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This is a Boston Cream Pie that I have recreated as a keto dessert. As with most of the recipes that I make, my husband said, “I would really like Boston cream pie.” He got the idea from a Valentine card he got for me this past Valentine’s Day. On the card, there are two cartoon dogs holding hands and from a distance, it has the colors of Boston cream pie. Leave it to my husband to get hungry from my Valentine’s Day card. There are several steps in this recipe, but it is pretty easy to follow. If you can make a regular cake you can make this. You will, for sure, want to make this for an upcoming birthday/celebration or bring to a family gathering. All your non-keto friends and family won’t even know it’s keto, it is that delicious.

This is a great recreation of the classic Boston cream pie. Why not have your cake and eat it too?Ingredients

  • Cake:
  • 1 cup almond flour We use this
  • 1 scoop protein powder unflavored (about 2 Tbsp) We use this
  • ⅔ cup powdered erythritol We use this
  • 1 ½ tsp baking powder aluminum free We use this
  • ½ cup almond milk
  • 2 eggs (separated)
  • ¼ cup olive oil
  • 1 tsp vanilla
  • ¼ tsp cream of tartar
  • Custard:
  • 4 egg yolks
  • ½ cup heavy cream
  • 1 tsp vanilla extract
  • ⅓ cup powdered erythritol We use this
  • 2 Tbsp butter
  • ⅛ tsp xanthan gum We use this
  • Ganache:
  • 2 oz unsweetened dark baking chocolate We use this
  • 1 Tbsp butter
  • ½ cup heavy cream
  • 35 drops liquid stevia (or to taste)We use this

Instructions

  1. Cake:
  2. Preheat oven to 350°F.
  3. Separate eggs with egg whites in one bowl and egg yolks in another bowl.
  4. In a medium mixing bowl combine almond flour, protein powder, powdered erythritol, and baking powder.
  5. Add egg yolks, almond milk, oil, and vanilla to dry ingredients.
  6. Beat with an electric mixer on low to medium speed until combined.
  7. Then, beat an additional 3 minutes on high speed and set aside.
  8. In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form.
  9. Add egg whites to egg yolks batter and fold in.
  10. Gently pour the batter into 2 8 inch greased cake pans.
  11. Bake for 12 to 15 minutes or until golden brown and toothpick comes out clean in the center.
  12. Cool completely before removing from pans.
  13. Custard:
  14. 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.
  15. Add sweetener and xantham gum.
  16. Add egg yolks to a bowl.
  17. Temper the egg yolks by adding some of the hot cream mixture to the egg yolk bowl, mix in.
  18. 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.
  19. Add the egg yolks to the heavy cream mixture, whisking consistently.
  20. When the mixture begins to thicken. Remove from heat and stir in vanilla.
  21. The custard should coat the back of a spoon.
  22. Transfer the custard to a bowl and place in the refrigerator for at least 1 hour.
  23. This can be made ahead of time and just store in the fridge up to 24 hours.
  24. Ganache:
  25. Break up unsweetened chocolate and butter.
  26. Place in a bowl and set aside.
  27. Place the heavy cream in a medium saucepan over medium heat. Do not cover.
  28. Whisk the cream every so often to keep from breaking.
  29. 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.
  30. Pour over chocolate and butter.
  31. Whisk until fully combined. It will take a couple minutes of whisking to incorporate… be patient it will come together.
  32. Add stevia and whisk it into the smooth chocolate mixture.
  33. You can now pour it over the cake so that it covers the whole top and drips down the sides.
  34. To assemble the cake:
  35. Remove cooled cakes from the pans.
  36. Place one of the cakes on a serving plate or cake stand.
  37. Put on the custard onto the bottom cake layer and spread evenly across.
  38. Be sure not to get too close to the edge because it will spill out when you put the top layer on.
  39. Top with the second layer of cake.
  40. Pour chocolate ganache over and down the sides of the cake.
  41. Store in the refrigerator.

NotesWe use erythritol granules and then we just powder it in a coffee grinder.

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