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    Home » Cookies » Keto Boston Cream Pie Cookie Cups

    Published: Apr 18, 2021 · Modified: May 2, 2021 by Carolyn

    Keto Boston Cream Pie Cookie Cups

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    11.1K shares
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    Little bitty Boston Cream Pie Bites are a tasty keto treat. Easy and fun to make, these little low carb cookie cups are sugar free and grain free. This post is sponsored by ChocZero.

    Titled image of Boston Cream Cookie Cups on a white plate over a blue patterned napkin, with a vase of yellow flowers and a cup of coffee in the background.

    Okay now this is a keto dessert with an identity complex! Are they keto cookies? Are they mini keto pies? Or are they little mini cakes?

    The name alone is quite misleading and my full size Keto Boston Cream Pie often puzzles readers. For those unfamiliar with this classic American dessert, they come expecting… well… pie.

    Instead they see a large layer cake with a pastry cream filling and a rich chocolate ganache frosting. Blame those crazy New Englanders! I mean, who else would call a cake a pie???

    Close up shot of Keto Boston Cream Cookie Cups on a white plate.

    Boston Cream Pie Cookies

    And now I’ve given this misnamed dessert yet another little twist. These are indeed cookie cups, made with keto sugar cookie dough. You roll the dough into balls, press it into a mini muffin pan, and bake it into little cup-shaped cookies.

    Then you fill each tender cookie with sugar free vanilla pastry cream and top it all off with a rich keto chocolate drizzle.

    I spotted a conventional recipe on Practically Homemade and thought it would be fun, and tasty, to ketofy. Was it ever!

    Three keto Boston Cream Cookie Cups on a white plate with a bite taken out of one.

    ChocZero Sugar Free Chocolate

    I used ChocZero dark chocolate chips for an easy chocolate topping in this recipe. One of the benefits of ChocZero is that it’s not made with any erythritol.

    I personally don’t have issues with erythritol, since it doesn’t upset my system in any way. And it’s very keto friendly, as it doesn’t raise blood sugar at all. It’s one of the few sweeteners I trust implicitly.

    But chocolate made with erythritol can become cloudy after it has melted and cooled. This means that frostings and glazes don’t stay nice and shiny, the way you want them to.

    ChocZero doesn’t have this issue so it’s perfect when you want a bright, shiny chocolate topping.

    Clickable banner: 10% off all ChocZero Products with Code FOODDREAMER

    Tips for Mini Keto Boston Cream Pies

    The cookie cups

    The cups are made of a soft keto sugar cookie dough. Roll into balls and press into the bottom and up the sides of a mini muffin pan.

    I recommend using a silicone muffin pan or silicone liners to keep the cookie cups from sticking and from over-browning. If you don’t have silicone, then use parchment paper liners.

    The cups will puff up during baking and you will need to reform the wells after they’ve cooled for a bit.

    Collage of images showing how to make keto cookie cups.

    The cream filling

    Vanilla pastry cream is quite easy to make. Because this is a smaller amount, be sure to use a small saucepan. If you use a larger one, it will cook too quickly and possibly curdle on you.

    Never walk away while making something like keto pudding or pastry cream. That moment when it thickens can happen quite suddenly, and you don’t want to miss it.

    Also be sure to keep whisking constantly, and move the whisk all around the pan to ensure nothing curdles.

    Let the pastry cool to lukewarm and then simply spoon it into the cups. Let it pile on top a bit. Refrigerate at least 30 minutes to set up a bit.

    The chocolate glaze

    Now this part couldn’t be easier! Simply melt the butter and chocolate chips together. You can do this in a small saucepan, or you can melt them in the microwave, stirring frequently.

    Then just spoon it over and let it cover the very top of each cookie cup, with plenty of pastry cream peeking out.

    Close up shot of Boston Cream Pie Cookie Cups, and the front one has a bite taken out of it.

    More delicious recipes with pastry cream

    • The Original Keto Nanaimo Bars
    • Keto Chocolate Eclair Cake
    • Lemon Sugar Cookie Cups
    • Keto Coconut Cream Pie
    • Boston Cream Pie Poke Cake
    Close up shot of Keto Boston Cream Cookie Cups on a white plate.

    Keto Boston Cream Pie Bites

    Little bitty Boston Cream Pie Bites are a tasty keto treat. Easy and fun to make, these little low carb cookie cups are sugar free and grain free.
    5 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Boston cream pie bites, boston cream pie cookie cups
    Prep Time: 30 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour 5 minutes
    Servings: 20 cookie cups
    Calories: 279kcal

    Ingredients

    Cookie Cups

    • 1 ¾ cup almond flour
    • ½ cup Swerve Granular
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • ¼ cup butter melted
    • 1 large egg white
    • ½ teaspoon vanilla extract

    Filling

    • ¾ cup whipping cream
    • 2 large egg yolks
    • 6 tablespoon confectioner’s Swerve Sweetener
    • pinch salt
    • 1 ½ tablespoon butter cut into two pieces
    • ½ teaspoon vanilla extract
    • ¼ teaspoon glucomannan (or xanthan gum)

    Topping

    • 2 ounces dark chocolate chips, sugar-free
    • 1 tablespoon butter
    US Customary – Metric

    Instructions

    Cookie Cups

    • Preheat the oven to 325F and line a mini muffin pan with 20 silicone liners (or use a silicone mini muffin pan).
    • In a large bowl, whisk togehter the almond flour, sweetener, baking powder, and salt. Stir in the melted butter, egg white, and vanilla extract until the dough comes together.
    • Roll the dough into 1 inch balls and press into the bottom and up the sides of the prepared mini muffin cups.
    • Bake 15 to 20 minutes, until puffed and the edges are just golden brown. Remove and let cool 10 minutes, then gently press into the centers to reform the wells.

    Cream Pie Filling

    • Bring the whipping cream to a simmer in a small saucepan over medium heat. In a medium bowl, whisk the egg yolks with the sweetener and salt until well combined.
    • 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 3 to 5 minutes, whisking continuously. It thickens up very suddenly and quickly, so watch it carefully!
    • Remove from heat and whisk in the butter and vanilla extract. Sprinkle the surface with glucomannan, whisking as you go, to combine well. Let cool to room temperature and then spoon into the cookie cups.
    • Refrigerate 30 to 60 minutes to firm up.

    Chocolate Topping

    • In a small saucepan over low heat, combine the chocolate chips and butter. Stir until melted and smooth, then drizzle over the tops of the cookie cups.
    • Alternatively, you can melt the chocolate and butter together in the microwave in 30 second increments, stirring until smooth.
    • Refrigerate another 10 minutes or so to set the chocolate. Store in the refrigerator in a closed container.
    Nutrition Facts
    Keto Boston Cream Pie Bites
    Amount Per Serving (2 cookie cups)
    Calories 279 Calories from Fat 230
    % Daily Value*
    Fat 25.5g39%
    Carbohydrates 7g2%
    Fiber 3.7g15%
    Protein 6g12%
    * Percent Daily Values are based on a 2000 calorie diet.
    11.1K shares

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    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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      Recipe Rating




    1. Jennie says

      July 04, 2022 at 3:56 pm

      Can sucralose (Splenda) be used instead of Swerve granular and powdered sweetener?

      Reply
      • Carolyn says

        July 04, 2022 at 4:47 pm

        I don’t use it so you will need to experiment.

        Reply
    2. Jennifer says

      May 16, 2022 at 7:24 pm

      5 stars
      I love these so much! I prefer them without the chocolate but I know that’s unusual. I was nervous about making the filling but the directions are easy to follow.

      Reply
    3. Lisa says

      April 14, 2022 at 12:57 pm

      Can I substitute Boca Sweet or Stevia for the Swerve?

      Reply
      • Carolyn says

        April 14, 2022 at 9:17 pm

        Not stevia, no. BochaSweet will make the cookies much more cake-y and soft. Should be okay in the filling, though.

        Reply
    4. Cher Bartlett says

      March 28, 2022 at 9:47 pm

      Hi Carolyn,

      Made these and they were great! Do they store int he fridge? I’m a party of one, so 20 is a lot. next time I’ll half it and see how it turns out. Thanks though. Your sweets really hit the mark!

      Reply
      • Carolyn says

        March 29, 2022 at 12:32 am

        Glad you liked them! The storage info is in the last step of the recipe.

        Reply
    5. Tobie says

      February 07, 2022 at 4:33 pm

      5 stars
      These are DELICIOUS, only problem I had was the chocolate was too thick to “drizzle” I added a little more butter but still too thick. I added a little water and finally just gave up. When icing the cookies I wet a knife to help and that seemed to work until they “set” and now some of my chocolate is discolored. Any suggestions or help???

      Reply
      • Carolyn says

        February 07, 2022 at 6:50 pm

        Uh oh! Never add water to melted chocolate, it makes it seize! I suspect you may have had your heat too high when trying to melt it. It really needs to be very gentle.

        Reply
        • Tobie says

          February 08, 2022 at 2:31 pm

          Thank you , I think I will try the microwave method next time

          Reply
    6. Cheryl says

      February 02, 2022 at 4:58 pm

      5 stars
      I made these 2 weeks ago and my husband at them in a matter of days. He asked me yesterday where the Boston pudding cups went? 😁..I said u ate them ALL.. in 3 days..in fact as he was shoveling them in his mouth he said ” I can’t stop”…he said oh yeah, I remember…I made more today, this time with chocolate pudding…I also added 1/4 cup chrused macadamia nuts in dough..

      Reply
      • Carolyn says

        February 02, 2022 at 7:42 pm

        So glad you (and he!) liked them!

        Reply
    7. Sarah says

      December 10, 2021 at 6:41 pm

      Hello
      Can I make these with paper cupcake liners?

      Reply
      • Carolyn says

        December 10, 2021 at 7:15 pm

        Yes but they may stick.

        Reply
    8. Heather says

      November 15, 2021 at 3:52 pm

      Thoughts on freezing these?

      Reply
      • Carolyn says

        November 15, 2021 at 4:10 pm

        I haven’t tried. They should do okay.

        Reply
    9. Nouldy says

      October 23, 2021 at 8:20 pm

      5 stars
      They are delicious! My husband kept asking me if I was sure they were low carb or keto, because they are too good to be true. My daughter couldn’t stop eating them. I absolutely loved it! And it was really easy to make. The instructions are clear and all measurements are perfect, meaning it yield the right amount with no waste.
      My only problem was not having swerve so I ended up using xylitol for the pastry and I forgot to convert, so it turned out a little bit too sweet. Nxt time I will either use swerve as indicated or reduce the xylitol by half.
      I did use erythritol for the cream as we are used to it and it turned out awesome. I also used the xantham gam.
      Even with the modifications it turned out amazing. I can’t wait to make it again!

      Reply
      • Diana says

        February 20, 2022 at 5:12 pm

        This were wonderful. Even non keto people loved them

        Reply
    10. Genevieve Eisan says

      July 28, 2021 at 2:39 pm

      5 stars
      Holy cow these are delicious!! I have been putting them off because I thought that they seemed like a lot of work. . Well, they weren’t a lot of work and they are so good I don’t think they will last the day. Home run Carolyn!

      Reply
    11. Shari says

      July 26, 2021 at 10:11 pm

      I do not have mini cup pans. Can this be made using a regular size cupcake pan with liners? If so, would it change baking time?
      Thanks for your help and all the wonderful recipes!!

      Reply
      • Carolyn says

        July 27, 2021 at 1:12 pm

        Yes, you can but I can’t guide you as for timing. You will need to watch them carefully.

        Reply
    12. Beth says

      June 04, 2021 at 6:34 pm

      5 stars
      These cups are so addicting and very yummy! My hubby and I are so glad we can eat more than just one since they are keto! Excited to make these again very soon!

      Reply
    13. Valentina says

      June 04, 2021 at 5:57 pm

      5 stars
      LOVE these Boston cream pie bites! So delicious and the combination of flavors is amazing!

      Reply
    14. Ashley says

      June 04, 2021 at 5:09 pm

      5 stars
      Really love how simple and easy these were to make! Love the individual portion sizes too!

      Reply
    15. Christin says

      April 25, 2021 at 6:31 pm

      5 stars
      These are amazing! Only sub I made was Allulose for Swerve. I also put melted white chocolate on half and dark chocolate on the other half. Really, really amazing!

      Reply
    16. Annalisa says

      April 20, 2021 at 8:05 am

      5 stars
      These are AWESOME! I made them on Sunday, since my daughter was having a friend over for dinner, and the whole family (which is not keto) raved about these bites. They are so delicious!
      By the way, I live in Italy, so for those who cannot find Choczero or other products wiht allulose (which is not approved for consumption in EU, yet), I used regular chocolate sweetened with stevia and erythritol and they came out just wonderful all the same.
      Oh, I also used coconut milk instead of heavy cream, as I did not have it on hand, and xanthan gum instead of glucomannan. Thet turnedo out wonderful and delicious anyway.
      Your recipes never disappoint! You definitely are my favourite low carb/keto blogger 😉

      Reply
      • Carolyn says

        April 20, 2021 at 11:40 am

        So glad you liked them! And yes, using other keto chocolate is totally fine for the topping… it just tends to get that grey look after it cools.

        Reply
    17. Roberta says

      April 19, 2021 at 5:04 am

      No way to have Choc Zero products where I live… I suppose the recipe could be done with the same amount of home-made chcocolate chips with erithrytol, as I usually do in these cases; anyway, a challange for you, keto maste: what about thinking to offer us your recipe for a “Coolyned Choc Zero” chocolare, resembling those ones without erithrytol and so giving us the opportunity to try something similar while we wait that the Brand will be sell also in our EU Countries? Anyway, great recipe as always: thank you!

      Reply
    18. Lori says

      April 18, 2021 at 10:49 am

      Looks delish! Fun fact: cakes were sometimes called pies back in the early American settler days(when this cake was invented) because pie tins were more available than cake tins at the time. So when they came out it was more pie shaped than contemporary cake shaped. Thus the Boston cream pie instead of cake.

      Reply
      • Carolyn says

        April 18, 2021 at 6:54 pm

        I actually read that when I was writing this post. But much more fun to blame it on the crazy New Englanders. 😉

        Reply
    19. Kim says

      April 18, 2021 at 8:49 am

      Can I use xanthan gum instead in the pastry cream?

      Reply
      • Carolyn says

        April 18, 2021 at 6:54 pm

        Yes, that’s fine.

        Reply

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