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–+ servings

Keto Boston Cream Pie Bars

Enjoy classic bakery flavor with this delicious dessert. These delightful treats are low carb and keto friendly.
Keto Boston Cream Pie Bars
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 242 kcal
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Ingredients
  

For the Vanilla Cake

  • 1 1/2 cups Almond Flour
  • 2 tbsp Coconut Flour
  • 1/2 cup Granulated Erythritol
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 3 large Eggs
  • 1/4 cup Butter, Melted
  • 1/4 cup Sour Cream
  • 1/4 cup Unsweetened Almond Milk
  • 2 tsp Vanilla Extract

For the Custard

  • 1 1/2 tsp Unflavored Gelatin
  • 1 tbsp Cold Water
  • 1 cup Heavy Cream
  • 1/2 cup Unsweetened Almond Milk
  • 3 large Egg Yolks
  • 1/4 cup Powdered Erythritol
  • 1/4 tsp Xanthan Gum
  • 1 tbsp Butter
  • 1 1/2 tsp Vanilla Extract

For the Ganache

  • 2/3 cup Sugar Free Dark Chocolate Chips
  • 1/3 cup Heavy Cream
  • 1 tbsp Butter

Instructions
 

  • Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
  • Whisk together the almond flour, coconut flour, granulated erythritol, baking powder and salt. In another bowl whisk the eggs, melted butter, sour cream, almond milk and vanilla, then combine the two into a smooth, thick batter.
  • Spread the batter in the pan and bake for 20 to 24 minutes, until golden and a toothpick comes out clean. Cool completely in the pan.
  • Sprinkle the gelatin over the cold water to bloom. Whisk the xanthan gum into the powdered erythritol, then whisk this with the egg yolks until pale.
  • Heat the heavy cream and almond milk until steaming and slowly whisk it into the yolks. Return to the saucepan and cook over medium-low heat, stirring constantly, for 4 to 5 minutes until thickened.
    Off the heat, stir in the gelatin, butter and vanilla. Let cool for 15 minutes, stirring occasionally.
  • Pour the custard over the cooled cake and chill for 1 1/2 hours, until set.
  • Heat 1/3 cup heavy cream until steaming and pour it over the chocolate chips and butter. Let sit for 2 minutes, stir until glossy, then cool for 10 minutes.
  • Spread the ganache over the custard and chill for 30 minutes. Lift out and slice into 16 bars.

Nutrition

Serving: 1servingCalories: 242kcalCarbohydrates: 6gProtein: 5gFat: 22g
Keyword boston cream pie, keto bars, keto dessert, low carb
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