Low Carb Boston Cream Pie

Indulge your sweet tooth without the guilt with this Low Carb Boston Cream Pie! A keto-friendly twist on the classic dessert, this recipe combines a moist almond and coconut flour cake with a creamy, tangy cream cheese filling and a luscious sugar-free dark chocolate ganache. Perfect for those following a low-carb lifestyle, this dessert offers all the rich flavors and creamy textures you love, but without refined sugars or excess carbs. Ready in just an hour, it’s an elegant yet easy-to-make treat for birthdays, special occasions, or a delicious weekend indulgence. Treat yourself to a decadent slice of this low-carb masterpiece that’s sure to impress!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

Step 2

In a medium bowl, mix together almond flour, coconut flour, baking powder, and salt.

Step 3

In a separate large bowl, beat the softened butter with erythritol until light and fluffy. Add vanilla extract and mix well.

Step 4

Add eggs one at a time to the butter mixture, beating between each addition. Mix until the batter is smooth.

Step 5

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.

Step 6

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.

Step 7

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Step 8

To make the filling, soften the cream cheese in a microwave or by heating it gently on the stove. Stir until completely smooth.

Step 9

Cut the cooled cake in half horizontally to create two layers. Spread the softened cream cheese evenly over the bottom layer of the cake.

Step 10

To make the chocolate ganache, heat 0.5 cup of heavy cream in a small saucepan over medium heat until just beginning to simmer.

Step 11

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.

Step 12

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.

Step 13

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

Serving size	(1245.0g)

Amount per serving	% Daily Value*
Calories	4200.7

Total Fat 366.8g	0%
Saturated Fat 164.9g	0%
Polyunsaturated Fat 1.7g
Cholesterol 1236.6mg	0%
Sodium 2372.5mg	0%
Total Carbohydrate 369.8g	0%
Dietary Fiber 90.7g	0%
Total Sugars 16.8g
Protein 94.9g	0%

Vitamin D 164IU	0%
Calcium 888.1mg	0%
Iron 27.3mg	0%
Potassium 1862.1mg	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: 64.0%

Protein: 7.4%

Carbs: 28.7%