Keto Boston Cream Pie

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5 from 180 votes

Keto Boston Cream Pie

1 hour 40 minutes
Calories 480kcal


  • 1 cup almond flour
  • 1 scoop protein powder (about 2 Tbsp)
  • 2/3 cup erythritol (about 2 Tbsp)
  • 1 1/2 teaspoons baking powder
  • 1/2 cup almond milk
  • 2 eggs (separated)
  • 1/4 cup olive oil
  • 1 teaspoon vanilla
  • 1/4 teaspoon cream of tartar
  • 4 egg yolks
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/3 cup erythritol (about 2 Tbsp)
  • 2 tablespoons butter
  • 1/8 teaspoon xanthan gum
  • 2 ounces baking chocolate (about 2 Tbsp)
  • 1 tablespoon butter
  • 1/2 cup heavy cream
  • 35 drops liquid stevia (about 2 Tbsp)


  • Cake: Preheat oven to 350°F.
  • Separate eggs with egg whites in one bowl and egg yolks in another bowl.
  • In a medium mixing bowl combine almond flour, protein powder, powdered erythritol, and baking powder.
  • Add egg yolks, almond milk, oil, and vanilla to dry ingredients.
  • Beat with an electric mixer on low to medium speed until combined.
  • Then, beat an additional 3 minutes on high speed and set aside.
  • In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form.
  • Add egg whites to egg yolks batter and fold in.
  • Gently pour the batter into 2 8 inch greased cake pans.
  • Bake for 12 to 15 minutes or until golden brown and toothpick comes out clean in the center.
  • Cool completely before removing from pans.
  • Custard: In a medium saucepan over low heat, add heavy cream and butter until the cream has bubbles around the top edge of the heavy cream.
  • Do not boil.
  • Add sweetener and xantham gum.
  • Add egg yolks to a bowl.
  • Temper the egg yolks by adding some of the hot cream mixture to the egg yolk bowl, mix in.
  • This will bring the egg yolks up to the temperature of the cream mixture so it won’t scramble when you add it to the hot heavy cream mixture.
  • Add the egg yolks to the heavy cream mixture, whisking consistently.
  • When the mixture begins to thicken.
  • Remove from heat and stir in vanilla.
  • The custard should coat the back of a spoon.
  • Transfer the custard to a bowl and place in the refrigerator for at least 1 hour.
  • This can be made ahead of time and just store in the fridge up to 24 hours.
  • Ganache: Break up unsweetened chocolate and butter.
  • Place in a bowl and set aside.
  • Place the heavy cream in a medium saucepan over medium heat.
  • Do not cover.
  • Whisk the cream every so often to keep from breaking.
  • Watch the cream closely and remove from the burner as soon as it gets bubbles around the top edge just before the boiling point.
  • Do not boil.
  • Pour over chocolate and butter.
  • Whisk until fully combined.
  • It will take a couple minutes of whisking to incorporate...
  • be patient it will come together.
  • Add stevia and whisk it into the smooth chocolate mixture.
  • You can now pour it over the cake so that it covers the whole top and drips down the sides.
  • To assemble the cake: Remove cooled cakes from the pans.
  • Put on the custard onto the bottom cake layer and spread evenly across.
  • Be sure not to get too close to the edge because it will spill out when you put the top layer on.
  • Top with the second layer of cake.
  • Pour chocolate ganache over and down the sides of the cake.
  • Store in the refrigerator.
  • Notes We use erythritol granules and then we just powder it in a coffee grinder.


Calories: 480kcal

Originally posted 2019-02-20 18:40:35.

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