Sugar-Free Boston Cream Pie
Indulge in the rich, classic flavors of a Boston Cream Pie without the guilt with this Sugar-Free Boston Cream Pie recipe. Perfect for anyone watching their sugar intake, this dessert features moist, tender layers of cake sweetened with a granulated sugar substitute like erythritol or monk fruit. A luscious filling of sugar-free vanilla pudding made decadent with heavy cream contrasts beautifully with the sponge, while a glossy, velvety topping made from melted sugar-free chocolate chips and syrup completes the indulgence. Quick to prepare and irresistibly creamy, this recipe is ideal for family gatherings, special occasions, or simply treating yourself to a slice of sugar-free heaven. Plus, with just 30 minutes of prep and a welcoming 8 servings, it’s a delightful and healthier twist on a dessert favorite.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 0.75 cup Granulated sugar substitute (e.g., erythritol or monk fruit)
- 3 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 1.25 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 cup Whole milk
- 0.25 teaspoon Salt
- 1 package Sugar-free vanilla pudding mix
- 2 cups Heavy cream
- 0.75 cup Sugar-free chocolate chips
- 2 tablespoons Sugar-free chocolate syrup
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, beat the unsalted butter and sugar substitute together until creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, mix the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
Prepare the sugar-free vanilla pudding mix according to the package instructions but use the heavy cream instead of milk for mixing.
Once the cakes are completely cool, place one cake layer on a serving platter. Spread the prepared vanilla pudding over this layer.
Place the second cake layer on top of the pudding. Refrigerate while preparing the chocolate topping.
Place the sugar-free chocolate chips and sugar-free chocolate syrup in a small microwave-safe bowl. Heat in 30-second intervals, stirring well between each interval, until smooth.
Let the chocolate mixture cool slightly, then spread it over the top of the cake, allowing it to drip down the sides.
Refrigerate the cake for at least an hour before serving to allow the layers to set.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 1.1 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 129 mg | 3% | |
*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.
