Keto Boston Cream Pie
This Keto Boston Cream Pie is a low-carb, rich, and creamy dessert that satisfies your sweet tooth without the guilt!
Servings: 8 servings
Ingredients
- 8 large eggs
- 1/4 cup coconut oil melted
- 1 tablespoon vanilla extract
- 1 cup allulose
- 4 cups almond flour
- 2 teaspoons baking powder
- 1 batch keto custard
- 1 cup keto frosting
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the 8 large eggs until light and frothy. Gradually add in melted coconut oil, vanilla extract, and allulose. Mix until well combined.
- In a separate bowl, whisk together almond flour and baking powder. Slowly add dry ingredients to wet mixture, stirring until just combined.
- Divide the batter between two 9-inch round cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While the cake layers are cooling, prepare your keto custard according to your favorite recipe.
- Once cool, place one layer on a serving plate. Spread the keto custard evenly over the top and place the second layer on top.
- Spread keto frosting over the top of the second layer generously.
- Chill the assembled Keto Boston Cream Pie in the refrigerator for at least an hour before slicing.
Equipment
- Mixing Bowls
- Electric Mixer
- Oven
- 9-inch round cake pans
- Spatula
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can freeze the cake layers separately, well-wrapped to prevent freezer burn.
- Experiment with flavored extracts for different variations!