A mouthwatering keto Boston Cream Pie inspired dessert that actually is a PIE, with a soft yet crunchy crust and smooth cream and chocolatey topping!
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Boston Cream PIE with a twist
I don't pretend to be a dessert historian and I have no idea why Boston cream pie is a cake! So I set out to create an actual keto Boston cream PIE inspired dessert that is an actual PIE!
So is this an actual Boston Cream Pie? Nah. But that is the first thing you are going to think about when you take your first bite.
Now, this pie came about pretty quickly actually.
I needed to remake my keto graham cracker pie recipe to retake a few pictures.
So here I sit with a baked pie crust. Now what? Well, perhaps it is time to whip up a new creation. And that is exactly what I did!
Why is Boston Cream Pie called a pie?
Ok, I actually had to look this one up because I had no idea!
Here is a great History of the Boston Cream Pie if you really want to dive into it. But according to the article, Boston Cream Pie IS, in fact, a cake. And it is most likely called a pie because there was a very thin line between cakes and pies long ago!
So, there you have it. It IS a cake. Which is why I set out to make a KETO Boston Cream Pie style dessert that is actually a pie.
I know, I know, I broke all the rules since, well, is it still a Boston Cream Pie? Well, no, but let's just have a little fun, shall we?
Should Boston Cream Pie be refrigerated?
Most definitely! This low carb Boston Cream Pie should most definitely stay refrigerated AND covered. The chocolate has a tendency to lighten when exposed to too much to air.
How long will the Keto Boston Cream Pie last?
If kept in the fridge, covered, it can last up to 3-4 days. Now, mine generally don't last nearly that long since they get eaten up immediately! Just make sure to not leave it sitting out as that can cause it to spoil.
Pie Dish - you will definitely need a PIE dish to make this keto and low carb Boston Cream Pie since, well, it is actually a pie and not a cake! I love using nice pie dishes because it is what I serve it in.
We generally don't transfer the pie into another dish so bake it in what you will serve it in!
Sauce Pan - you will definitely need an average sized sauce pan in order to cook the cream filling as well as the chocolate topping. You can use the same pan if you wash it between uses!
As we've talked about, I threw the cake out and decided to use a Keto Graham Cracker Pie Crust. You bet I did!
Why did I choose a Graham Cracker Crust? Well, I know why I chose MY Graham Cracker Crust.
The Boston Cream Pie has 3 delicious and distinct parts. The cake, the cream, and the chocolate.
I have eaten MANY Boston Cream Pies in my past. I've even recreated a keto one (the cake version). But I didn't translate any recipes, I put my own spin on each piece.
Anyone can translate a recipe. I wanted to CREATE one. Ok, so back to the crust.
My Keto Graham Cracker Pie Crust is very popular for good reason. It is incredibly flavorful and is loaded with butter, cinnamon, and toasted almond flour. I thought it would be a GREAT compliment to the cream and chocolate.
As for the cream, I have a signature type cream that I modify for all my various pie needs. It was originally my mom's recipe that I altered and put my own spin on.
And then the lovely chocolate layer. No cheating here! I mean, it would have been easy to melt some Lily's chocolate and call it good.
NOPE. We take dark BAKING chocolate, sweeten it and give it some flavor.
Now, when you put this all together, the cream has a delicate, subtle taste that perfectly blends the chocolate with the crust.
It's perfection really.
What can I substitute for xanthan gum?
If you do not want to use xanthan gum or don't have any on hand, check out this great article to find a xanthan gum substitute!
Other Pie Recipes You Might Like
Boston Cream PIE
- 3 cups heavy whipping cream
- 7 drops liquid stevia
- 6 tablespoons Lakanto monkfruit
- 3 tablespoons almond flour
- 1/8 teaspoon xanthan gum
- 1/8 teaspoon salt
- 6 egg yolks, beaten
- 3 teaspoons vanilla extract
- 3 tablespoons butter, chopped into smaller chunks
- 3/4 cup heavy whipping cream
- 2 oz Lily's baking bar
- ¼ cup powdered monkfruit
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 5 drops liquid stevia
- 1/8 teaspoon almond extract
- Make pie crust according to instructions (bake 8-10 minutes). Set aside and let cool.
- Meanwhile, heat heavy whipping cream and stevia over medium heat until hot but not quite boiling, stirring occasionally.
- In a small bowl, combine monkfruit, almond flour, xanthan gum and salt. Add to heavy whipping cream mixture.
- Stir often as it slightly thickens for about 5 minutes.
- In a small bowl, beat egg yolks. Pour a small amount of hot mixture to egg bowl and stir vigorously to temper eggs. Pour egg mixture back into pot.
- Continuously stir for about 5 minutes. It will begin to thicken.
- Remove from heat and add vanilla and butter, stir to combine.
- Add to pie crust, cover, and let cool in the fridge for 1 hour.
- In a small bowl, sift cocoa powder. This is an optional step but will help work out any clumps ahead of time.
- Combine all topping ingredients into sauce pan and combine well.
- Warm everything over medium heat until chocolate is melted, stirring often. Let sit for 5 minutes or so until slightly thicker.
- Add to pie mixture evenly, using a spatula to make smooth.
- Cover and let sit for at least 4 hours in the fridge to set.
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Amount Per Serving: Calories: 315Total Fat: 31gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 169mgSodium: 85mgCarbohydrates: 7.5gFiber: 1gSugar: 1gProtein: 2g
Nutrition is calculated using a third party plug-in. It is best to always validate!