🍫 Keto Boston Cream Poke Cake
Inspired by the traditional Boston Cream Pie (a cake, not a pie 😉).
🧾 Ingredients (Serves 12)
🍰 Keto Vanilla Cake
-
2 cups almond flour
-
¼ cup coconut flour
-
¾ cup granulated monk fruit or erythritol sweetener
-
1 tbsp baking powder
-
¼ tsp salt
-
4 large eggs
-
½ cup melted butter
-
¾ cup unsweetened almond milk
-
1 tbsp vanilla extract
🍮 Sugar-Free Pastry Cream (Custard)
-
1 ½ cups heavy cream
-
3 egg yolks
-
⅓ cup powdered keto sweetener
-
1 tsp vanilla
-
1 tbsp butter
-
1 tsp xanthan gum (or 1 tbsp cornstarch if not strict keto)
🍫 Keto Chocolate Ganache
-
¾ cup sugar-free dark chocolate chips
-
½ cup heavy cream
🔥 Instructions
1️⃣ Bake the Cake
-
Preheat oven to 350°F (175°C).
-
Mix dry ingredients.
-
Whisk wet ingredients separately.
-
Combine and mix until smooth.
-
Pour into greased 9×13 pan.
-
Bake 25–30 minutes.
-
Cool completely.
2️⃣ Poke & Fill
-
Use the handle of a wooden spoon to poke holes all over cake.
-
For custard:
-
Heat cream until steaming.
-
Whisk yolks and sweetener.
-
Slowly pour warm cream into yolks while whisking.
-
Return to saucepan, cook gently until thick.
-
Stir in butter, vanilla, xanthan gum.
-
Cool slightly.
-
-
Pour custard over cake, spreading into holes.
-
Chill 1 hour.
3️⃣ Add Ganache
-
Heat cream until hot.
-
Pour over chocolate chips.
-
Let sit 2–3 minutes, stir smooth.
-
Spread over chilled cake.
-
Refrigerate until set.
❄️ Chill Before Serving
Best after 3–4 hours in fridge. Custard firms up beautifully.
📊 Approximate Macros (Per Slice, 12 slices)
-
Net Carbs: ~4–5g
-
Fat: ~28g
-
Protein: ~7g
(Varies by brand of sweetener and chocolate.)
💡 Tips for Best Texture
-
Let cake cool fully before poking.
-
Don’t overcook custard — low and slow prevents scrambling.
-
For extra stability, chill overnight.
If you’d like, I can also give you:
-
A nut-free version
-
A dairy-free keto adaptation
-
Or a lighter “lazy” 5-ingredient version 🍰