Keto Boston Cream Pie
This keto boston cream pie features moist almond and coconut flour cake layers filled with a silky baked-and-blended custard and topped with a glossy sugar-free chocolate ganache.
Equipment
- Round cake pans
- 9x9-inch baking pan
- Blender
- Double boiler
Ingredients
For The Cake (see notes for mix alternatives)
- 1.5 cups Almond Flour
- 1/4 cup Coconut Flour
- 3 tsp. Baking Powder
- 1/4 tsp. Sea Salt
- 1.5 sticks (3/4 cup) butter melted
- 4 Eggs
- 2 Egg Whites
- 1/2 cup Almond Milk OR Heavy Cream
- 1 tsp. Vanilla Extract
- 1 cup Lakanto Baking Sweetner or Allulose
For the Custard Filling:
- 2 Eggs
- 2 Egg Yolks
- 2 Cups Heavy Cream
- 1/2 cup Allulose
- Pinch Sea Salt
For The Chocolate Ganache:
- 1/2 cup Lily's Milk Chocolate Chips
- 2 Tbsp. Lakanto Baking Sweetener
- 1/4 cup Heavy Cream
Instructions
- Set the oven to 350°F and grease two round cake pans, adding parchment circles to the bottoms if desired. Parchment helps the delicate crumb release without leaving patches behind.
- Beat the melted butter, whole eggs, egg whites, almond milk or cream, and vanilla together, then combine the flours, baking powder, salt, and cake sweetener separately before mixing them into the wet mixture. The finished batter should look cohesive, with no dry flour pockets.
- Divide the batter between the prepared pans and bake for about 20–24 minutes, checking the centers with a toothpick. A clean toothpick signals that the cake is ready to leave the oven.
- Leave the cakes in their pans until completely cool before turning them out. The pans should no longer feel warm underneath, and the crumb should hold together during handling.
- Beat the custard eggs, yolks, cream, allulose, and salt together, transfer to a greased 9x9-inch pan, and bake at 350°F for 30–40 minutes. Look for a mostly set filling with a slight central jiggle and the first golden color on top.
- Allow the baked custard to cool completely, then transfer it to a blender and process until uniform. It should become silky and spreadable rather than remain in firm baked pieces.
- Place one cooled cake layer on a serving plate, spread the custard evenly over it, gently position the second layer, and refrigerate for 1 hour. The filling should firm up enough to support the upper layer without shifting.
- After the filled cake has chilled, gently melt the chocolate chips, ganache sweetener, and heavy cream together in a double boiler while stirring. Stop heating when the mixture looks glossy and evenly combined, with no unmelted chocolate.
- Take the ganache off the heat, wait 2–3 minutes, and spread it across the chilled cake. The topping should flow in a thick ribbon rather than run like hot cream.
- Refrigerate the glazed cake for at least 10 minutes before cutting. The chocolate surface should begin to set instead of flowing under the knife.
Notes
Cooling tip: Make sure the undersides of the cake pans feel completely room temperature before unmolding so the delicate grain-free crumb does not break. Ingredient tip: Use allulose in the custard to help avoid gritty recrystallization when chilled, and do not swap the almond flour and coconut flour ratios. Shortcut option: If you want to save time on the scratch cake, you can use a store-bought keto yellow cake mix prepared according to its package directions. Serving and storage: Keep the assembled cake covered in the refrigerator, and slice gently using a warm knife wiped dry between cuts. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.