Let's be real, who doesn't like cheesecake?

This recipe makes a fabulous and low-carb Boston cream cheesecake. Bonus: this cake has a layer of gluten-free cake and is topped with cheesecake and a final layer of chocolate! 

This recipe is from Low Carb Yum.

Ingredients

Cake Layer:

• 1 cup almond flour
• 1/3 cup coconut flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter softened
• 3/4 cup low carb sweetener or another sugar substitute
• 2 eggs
• 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 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 a 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 a springform pan. Bake for 25 minutes until centre is set and a toothpick comes out clean.

Cheesecake Layer

• Lower the oven temperature to 325
• In a bowl of a 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 the cake to cool completely. Cover cake and chill for at least 4 hours.

Chocolate layer

• When the 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 the cake.
• Chill until ready to serve.