Keto Boston Cream Cheesecake

Boston cream pie has always been one of my favorite bakery treats, but traditional versions are packed with sugar and carbs.

I wanted to turn those classic bakery flavors into a rich keto boston cream cheesecake that fits naturally into my low carb routine.

This dessert gives you three wonderful layers, starting with a simple almond flour crust, a smooth cheesecake center, and a homemade vanilla pastry cream on top.

A shiny chocolate glaze covers the top, so you get the full bakery experience without kicking yourself out of ketosis.

It feels special enough for holiday get-togethers, but you can easily make it on a quiet weekend just for yourself.

Why I Love This Recipe

Two Classic Desserts in One – You get rich New York cheesecake and classic Boston cream pie combined into one incredible keto dessert.

Silky Homemade Pastry Cream – The smooth vanilla bean custard layer adds an authentic bakery taste without any added sugar or cornstarch.

Decadent Chocolate Ganache – Warm cream and sugar free chocolate melt into a shiny glaze that coats every single bite.

No Cooling Cracks – Letting the cheesecake rest in the turned off oven guarantees a flat, beautifully smooth top every time.

Ingredients You’ll Need

For the Crust

• 1 1/2 cups Almond Flour
• 1/4 cup Butter, Melted
• 3 tbsp Powdered Monk Fruit Allulose Blend
• 1 tsp Vanilla Extract
• 1/4 tsp Salt

For the Filling

• 24 oz Cream Cheese, Softened
• 3/4 cup Powdered Monk Fruit Allulose Blend
• 3 Large Eggs
• 1/2 cup Sour Cream
• 2 tsp Vanilla Extract

For the Pastry Cream

• 1 cup Heavy Cream
• 1/2 cup Unsweetened Almond Milk
• 3 Large Egg Yolks
• 1/3 cup Powdered Monk Fruit Allulose Blend
• 1/4 tsp Xanthan Gum
• 1 tbsp Butter
• 1 1/2 tsp Vanilla Bean Paste

For the Chocolate Glaze

• 2/3 cup Sugar Free Chocolate Chips
• 1/3 cup Heavy Cream
• 1 tbsp Butter

How To Make

Step 1

Preheat the oven to 350F and line a 9 inch springform pan with parchment. Mix the almond flour, melted butter, sweetener, vanilla and salt, press into the pan and bake for 10 minutes. Cool and reduce the oven to 325F.

Step 2

Beat the cream cheese and sweetener for 2 minutes until smooth. Add the eggs one at a time on low speed, then mix in the sour cream and vanilla. Pour over the crust.

Step 3

Bake for 50 to 55 minutes until the edges are set and the center jiggles slightly. Turn the oven off, crack the door and cool inside for 1 hour, then refrigerate for at least 4 hours.

Step 4

Make the pastry cream. Whisk the egg yolks, sweetener and xanthan gum in a bowl. Heat the heavy cream and almond milk in a saucepan until steaming, then slowly whisk it into the yolks.

Step 5

Return everything to the saucepan and cook over medium low heat, whisking constantly, for 4 to 6 minutes until thick enough to coat a spoon. Remove from the heat, stir in the butter and vanilla bean paste, and cool for 15 minutes.

Step 6

Spread the pastry cream in an even layer over the chilled cheesecake, leaving the springform ring on so it holds a clean edge. Refrigerate for 1 hour until set.

Step 7

Heat the heavy cream and butter until steaming, pour over the chocolate chips, wait 2 minutes and stir until glossy. Cool for 5 minutes, then pour over the pastry cream and tilt the pan to cover. Chill for 30 minutes, then release the ring and slice.

Tips

Bring Your Dairy to Room Temperature

I always pull the cream cheese, eggs, and sour cream out of the fridge about two hours before baking.

If your cream cheese is even slightly cold, it will leave tiny white lumps in your batter that never smooth out.

Soft dairy also blends quickly on low speed, which stops excess air from puffing up your cheesecake in the oven.

Blend the Xanthan Gum with Sweetener First

Xanthan gum replaces traditional cornstarch in this low carb custard, but it can clump instantly if it touches liquid.

My favorite trick is to whisk the xanthan gum into the dry powdered sweetener before adding anything else.

The sweetener grains separate the gum particles, giving you a completely smooth custard without any gummy pockets.

Temper Your Yolks Very Slowly

When you add the hot cream to the egg yolks, you must pour it in a pencil-thin stream while whisking rapidly.

If you dump the hot liquid in all at once, the heat will scramble the yolks and ruin your filling.

Once the bowl feels warm to the touch, you can safely pour everything back into the saucepan.

More Recipes

• Keto Churro Cheesecake Bars
• Keto Cinnamon Roll Cheesecake Bars
• Keto Pecan Pie Cheesecake Cups
• Keto Strawberry Crunch Cheesecake
• Keto Tiramisu Brownie Cups

FAQ

Can I use pure erythritol instead of the monk fruit allulose blend?

We do not recommend pure erythritol because it tends to crystallize and turn gritty once the dessert chills.

An allulose blend stays completely smooth in both the cheesecake and the pastry cream, which delivers the best silky texture for this low carb treat.