Keto Bavarian Cream Cake

If you love desserts with smooth, silky layers, this keto bavarian cream cake is made for you.

The base is a tender almond flour cake that holds up nicely under a tall layer of light vanilla cream.

To finish it off, a glossy chocolate layer goes right on top, giving you the perfect mix of chocolate and vanilla in every bite.

Eating low carb does not mean you have to skip out on special desserts for birthdays or holidays.

This recipe is completely keto friendly and keeps the carbs low while tasting just as rich as the bakery original.

Why You’ll Love This Recipe

Bakery Quality at Home – This dessert looks and tastes like a fancy pastry shop masterpiece without any of the sugar.

Ultra Creamy Texture – Folding whipped cream into the cooked custard creates an airy filling that melts in your mouth.

Moist Sponge Base – Sour cream and almond flour keep the single cake layer wonderfully soft and tender every single time.

Rich Chocolate Ganache – A smooth sugar free glaze on top adds the perfect chocolate flavor to balance the sweet cream.

Recipe Ingredients

For the Cake Layer

• 1 1/4 cups Superfine Blanched Almond Flour
• 2 tbsp Coconut Flour
• 1/3 cup Granulated Erythritol Monk Fruit Sweetener
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/4 cup Unsalted Butter, Melted
• 2 large Eggs, Room Temperature
• 1/4 cup Full-Fat Sour Cream
• 1 tsp Vanilla Extract

For the Bavarian Cream

• 4 tsp Unflavored Gelatin Powder
• 1/4 cup Cold Water
• 1 cup Heavy Whipping Cream
• 1/2 cup Unsweetened Almond Milk
• 4 large Egg Yolks
• 1/2 cup Powdered Erythritol Monk Fruit Sweetener
• 1 tbsp Vanilla Extract
• 1 1/2 cups Heavy Whipping Cream, Cold

For the Chocolate Ganache

• 3 oz Sugar-Free Dark Chocolate Chips
• 1/3 cup Heavy Whipping Cream
• 1 tbsp Unsalted Butter

How To Make

Step 1

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan, line the bottom with parchment paper and line the sides with a tall strip of parchment.

Step 2

Whisk together the almond flour, coconut flour, granulated sweetener, baking powder and salt. Add the melted butter, eggs, sour cream and vanilla extract and stir until a smooth, thick batter forms.

Step 3

Spread the batter evenly in the springform pan. Bake for 18-22 minutes, until golden and a toothpick comes out clean. Let the cake cool completely in the pan.

Step 4

Sprinkle the gelatin over the cold water and set aside to bloom. Heat 1 cup heavy cream with the almond milk in a saucepan until steaming but not boiling.

Whisk the egg yolks with the powdered sweetener, then slowly pour in the hot cream while whisking constantly. Return everything to the saucepan and cook over low heat, stirring constantly, for 4-6 minutes until the custard coats the back of a spoon. Do not let it boil.

Step 5

Remove from the heat and stir in the bloomed gelatin and vanilla extract until fully dissolved. Strain into a large bowl and cool for 25-30 minutes, stirring now and then, until room temperature but still liquid.

Step 6

Whip the 1 1/2 cups cold heavy cream to medium peaks. Fold it into the cooled custard in three additions until smooth and airy. Pour over the cake in the springform pan and refrigerate for at least 4 hours, until fully set.

Step 7

For the ganache, heat the heavy cream until just simmering and pour it over the chocolate chips and butter. Let it sit for 2 minutes, stir until glossy and cool for 10 minutes.

Step 8

Pour the ganache over the set Bavarian cream and tilt the pan to cover the surface. Chill for 30 minutes, then release the springform, peel away the parchment and serve.

Tips

Temper the Egg Yolks Slowly

When you add the warm cream to your egg yolks, pour it in a tiny splash at a time while whisking fast.

If you dump the hot liquid in all at once, the eggs will cook instantly and turn into sweet scrambled eggs.

I recommend keeping the stove on low heat while the custard thickens so you do not accidentally overheat it.

Watch the Custard Temperature Closely

You need the custard base to sit at room temperature before you fold in the whipped cream.

If it is even a little bit warm, it will melt the whipped cream and leave you with a runny liquid that never sets properly.

On the flip side, do not let it sit so long that the gelatin sets up in the bowl, or your filling will turn lumpy.

Stick with Powdered Sweetener for Custard

I recommend using a powdered sweetener rather than a granulated one for the filling.

Granulated keto sweeteners do not dissolve easily and tend to re-crystallize once the cake chills in the fridge.

Using a finely powdered version guarantees your cream layer stays silky smooth without any gritty crunch.

More Recipes

• Keto Boston Cream Pie Cupcakes
• Keto Cream Puffs
• Keto Italian Cream Cake
• Keto Pistachio Cream Cake
• Keto Tres Leches Cake

Frequently Asked Questions

How do I keep the egg yolks from curdling while cooking the custard?

Pour the hot cream mixture into the beaten yolks very slowly in a thin stream while whisking continuously.

Keep your stove burner on low heat and stir the pot without stopping so the bottom does not get hot enough to scramble the eggs.