Keto Boston Cream Pie Cupcakes

If you miss boston cream pie but want to stay on track with keto, these cupcakes are going to make your day.

They have everything you love about the classic dessert. Soft vanilla cake, creamy pastry filling, and a rich chocolate glaze on top. All without the sugar and carbs.

The cupcakes are made with almond flour, so they come out moist and tender. The pastry cream filling is smooth and silky, just like the real thing.

And that chocolate glaze? It sets beautifully on top and tastes incredible. You really won’t believe these are low carb.

Whether you’re making these for yourself or bringing them to a gathering, they look impressive and taste even better. Let me show you how to make them.

Why You’ll Love This Recipe

Tastes Like the Real Thing – The vanilla pastry cream and chocolate glaze nail that classic Boston cream pie flavor without the carbs.

Impressive Enough for Parties – These cupcakes look bakery-level fancy and nobody will guess they are keto.

Cream Filled Center – Biting into a cupcake with real pastry cream inside makes every single bite feel like a treat.

Satisfies Serious Sugar Cravings – The combo of custard and chocolate glaze kills dessert cravings so you stay on track with keto.

Recipe Ingredients

For the Cupcakes

• 1 1/2 cups Almond Flour
• 1/3 cup Granulated Erythritol
• 1 1/2 tsp Baking Powder
• 3 large Eggs
• 1/4 cup Butter, melted
• 1/4 cup Heavy Cream
• 1 tsp Vanilla Extract

For the Pastry Cream

• 1 cup Heavy Cream
• 3 large Egg Yolks
• 3 tbsp Granulated Erythritol
• 1 tsp Vanilla Extract
• 1/4 tsp Xanthan Gum

For the Chocolate Glaze

• 1/4 cup Sugar-Free Chocolate Chips
• 2 tbsp Heavy Cream
• 1 tbsp Butter

How To Make

Step 1

Preheat your oven to 325 degrees F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the almond flour, 1/3 cup erythritol, and baking powder until no lumps remain.

Step 2

Add the eggs, melted butter, 1/4 cup heavy cream, and vanilla extract to the dry ingredients. Stir until a smooth batter forms. Divide the batter evenly among the 12 liners, filling each about two-thirds full.

Step 3

Bake for 18 to 22 minutes, until the tops spring back when lightly pressed and a toothpick comes out clean. Let the cupcakes cool completely in the tin before filling.

Step 4

While the cupcakes cool, make the pastry cream. In a small saucepan over medium-low heat, warm 1 cup of heavy cream until it just begins to steam. Do not let it boil.

Step 5

In a separate bowl, whisk together the egg yolks, 3 tablespoons erythritol, and xanthan gum. Slowly pour the warm cream into the yolk mixture in a thin stream, whisking constantly to temper the eggs.

Step 6

Pour everything back into the saucepan and cook over low heat, stirring continuously, for 3 to 5 minutes until the mixture thickens enough to coat the back of a spoon. Remove from heat, stir in the vanilla extract, and transfer to a bowl. Press plastic wrap directly onto the surface and refrigerate for at least 1 hour.

Step 7

Once the cupcakes are cool, use the handle of a small spoon to poke a deep hole into the center of each one. Spoon or pipe the chilled pastry cream into each cupcake until the hole is completely filled.

Step 8

For the glaze, combine the sugar-free chocolate chips, 2 tablespoons heavy cream, and 1 tablespoon butter in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until melted and glossy.

Step 9

Spoon the warm chocolate glaze over the top of each filled cupcake, letting it drip naturally down the sides. Refrigerate for at least 15 minutes to set the glaze before serving.

Tips

Don’t Skip Sifting the Almond Flour

Almond flour tends to clump up, especially if it’s been sitting in the bag for a while. Before you mix it with the erythritol and baking powder, run it through a fine mesh sieve to break up any lumps.

This makes a big difference in how smooth the batter turns out. Clumps of almond flour don’t fully mix in and you’ll end up with dense, uneven spots in your cupcakes.

Temper the Eggs Slowly

When you pour the warm cream into the egg yolk mixture, go really slow. Like, a tiny thin stream while you whisk non-stop. If you dump it in too fast, the heat will scramble the yolks and you’ll have little egg bits floating in your pastry cream.

A good trick is to add just a couple tablespoons first, whisk it in, then add a little more. Once about half the cream is mixed in, the yolks are warm enough that you can pour the rest more quickly without any issues.

Use a Piping Bag for the Filling

Trying to spoon pastry cream into a small hole in a cupcake is messy and you won’t get enough filling inside. Instead, transfer the chilled pastry cream into a piping bag or even a zip-lock bag with the corner snipped off.

Push the tip down into the hole you made and gently squeeze until you see the cream just start to rise to the surface. That’s how you know the cupcake is fully filled without overstuffing it.

More Recipes

• Low Carb Carrot Cake Cupcakes
• Low Carb Chocolate Lava Cakes
• Low Carb Creme Brulee
• Low Carb Cannoli Cream Cups
• Low Carb Vanilla Panna Cotta

Frequently Asked Questions

Can I use coconut flour instead of almond flour for the cupcakes?

You can, but it’s not a simple 1:1 swap. Coconut flour absorbs way more liquid than almond flour, so you’d only need about 1/3 to 1/2 cup of coconut flour and you’d likely need to add an extra egg or two plus more heavy cream to keep the batter from being too dry.

Honestly, almond flour gives the best texture for these cupcakes – moist and tender, similar to a traditional cake. If you do try coconut flour, expect a slightly different crumb and be ready to experiment a little.