Keto Boston Cream Pie Recipe
This Keto Boston Cream Pie combines fluffy low-carb sponge cake, creamy vanilla custard, and a rich chocolate glaze for the ultimate keto-friendly indulgence. Perfect for special occasions or a weekend treat, it’s an easy-to-make dessert that satisfies your sweet tooth without breaking your low-carb goals.
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- Whisk
- Cake Pan
- Saucepan
- Offset Spatula
- Cooling rack
Ingredients
- Almond flour: 1 cup
- Coconut flour: 1/4 cup
- Erythritol: 1/3 cup
- Eggs: 4 large
- Almond milk: 1/4 cup
- Vanilla extract: 1 tsp
- Baking powder: 1 tsp
- Salt: 1/4 tsp
- Heavy cream: 1 1/2 cups
- Egg yolks: 3 large
- Xanthan gum: 1/4 tsp
- Sugar-free chocolate chips: 1/2 cup
Instructions
- Preheat the oven to 350°F and prepare a cake pan.
- Mix dry ingredients in a bowl.
- Combine wet ingredients and gradually mix into dry ingredients.
- Bake for 20 minutes and cool.
- Make custard by heating cream and tempering with egg yolks.
- Assemble the cake with custard between layers.
- Melt chocolate chips with cream and pour over the cake.
- Chill and serve.