Boston Cream Pie gets a healthy makeover…as a poke cake! This low carb, gluten-free dessert is easy to make and truly delicious.
Today marks my 43rd birthday. That is right, I have been on this earth for 43 long years. And what have I got to show for it? Nothing much, really. Three beautiful children, a loving husband, a wonderful extended family whom I don’t see nearly enough of, a nice house in a great neighbourhood, good friends in many corners of the world, a fantastic job that I love and that I devote far too many hours to, delicious and nutritious food on the table, access to good schools and clean water, an active and inquisitive mind, and a body that is in better shape than it was 20 years ago. Yup, not much to show for the past 43 years. I’d better get working on that.
But I DO have low carb Boston Cream Poke Cake to show for it. That’s gotta count for something, right? I actually wish I was having this for my birthday. There’s a whole lot to love about this cake, with its tender almond flour crumb, the sweet vanilla pastry cream oozing into the holes, and the rich chocolate ganache on top. Alas, I am not having it to celebrate my natal day. I had to make it several weeks ago to get ready for posting today. But maybe YOU can enjoy it and toast my birthday in celebration? Thanks, friends, I appreciate that.
As it happens, I am doing a whole lot of nothing for my birthday. I told my husband that I really didn’t want any presents this year. And I meant really mean it, I am not secretly hoping for some sort of shiny, glittery doo-dad or other. I simply asked him if he would find a way to spend the day with me so we could go out and explore on our own, no children in tow. And when we come home, we will have a big feast of smoked brisket from my favourite Portland BBQ food cart. And if we are craving something sweet, I will whip up an easy treat like my Single Serve Chocolate Chip Cookies or my Easy Blender Mousse. Or my new (and not yet posted) Single Serve Brownies (coming soon, I promise).
So those are my birthday plans. 43 ain’t so bad.
Please see my Low Carb Boston Cream Poke Cake on Swerve Sweetener.
Serves 16.
Food energy: 336kcal
Total fat: 29.85g
Calories from fat: 268
Cholesterol: 124mg
Carbohydrate: 7.18g
Total dietary fiber: 3.02g
Protein: 8.91g
Erinn says
I made this today for my family for Easter dinner. I was HUGE hit – even with my family members who eat a “regular” diet. I did sub egg white protein powder for the whey – but they both act the same, so it turned out fine. Otherwise, followed the recipe pretty well! It was moist, delicious, not overly sweet, not too crumbly. Over all a very good recipe! Will definitely make again.
Annelieke says
Dear Carolyn,
Been low-carb for about a month and your website and yummy recipes do not make it difficult at all!! 😀
One question I do have is regarding the protein powder. There’s been a couple of recipes I wanted to try out but they all use the protein powder. It’s quite difficult to get in the Netherlands and I was wondering if this was necessary for the structure or just to give it some proteins to fill you up? Do you have replacement suggestions, preferable lactose-free ?
Keep posting delicious recipes, its really helping this sweet tooth to stick to low-carb! 😀
Carolyn says
It’s definitely for structure. In the absence of gluten (which is a protein), a dry protein powder helps the baked good rise and holds its shape. Similar in function to the gluten. If you can find egg white powder (also known as meringue powder, but just make sure it’s unsweetened), that’s your best replacement.
Chris says
Just wanted everyone to know this Boston Cream Poke cake is simply OUTSTANDING! LOVE IT! YUMMY
Carolyn says
Glad you liked it so much!
Simone says
I am so glad I made this cake. I almost gave up baking because my husband and son wouldn’t eat anything with “this mean sugar”. So this was my first try with swerve and it is a winner in our house.
Both husband and son asked for seconds and wanted the cake for breakfast, yeah.
The cake is absolutely delicious, I could eat the vanilla cream by itself and the chocolate ganache was not too sweet.
Thanks again- and happy belated birthday.
Carolyn says
So glad we won them over!
Chris says
Carolyn, I hope you had a great birthday! You have much to show for your 43 years! You have come into our lives with yummy recipes that I cannot thank you enough for! Love that you are promoting Low Carb lifestyle and creating all these great recipes!
Robyn Hurst says
Happy Birthday, Carolyn!!!!
Carolyn says
Thanks!
Michele Swed says
I’ve been trying to find the recipe the Boston Crème poke cake. Sorry to say, I can’t for the life of me find it. Help me please!!!! My family has been watching carbs for about 2 years now…so I’m excited to find a YUMMY Boston Crème cake that is carb smart!
Carolyn says
There is a very large link in the post which says “Please see my low carb Boston Cream Poke Cake”. It’s in blue. You should be able to see it easily.
Pam says
Happy Birthday Carolyn!! Thank you for this yummy recipe. I must try.
Phallin Marie says
Can I use integral collagen instead of whey protein? I don’t have any whey. Thanks in advance. 🙂
Carolyn says
I can’t say if that will work, I’ve never tried it.
Phallin Marie says
Okay well I am going to make this today using the collagen and I will let you know. 🙂
patricia says
question…..you say to add half of the egg yolk mixture in but never say when to add the half in. Do I cook it some before adding the half in? Thanks
Carolyn says
No, I don’t think you are reading this correctly. You add half of the hot cream into the egg yolks, whisking continuously. This is called tempering the yolks. You temper them (bring them up slowly to temperature) so that when they get add BACK to the cream, they don’t curdle. When you add them to the cream in the pan, you add the whole amount. Slowly, whisking all the while.
Tiffany says
I celebrated your birthday by eating your stuff for every meal yesterday 🙂 I made the garlic chicken soup, crispy wings and this cake. It was a bit of work for this semi-novice but if this is how you’re eating every day then you have a lot to show for your years!
Carolyn says
Hope it turned out well!
Alex says
Also meant to add, this is the cake I didn’t know I needed, and will be making it STAT!
Alex says
Happy Birthday to you Carolyn! I am so bad about staying low carb lately, but I always find myself on your site when I am needing something to remind me of how good it can be. I come to ADIDAF before other low carb recipes sites, because hands down your recipes are always winners, so Thank You! 🙂
Also, as a fellow Portlandian, I am curious which food cart has the best brisket?
Carolyn says
Ah, the brisket! It’s a place near me in NorthEast, called Matt’s BBQ. Right on MLK, near Alberta.
Jane Ann says
Happy Birthday! Can’t wait to try your delicious cake.
Sara Joy says
Giving US presents on your birthday?? You’re too good to us! Happy birthday and thanks so much for being so awesome!
Marta says
HAPPY BIRTHDAY!!!!!!!!!!!!
Nancie says
Happy Birthday, Carolyn! May all your wishes come true! Thanks for the Boston Cream Poke Cake Recipe. I’m so gonna make thischeesy,
Barbara B says
Many happy birthday wishes to you Carolyn ! Sounds like you have many blessings, along with all us wishing you a happy birthday and many thanks for all the great recipes ! My husband and I always made it a point to share our wedding anniversary in a special way, just for us, even when we didn’t have 2 nickels between us ! As you grow older, birthdays become less about the presents (although they are always nice) and more about reflections-faith, friends, family, the past year and looking ahead. The simple pleasures become more important. Enjoy your special day and CELEBRATE YOU !!!
Carolyn says
Thanks so much, Barbara!
Sandra says
Hear! Hear! Carolyn!
Your work has made an astonishing difference in my life! I have followed the South Beach diet off and on for several years (mainly off). It did not have recipes I enjoy so I frequently fell off.
I stumbled onto your site at the beginning of the year when my fasting blood sugar was dangerously out of control. High readings are a thing of the past. I regularly use your tip #10 from your post on “Top 10 Tips for Getting Back on Track with Your Low Carb Diet”. In other words I make dishes from your recipes regularly. They are delicious and fun too.
You not only have the gift of generosity, you are cheerful, and an outstanding communicator. Every recipe has obviously been well tested and beautifully presented. If you have not already done so I would buy stock from Swerve if I were you. I alone have bought 3 bags of Swerve since I discovered your site. Based on the success I have had with my diet I think your recipes will be as standard and as widely used as “Texas sheet cake” for example.
You are a great gift and blessing to all who visit your web site! Happy Birthday!
Oh, the cake looks really yummy. 🙂
Carolyn says
Oh this is the sweetest comment. Thanks, Sandra!
Cathy says
I am new to your blog and am very happy for the low carb recipes. What does THM stand for, I have seen it referenced several times in recipes and why use the whey protein powder and xantham gum? In the Boston Cream Poke Cake – pastry cream, wouldn’t the egg yolks and whipping cream thicken with out having to use the xanthum gum? Just wondering.
Thanks again for all the wonderful recipes. BTW we love your deep dish pizza.
Happy Birthday !
Carolyn says
THM = Trim Healthy Mama (a diet that incorporates some low carb). Traditional pastry cream uses cornstarch to help thicken so you really do need a bit of a thickener like xanthan to get the right consistency.
Jenny says
Happy Birthday, Carolyn!
Thanks for all you do for us all with your delicious & nutritious recipes! 🙂 !