All Day I Dream About Food

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Boston Cream Pie – Low Carb Recipe

Boston Cream Pie gets a keto makeover! I recently updated this low carb recipe and now it’s even better than before, with fewer carbs. Tender almond flour cake filled with sugar free vanilla pastry cream and a rich low carb chocolate glaze.

Keto Boston Cream Pie recipe - a slice of the cake on white plate with raspberries, with the rest of the cake on a white cake stand in the background

I lived in the Boston area for over 11 years and the first time I ever tried this classic cake was when I made my own low carb version, way back in October of 2011. Given that it’s the city’s official dessert (according to the ever reliable Wikipedia), it’s quite astonishing that I never gave this delicious dessert the time of day. Don’t make the same mistake I did, my friends! Make this Boston Cream Pie recipe as soon as you can and you will be ever so glad you did.

Is it a pie or a cake?

If you’ve ever been to Boston, you will know just how confusing that city it, with its meandering avenues and lack of good street signs. Possibly you even asked someone for directions and got quite turned around, trying to make sense of their multi-step instructions. Believe me when I say that driving around that town is not for the faint of heart. Any of you who have ever driven on Storrow Drive know exactly what I am talking about!

Well, in keeping with the Bostonian way of making things confusing, Boston Cream Pie isn’t a pie at all, but really a cake. A cake filled with vanilla pastry cream and topped with chocolate. Okay, so it may seem like they are deliberately trying to confound outsiders with improper names and poor street signage, but when it comes to dessert, Bostonians aren’t messing around! You can’t really go wrong with a custard-filled cake topped with luscious chocolate ganache. Now that I’ve made my own and tasted it, it’s quite shocking I never did it before.

Sugar free chocolate ganache being poured over a low carb Boston Cream Pie

Updated Boston Cream Pie Recipe

My original low carb recipe was at the request of a reader, wayyyyyyy back in 2011. Boy that seems like a long long time ago! Even back then, I was pretty deft at low carb baking and it was relatively easy to figure out how to make over this classic cake and reduce the sugar and carbs. But over the past 7 years, I have honed my keto baking skills , so it was time to tackle a little update.

For one thing, the cornstarch in the vanilla pastry cream had to go. That is not something I use at all anymore and I’ve found that xanthan gum or glucomannan work much better as a keto thickener. I also added an extra egg yolk to help thicken the cream filling.

But I still found it a bit on the goopy side so I whisked in just a touch of coconut flour so that it didn’t ooze out too much between my cake layers. You may find you don’t need it, depending on how well your pastry cream thickens up.

Close up of chocolate ganache dripping down the sides of a Boston Cream Pie

I reduced the carbs in the cake layers as well, by using my standard vanilla cake recipe but by subbing out one of the cups of almond flour for a 1/3 cup of coconut flour.

Next up I tackled the glaze. I used to make a chocolate glaze that was based in butter but I’ve found that I can actually make a really good keto chocolate ganache the traditional way, by simmering cream and then melting the chocolate in the cream. Of course I can’t use chocolate with sugar, so I use unsweetened chocolate and whisk in a little sweetener at the end.

The thickness of your chocolate glaze will depend a little on the brand of cocoa powder you use (I used Rodelle). This is why I’ve also added instructions for thinning or thickening the glaze as necessary.

Single slice of Boston Cream Pie on a white plate with raspberries, surrounded by teal gauzy fabric

The Results

The truth is that the updated Boston Cream Pie recipe and the old version are both really good and they taste about the same. They both have a creamy center and a rich chocolate glaze. And oh, is there anything prettier than chocolate ganache dripping down the sides of a cake? I think not! But this new recipe is simpler and more straightforward. And it skips the icky ingredients like cornstarch, so you know this will fit in well with your keto diet.

I took this to a friend’s house for an end-of-summer barbecue and it was devoured by everyone! You know it’s good when even the non-low carbers give it rave reviews.

Top down photo of a slice of low carb Boston Cream Pie on a white table, with a fork and raspberries

 

Looking for more delicious keto cake recipes? Check out my page of Keto Desserts here!

5 from 10 votes
Close up of chocolate ganache dripping down the sides of a Boston Cream Pie
Print
Low Carb Boston Cream Pie
Prep Time
30 mins
Cook Time
35 mins
Chill Time
3 hrs
Total Time
1 hr 5 mins
 

Boston Cream Pie gets a keto makeover! I recently updated this low carb recipe and now it's even better than before, with fewer carbs. Tender almond flour cake filled with sugar free vanilla pastry cream and a rich low carb chocolate glaze. 

Course: Dessert
Cuisine: American
Keyword: boston cream pie, boston cream pie recipe
Servings: 16 servings
Calories: 315 kcal
Ingredients
Pastry Cream: (make this first and let it chill while making the other parts)
Cake:
Chocolate Glaze:
Instructions
Pastry Cream

  1. Bring the whipping cream to a simmer in a medium saucepan over medium heat. In a medium bowl, whisk the egg yolks with the sweetener and salt until well combined.

  2. Slowly whisk about half of the hot cream into the yolks to temper, then slowly return the yolk/cream mixture back to the saucepan and cook until thickened, about 4 to 5 minutes, whisking continuously. It thickens up very suddenly and quickly, so watch it carefully!

  3. Remove from heat and whisk in the butter and vanilla extract. Sprinkle the surface with xanthan gum, whisking as you go, to combine well. Let cool to room temperature and then refrigerate at least 3 hours. 

Cake

  1. For the cake, preheat the oven to 350F. Grease 2 (two) 8-inch round cake pans and line with parchment paper. Then grease the paper as well. 

  2. In a medium bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, baking powder, and salt, breaking up any clumps with the back of a fork. 

  3. Stir in the eggs, melted butter, and vanilla extract until well combined. Stir in just enough water so that the batter is spreadable but not pourable. Divide the batter evenly between the prepared baking pans and spread to the edges. 

  4. Bake 20 to 25 minutes minutes or until edges are golden brown and the top is just firm to the touch. Cool in the pan 10 minutes and then flip out onto a wire rack to cool completely. 

Chocolate Ganache

  1. In a small saucepan over medium heat, bring the whipping cream to a simmer. Remove from heat and add the chopped chocolate. Let sit 3 to 4 minutes to melt.

  2. Add the powdered sweetener, cocoa powder, and vanilla and whisk until smooth. Let cool 5 to 10 minutes, while assembling cake, until the glaze is thicker but still pourable. If it's too thick, gently re-warm with an additional tablespoon or two of cream. If it's too thin, whisk in another tablespoon of cocoa powder until smooth. 

To Assemble

  1. Whisk the chilled pastry cream briskly to remove any clumps. If you find it's very gooey and likely to ooze out between the layers of cake, whisk in a bit of sifted coconut flour to help thicken it. 

  2. Place one layer of cake on serving dish and spread with the pastry cream. Gently top with the second layer. Pour the chocolate glaze over the top of the cake and spread with a knife or offset spatula, pushing to the edges and letting it drip down over the sides.

  3. Pour the chocolate glaze over the top of the cake and spread with a knife or offset spatula, pushing to the edges and letting it drip down over the sides. Refrigerate the cake 1 hour before serving.

Nutrition Facts
Low Carb Boston Cream Pie
Amount Per Serving (1 serving = 1/16th of cake)
Calories 315 Calories from Fat 254
% Daily Value*
Fat 28.2g43%
Carbohydrates 6.6g2%
Fiber 2.8g11%
Protein 7.4g15%
* Percent Daily Values are based on a 2000 calorie diet.

The old low carb Boston Cream Pie. Looks pretty good even for an old old recipe!

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  3. love the second picture! so pretty. I've made a cupcake version but never the traditional/original version. I should really get on that.

    Reply

  6. Bless you, Allison, for requesting this. Wow, wow, wow. I'm not even gluten or carb anything, but I'll be giving this a go.

    That picture; it was definitely a one-chance taker, huh. I can't believe how perfectly it turned out. Share how you managed that. Who was pouring and who was clicking? 🙂

    Reply

  7. This looks so good! Boston Cream is one my favourites. Love the ganache dripping down the side in your photos!

    Reply

  13. I don't think I've ever had authentic Boston Cream Pie, but yours looks like the perfect low carb one. The cake looks really good – wouldn't guess it was made with just almond flour.

    Reply

  14. It indeed looks really good! I have seen Boston pies many times, but have never tried one. I think it's time that changes 🙂

    Reply

  15. You definitely don't need to tell me that this is good. Boston Cream is one of my favorite things. Whether it be a donut, cake, cupcake…you name it and I will eat it if it says "Boston Creame".

    Your cake looks positively sinful. That ganache and the cream…::swoons:: heaven.

    Reply

  17. Oh my. I love the photo of chocolate being drizzled… beautiful shot! I've been to Boston just once but never had Boston Cream Pie. Looks delicious!

    Reply

  18. Love this cake, err pie. My favourite donut (even though I don't eat them very often) is Boston Cream so I can only imagine how good this would taste!!

    Reply

  22. Yes please! I have actually never tried Boston Cream Pie. I am really going to have to change that soon, this looks amazing!

    Reply

  24. Yes, you didn't need to mention that it was good. Your photos say it all. As a die-hard New Yorker who lives in MN – it's just funny where life takes you.

    Reply

  25. Oh my! I've never been to Boston, but if this is the official dessert, I think I need to book a flight ASAP! This is absolutely stunning and gorgeous!

    Reply

  26. Gorgeous pictures! I have always wanted to visit Boston, but haven't made it there yet. Living in Phoenix now, where it's still 100 degrees, makes it seem like a fantastic alternate city to put down roots 🙂

    Reply

  27. Okay, it's final. I need to move down the street from you so I can "pop by" when I smell stuff like this cooking. This is just stunning Carolyn. I am so impressed.

    Reply

  28. The chocolate looks good been poured on the cream pie. Great photography. Haven't heard of Boston cream pie but wow!! looks so delicious 🙂

    Reply

  29. Boston is one of those cities I've always wanted to visit but haven't made it there yet 🙂 If it's become home to you and yours I'm even more convinced its an awesome place 🙂

    Great cream pie! Fabulous photos!

    Reply

  30. I love Boston! Great shopping and food! This "pie" looks delicious! You did a great job! I love all that chocolate dripping down the sides!

    Reply

  31. I love talking to my friends about Boston – it is a whole other great north east city that stands out on it's own. I can't believe you had never tried this cake yet!!! I can't imagine a family get together where someone doesn't bring some version of it. Your Boston cream pie looks like it would hit the spot with a nice cup of caffeine right now.

    Reply

  34. Excuse me while I currently wipe the drool from my face. This looks and sounds AH-MAZING!! Love that it's gluten-free too! Can't wait to try this 🙂

    Reply

  38. Thank you for this delish creation. I can't wait to try it, only my cholesterol is high,can you please suggest alternatives for whipping cream and egg yolks in pastry cream?
    Thank you,
    London

    Reply

  39. I d love to try your boston cream pie recipe, it looks very delicious.
    I could't think if I actualy ever tried or baked an american pie recipe.

    Reply

  42. I LOOOVVEE Boston Cream Pie and yours looks so incredible! I would gladly eat the entire cake for you. 🙂

    Reply

  45. The cake recipe is similar to what I use to make shortcake, so I bet it's good.

    This is sure something I want to try!

    Reply

  46. That looks so naughty … but nice!! I can see how the family would all like it so much. Don't worry it took a while before my sons warmed up to low-carb baking. I think they prefer my low-carb and gluten-free baking actually. 🙂

    Reply

  49. hi there:) just wanted to let you know that I will put you on my list of pages and blogs worth reading! -on my new food blog:) And off course Im a new follower of yours as well all the way from Norway actually- loving your blog and the way you write! Would love for you to stop by my new blog if you feel like it
    http://projectasteit.blogspot.com/

    big hugs r

    Reply

  51. Hello Carolyn, I need help!!!! I tried to make the cake. It turned out like a heavy semisweet bread with a gummy texture. Is the amount of xantham gum correct at 1 tsp.? As soon as it hit the other ingredients, the batter crawled up the beaters and almost out of my bowl!! The batter was very hard to spread into the baking dish and turned out ugly and lumpy on top. I've messed this up somewhere. Can you think of what I've done wrong?

    Reply

  52. Wow, okay, I am not sure. yes, 1 teaspoon xanthan is correct and that's definitely not the issue here, because that's what I use in ALL my cake recipes and I've never had this issue. Did you alternate adding half the almond flour with the almond milk, and then add the second half? Something seems off here, like you had too much dry ingredients to wet, because the batter should not be that thick, but I don't know why. It just makes me think that some wet ingredient was missing.

    What kind of almond flour did you use? And if this happens again, add more almond milk, by the tablespoon, until you have a more spreadable batter.

    Reply

    • My bubbie made this for me today for my b’day and he had similar problems. I think it’s the variation in flours. Some are higher in fibre to total carb ratio that others and that seems to make a huge difference in how quickly the moisture gets taken up. Higher fibre, lower net carb, but also takes up the moisture like a wick. He also had a hard time spreading the batter. But the custard is amazing and while the cake fell when taken out of the over, so it is very very dense, it is also very very tasty! I’d change up the ganache in the future as I found it bitter and heavy, and am thinking I would probably add more sweetener and some heavy cream to thin it out(?) for the next time I make this. Yes, even though there were woes in making, it IS a wonderful cake and we WILL be making this again! Just a bit of a learning curve to low carb baking 😉 Thanks for the wonderful recipes and all your hard work, Carolyn!

      Reply

  53. Carolyn – Thank you. We have tried 7 recipes this week in anticipation of my son’s upcoming birthday, and this is by far the best yellow cake recipe. I have a question, though. Have you ever tried replacing the yogurt with sour cream? Just wondering since that would lower carb counts a smidge. With the baking soda, I read that it tempers the “sour” of the sour cream, so I do not think it would alter the taste much.

    Reply

    • I think sour cream would do just fine. What’s the protein count on the same amount of sour cream as the yogurt? Perhaps a little lower, but I think it would still give it good structure.

      Reply

  54. I chose this for my two year-old’s birthday, and It. Was. Amazing. I have never liked Boston Cream Pie, so I thought making this would help to keep me from polishing it off after everybody went to bed, but not really. I didn’t bargain on how delicious it would be. (I’m still sticking to my diet, but it’s now torture instead of easy–at least until my husband finises the third left in the fridge. He declared this “Winner, winner, chicken dinner,” which is an accolade really difficult to get from him. I liked it warm (the pastry cream, another thing I never thought I liked, is to die for), but the glaze was a little overwhelming. Cold, however, the chocolate flavor calms down and stops crowding out the lovely cream and mildly sweet vanilla cake. It’s like a giant donut, and I’m in love. Thank you. Now my second son is turning four in December–wonder what I’ll make for him . . .?

    Reply

  56. I have the same question about replacing the corn starch- would “thick it up” work? It is a mix of gums. Thanks!

    Reply

    • Oh boy, no idea. YOu’d have to experiment. Is it a mix of xanthan and guar gum? If so, make the custard the normal way and then put in a 1/4 tsp of the gum, whisk briskly to mix and let cool a bit. If it’s not quite thick enough, you’d need to add more, maybe 1/8 tsp at a time.

      Reply

  57. Almost two years late, but I just made this bad boy tonight. Holeeeeey crap this is GOOD! The cake was moist and perfect, but it was that pastry cream that seals the deal! I think I could eat it by the bucketful 😉

    Reply

  58. Hi !!!! i’ going to make the cake but with lemon curd and italian meringue for tomorrow!!!
    i was wondering if I can replace whey proteine by more almonde flour????
    Thanks

    Reply

    • The whey protein makes up for the lack of gluten (which is a protein). More almond flour won’t necessarily make it rise properly, but you can certainly try.

      Reply

        • I am not sure any starches will help it rise. Try a bit of one of them (maybe a tbsp) and then add some extra leavening agent…maybe another tsp of baking powder? I can’t guarantee it!

          Reply

  59. So many low carb recipes use almond flour, but I’m allergic to almonds…..what would you suggest as a substitution? I know it would be an entirely different recipe to swap coconut flour, but how about another nut flour, or sunflower seeds? This looks heavenly!!

    Reply

    • Is it only almonds you are allergic to? I have a great cake that is made with hazelnut meal…you could try that although you’d probably still taste the hazelnuts a bit.

      Reply

  60. As far as I know….in trying to reduce my levels of inflammation (just doing low carb/gluten free wasn’t doing it. No surprise, since I reacted highly to almonds, & I’d been doing almond milk, flour…) I’m doing a pretty regimented food testing process. Every now & then I take a day off & thought this looked soooo good. I haven’t tested hazelnuts yet. I will do them soon now! Thanks!!

    Reply

  61. I’m out of powdered swerve. For the ganache do you think it would be better to powder my own in my coffee grinder or use more stevia? Also, this recipe is about 2 1/2 yes old. Is there anything you know now that you didn’t know then that would make this recipe better?

    Reply

  62. I finally got the powdered Swerve & made this. It’s FANTASTIC!
    Kept my dessert addicted diabetic mother (& me) happy for a week!
    Well maybe not an entire week, but close! Thanks for helping me show my mother that quality desserts can be made without sugar or flour.

    Reply

  63. do you think i could omit the whey protein powder? i’ve used it before in recipes and they didn’t really turn out

    Reply

  64. I had company that I had never met before coming to our place for dinner (some of our S-I-L’s family), and I usually NEVER make a recipe for the first time serving company.. BUT this looked so fabulous I gave it a whirl and I’m so glad I did.. it is seriously DELICIOUS, moist, rich, chocolatey .. all the YUMS you want in a fabulously ‘show off’ desert! Thank you soooooo much for creating this and your instructions are super easy to follow. The Boston Cream is simply elegantly excellent, the cake is moist and not so sweet that it competes with the Boston Cream which graduates your taste buds to the Chocolate Topping!!

    Reply

  65. I made this cake and it was absolutely wonderful. I will definitely make it again. My family had no idea it was sugar free until I told them. They were amazed! I had some trouble with the ganache. It was too hard. Not sure what I did wrong, but will add more cream next time I make it. In spite of the hard ganache, it was a success! Thanks for this recipe!

    Reply

  66. Hi Carolyn, Can 1 replace the 1 tbsp cornstarch required in the pastry cream with 1 tbsp Arrowroot Starch (Bob’s Redmill) without affecting the result? thanks

    Reply

      • thanks so very much. forgot, as to the Greek yogurt required in the cake, I regularly eat Fage 2% Greek yogurt. Did you mean the 2%, or is it the full fat or is it the 0%. Excited to prepare this!

        Reply

          • hopefully last question, I won’t the Honeyville Almond Flour I ordered in time to prep the cake, but I do have Bob’s Redmill Almond Meal/Flour on hand. I know generally you say that Bob’s is only appropriate for muffins and quick breads, but in the instance of the Boston Cream Pie do you this Bob’s will work, or is it an absolute no?

          • It’s not an absolute no, but your cake may not rise as much and won’t quite have as fine a crumb – but it will work and will taste great.

    • You will want about 1/3 cup in the pastry cream and 1/2 to 3/4 cup in the cake. Then for the ganache, about 1/4 cup powdered sugar.

      Reply

      • Thank you for your quick response! The pastry cream came out amazing last night. I will finish the cake tonight and let you know how it turns out!

        Reply

  69. Dear Carolyn,

    Your desserts are sublime. I loved this and high five for the low carb pastry cream…no easy feat! I’d like to use the cake and pastry cream for a low carb version of a layered gateau St. Tropez, flavoring one layer of creme pat with fleur d’orange and one with almond. As the St. Tropes is light, I’d like to try and and mix your creme pat with whipped cream to make it a bit airier. Kind of like a creme mousseline but without the uncooked butter. Do you think this would work? And if so, at what stage would you recommend adding in the whip cream?

    So thankful for any guidance you can give,

    – A huge fan in Vancouver BC

    PS: I so enjoyed your Just Desserts (Kits) story from the Nanaimo Bar post. I have happy early dessert memories from there too!

    Reply

    • I’ve never heard of a Gateau St. Tropez but it sounds phenomenal. I think you don’t want to mix the pastry cream with whipped cream until it cools completely, otherwise your whipped cream will just melt into a gooey mess.

      Reply

  70. I am SO making this for my b’day next week! This is my BF’s favourite cake, but he can’t abide by the taste of stevia but is ok with Splenda (yes, I know, I know…but). Could I sub tsp’s of Splenda for the drops of liquid stevia? I know it will increase the count, but I really don’t want to eat this whole cake by myself….or do I? 😉

    Reply

  71. I made this for my birthday! It came out delicious, but I messed up the baking a bit. A few questions for troubleshooting, please!

    1. When I used the called for amounts of liquid to make the batter, it came out super thick and stretchy (xanthan, whey) like silly putty/bread dough. I added like another 1/2 cup of almond milk to make it more like cake batter. Please add photos of the batter consistency – with low carb baking I find it very hard to know what it should look like without process photos 🙂 I love your recipe writing, it is very clear, but batter photos would help immensely.

    2. I used a 9″ pan and baked at 350 convection for 30 minutes – it got quite brown on the outside and the tester came out moist but clean, so I took it out. It fell and wasn’t thick enough (3/4in) to slice in half, so I had to half it crosswise and stack it. It was very wet inside, like bread pudding. Should I reduce to 325 convection and bake longer?

    I also could tell I didn’t thicken the pastry cream long enough, that I can fix – I was nervous due to failed hollandaise so I pulled it too fast 🙂 Also, my chocolate glaze hardened into… chocolate shell after being in the fridge, making it impossible to slice the cake, LOL! Should I add some heavy cream to it to prevent this?

    Thanks for the lovely recipes as always!!

    Reply

  72. Carolyn, I made this cake as part of our St. Patrick’s dinner and hubby’s b’day party celebration. It was wonderful. Everyone loved it. Thank you for sharing.

    Reply

  73. Love your site, your photos, your recipes…coming from someone that has a million food allergies. 🙂 One question, if I wanted to try to sub the 6oz of greek yogurt in the cake, any recommendations (outside of another kind of yogurt). If I used 3oz of non-dairy milk of some sort would it “react” and work the same or would I need to add something else due to the yogurt causing a certain reaction element that I would be missing? (I hope that makes sense). Thank you for being amazing!

    Reply

  74. Any chance you’d have an idea how much Sweet Blend to use for the Pastry Cream? Should I just sub out the equivalent to the Erythritol, or the Stevia Drops too? I just ran out of Ery., but have the Sweet Blend and Vanilla Creme stevia drops. Advice?!

    Reply

    • My recipe equates to about 1/2 cup sugar (including both the erythritol and the stevia) so use 2 to 3 tbsp Sweet Blend to match that.

      Reply

  75. My wife made this for me tonight – the cake and filling are great however the chocolate glaze was incredibly bitter, to our taste. We tried adding additional stevia drops and powdered swerve but it was still very better. We followed the directions to the letter using cocoa powder and baker’s unsweetened chocolate. Should we not have used the baker’s unsweetened. Thanks,

    Patrick

    Reply

  78. I made this the other day for a gathering. As someone else said I shouldn’t make something the first time for others but couldn’t resist. It was AMAZING! Previously a different but similar boston cream pie had not turned out great so I made sure to test each layer as I went. Tip, to test the batter and sweetness with stevia put a Tbsp of it in a mini muffin cup and microwave for 15 seconds. The sweetness had to be adjusted 2x and I added more almond flour as the egg powder gave it an odd texture. The end result was perfect and better than any almond or almond/coconut cake I’ve made. The texture was very close to wheat and will be my go to cake recipe for other variations. It was a hit and was devoured by people on a similar diet and those who weren’t (seconds were taken). The chocolate was too sweet for me since I use 90% stevia in my recipes, but serving to others it was right for them. Here are my subs for dairy free with emphasis on stevia:
    Pastry Cream
    1 1/4 cups coconut cream
    3 egg yolks
    2 Tbsp xylitol
    1/8 tsp stevia powder
    1 Tbsp arrowroot
    1 1/2 tsp vanilla extract
    Cake
    2.5 cups almond flour
    1/4 cup egg white protein powder
    2 tsp baking powder
    1/2 tsp baking soda
    1/4 + 1/8 tsp stevia powder
    1/2 cup coconut cream
    1/4 cup coconut oil, softened
    3 large eggs
    1/2 tsp vanilla extract
    1/2 cup almond milk

    Chocolate Glaze
    5 Tbsp coconut oil
    2 oz unsweetened chocolate, chopped
    2-3 Tbsp xylitol
    1/4 tsp vanilla extract
    1/4 tsp stevia powder

    Reply

  79. I love Boston cream anything! . I’m going to try and make this into a trifle. I have a flat bottom trifle bowl that round cakes fit in perfectly.

    Reply

  82. This looks amazing!! I ruined my A1C number because I am addicted to Boston Cream Pie!! I am so happy you made this. I am going to try.

    Here is my question I never used Whey Protein before, what brand do you recommend? I hope I do not have any side effects? Also, I do not like Greek yogurt, do you think the sour cream would work?

    Reply


  91. Yum! My son loves Boston Cream anything but has been trying to watch what he is eating. Nice to have a low carb alternative to treat him with.

    Reply

  93. I avoid Storrow Drive like the plague! LOL! Can’t wait to get home to try this recipe, I have missed a good Boston Cream Pie. I also miss Ricotta Pie from Market Basket, need to figure out a Keto recipe for it.

    Love your recipes, I always have such good luck when trying them. Thank you for all your time and effort in developing these recipes. Makes it so much easier to stay Keto. ~ Karen

    Reply

    • I knew SOMEONE would get that reference… 🙂 Search this blog for Cannoli Tart and I think you will find something that will satisfy that Market Basket craving.

      Reply


  94. I made this cake/pie yesterday and it is by far my family’s favorite keto dessert so far!!! Wow it was so much easier than I expected it to be (because it is so beautiful, you expect it to be hard!). the cake is tender and light….the pastry cream is, well, PERFECT….and the ganache…oh my goodness. You have outdone yourself with this update. I never tried the other one but I can sure speak for the updated version….it is AMAZING.

    Reply


  96. Carolyn, BRAVO! I made this years ago with the old recipe and it was good but this is great. Much easier to make wih ingredients that perform more consistently. I made it for a dinner party for me (celiac) and another guy who is diabetic. No one else knew it was sugar free. I love that! Thank you! It’s a keeper.

    Reply

  97. I made this for Christmas and was very excited. The cream and the glaze turned out fabulous, but the texture of the cake made it taste like cornbread. Could it be the almond flour or was it over baked? I want to try it again.

    Reply

    • I am going to guess its’ your almond flour and that it’s more coarsely ground than good fine almond flour. This should be the texture of cake, not cornbread.

      Reply

  98. I am not a chocolate fan so anything made with dark chocolate turns me off. That said if you ever find a way to make dark chocolate taste like milk chocolate i would definitely try it and I am sure I would love it. So this is my challenge for you 😋

    Reply

  99. Can I sub collagen or gelatin for the whey? If so, which one is best and would it be 1 to 1? I tried to google it but can’t find anything helpful.

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  100. Carolyn, do you have the old recipe somewhere still? I have made both and I prefer the old recipe. We used to make it and just sub gluccie for cornstarch but i remember the old recipe i think had sour cream or greek yogurt in the cake portion? I really really would like to get the old recipe please if you could… thanks…

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  101. I just made this for the first time and lol I have to say it took me twice as long to make it lol! I’m very excited to try it, waiting it out for the hour so I don’t compromise any of the flavours.

    Thank you for sharing this awesome recipe!!

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  102. I just made this for my father’s 74th birthday and it was a hit! I took the precaution of shifting the almond flour before I made the cake and it helped to make it fluffy. I will definitely use this recipe again. Thank for for your hard work.

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