Need more keto cake recipes? Try my keto red velvet cake, keto strawberry cake, or keto coffee cake next. The first time a friend introduced me to Boston cream pie, I was perplexed. After all, I was expecting…well…pie. But after one bite, I forgot all my misgivings and was determined to make one as soon as I got home!
Why I love this recipe
Naturally gluten-free. Since we’re using zero gluten or grains! A one bowl cake recipe. Meaning clean-up is a breeze–and so is set-up. Out of the ordinary. Guests will not see this one coming, and they’ll never believe you when you tell them it’s sugar-free (yes, you can quote me on that!). Gorgeous flavor and texture. The cake’s texture is everything you’d expect: light, moist, and fluffy. Pair that with a creamy custard and a thick sheet of chocolate frosting, and you have a crowd-pleaser.
Ingredients needed
Eggs. Try to use room temperature eggs if possible. Coconut oil. Use refined coconut oil so there’s no coconut flavor. It’ll need to be melted and measured in its liquid state. Unsalted butter can also be used. Vanilla extract. A must for any cake! Granulated sweetener. I used allulose, but monk fruit sweetener would also work. I tested stevia and wasn’t a fan of the aftertaste. Almond flour. I strongly prefer blanched almond flour over almond meal, as almond meal makes for a darker-colored cake that’s more crumbly and less fluffy. Baking powder. Gives the cake rise and stability. Keto custard. Make a double-batch of my 4-ingredient keto custard using heavy cream, egg yolks, sweetener, and a splash of vanilla. Chocolate frosting. To glaze the cake. I used homemade keto frosting, but any sugar-free frosting will do.
How to make keto Boston cream pie
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Contrary to the name, a Boston cream pie is not actually a pie. Rather, it’s a layered vanilla or yellow cake filled with custard cream and topped with chocolate frosting. As you can imagine, it’s not exactly a low-carb dessert, which is why I gave it a keto makeover using a few tried-and-true staples. Step 1- Prep. Preheat the oven and grease two cake pans. In a large bowl, combine the wet ingredients, then whisk in the dry ingredients until you have a smooth mixture. Step 2- Bake. Pour the cake batter into the two cake pans and bake until a toothpick inserted comes out mostly clean. A few crumbs are okay! Step 3- Cool. Let the cakes cool while you prepare the keto custard and frosting. Step 4- Assemble. Place the first cake on a flat surface and top with custard. Add the second cake on top and cover it with the chocolate glaze. Refrigerate the cake briefly before serving.
Arman’s recipe tips
Omit the custard. When I don’t have the ingredients needed to make the custard, I’ll make fluffy vanilla frosting or keto vanilla pudding instead, and it still turns out delicious. Avoid overbaking the cakes. They’ll continue to cook as they cool, so pull them from the oven when they’re lightly golden around the edges. Make a chocolate ganache instead. For a thicker, richer chocolate flavor, melt sugar-free dark chocolate chips with a splash of unsweetened almond milk or coconut milk. Once smooth, pour over the cooled cakes.
Storage instructions
To store: Store the cake in an airtight container in the refrigerator for 4-5 days. To freeze: Wrap leftover cake slices in foil, store them in a freezer bag, and freeze for 3 months. Let the cake thaw overnight in the fridge.
Frequently asked questions
More keto sweet treats
Keto donuts Keto cheesecake Keto brownies Keto pavlova Or any of my keto desserts
