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Keto Boston Cream Pie

Certainly Keto
This is a great recreation of the classic Boston cream pie. My husband loves this recipe. Why not have your cake and eat it too?
5 from 1 vote
Prep Time 1 hr 20 mins
Cook Time 20 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 8 Slices
Calories 275 kcal

Ingredients
  

Cake:

Custard:

Ganache:

Instructions
 

Cake:

  • Preheat oven to 350°F.
  • Separate eggs with egg whites in one bowl and egg yolks in another bowl.
  • In a medium mixing bowl combine almond flour, protein powder, powdered erythritol, and baking powder.
  • Add egg yolks, almond milk, oil, and vanilla to dry ingredients.
  • Beat with an electric mixer on low to medium speed until combined.
  • Then, beat an additional 3 minutes on high speed and set aside.
  • In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form.
  • Add egg whites to egg yolks batter and fold in.
  • Gently pour the batter into 2 8 inch greased cake pans.
  • Bake for 12 to 15 minutes or until golden brown and toothpick comes out clean in the center.
  • Cool completely before removing from pans.

Custard:

  • In a medium saucepan over low heat, add heavy cream and butter until the cream has bubbles around the top edge of the heavy cream. Do not boil.
  • Add sweetener and xantham gum.
  • Add egg yolks to a bowl.
  • Temper the egg yolks by adding some of the hot cream to the egg yolk bowl, mix in.
  • This will bring the egg yolks up to the temperature of the cream mixture so it won’t scramble when you add it to the hot heavy cream mixture.
  • Add the egg yolks to the heavy cream mixture, whisking consistently.
  • When the mixture begins to thicken. Remove from heat and stir in vanilla.
  • The custard should coat the back of a spoon.
  • Transfer the custard to a bowl and place in the refrigerator for at least 1 hour.
  • This can be made ahead of time and just store in the fidge up to 24 hours.

Ganache:

  • Break up unsweetened chocolate and butter.
  • Place in a bowl and set aside.
  • Place the heavy cream in a medium saucepan over medium heat. Do not cover.
  • Whisk the cream every so often to keep from breaking.
  • Watch the cream closely and remove from the burner as soon as it gets bubbles around the top edge just before the boiling point. Do not boil.
  • Pour over chocolate and butter.
  • Whisk until fully combined. It will take a couple of minutes of whisking to incorporate... be patient it will come together.
  • Add stevia and whisk it into the smooth chocolate mixture.

To assemble the cake:

  • Remove cooled cakes from the pans.
  • Place one of the cakes on a serving plate or cake stand.
  • Put on the custard onto the bottom cake layer and spread evenly across.
  • Be sure not to get too close to the edge because it will spill out when you put the top layer on.
  • Top with the second layer of cake.
  • Pour chocolate ganache over and down the sides of the cake.
  • Store in the refrigerator.

Notes

We use erythritol granules and then we just powder it in a coffee grinder.
Nutrition Facts
Keto Boston Cream Pie
Amount Per Serving (1 piece)
Calories 275 Calories from Fat 225
% Daily Value*
Fat 25g38%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
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