Keto Boston Cream Pie Bites is the perfect combination of fluffy cake and custard that is then covered in a layer of chocolate in an awesome Keto dessert that has just 3.9 g carbs per serving.
Keto Boston Cream Pie Bites
Boston cream pie is a staple in most homes, but it can be hard to find a Keto-friendly version that tastes good until now! You will love these Keto Boston Cream Bites because it is everything you love about a Boston Cream Pie without all the carbs.
You will love these bite-sized bites making them perfect for parties, or portion control.
If you are looking for another Keto-friendly dessert be sure to try our delicious Keto Strawberry Mousse recipe. You will love it!
What is Boston Cream Pie?
Boston Cream Pie is a favorite dessert throughout the United States. It is usually made with a yellow cake (or white cake) that has a creamy layer of custard that is then topped with a chocolate ganache layer on the top. It is rich, decadent, and delicious. This Keto version is all that but without all the extra carbs.
How to make Keto Boston Cream Pie Bites
- Preheat the oven to 350 degrees and line an 8×8-baking pan with parchment paper.
- Start by making the crust layer by beating the butter and sweetener in a bowl until creamy. Next add in the egg, vanilla extract, and almond milk and whisk until fully combined.
- Add in the almond flour, coconut flour, and baking powder and mix to fully combine. Transfer to the prepared pan and spread into an even layer.
- Bake for 20-25 minutes until the crust is golden and a toothpick comes out clean when inserted.
- Reduce the oven temperature to 325 °F
- Start the cream filling. Beat the cream cheese and sweetener until creamy and smooth. Add eggs one at a time and beat until well combined.
- Add the vanilla extract and sour cream and mix until fully combined.
- Pour the cream filling over the crust and bake for 45-50 minutes.
- Remove from the oven and allow time for it to fully cool. Once cooled refrigerate overnight to allow the cream to fully set.
- Using a small sauce pan make the chocolate layer by adding heavy cream and bring it to a boil over medium high heat. Remove from the heat.
- Add the chocolate chips and butter, stirring until melted.
- Pour over the cream filling.
- Refrigerate until set. Enjoy!!!
Tips Tricks and FAQs
- Be sure to let your egg, sour cream, and cream cheese come to room temperature before using. This makes all the difference in a fluffy creamy dessert.
- Be sure to not overbake the cake. This will cause it to become dry.
- You can substitute the butter for coconut oil if you would like.
- Before adding the chocolate layer, be sure that it is cooled. You don’t want it to start melting into the custard layer.
Storage
Because of the custard layer, you will want to store your cake in the fridge covered. This will last about 1 week if you don’t eat all your Boston Cream Pie Bites before then.
Freezer
You can freeze these bites individually in the freezer as well. Wrap them individually and then place them in a freezer-safe container for up to 4 months.
Can I add any other toppings to these Keto Bites?
There are so many options you can add to these Boston Cream Bites. If you are on a Keto diet you will just want to double check that they are Keto friendly before adding.
- Keto Whipping Cream
- Chopped Peanuts or Almonds
- Unsweetened cocoa powder
- .
Keto Boston Cream Pie Bites
Keto Boston Cream Pie Bites is the perfect combination of fluffy cake and custard that is then covered in a layer of chocolate in an awesome Keto dessert that has just 3.9 g carbs per serving.
Ingredients
- Crust Layer
- 1/s cup Almond Flour
- 2 ½ TBSP. Coconut flour
- 1 tsp baking powder
- ¼ cup butter softened
- 6 TBSP granulated Stevia
- 1 egg
- 6 TBSP Almond milk (unsweetened)
- 1 tsp vanilla extract
- Cream Filling:
- 12 oz softened cream cheese
- ½ cup sour cream
- 6 TBSP granulated Stevia
- 2 eggs
- 1 tsp vanilla extract
- Chocolate Topping:
- ½ cup sugar free dark chocolate chips
- 6 TBSP. heavy cream
- 1 tbsp butter
Instructions
- Preheat the oven to 350 degrees and line an 8x8-baking pan with parchment paper.
- Start by making the crust layer by beating the butter and sweetener in a bowl until creamy. Next add in the egg, vanilla extract, and almond milk and whisk until fully combined.
- Add in the almond flour, coconut flour, and baking powder and mix to fully combine. Transfer to the prepared pan and spread into an even layer.
- Bake for 20-25 minutes until the crust is golden and a toothpick comes out clean when inserted.
- Reduce the oven temperature to 325 °F
- Start the cream filling. Beat the cream cheese and sweetener until creamy and smooth. Add eggs one at a time and beat until well combined.
- Add the vanilla extract and sour cream and mix until fully combined.
- Pour the cream filling over the crust and bake for 45-50 minutes.
- Remove from the oven and allow time for it to fully cool. Once cooled refrigerate overnight to allow the cream to fully set.
- Using a small sauce pan make the chocolate layer by adding heavy cream and bring it to a boil over medium high heat. Remove from the heat.
- Add the chocolate chips and butter, stirring until melted.
- Pour over the cream filling.
- Refrigerate until set. Enjoy!!!
