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Keto Boston Cream Pie uses rich yellow cake, an incredibly simple custard filling, and chocolate ganache to create a delightful, traditional dessert that is low in carbs.
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Ingredients for Keto Boston Cream Pie
- 8 large eggs
- 1/4 cup coconut oil melted
- 1 tablespoon vanilla extract
- 1 cup granulated sweetener of choice I used erythritol
- 4 cups almond flour
- 2 teaspoon baking powder
- 1 batch keto custard
- 1 cup chocolate 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
NURITIONS:
| Calories | 298kcal |
| Fat | 23g |
| Carbohydrates | 7g |
| Proteins | 14g |
