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.
Keyword boston cream pie, boston cream pie recipe
Prep Time 30minutes
Cook Time 35minutes
Chill Time 3hours
Total Time 1hour5minutes
Pastry Cream: (make this first and let it chill while making the other parts)
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.