Keto Boston Cream Pie - Chocolate Eclair Cake
This Boston Cream Pie is also a Chocolate Eclair Cake. It is dairy free and nut free. It is perfect for any occasion - everyone will love it even non-keto people.
Servings: 9
Calories: 279kcal
Ingredients
Vanilla Pudding
- 13.5 oz coconut milk
- 6 egg yolks
- 1 tsp vanilla
- 30 grams melted coconut oil
- 6 drops liquid stevia
Vanilla Sponge Cake
- 6 eggs separated
- 62 grams powdered xylitol or sweetener of your choice
- 30 grams egg white powder
- 1 tsp gelatin
- 1 tsp vanilla
Dairy Free Chocolate Ganache
- 4 oz coconut milk
- 2 oz 100 % chocolate
Instructions
Vanilla Pudding
- Put all ingredients in a blender and blend well
- Pour mixture into a double boiler
- While stirring, heat mixture until the back of a spoon is coated
- Pour into bowl, cover, and refrigerate
Vanilla Sponge Cake
- In a large mixing bowl, beat the egg yolks until they lighten in color
- Add the xylitol, egg white powder, gelatin, and vanilla
- Beat mixture with hand mixer until very light in color - set aside
- In a medium bowl, beat egg whites to stiff peak
- Fold Egg whites into yolk mixture 1/3 at a time until all is incorporated
- Divide mixter between 2 8" cake pans
- Bake 350 F for 20 minutes - remove from oven and let cool
- Chocolate Ganache
- Chop chocolate into small, fine pieces
- Heat coconut milk to boiling - make sure it is hot enough to melt the chocolate but not rolling boil
- Pour hot coconut milk over chocolate
- Let sit for 5 minutes while chocolate melts
- Stir mixture until it becomes glossy
Assembly
- Place 1 layer of the cake on a dish
- Pour vanilla pudding on the layer and smooth and even it out
- Place the second layer on top of the pudding
- Pour the chocolate ganache over the top layer
Nutrition
Calories: 279kcal | Carbohydrates: 6g | Protein: 11g | Fat: 25g | Saturated Fat: 18g | Fiber: 2g | Sugar: 2g