Sugar-Free Keto Boston Cream Cheesecake

This is a sugar-free cheesecake in the style of a Boston cream pie: a chocolate almond flour crust, a cream cheese filling and a glossy chocolate ganache poured over the top. Erythritol replaces sugar throughout, and the card lists 4 grams of carbohydrates and 0 grams of sugar per slice.

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It is baked in a 9-inch springform pan and makes 12 slices. Active time is short, with 20 minutes of prep and 50 of baking, but the cheesecake needs an hour to cool in the oven and at least 4 hours in the refrigerator. The total is 4 hours 10 minutes, so it suits making a day ahead.

The Crust, Filling and Ganache

The card has the exact amounts. This is how the three layers are built.

• Crust: 1½ cups of almond flour, ¼ cup of unsweetened cocoa powder, ¼ cup of erythritol (or your preferred keto sweetener), ½ teaspoon of baking powder and ½ teaspoon of salt, bound with ½ cup of melted unsalted butter, 2 large eggs and 1 teaspoon of vanilla. The almond flour gives a nutty flavor and the crust is gluten-free.
• Filling: 16 ounces of softened cream cheese, ½ cup of sour cream, ½ cup of erythritol, 2 large eggs and 1 teaspoon of vanilla. The sour cream adds tang that balances the sweetness. Greek yogurt can replace it for a slightly tangier flavor.
• Ganache: ½ cup of heavy cream, 4 ounces of chopped sugar-free dark chocolate, 1 tablespoon of unsweetened cocoa powder and 1 tablespoon of erythritol.

A teaspoon of espresso powder in the filling deepens the chocolate flavor if you want it.

Baking Without Cracks or Dryness

Heat the oven to 350°F (175°C) and grease the pan. Mix the dry crust ingredients, stir in the butter, eggs and vanilla until a dough forms, and press it evenly into the bottom of the pan. Bake it for 10 to 12 minutes until set, then let it cool.

For the filling, beat the cream cheese until smooth, then mix in the sour cream, erythritol, eggs and vanilla. Cream cheese and eggs at room temperature blend more easily and leave no lumps. Pour the filling over the cooled crust and bake for 30 to 35 minutes. The center should be set but still slightly jiggly, since overbaking dries the cheesecake out.

Turn the oven off and leave the cheesecake inside for 1 hour. The slow cooling helps prevent cracks.

Pouring the Ganache

Heat the cream in a small saucepan over medium heat until it just begins to simmer. Take it off the heat and stir in the chopped chocolate, cocoa and erythritol until smooth and glossy. Spread it evenly over the cooled cheesecake, then refrigerate for at least 4 hours or overnight to set.

To slice it, take the cheesecake out of the springform pan and cut with a sharp knife dipped in hot water, wiping the blade clean between cuts.

Variations

• Fruit layer: spread a layer of sugar-free raspberry or strawberry puree over the cheesecake before the ganache.
• Extracts: add a teaspoon of almond or coconut extract to the filling. They are strong, so go by taste.
• Nut crust: use crushed pecans or walnuts in place of the almond flour crust for more crunch.
• Other sweeteners: monk fruit or stevia can replace erythritol. Adjust the amount to the sweetness of the one you pick.

Serving

Fresh raspberries or strawberries, or a quick berry compote of berries simmered with a little erythritol, go well with the chocolate. A spoonful of whipped cream or coconut cream on top lightens the dense slice. Herbal tea, or coffee with a splash of unsweetened almond milk, keeps the carbs low.

You need a 9-inch springform pan (a regular cake pan lined with parchment paper will do), mixing bowls, an electric mixer or a whisk, a small saucepan and a spatula for spreading the ganache.

Storage

Cover the cheesecake tightly with plastic wrap or keep it in an airtight container in the refrigerator for up to one week. To freeze it, wrap it in plastic wrap and then aluminum foil, and keep it for up to three months. Thaw it in the refrigerator overnight.

Nutrition per Serving

One slice has approximately 280 calories, 26 grams of fat (15 grams saturated), 4 grams of carbohydrates, 2 grams of fiber, 0 grams of sugar, 6 grams of protein and 200 milligrams of sodium.

FAQ

Can I use a different sweetener?

Yes. Monk fruit or stevia can replace erythritol. Adjust the quantity to the sweetness of the one you choose.

How long does it keep in the refrigerator?

Up to one week, covered tightly with plastic wrap or in an airtight container.

Can I freeze it?

Yes. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It keeps for up to three months. Thaw it in the refrigerator overnight before serving.

What is the best way to slice it?

Use a sharp knife dipped in hot water and wipe it clean between cuts for smooth edges.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us