Keto Boston Cream Pie

Keto Boston Cream Pie


Boston cream pie is a classic dessert that originated in the United States. However, traditional Boston cream pie contains a lot of sugar and carbs, making it unsuitable for those following a ketogenic diet. This keto version of Boston cream pie, on the other hand, is low in carbs and high in healthy fats, making it the perfect dessert for those following a keto diet. This recipe is not only delicious but also easy to make, so let’s get started.


For the cake:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup erythritol
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/2 cup melted butter
  • 2 tsp vanilla extract

For the filling:

  • 1 cup heavy cream
  • 1/2 cup unsweetened almond milk
  • 1/4 cup erythritol
  • 2 large egg yolks
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract

For the topping:

  • 1/2 cup dark chocolate chips
  • 1/4 cup heavy cream
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract



  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, cocoa powder, baking powder, and salt.
  3. In another bowl, beat the eggs, almond milk, melted butter, and vanilla extract together.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. Pour the batter into a greased 9-inch cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. While the cake is baking, make the filling. In a medium saucepan, whisk together the heavy cream, almond milk, erythritol, egg yolks, and cornstarch.
  7. Cook the mixture over medium heat, whisking constantly, until it thickens and starts to bubble, about 5-7 minutes.
  8. Remove the filling from the heat and stir in the vanilla extract.
  9. Let the cake cool completely before slicing it in half horizontally.
  10. Spread the filling over the bottom half of the cake and top with the other half.
  11. Make the topping by melting the chocolate chips, heavy cream, almond milk, and vanilla extract together in a double boiler or in the microwave.
  12. Pour the topping over the cake and let it cool in the refrigerator for at least 1 hour before serving.

Nutrition Facts:

Servings: 8 Serving size: 1 slice Calories: 359 Fat: 34g Protein: 7g Carbohydrates: 7g Fiber: 3g Net Carbs: 4g


Enjoy your delicious keto Boston cream pie!

Leave a Reply

Your email address will not be published. Required fields are marked *