Keto Boston Cream Pie
Calories 480kcal
Ingredients
- 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)
Instructions
- 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.
Nutrition
Calories: 480kcal
Originally posted 2019-02-20 18:40:35.
