Description
Keto Boston Cream Pie Bites are a delicious, low-carb dessert perfect for Christmas. These bite-sized treats capture the classic flavors of Boston cream pie, featuring a creamy custard filling and a rich chocolate topping, all in a gluten-free, keto-friendly format.
Ingredients
Scale
- For the Cake Bites:
- 1 cup almond flour
- 1/4 cup erythritol
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- For the Custard Filling:
- 1 cup heavy cream
- 2 large egg yolks
- 1/4 cup erythritol
- 1 tbsp cornstarch (or xanthan gum for stricter keto)
- 1 tsp vanilla extract
- For the Chocolate Ganache:
- 1/2 cup sugar-free chocolate chips
- 2 tbsp heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a mini muffin tin or line with mini muffin liners.
- In a medium bowl, whisk together almond flour, erythritol, coconut flour, baking powder, and salt.
- In a separate bowl, whisk together eggs, melted butter, almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- While the cakes cool, prepare the custard. In a saucepan, whisk together heavy cream, egg yolks, erythritol, and cornstarch (or xanthan gum).
- Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract. Let cool completely, then cover and refrigerate.
- Once the cake bites are completely cool, use a small knife or an apple corer to hollow out a small cavity in the center of each bite.
- Fill the cavities with the chilled custard using a piping bag or a spoon.
- Prepare the ganache. In a microwave-safe bowl, combine sugar-free chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until smooth.
- Dip the top of each filled cake bite into the chocolate ganache, or drizzle the ganache over the top.
- Refrigerate for at least 30 minutes to allow the ganache to set.
- Serve chilled.
Notes
- For a firmer custard, you can add an extra teaspoon of cornstarch or xanthan gum.
- Ensure all components are completely cool before assembling to prevent the ganache from melting.
- These can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: Approx. 150-180 (varies based on specific ingredients)
- Sugar: Approx. 2-4g net carbs
- Sodium: Approx. 50-70mg
- Fat: Approx. 15-18g
- Saturated Fat: Approx. 8-10g
- Unsaturated Fat: Approx. 7-8g
- Trans Fat: 0g
- Carbohydrates: Approx. 5-7g total carbs
- Fiber: Approx. 2-3g
- Protein: Approx. 3-4g
- Cholesterol: Approx. 30-40mg
Keywords: Keto Boston Cream Pie Bites, Christmas dessert, low carb, sugar free, gluten free, mini cakes, custard, chocolate ganache