Keto Boston Cream Pie

Decadent yet guilt-free, this Keto Boston Cream Pie is a low-carb twist on the classic dessert that will satisfy your sweet tooth without derailing your diet. Perfectly moist almond flour cake layers are paired with a luscious sugar-free vanilla cream filling, then topped with a rich, silky chocolate glaze made with sugar-free chocolate chips. This keto-friendly dessert is easy to prepare with just 20 minutes of prep time and makes an impressive treat for special occasions or everyday indulgences. Whether you're following a ketogenic lifestyle or simply looking for a healthier dessert option, this recipe is a game-changer!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

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

Directions

Step 1

Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides.

Step 2

In a medium bowl, whisk together the almond flour, baking powder, and salt.

Step 3

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.

Step 4

Mix in the almond flour mixture in batches, alternating with almond milk, until a smooth batter forms.

Step 5

Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.

Step 6

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 8

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.

Step 9

Once cakes are cool, spread the thickened cream filling on top of one cake layer. Place the second cake layer on top.

Step 10

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.

Step 11

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.

Step 12

Refrigerate the assembled Boston Cream Pie for at least 1 hour before serving to set the filling and glaze.

Nutrition Facts

Serving size	(1297.8g)

Amount per serving	% Daily Value*
Calories	4528.1

Total Fat 400.0g	0%
Saturated Fat 192.9g	0%
Polyunsaturated Fat 0.8g
Cholesterol 1241.5mg	0%
Sodium 1804.5mg	0%
Total Carbohydrate 307.0g	0%
Dietary Fiber 84.7g	0%
Total Sugars 8.7g
Protein 85.0g	0%

Vitamin D 207.9IU	0%
Calcium 760.9mg	0%
Iron 11.1mg	0%
Potassium 361.6mg	0%

*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.

Source of Calories

Fat: 69.7%

Protein: 6.6%

Carbs: 23.8%