Embark on a delectable journey into the world of keto-friendly desserts with our irresistibly sweet yet low-carb Keto Boston Cream Pie Bites recipe. Indulging in the rich flavors of a classic Boston Cream Pie has never been so guilt-free. Unlock the secret to a delightful treat that fits seamlessly into your ketogenic lifestyle, combining the lusciousness of vanilla custard, a moist almond flour cake base, and a velvety chocolate glaze. Join us as we guide you through this easy-to-follow, keto-approved recipe, perfect for satisfying your sweet cravings without derailing your carb-conscious goals. Elevate your dessert game and savor the perfect balance of flavors with every bite, all while staying true to your keto commitment.

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
1/2 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!!!

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Keto Boston Cream Pie Bites