Keto Boston Cream Pie

My showstopping keto Boston cream pie recipe features two fluffy vanilla cakes layered with a sweet, creamy keto custard and rich chocolate frosting. Only 3 grams of net carbs!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 293kcal

Author Arman Liew

Ingredients

8 large eggs
1/4 cup coconut oil melted
1 tablespoon vanilla extract
1 cup allulose
4 cups almond flour
2 teaspoon baking powder
1 batch keto custard
1 cup keto frosting

Instructions

Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
In a large mixing bowl, whisk together the eggs, coconut oil, granulated sweetener, and vanilla extract until glossy and smooth. Gently fold through the dry ingredients until completely combined.
Distribute the cake batter evenly amongst the two cake pans. Bake the cakes for 25-27 minutes, or until a skewer comes out mostly clean.
Remove the cakes from the oven and let cool completely. While it is cooling prepare the keto custard.
Once the custard is set, use a hand mixer to blend it until smooth. Once smooth, layer the cake. Place the first cake on a flat surface and spread the custard all over it. Add the second layer of cake and spread with the chocolate frosting. Refrigerate the cake for 30 minutes, to firm up.

Notes

TO STORE: Store the cake in an airtight container in the refrigerator for 4-5 days.

TO FREEZE: Wrap leftover cake slices in foil, store them in a freezer bag, and freeze for 3 months. Let the cake thaw overnight in the fridge.

Nutrition