Low Carb Boston Cream Pie
Indulge in the classic decadence of a Boston Cream Pie reimagined with a healthy twist in this Low Carb Boston Cream Pie recipe. Perfect for keto and low-carb enthusiasts, this dessert features layers of moist almond flour cake filled with a creamy, tangy cream cheese center, and topped with a luscious sugar-free dark chocolate ganache. A pinch of coconut flour adds texture while granular erythritol ensures just the right amount of sweetness without the guilt. Ready in about an hour, this show-stopping treat is ideal for impressing guests or satisfying your sweet tooth while staying on track. Treat yourself to this irresistible combination of rich flavors and low-carb goodness!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.75 cup Granular erythritol sweetener
- 1 teaspoon Vanilla extract
- 4 large Eggs
- 0.5 cup Heavy cream
- 4 ounces Cream cheese
- 1 cup Dark chocolate chips (sugar-free)
- 0.5 cup Heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, mix together almond flour, coconut flour, baking powder, and salt.
In a separate large bowl, beat the softened butter with erythritol until light and fluffy. Add vanilla extract and mix well.
Add eggs one at a time to the butter mixture, beating between each addition. Mix until the batter is smooth.
Add the dry ingredients to the wet ingredients alternatively with the 0.5 cup of heavy cream, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
To make the filling, soften the cream cheese in a microwave or by heating it gently on the stove. Stir until completely smooth.
Cut the cooled cake in half horizontally to create two layers. Spread the softened cream cheese evenly over the bottom layer of the cake.
To make the chocolate ganache, heat 0.5 cup of heavy cream in a small saucepan over medium heat until just beginning to simmer.
Place the dark chocolate chips in a heat-proof bowl, then pour the hot cream over them. Let stand for 5 minutes, then stir until smooth and glossy.
Place the top layer of the cake over the cream cheese filling and pour the ganache over the cake, allowing it to drip over the sides. Spread evenly with a spatula if needed.
Chill the cake in the refrigerator for at least 1 hour before serving. Cut into slices and enjoy your low carb Boston Cream Pie.
Nutrition Facts
Calories |
4201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.8 g | 470% | |
| Saturated Fat | 164.9 g | 825% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1237 mg | 412% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 369.8 g | 134% | |
| Dietary Fiber | 90.7 g | 324% | |
| Total Sugars | 16.8 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 888 mg | 68% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 1862 mg | 40% | |
*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.
