Keto Desserts

Boston Cream Pie Keto Cheesecake Bites

By Bree

These keto cheesecake bites combine the classic boston cream pie with creamy cheesecake for a omg-worthy keto-friendly dessert.

Boston Cream Pie Cheesecake Bites

What is Boston Cream Pie?

Boston Cream Pie is a classic American dessert consisting of a yellow butter cake layer, custard, and a layer of chocolate on top.

It has the makings of every dessert lover’s dream, and I can bet a lot of you keto dieters have been praying for a keto-approved alternative to it. Fortunately, that’s exactly what I’ll be teaching you today.

What are Cheesecake Bites?

A cheesecake bite is basically a cheesecake sliced into small, bite-sized pieces. These are best served during parties or big gatherings to make it easier to serve (and consume).

Boston Cream Pie Keto Cheesecake Bites

How to Make Keto Cheesecake Crust (Use This for Other Cheesecake Recipes, Too!)

To make keto cheesecakes bites, we’ll be using my keto-friendly crust, which you’ll learn how to make here:

  • Preheat your oven. This is a must.
  • Cream the butter and sweetener. Use a granulated sweetener for this, not a liquid or powdered one. The granules add to the crust’s texture.
  • Add the egg, almond milk and vanilla extract. Mix, mix, mix!
  • Add the rest of the dry ingredients. Finally, add in your coconut flour, almond flour and baking powder.
  • Transfer and flatten the dough. Make sure the dough is an even layer so that it cooks evenly.
  • Bake for 20-25 minutes. You can also poke a toothpick through to see if it comes out clean.
  • Remove and set aside.

Boston Cream Pie Keto Cheesecake Bites

Boston Cream Pie Keto Cheesecake Bites

Boston Cream Pie Keto Cheesecake Bites

How to Make Keto Cheesecake Bites

Now that you know how to make a stellar cheesecake crust, you can now focus on the cheesecake layer of the cheesecake bite.

  • Beat the cream cheese and sweetener. Again, a granulated sweetener is a must.
  • Add in the eggs. Add them in one at a time.
  • Add the vanilla.
  • Add the sour cream.
  • Pour the cheesecake filling into the crust. Make sure the filling is spread evenly over the crust.
  • Bake for 45-50 minutes. Some cracks may appear towards the middle of your cheesecake, but this is normal.
  • Remove from the oven. Let the cheesecake cool completely then refrigerate overnight.
  • Make the chocolate layer. In a small saucepan, combine heavy cream, chocolate chips and butter.
  • Pour over the cheesecake and refrigerate.
  • Slice into small-sized/bite-sized pieces and serve!

Boston Cream Pie Keto Cheesecake Bites

Boston Cream Pie Keto Cheesecake Bites

Boston Cream Pie Keto Cheesecake Bites

Boston Cream Pie Keto Cheesecake Bites

Boston Cream Pie Keto Cheesecake Bites

Other Keto Toppings You Can Add to Your Cheesecake Bites

  • Heavy Whipped Cream
  • Unsweetened Cocoa Powder
  • Sugar-Free Caramel Sauce
  • No Sugar Added Berry Compote
  • Orange Peel Shavings
  • Chopped Peanuts or Almonds

Boston Cream Pie Keto Cheesecake Bites

Boston Cream Pie Keto Cheesecake Bites

Must-Try Keto-Approved Cheesecakes

  • New York Style No Bake Keto Cheesecake – I can never seem to turn down a good New York Cheesecake, and this is no exception. I’ll happily take seconds of this!
  • Keto Strawberry Cheesecake Bites – Strawberries filled with rich and creamy cheesecake filling–something lighter for the dessert lovers out there.
  • Keto Key Lime Cheesecake – Sweet with just a hint of tanginess and a pronounced key lime flavor await anyone who attempts this recipe–you won’t be disappointed!

(You may also like: Mocha Latte Keto Coffee Cheesecake Bites)


Print Recipe
Boston Cream Pie Keto Cheesecake Bites

Boston Cream Pie Keto Cheesecake Bites

  • Author: Bree -
  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 15 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 16 1x


For the crust: 

  • 2 ½ tbsp coconut flour
  • ½ cup almond flour
  • 1 tsp baking powder
  • ¼ cup butter softened
  • 6 tbsp granulated Stevia or other low carb granulated sweetener 
  • 1 egg
  • 1 tsp pure vanilla extract 
  • 6 tbsp unsweetened almond milk


For the filing: 

  • 12 oz cream cheese, softened 
  • 6 tbsp granulated Stevia or other low carb granulated sweetener
  • 2 eggs 
  • 1 tsp pure vanilla extract 
  • ½ cup sour cream 


For the chocolate layer: 

  • 6 tbsp heavy cream 
  • 3 oz sugar free dark chocolate chips 
  • 1 tbsp butter    


  1. Preheat oven to 350°F.
  2. Line an 8×8 inch baking pan with parchment paper. 
  3. To make the crust, cream the butter and sweetener in a bowl.
  4. Add the egg, almond milk and vanilla extract and mix to combine. 
  5. Add the coconut flour, almond flour and baking powder and beat to combine. 
  6. Transfer the dough into prepared pan and spread into an even layer. 
  7. Bake in preheated oven for 20- 25 minutes until a toothpick, inserted in the middle comes out clean.
  8. Remove from the oven. 
  9. Reduce the oven temperature to 325°F.
  10. To make the filling, beat the cream cheese and sweetener until smooth and creamy, about 3-5 minutes.  
  11. Beat in eggs, one at a time, until well combined. 
  12. Add the vanilla extract and beat until combined. 
  13. Beat in the sour cream until well combined. 
  14. Pour the filling over the crust. 
  15. Bake in preheated oven for 45-50 minutes. 
  16. Remove from the oven and allow to cool completely. 
  17. Refrigerate overnight. 
  18. To make the chocolate layer, add the heavy cream to a small saucepan. 
  19. Bring to a boil over medium heat. 
  20. Remove from the heat. 
  21. Add the chocolate chips and stir until melted. 
  22. Add the butter and stir until well combined. 
  23. Pour over the filling. 
  24. Refrigerate until set. 
  25. Slice and serve.


  • Serving Size: 1
  • Calories: 170
  • Carbohydrates: 3.9g
  • Fat: 14.7g
  • Sugar: 1.4g
  • Protein: 3.9g
  • Fiber: .5g

Print Recipe

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  1. Delicious. Thankyou. I have struggled to find yummy desserts that the whole family can also enjoy. This is a winner.

  2. Is refrigerating overnight absolutely necessary, or will a few hours do? The recipe info is somewhat deceiving, because it shows total time 1 1/2 hours, but when you get down into the instructions it says refrigerate overnight.

    • A few hours will definitely work. Overnight is preferred just to make sure everything is set really well, but they should still taste incredible after a few hours in the fridge.

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