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Recipes

Keto Boston Cream Pie

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Boston Cream pie is just delicious and had to be ketofied! We used our go-to cake recipe and made a few modifications to hit this one out of the park. What’s not to love? Moist, buttery cake layers filled with creamy custard with decadent chocolate ganache glaze running over the sides. It is both simple yet elegant and can be served anytime and on any occasion. Even your non-keto friends and family are sure to love this one! We promise.

Before we get to this decadent recipe we must tell you about the most amazing almond flour we have found. It is hands down the best almond flour. Let’s get real here, it is a bit pricy but so worth it. This almond flour makes the crumb of your baked goods very similar to regular carb loaded baking flour. We keep this almond flour in the freezer and bring it out for all our special occasions. We definitely recommend you getting a bag and keeping it on hand. You will not be disappointed.

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Ingredients

Butter Cake:

⦁ ¾ cup unsalted butter
⦁ 1 cup Monk fruit – Golden (powdered)
⦁ 8 eggs
⦁ ¼ cup sour cream
⦁ 2 teaspoons vanilla extract
⦁ 1 teaspoon butter extract (omit if you don’t have it but it is recommended)
⦁ ¼ cup heavy cream
⦁ ¼ cup unsweetened almond milk
⦁ 3 cups blanched almond flour (We love THIS ONE for specialty cakes)
⦁ ½ cup coconut flour (We use THIS ONE)
⦁ 1 ½ tablespoon baking powder Gluten-Free
⦁ Pinch of pink salt (omit if using salted butter)

Custard:

⦁ 4 large egg yolks
⦁ 2-5 tablespoons Golden Monk fruit –Powdered 
⦁ 2 cups Heavy cream
⦁ 1 teaspoon vanilla extract

Chocolate Ganache:

⦁ 1 1/3 cup keto-friendly chocolate chips (You can make your own if you are clean/strict keto. We make our own chocolate chips and keep them on hand.)
⦁ 2 cups hot heavy cream

Instructions

Gather all ingredients and have them at room temperature and ready to go. Separate your egg yolks for the custard. (Save the egg whites for another recipe.) Sift all dry ingredients together and set aside.

Preheat oven to 350 degrees and place the oven rack in the middle position.

For the Cake:

Using a stand or hand mixer cream the butter and sweeteners together until light and fluffy. About 5-8 min. Be sure to scrape the bowl down at least once to ensure all the butter is incorporated. Don’t forget to scrape the bottom of your mixing bowl, too.

Once the butter mixture is light and fluffy, add in each egg one at a time. Then add in the sour cream, cream, almond milk, and vanilla. Scrape down the bowl including the bottom and mix again until well incorporated.

Turn down the mixer to a slower speed then spoon in the dry ingredients. You may turn up the speed of the mixer slightly for a few turns of the paddle to ensure all ingredients are well incorporated. Don’t over mix.

Pour batter into 2 (9 inches) cake pans that are lined with parchment paper on the bottom and all sides are well buttered.

Bake for 15-20 min until toothpick comes out clean and cake is just starting to brown. Allow the cake to cool completely in the pan. Once the cake layers have cooled place in the refrigerator to chill. At this point, you can run a knife or icing spatula along the sides of the cake then flip over and wrap each layer in plastic wrap and place it in the freezer for up to a week.

For the Custard:

Add all your ingredients to a medium saucepan. Whisk together.

Begin heating the custard mixture on low heat, constantly whisking. Add a candy thermometer to monitor the temperature. Slowly increase the heat to medium while still constantly whisking. You do not want to increase the heat too quickly or you’ll end up with scrambled eggs. Trust us… go slow.

Try to avoid splashing the mixture up the sided of the pan as if it hardens it won’t be able to be incorporated back into the mixture. Cook the egg mixture (whisking constantly) for about 10 – 15 min or until the mixture is thick and pale yellow and 160 degrees. The custard will still be soft but will have thickened up nicely and be able to coat the back of your spoon.

Once the egg mixture is ready, remove it from the heat. The custard must completely chill before being used between the cake layers. You can speed up the process by adding the slightly cooled custard to a room-temperature bowl then placing the bowl into an ice water bath. Do not add a really hot glass bowl to ice … you might crack the bowl and have to discard everything.

Set aside to cool. Once cooled completely place in the refrigerator. It will thicken as it becomes chilled. This can also be made 2 days ahead.

For the Ganache:

Do not make this ahead. Make this about 30 min before serving.

In a medium, heatproof bowl add in your preferred chocolate chips, set aside.

In a small saucepan heat the heavy cream over medium heat. As soon as little bubbles form on the edges remove from the heat and pour over the chocolate chips. Do not stir or touch for 5 min.

After the 5 min is up, begin to whisk the chocolate and cream together. It might appear there’s not enough chocolate but there is. Keep stirring until the ganache becomes beautifully shiny and thick.

Assembly:

Once all components (except ganache) have been completely chilled. It’s time for assembly.

On your serving platter or cake board, add your first layer of cake. You may want to slice off the top if rounded to ensure a flat top.

Optional but recommended: add a piece of parchment paper (the height of both layers of cake and the custard layer) around the perimeter of the cake. This will keep the filling in place as if firms up in the fridge. We also used some plastic wrap to hold the parchment paper in place. We have all the fancy equipment…

Spoon the thick chilled custard onto the first layer. Using an offset spatula spread it out to at least ¼ inch thick or thicker. We used it all since we used the parchment paper to hold in in place.

Here’s the tricky part. Carefully add the second layer of cake without totally collapsing the parchment paper or smooshing the custard out from between the layers. If you’re short like me (Steph) you may need a step stool or a friend to help you. LOL

Fold the parchment paper loosely over the top layer. Add additional plastic wrap over the whole thing and place it into your fridge to chill for at least 4 hours or overnight.

About 30 min to an hour before serving prepare your ganache. Allow it to cool for about 10 min before pouring onto the cake.

While the ganache is cooling down a bit. Remove the cake from the fridge and remove the parchment paper barrier.

When the ganache is cooled slightly but still pourable begin pouring in the very center of the top cake layer. Keep pouring in a steady stream until it begins running down the sides of the cake. Resist the urge to manipulate the drip. You want the ganache to remain glossy and smooth. Don’t over pour or you won’t be able to see the cake layers and it may be too rich and unbalance the flavors if there’s too much chocolate. Don’t throw out the ganache! Place it in the fridge and let it firm up. It is basically truffles … and tastes pretty good on a spoon later. Ha!

The cold cake will help to firm up and chill the ganache while bringing the cake to room temp.

Serve when ganache has set up on the cake. Enjoy!

Don’t miss the HELPFUL RECIPE TIPS in the post! We hope you’ll find them useful and will love this keto and low carb recipe!

Keto Boston Cream Pie

Ingredients

Butter Cake:

  • ⦁ ¾ cup unsalted butter
  • ⦁ 1 cup Monk fruit – Golden powdered
  • ⦁ 8 eggs
  • ⦁ ¼ cup sour cream
  • ⦁ 2 teaspoons vanilla extract
  • ⦁ 1 teaspoon butter extract omit if you don’t have it but it is recommended
  • ⦁ ¼ cup half heavy cream
  • ⦁ ¼ cup unsweetened almond milk
  • ⦁ 3 cups blanched almond flour
  • ⦁ ½ cup coconut flour
  • ⦁ 1 ½ tablespoon baking powder Gluten-Free
  • ⦁ Pinch of pink salt omit if using salted butter

Custard:

  • ⦁ 4 large egg yolks
  • ⦁ 2-5 tablespoons Golden Monk fruit –Powdered
  • ⦁ 2 cups Heavy cream
  • ⦁ 1 teaspoon vanilla extract

Chocolate Ganache:

  • ⦁ 1 1/3 cup keto-friendly chocolate chips we make our own
  • ⦁ 2 cups hot heavy cream

Instructions

  • Gather all ingredients and have them at room temperature and ready to go. Separate your egg yolks for the custard. (Save the egg whites for another recipe.) Sift all dry ingredients together and set aside.
  • Preheat oven to 350 degrees and place the oven rack in the middle position.

For the Cake:

  • Using a stand or hand mixer cream the butter and sweeteners together until light and fluffy. About 5-8 min. Be sure to scrape the bowl down at least once to ensure all the butter is incorporated. Don’t forget to scrape the bottom of your mixing bowl, too.
  • Once the butter mixture is light and fluffy, add in each egg one at a time. Then add in the sour cream, cream, almond milk, and vanilla. Scrape down the bowl including the bottom and mix again until well incorporated.
  • Turn down the mixer to a slower speed then spoon in the dry ingredients. You may turn up the speed of the mixer slightly for a few turns of the paddle to ensure all ingredients are well incorporated. Don’t over mix.
  • Pour batter into 2 (9 inches) cake pans that are lined with parchment paper on the bottom and all sides are well buttered.
  • Bake for 15-20 min until toothpick comes out clean and cake is just starting to brown. Allow the cake to cool completely in the pan. Once the cake layers have cooled place in the refrigerator to chill. At this point, you can run a knife or icing spatula along the sides of the cake then flip over and wrap each layer in plastic wrap and place it in the freezer for up to a week.

For the Custard:

  • Add all your ingredients to a medium saucepan. Whisk together.
  • Begin heating the custard mixture on low heat, constantly whisking. Add a candy thermometer to monitor the temperature. Slowly increase the heat to medium while still constantly whisking. You do not want to increase the heat too quickly or you’ll end up with scrambled eggs. Trust us… go slow.
  • Try to avoid splashing the mixture up the sided of the pan as if it hardens it won’t be able to be incorporated back into the mixture. Cook the egg mixture (whisking constantly) for about 10 – 15 min or until the mixture is thick and pale yellow and 160 degrees. The custard will still be soft but will have thickened up nicely and be able to coat the back of your spoon.
  • Once the egg mixture is ready, remove it from the heat. The custard must completely chill before being used between the cake layers. You can speed up the process by adding the slightly cooled custard to a room-temperature bowl then placing the bowl into an ice water bath. Do not add a really hot glass bowl to ice … you might crack the bowl and have to discard everything.
  • Set aside to cool. Once cooled completely place in the refrigerator. It will thicken as it becomes chilled. This can also be made 2 days ahead.

For the Ganache:

  • Do not make this ahead. Make this about 30 min before serving.
  • In a medium, heatproof bowl add in your preferred chocolate chips, set aside.
  • In a small saucepan heat the heavy cream over medium heat. As soon as little bubbles form on the edges remove from the heat and pour over the chocolate chips. Do not stir or touch for 5 min.
  • After the 5 min is up, begin to whisk the chocolate and cream together. It might appear there’s not enough chocolate but there is. Keep stirring until the ganache becomes beautifully shiny and thick.

Assembly:

  • Once all components (except ganache) have been completely chilled. It’s time for assembly.
  • On your serving platter or cake board, add your first layer of cake. You may want to slice off the top if rounded to ensure a flat top.
  • Optional but recommended: add a piece of parchment paper (the height of both layers of cake and the custard layer) around the perimeter of the cake. This will keep the filling in place as if firms up in the fridge. We also used some plastic wrap to hold the parchment paper in place. We have all the fancy equipment…
  • Spoon the thick chilled custard onto the first layer. Using an offset spatula spread it out to at least ¼ inch thick or thicker. We used it all since we used the parchment paper to hold in in place.
  • Here’s the tricky part. Carefully add the second layer of cake without totally collapsing the parchment paper or smooshing the custard out from between the layers. If you’re short like me (Steph) you may need a step stool or a friend to help you. LOL
  • Fold the parchment paper loosely over the top layer. Add additional plastic wrap over the whole thing and place it into your fridge to chill for at least 4 hours or overnight.
  • About 30 min to an hour before serving prepare your ganache. Allow it to cool for about 10 min before pouring onto the cake.
  • While the ganache is cooling down a bit. Remove the cake from the fridge and remove the parchment paper barrier.
  • When the ganache is cooled slightly but still pourable begin pouring in the very center of the top cake layer. Keep pouring in a steady stream until it begins running down the sides of the cake. Resist the urge to manipulate the drip. You want the ganache to remain glossy and smooth. Don’t over pour or you won’t be able to see the cake layers and it may be too rich and unbalance the flavors if there’s too much chocolate. Don’t throw out the ganache! Place it in the fridge and let it firm up. It is basically truffles … and tastes pretty good on a spoon later. Ha!
  • The cold cake will help to firm up and chill the ganache while bringing the cake to room temp.
  • Serve when ganache has set up on the cake. Enjoy!
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