Sugar-Free Boston Cream Pie

Indulge guilt-free with this decadent Sugar-Free Boston Cream Pie, a healthier twist on the classic dessert that doesn’t sacrifice flavor. Featuring a moist, tender cake sweetened with your favorite sugar substitute, this recipe swaps traditional fillings and toppings for a creamy, sugar-free vanilla pudding made with luxurious heavy cream and a rich, glossy chocolate ganache crafted from sugar-free chocolate chips. This dessert comes together in just an hour, making it perfect for special occasions or a weekend treat. With its irresistible layers of fluffy cake, velvety filling, and indulgent chocolate topping, this low-carb and diabetic-friendly Boston Cream Pie will satisfy your dessert cravings—without the sugar overload. Serve chilled for the ultimate sweet delight that’s sure to impress both health-conscious eaters and dessert enthusiasts alike!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2

In a large bowl, beat the unsalted butter and sugar substitute together until creamy.

Step 3

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4

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.

Step 5

Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

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.

Step 7

Prepare the sugar-free vanilla pudding mix according to the package instructions but use the heavy cream instead of milk for mixing.

Step 8

Once the cakes are completely cool, place one cake layer on a serving platter. Spread the prepared vanilla pudding over this layer.

Step 9

Place the second cake layer on top of the pudding. Refrigerate while preparing the chocolate topping.

Step 10

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.

Step 11

Let the chocolate mixture cool slightly, then spread it over the top of the cake, allowing it to drip down the sides.

Step 12

Refrigerate the cake for at least an hour before serving to allow the layers to set.

Nutrition Facts

Serving size	(1488.4g)

Amount per serving	% Daily Value*
Calories	4201.7

Total Fat 312.4g	0%
Saturated Fat 181.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1238.6mg	0%
Sodium 2819.5mg	0%
Total Carbohydrate 459.8g	0%
Dietary Fiber 54.1g	0%
Total Sugars 6.3g
Protein 54.1g	0%

Vitamin D 173.7IU	0%
Calcium 272.5mg	0%
Iron 11.4mg	0%
Potassium 612.8mg	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: 57.8%

Protein: 4.4%

Carbs: 37.8%