🍰 Keto Boston Cream Pie Recipe

Celebrating National Boston Cream Pie Day – October 23rd

Boston Cream Pie is a classic American dessert — layers of soft sponge cake filled with creamy custard and topped with a glossy chocolate ganache. Despite its name, it’s actually a cake, not a pie! Traditionally, it’s loaded with sugar and refined flour, which puts it off-limits for keto and low-carb lifestyles. But with smart swaps, you can enjoy this elegant treat while keeping it keto-friendly.

This recipe uses almond flour, coconut flour, Keystone Pantry Allulose, and sugar-free chocolate to create a moist sponge cake, silky custard filling, and decadent chocolate topping — all without the sugar crash.

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📝 Recipe: Keto Boston Cream Pie

Ingredients

For the Cake Layers:

• 1 ½ cups almond flour

• ¼ cup coconut flour

• 1 tbsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup Keystone Pantry Allulose (for natural sweetness without carbs)

• 4 large eggs

• ½ cup unsweetened almond milk

• 2 tsp vanilla extract

For the Custard Filling:

• 2 cups unsweetened almond milk (or heavy cream for richness)

• 5 large egg yolks

• ½ cup Keystone Pantry Allulose

• 2 tbsp arrowroot powder (or xanthan gum for thickening)

• 2 tsp vanilla extract

• 2 tbsp unsalted butter

For the Chocolate Ganache:

• 1 cup Keystone Pantry Sugar-Free Chocolate Chips (Allulose Sweetened)

• ½ cup heavy cream

• 1 tbsp unsalted butter

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👩‍🍳 Directions

1. Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.

3. In another bowl, cream butter and allulose until fluffy. Beat in eggs one at a time, then add vanilla.

4. Alternate adding dry mixture and almond milk until smooth.

5. Divide batter between pans, bake for 20–25 minutes, or until golden and set. Cool completely.

2. Make the Custard

1. Heat almond milk in a saucepan until just simmering.

2. In a bowl, whisk yolks, allulose, and arrowroot. Slowly temper with hot milk.

3. Return to saucepan, cook over medium heat until thickened.

4. Remove from heat, stir in vanilla and butter. Chill until firm.

3. Make the Ganache

1. Heat heavy cream until steaming.

2. Pour over chocolate chips and butter. Let sit 2 minutes, then whisk until smooth.

4. Assemble the Cake

1. Place one cake layer on a plate. Spread custard filling evenly on top.

2. Add the second cake layer.

3. Pour ganache over top, letting it drip down sides.

4. Chill 30 minutes before serving.

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🧑‍🔬 Why These Ingredients Work for Keto

• Almond Flour & Coconut Flour → Low-carb, gluten-free base that mimics traditional cake texture.

• Keystone Pantry Allulose → Rare sugar that tastes like sugar but doesn’t spike blood sugar or add net carbs. Keeps cake moist.

• Arrowroot/Xanthan Gum → Provides custard thickness without cornstarch.

• Egg Yolks → Richness, structure, and essential keto-friendly fats.

• Sugar-Free Chocolate Chips (with allulose) → Smooth, meltable, and naturally sweet without bitterness.

• Heavy Cream & Butter → Provide richness, stabilize ganache, and add keto-friendly fats.

This balance of low-carb flours, healthy fats, and allulose makes the recipe indulgent but still aligned with keto goals.

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❓ FAQ

Q: Is Boston Cream Pie keto-friendly?
A: Traditional versions are not, but this recipe uses almond flour and allulose to keep carbs low while still tasting authentic.

Q: Can I make this dairy-free?
A: Yes! Swap butter with coconut oil, heavy cream with coconut cream, and use dairy-free chocolate.

Q: Why use allulose instead of erythritol?
A: Allulose has no cooling aftertaste, caramelizes more like sugar, and keeps baked goods moist.

Q: How should I store Keto Boston Cream Pie?
A: Store in the fridge, covered, for up to 5 days. Best enjoyed chilled.

Q: Can this recipe be made ahead of time?
A: Absolutely. You can make the cake and custard a day in advance and assemble before serving.

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📊 Nutrition Facts (Per Slice, based on 12 servings)

• Calories: 285

• Fat: 24g

• Protein: 7g

• Total Carbs: 17g

• Fiber: 8g

• Allulose: 6g

• Net Carbs: 3g