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Boston Cream Pie Keto Cheesecake Bites
- Author:
Bree - KetoPots.com
- Prep Time:
15 minutes
- Cook Time:
1 hour, 15 minutes
- Total Time:
1 hour, 30 minutes
- Yield:
16 1x
Scale
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
- Preheat oven to 350°F.
- Line an 8×8 inch baking pan with parchment paper.
- To make the crust, cream the butter and sweetener in a bowl.
- Add the egg, almond milk and vanilla extract and mix to combine.
- Add the coconut flour, almond flour and baking powder and beat to combine.
- Transfer the dough into prepared pan and spread into an even layer.
- Bake in preheated oven for 20- 25 minutes until a toothpick, inserted in the middle comes out clean.
- Remove from the oven.
- Reduce the oven temperature to 325°F.
- To make the filling, beat the cream cheese and sweetener until smooth and creamy, about 3-5 minutes.
- Beat in eggs, one at a time, until well combined.
- Add the vanilla extract and beat until combined.
- Beat in the sour cream until well combined.
- Pour the filling over the crust.
- Bake in preheated oven for 45-50 minutes.
- Remove from the oven and allow to cool completely.
- Refrigerate overnight.
- To make the chocolate layer, add the heavy cream to a small saucepan.
- Bring to a boil over medium heat.
- Remove from the heat.
- Add the chocolate chips and stir until melted.
- Add the butter and stir until well combined.
- Pour over the filling.
- Refrigerate until set.
- Slice and serve.
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