Keto Boston Cream Pie
Indulge guilt-free with this decadent Keto Boston Cream Pie, a low-carb twist on the classic dessert that’s perfect for satisfying your sweet tooth while sticking to your ketogenic goals. This recipe features a moist, fluffy almond flour cake layered with a luscious sugar-free vanilla cream filling and topped with a velvety chocolate glaze made from sugar-free chocolate chips and coconut oil. Expertly designed for keto enthusiasts, it uses erythritol as a natural sweetener and unsweetened almond milk for a perfectly balanced flavor. With just 20 minutes of prep time and under 5 net carbs per serving, this keto-friendly treat is ideal for special occasions or a weekend indulgence. Don’t forget to let it chill to perfection—every bite of this rich, creamy delight will be worth the wait!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Erythritol sweetener
- 0.5 cup Butter (melted)
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Unsweetened almond milk
- 1 cup Heavy cream
- 1 packet Sugar-free vanilla pudding mix
- 1 cup Sugar-free chocolate chips
- 2 tablespoons Coconut oil
Instructions
Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides.
In a medium bowl, whisk together the almond flour, baking powder, and salt.
In another bowl, beat the erythritol and melted butter until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Mix in the almond flour mixture in batches, alternating with almond milk, until a smooth batter forms.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the filling, whip the heavy cream until soft peaks form. Slowly add sugar-free vanilla pudding mix and continue to whip until stiff peaks form. Chill in the refrigerator until thickened.
Once cakes are cool, spread the thickened cream filling on top of one cake layer. Place the second cake layer on top.
For the glaze, melt the sugar-free chocolate chips and coconut oil in a microwave-safe bowl, microwaving in 30-second intervals and stirring until smooth.
Pour the chocolate glaze onto the center of the cake, allowing it to drip over the sides naturally. Smooth the top with a spatula if necessary.
Refrigerate the assembled Boston Cream Pie for at least 1 hour before serving to set the filling and glaze.
Nutrition Facts
Calories |
4528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 400.0 g | 513% | |
| Saturated Fat | 192.9 g | 964% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 1804 mg | 78% | |
| Total Carbohydrate | 307.0 g | 112% | |
| Dietary Fiber | 84.7 g | 302% | |
| Total Sugars | 8.7 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 761 mg | 59% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 362 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
