb pizza sauce or making hearty lobster bisque, this cheesecake recipe is the perfect dessert.
Listen- It's always a good time for cheesecake!
Ingredients Needed For Keto Boston Cream Pie Cheesecake
I had some time to make this low-carb, gluten-free Boston cream cheesecake and it is amazing. It looks a lot more complicated than it really is so don't be afraid to try it. It's so easy to put together!
Trust me, even if you don't think you enjoy baking, you will have fun making this low carb cheesecake.
There are three parts to this recipe - the cake (or crust), cheesecake, and chocolate topping.
Here's what you need:
Low-Carb Cake Layer
For the cake, I used a combination of almond flour and coconut flour. You'll also need some butter, your favorite sugar substitute, almond milk, and other cake ingredients.
Homemade Cheesecake Filling
For the cheesecake layer, I used a combination of both cream cheese and sour cream with some sugar substitute, eggs, and vanilla extract.
Chocolate Topping
For the top layer, I melted some low-carb dark chocolate and mixed it with some heavy cream and butter.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Quick Tips:
- Use a springform pan. This makes the entire process a lot easier. The sides will have to be greased well if it's not a good non-stick surface.
- If your cheesecake sticks to the pan, use a knife. The sides of my cheesecake did stick a bit to the sides, but running a knife along the inside of the pan before expanding the sides did the trick for easy release.
- Cool the chocolate before adding it to the cake. Once the chocolate mixture is completely blended, it needs to cool off a bit before spreading on the cake. You can drip some of the chocolate down the sides if you wish, but I chose to keep it all on the top.
How To Make Boston Cream Cheesecake
This is not a quick recipe, but it is worth every minute. Most of your time is spent waiting for the cake to bake or cool off, so it's not really that difficult at all.
Bake The Gluten-Free Cake
This is a layered cheesecake with a gluten-free cake at the bottom rather than a crust. The cake needs to be baked fully before putting the cheesecake layer over the top.
Mix The Cheesecake Batter
After about 25 minutes in the oven, the cake should be done. Then, it's time to whip up the cheesecake batter, which is a creamy mix of cream cheese, sour cream, eggs, vanilla, and sweetener.
Some may argue that this really isn't a Boston cream pie because the famous vanilla cream is missing. Well, that is true because it's replaced with a vanilla flavored cheesecake instead.
Bake The Cheesecake
Pour the cheesecake mixture on top of your baked gluten-free cake and bake it for another 50 minutes. You'll know it's done when the outside edges appear set when you gently shake the pan.
It may not have any custard, but it still incorporates all the flavors and ideas of the Boston cream pie. And, cheesecake is as delicious if not better than custard, right?
Add The Chocolate Glaze
To make the chocolate glaze, I used a whole 3-ounce bar of Lily's dark chocolate. I find the prepared chocolate works much better than trying to make one with your own low-carb sweetener and cocoa or unsweetened chocolate.
Add a few spoonfuls on top of the cheesecake and spread it out into a thin layer using a spatula or spoon.
What To Serve With Keto Cheesecake
I love to eat this cheesecake just like it is!
Sometimes, I will enjoy a hot cup of bulletproof coffee or dark roast french press with keto creamer to serve alongside it. This is such a filling and rich dessert that you might not have room for much else.
Frequently Asked Questions About Keto Boston Cheesecake
Before we get to the recipe card, here are some questions people have asked about the recipe.
How do you know when the cake layer is finished baking?
You'll know the cake is completely baked when you insert a toothpick and it comes out clean.
How many slices does this recipe make?
Since this is a pretty rich cake, cutting the whole thing into 16 slices will keep the portion to a size that keeps calories and carbs within reason. Each thin slice has about 3g net carbs!
Can you freeze this Boston cheesecake?
Most cheesecakes freeze well, and this one should be no different. If you aren't taking this to a party to share or have a large family that will eat it, you probably want to freeze the individual slices to enjoy later.
It's easy to overeat this yummy gluten-free, low-carb Boston cream cheesecake!
This three-layered keto cheesecake really does end up resembling a Boston cream pie! It might take a bit longer to make than other recipes, but the result is definitely worth it.
Other Dessert Recipes To Try
If you enjoyed this keto Boston cream pie cheesecake, here are some more keto cheesecake recipes that you'll enjoy next. They are some of my favorites!
- No-Bake Banana Split Cheesecake tastes like ice cream, chocolate, and bananas, without all the extra carbs.
- Keto Oreo Cookies And Cream Cheesecake has layers of cheesecake with a cookie crust.
- No-Bake Bailey's Irish Cream Cheesecake is made in small jars - this is the perfect recipe for parties.
- Keto Coconut Cream Cheesecake tastes like you are on an island on vacation.
- Coffee Chocolate Mocha Cheesecake has the perfect texture and tastes undeniably like coffee.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Boston Cream Cheesecake
Video
Ingredients
Cake Layer:
- 1 cup almond flour
- ⅓ cup coconut flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter softened
- ¾ cup low carb sugar substitute or other sugar substitute
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup unsweetened almond milk or coconut milk
Cheesecake Layer:
- 3 blocks cream cheese (8 ounces each), softened
- ¾ cup low carb sugar substitute or other sugar replacement
- 1 teaspoon vanilla extract
- 3 eggs
- 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
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 eggs 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.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on August 20, 2015. Post updated on April 20, 2021, with additional recipe information and new photos.
Sue Alley
This is such a delicious recipe! For anyone saying the crust is dry sorry but you did something wrong. Very moist crust. Highly recommend this recipe as written. 5 stars from me!
Patricia
My bestie made this for my birthday!! It was AMAZIN. We all enjoyed it very much.
Liz
why sour cream??
Lisa MarcAurele
Sour cream is for texture and moisture. You should be able to use heavy cream if you prefer.
Susan Ducot
We were disappointed in this cheesecake-I followed the directions exactly as written but it just wasn’t very memorable. The filling layer was ok but the cake layer was not very good. The ganache ditto. The other comments are very positive so must just be a personal preference.
Laurie C
Lisa, thank you for this delicious recipe. Made it a few days ago, with a few twists, but it still came out wonderful. However it is a little much for just two but we’re managing. For the twists I added, first was a cream cheese flavored sugar free jello since my husband really likes the cream cheese flavor. Instead of chocolate on top, since I don’t want that too close to bedtime and dessert after dinner is when we eat these things, I melted raspberry flavored (white) chocolate chips and put that on top. Awesome flavors. Even the cake part was something that didn’t bother my husband. Usually he has trouble with almond or coconut based baked items. Thanks again.
T
Absolutely amazing!!!! Don't change a thing and be prepared to be amazed. Thanks for the recipe!!! xoxo
Helaine Alter
This cake is amazing! The instructions were very clear & easy to follow. I ended up making the bottom cake layer the evening before making the cheesecake & ganache layers due to time constraints & it still turned out wonderfully. I also substituted for the chocolate using Hershey's unsweetened cocoa powder (used the conversion recipe on the back of the container by inserting Splenda in place of the sugar). I didn't use the butter based on the other reviews, but I might next time as it turned out kind of thick, but still tasted great. I also had the issue with the first layer looking more like scrambled eggs at first when I added the eggs & vanilla (I used Splenda cup-for-cup as my sweetener), but I pressed on and it didn't seem to affect anything at all. I brought this to work for a co-worker's last day & everyone gave it rave reviews!. Boston Cream and cheesecake are 2 of my most favorite desserts so this recipe was a total win for me. Thank you for sharing this delicious low carb treat. My plan is to freeze any leftovers (if there are any) for snacking as I won't be able to stop myself from eating this whole thing if I don't!
Chris
As sugar free goes, this is good. Everything came together well except the ganache. It was thick and somewhat grainy. I wouldn't serve this to guests as I think they would prefer a cheesecake with sugar, but for diabetics this is a very good option.
Lisa MarcAurele
The smoothness of the ganache depends heavily on the chocolate you use. Either homemade keto chocolate or ChocZero brand is preferred.
Nicole
SO delicious. I ended up using coconut sugar because it’s all we had and it tastes like heaven! ????
Rachel Marie
Im pretty new at making these type recipes.... the recipe was delicious but I do have one negative side... How do you get your chocolate ganache like that? The butter kept separating from the chocolate... is there a tip to this? Am I just doing it wrong??
Lisa MarcAurele
If your butter kept separating, it's usually a sign that the temperature was too high.
Erika
I made my ganache with heavy cream, cocoa powder and sweetener, it came out amazing. I always have issues wurh butter so I decided not to sue it.
Ann Colvin
I went by the recipe, used Truvia, cake and cheesecake came out perfect. The sauce lumpy In short a nightmare. I started over with heavy cream and 100% Cocoa powder plus 2teaspoons Truvia then butter, it was a big hit at church. One young army man. Swore up and down,there is no way this is sugar free. Thank you.
Marie
I saw this and had to try it. It turned out fantastic!
I put a little less sugar substitute and a few drops of stevia.
I will be making this again! An other recipe from you that will
be used by our family!
Thanks for the great recipes!
Keep up the great cooking!
Your work is appreciated at our house!
Reel
My chocolate layer came out chunky. I used Lilly’s dark chocolate chips with the cream and butter as directed. Any reason why it doesn’t end up smooth.
Lisa MarcAurele
Lily's chocolate chips do not always melt as well as other low carb chocolate. But chunky can also happen if the temperature was too hot when melting the chocolate.
Kim
I made this for my birthday today. We loved it! Thank you for sharing the recipe.
Shanden
Can I use white sugar instead? I love everything about this recipe but my mama can sniff out a sugar sub.
Lisa MarcAurele
Sugar can be used if you aren't concerned about carbs.
sandy
could u use all almond four instead of coconut flour?
Lisa MarcAurele
It will likely work in this recipe. You may want to add in a little xanthan gum if you have it.
Zeena
When you say a little xanthin gum, how much do you recommend? I am worried about changing your recipe but I don’t care for coconut, can you really taste it in this recipe?
Lisa MarcAurele
I'd say 1/2 teaspoon or so of xanthan gum. As for the coconut flour, you can't taste it in this recipe.
cwn
Thank you for the recipe 🙂 One request, the total time is 1 hour 30 minutes, but that doesn't include 4 hours of chilling. I may be new to this but I'd love to know that upfront.
Lisa MarcAurele
Thanks for pointing that out. Fixed!
Madalena
Excellent Cheesecake. Everyone loved it.
Jan
I made this for Thanksgiving and it was incredibly good! After baking the cake layer in the oven I did the cheesecake layer in my instant pot do the cake came out very moist and dense like a steamed sponge cake. It was still great. (I reduced the recipe by 1/3 to fit in my 6 qt instant pot).
My only issue was that the butter never fully incorporated with the chocolate layer —I think it might be better to either melt it with the cream or skip it altogether.
Lisa MarcAurele
It may not have been at the right temperature. If too hot, it can be difficult to blend in fats.
Izabella
Lisa,
thank you so very much for that recipe. This is the best cheesecake EVER. Easy to make and delicious!
Lisa MarcAurele
It's always been a frequently requested dessert by family and friends. So glad you are enjoying it too!
Jessica
I made this cake today and followed the instructions to a t....and the bottom layer is in no way cooked after 25 min in the oven....
Lisa MarcAurele
Ovens can vary. You'll just need to bake it until it's set and passes the toothpick test.
Lynne
Hi.
I am planning this cake this week end. we dont have Lily s chocolat in Canada... do I get a 85% good darl chocolate bar
thanks
Lisa MarcAurele
A very dark chocolate bar is a good substitute. You may need to add a little more sweetener if needed.
Saima
I truly enjoy all your recipes and this one is one of my absolute favorites!!! I would love to try to make the 16 portions in individual cupcake molds as it like make it easier to freeze and take out as needed. Do you think this could work? And should I have to adjust the cooking time somehow?
Lisa MarcAurele
It should work and would just need the baking time adjusted down. I'd just bake at the same temperature and keep an eye out for doneness.
Monica harris
Incredibly good!!! I’m taking it to work to share or I would eat the whole cake!!!!!
Mary
Absolutely AMAZING. Recipe was easy to follow. Will definitely make this Boston Cream Cheesecake AGAIN.
K. Nielson
I just made this for the first time and it was AMAZING!! This may be my favorite cheesecake EVER 🙂
I did not have any trouble with the recipe and it turned out beautifully. Thank you for a such a great recipe!
Lisa MarcAurele
Glad the low carb cheesecake worked out for you! Boston cream is one of my favorites.
Santiago
Las mejores recetas Keto realmente magnifica un saludo grande desde chile
Lisa MarcAurele
Glad you are enjoying the recipes!
Sue
Love it! Mine doesn't look so perfect, but tastes great!
Madalena
Made this for Easter and it was a huge hit. Easy to make and delicious!
Lisa MarcAurele
I'm so glad the recipe was a hit for the holiday!
Kathleen Hemrich
Hi I am still baking the cake but when I went to put the cheesecake part on top of the cake part it fell into it - I assume this means I did not cook the cake part enough? I did the water bath method for the cake and maybe shouldn't have? Anyway, I'm still cooking it - about 5 - 7 minutes longer than your suggestion of 45 minutes. I'm thinking the water bath gave the cakey part too much moisture & cooked slower. Anyway, it's not going to be a "clean" cake in that it sits on top of each other in layers but what the heck? I'm sure it will still taste great! I'll keep you posted on how it turns out. Thanks for this creative recipe!
Lisa MarcAurele
The water bath is only needed for baking cheesecake, not the cake layer. Hope it still tasted great!
Debbie
Do you have to use the sour cream?
Lisa MarcAurele
It's essential to the recipe. If you don't use it, you'll need a suitable replacement like yogurt.
Christina
This cheesecake is amazing. I did have to bake the cake base longer as I didn't have a convection oven. Maybe the recipe should mention that you did. it is tasty, creamy and smooth. I love the moist cake base. I just might use that by itself!
Lisa MarcAurele
I do adjust my convection oven down in temp to be more equivalent to conventional baking. But I've found ovens can vary quite a bit. I'm glad that you were able to adjust and enjoy the cheesecake.
Shea
Hi, I do not have a high powered mixer or blender. The last 2 cakes I made with Coconut flour & my mixer made the whole cake taste like coconut. I’ve read rice flour is really close to in taste to all purpose flour. To use my mixer, could I use rice flour instead and it turn out well?
Thanks!!
Lisa MarcAurele
Rice flour is different than coconut flour so I don't think it would work out.
Neetu
Hi there,
I just baked the cake base and I used trivia (erythritol and sugar blend) and I noticed two things I wanted to share. Firstly I think the cake base which is as far as I’ve got, is delicious tasting. It’s very soft and nit dry! Ok so I used 3/4 cup trivia and it’s too sweet ?I’m new to baking with sugar substitutes and just haven’t figured out just how sweet things will turn out. I’ll still continue to use it this time but in case anyone else is baking with trivia, maybe it’s better to use 1/2 cup or even less. The other thing I noticed was that the butter, sugar substitute and eggs once mixed , separated like fine scrambled eggs. I was alarmed and thought maybe it was the temperature difference between creamed butter and eggs. I searched in the web and it seems sugar substitutes can do that but it does not spoil the cake, you can continue on with the recipe. I haven’t cut open the cake yet since it’s not fully done but I think it turned out ok aside from killer sweetness.
Thanks for the delicious recipe!
Lisa
The "low carb sweetener" amount is for a one-for-one sugar substitute which Truvia IS NOT. If you look at the conversion table on their website, you can get an idea of how to convert. Truvia is sweetener than sugar for the same amount. According to the conversion chart, 1/4 sugar is equal to 1 Tbsp + 2 tsp Truvia. So if the recipe states 3/4 cup low carb sweetener, you'll want to use 3 Tbsp + 6 tsp which is 5 tablespoons or about 1/3 cup. So, use only 1/3 cup Truvia. Hope that helps!
Ann Nielsen
I have Stevia in the Raw Bakers Bag that is 1:1 sugar replacement. Can I use that in this recipe? Sorry, very new to low carb baking and sugar substitutes. Thanks!
Lisa
It can be used, but I don't recommend it for low carb because it adds a bulking agent (dextrose or maltodextrin) which isn't low carb friendly.
Gail M Weatherill
This recipe was the center of a sweet moment this week during a visit to family in Florida. A wonderful neighbor who helps care for my dad has severe diabetes. Since her birthday fell during my visit, I prepared this delicious cheesecake to surprise her. When she saw the cake, she burst into tears! (No, I didn't ruin how it looked). She said she was crying because it was the first time anyone had ever made her a homemade birthday cake. I responded that at the tender age of 77 yrs old, she was long overdue! Everyone loved the cake, including my non-keto family members. Thanks for being such an awesome resource!
Lisa
Such a great story. Thanks so much for sharing. What a wonderful birthday gift!
Megan
This cheesecake is amazing! I make it all the time! I freeze individual peices and eat it frozen! Thank u!
Lisa
Great idea to have pieces in the freezer!
Kelly O'Connor
I absolutely LOVE cheesecake so I made this one and OMG it is sooooo delicious!! I made it with the chocolate topping and now I will make it without!! By far the BEST cheesecake EVER!!. The only issue I had was the "cake" was not cooked in the 25 minutes so I had to extend the cooking time to approximately 50 minutes. Thanks so much for your recipe!!!!
Lisa
Sorry the cake needed a little extra time. My oven is a convection so it does tend to bake a bit faster.
Megan
I don't have a spring form pan. Could I just make it in another pan? What size would u recommend?
Lisa
You can use a regular 9 or 10 inch pan, but it won't be as easy to get out. You could try a rectangular or square pan and just cut it out in squares but baking time may need adjustment.
Kim Gibson
I love all you baking it is what is helping keep my husband on track cause he is so happy eating differently if he gets dessert. Thank you for all you creativity
Lisa
You're welcome Kim!
Cheryl Deger
Help, I know it won't be the low carb or keto way, but just realized I'm all out of my Swerve or Monk sugars!!! I got all the other ingredients at room temperature for recipe!!! Could possibly use my Splenda or Splenda Blend??? I'm so hoping you will answer very soon... Thank You...
Lisa
Yes. Splenda is fine to use.
Paula
The recipe for the cake calls for two eggs but the video only shows one and instructions reference adding “egg”. Is it two eggs or one for the cake portion. I used two and it’s not setting.
Lisa
It's 2 eggs. The instructions had a typo. It should have said eggs.
Lori
I’m making this right now, and am concerned about the carbs. You used swerve you said...right? Well the whole recipe calls for 1.5 cups and that’s 4carbls per tsp. So how is it possible to have 2.2 net carbs per serving?
Lisa
Those carbs from Swerve are from erythritol which have no impact so you can subtract them all.
Ruth Sayers
I would love to make this recipe, but my daughter can only use pure Stevia as sweetener. It will only take half a teaspoon. What could I use as filler, to make up the three quarter cup? She cannot have gluten either.
Thanks,
Ruth
Lisa
Typically, you'd add in more liquid to make up the difference.
Winona
Wow surprised myself that I could do this. Very tasty however not a fan of dark chocolate. Any suggestions?
Lisa
You can leave the chocolate off or top with a fruit sauce. Or, you can melt in some low carb milk chocolate.
Rhonda
This looks so good. What is the net carb count? What is mentioned in the text is different than what is in the recipe.
Lisa
It's about 3g if you cut the cheesecake into 16 slices.
Teresa
Would using half Lily's milk and dark chocolate work well?
Lisa
It should!
Debbie
My husband hates cheesecake so i would be the only one eating it, do you think it would work if i halved it and used a smaller springform pan?? It looks so delicious and boston cream was my fav kind of donut
Lisa
You can either half it or freeze the extra.
Sarah
My mom made this for my Dad's birthday today and it's delicious! It makes a lot of cake ...do you know if would freeze ok?
Lisa
It does freeze well.
Deb
This looks yummy, do you think i could use the cake base by iteself with some whipped cream and fresh fruit?
Lisa
It should work alone as a cake if you prefer.
Jan Richter
This looks so great! I want to try this but it seems a lot for the two of us. Has anyone tried freezing the cheesecake and did that work well for you?
Lisa
It does freeze well. Just thaw in the fridge before serving.
Cassie
I would like to make this and would like to know if I could use pure stevia powder in cheesecake filling as don't have swerve, is this possible? Thank you
Lisa
It should work fine. The stevia powder I use has a conversion of 1 tsp per 1 cup Swerve.
Jennifer
Hello! I want to make this cheesecake but do I use swerve confectioner sugar or regular swerve? And do I use unsalted or salted butter?
Thanks! So excited to make this!!!
Lisa
I used salted butter and regular Swerve.
Amanda
Made this for my husbands birthday and it is delicious. I topped it with some stevia sweetened heavy whipping cream to add to the boston cream feel.
Lisa
Yum!
Erin
This looks wonderful, but my husband is allergic to coconut. Do you have any suggestions for a substitution for the coconut flour?
Lisa
You can use all almond flour.
Erin
Would I have to adjust the liquids? I know coconut four tends to absorb a lot more liquid than almond flour.
Lisa
You may want to cut back a little on the almond milk.
Sandie Carlson
My BFF made this for my birthday and it was out of this world! Even our non-LC friends were raving over it! You need the darkest chocolate you can find -the Lily's is perfect, but I made it again for a potluck and used Trader Joe's dark chocolate- not quite as good but a close second. This is a go to recipe for sure!
Lisa
You have a great BFF making it for your birthday! So glad everyone loved it!
Avi
This looks amazing, would love to make it do this weekend's dinner with friends.
What is the procentage on the dark chocolate? I have 72% dark chocolate.
Lisa
I like to use the 90%, but 72% works.
Maria
Made this today. Was bland and bitter. Any ideas on other toppings? Also do you think the sour cream takes away from the sweetness?
Lisa
I didn't find it to be bitter when I made it. Did you use a low sweetened chocolate bar for the topping? I used Lily's chocolate which is sweetened with erythritol and stevia. Sour cream shouldn't take away from the sweetness.
Liz
I made this today for Easter. Added fresh berries to the top. HUGE hit. So good!!
Lisa
The fresh berries sound great. Glad it was a hit!
Joanne
You mean berries on top of the chocolate or without it?
Lydia Reaume
Would Greek Yogurt work in this lovely pie?
Lisa
You should be able to sub the sour cream with yogurt. I haven't tried it with this one, but it's worked okay in others.
Ashleigh
Made this last night and it was AMAZING. I love the cake part, which was so nice because I miss that flavor/texture with being Keto. Yummy!
Lisa
Thanks for writing in! SO glad you like this one. I'm in need of making it again!
Julie
Can anyone advise on how to sub for the almond flour? This looks amazing!
Lisa
You can use any nut or seed flour in it's place. A low carb baking mix or flour could also be used.
CiaoFlorentina
Coffee and cheese-cake, I'm in love with you both !
Serena | Serena Bakes Simply From scratch
Love this!
DML
I made this for a party yesterday, and it was really tasty! People seemed to like it.
At one point I think I must have messed something up because the chocolate layer turned out to have a fudgy consistency, and it kept breaking off when I would cut into the cake. BUT I'm really happy it turned out that way because now I have a low carb fudge recipe that I like!
Thanks for this recipe. 🙂
Lisa
Your cheesecake came out great! I may have to try making the topping by itself and keeping it thick for that fudge!
Kathi
Hi Lisa, I made this cheesecake for Thanksgiving. It was a big hit! I love it, very easy to make & absolutely delicious. Not too sweet, even with 3 yummy layers. I'd definitely make it again. I have a few pieces left & im going to try freezing then so I don't eat it all at once.
Lisa
I've had good luck freezing low carb cheesecake and cakes so it should be fine in the freezer. This is one of my favorites and I'm hoping to make it again for Christmas. So glad it went over well at Thanksgiving for you. 🙂
Laura Jennings
If I wanted to use real sugar, what would be the equivalent in this recipe?
Lisa
Yes, but I typically cut back a little on the sweetness so you may want to adjust to your taste.
Lucy
I wondered the same thing. Apparently, Swerve and sugar can be substituted cup for cup.
Rebecca
I was needing a dessert for our Labor Day BBQ this will be perfect! Thanks!
Lisa | Drop The Sugar
This looks so delicious! I've seen this on Facebook a couple times and I can't wait to try this. I think I have everything on hand except the cream cheese and lily bar.
Lisa
You'll definitely need cream cheese, but any low carb chocolate will do.
sue
Bravo!!!! 10 stars!!!
Karen
Hi Lisa
I think this looks like a lovely cake.
Can you let me know under the "Cheesecake Layer" heading, what '3 (8 ounce packages) cream cheese" means? Is it 3 by 8 ounce cream cheese therefore 24 ounce cream cheese in total?
Lisa
It's 3 blocks of the 8 ounce cream cheese packages which would equal 24 ounces of cream cheese. Sorry for any confusion. The 8 ounce packages are pretty standard here.
Karen
Got it. Big thanks
Karen
Hey Lisa,
We made this for our lunch guests today. Believe me, it was a huge success! Despite its intimidatingly sophisticated look, it is actually a very easy cake to make.
I made an addition - fresh strawberries and bluberries on chocolate layer top
Lisa
Hi Karen! So happy to hear that your guest enjoyed the cheesecake. The fresh fruit sounds great too!
Lorrie
its probably good with cheesecake in the middle too but, why not just use a sugar free custard?! I make a delicious sugar free custard that i refrigerate and then make into frozen custard in my ice cream maker. The same custard recipe can also be baked into a hot custard., then could be used in boston cream pie!
Lisa
You'd have to have two cake layers and sandwich the custard in between. Then add a chocolate topping. The mix for a baked custard is too thin and would soak into the cake layer. To be honest, I just really love cheesecake more than custard.
amber
What do you think about sugar free jello as custard? Would it make the cake too moist?
Lisa
Do you mean pudding?