Keto Boston Cream Cake Keto Boston Cream cake is a delicious low carb version of the classic Boston cream. It’s made of moist almond flour cake, sandwiched between layers of silky vanilla custard, the top adorned with a shiny chocolate ganache. Ideal for keto dieters and those mindful of sugar intake, this dessert provides all the decadence without regret. In every bite, the creamy and spongy textures merge into chocolaty goodness. It tastes for all the world like the original — but so much better for you. And, it’s made with keto-friendly ingredients including almond flour, erythritol, unsweetened cocoa powder and heavy cream. So it makes a showstopping party or weekend treat. The best part? It’s easy, foolproof and downright delicious. This Keto Boston Cream Cake will surely hit the spot when it comes to your cravings but keep you right on track with your low carb/keto lifestyle!
Keto Boston Cream Cake Recipe
Now, let’s dig into the recipe of this decadent Keto Boston Cream Cake and tell you all about what you need to make it right – ingredients, tools, calories and even timing. And we’ll break each detail down so you can make this bakery-style masterpiece in your own kitchen. Whether you are new to keto baking or have been it for years, this cake ensures a melt-in-your-mouth texture and luscious finish that will satisfy any traditional dessert lover. Plus, it’s a fun and delicious bake you’ll want to return to again and again!
Keto Boston Cream Cake
Ingredients
Equipment
Method
- Prepare the Cake: First, you’ll Preheat your oven to 350F (175C). In a bowl, combine the almond flour, coconut flour and baking powder. In a separate bowl, beat together the butter and erythritol until it is light and fluffy. Stir in eggs and vanilla, then mix in dry ingredients with almond milk until smooth. Transfer the batter into a greased pan and bake for 25-30 minutes. Let it cool completely.
- Make the Custard: Bring heavy cream to a simmer in a saucepan. In another bowl, beat egg yolks with erythritol. Titrate hot cream into the yolk mix; return to heat and cook until thick. Stir in butter and vanilla. Let it chill.
- Prepare the Ganache: Melt chocolate chips in heavy cream until smooth.
- Assemble: Slice the cake in the middle, lay custard in the center and finish with ganache. Chill before serving.
Notes
- All components should be at room temperture to make a smooth batter.
- Don’t overbake — the cake should stay moist.
- Chill custard well before layering.
- If you want a true ganache texture, use sugar-free dark chocolate.
- Cut with a warmed knife to prevent messy layers.
Keto Boston Cream Cake Nutrition
| Nutrient | Amount |
| Calories | 290 kcal |
| Fat | 26g |
| Carbohydrates | 5g (Net Carbs) |
| Fiber | 2g |
| Protein | 8g |
Frequently Asked Questions
Ques: Can I use frozen berries?
Ans: Yes, but thaw and drain them first to avoid sogginess.
Ques: Is mascarpone necessary?
Ans: You can replace it with cream cheese, but the texture will be slightly denser.
Ques: How long can I store this cake?
Ans: Keep refrigerated for up to 4 days.
Ques: Can I make it dairy-free?
Ans: Yes, use coconut cream and dairy-free butter alternatives.
Ques: Is this suitable for diabetics?
Ans: Yes, it’s sugar-free and low in carbs, making it diabetic-friendly.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.