Boston Cream Pie | THM: S

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The official dessert of Massachusetts, Boston Cream Pie, is actually a cake, not a pie, and it’s unofficially a favorite type of Tim Horton’s doughnut in this house. Martha Stewart’s Boston Cream Pie recipe is oh-so-good, but unfriendly to the waistline, so I decided to play around with a low-carb version that our whole family can enjoy as a guilt-free treat. I say “treat,” because even though this recipe is a Trim Healthy Mama-friendly S dessert, it’s still quite calorie-dense, so it’s best served on special occasions where a crowd can happily help you enjoy it!

Just like in the traditional recipe, two sponge-y cake layers are stuffed with a vanilla pastry cream, and the top of the Boston Cream Pie is smothered in a smooth chocolate ganache.

The cake layers are made with THM staples you probably have on hand:

The vanilla cream is a mixture of half & half, whipping cream, sweetener, sea salt, egg yolks, vanilla extract, and xanthum gum to thicken it up. (It’s easiest to make this part of the recipe a day ahead of time, since the vanilla cream needs to thicken for several hours in the fridge before use.)

Adding a tablespoon of butter to a ganache made from heavy cream, sweetener, and coarsely chopped 85% Lindt chocolate takes the topping to a whole new level. You’ll see what I mean when you lick the spoon (an essential step).

Yield: 16-20 servings

Boston Cream Pie | THM: S

Boston Cream Pie | THM: S

This low-carb Boston Cream Pie is an incredibly delicious crowd-pleasing THM S dessert! Gluten-free, sugar-free, guilt-free decadence at its finest!

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

  • CAKE LAYERS
  • 1/2 cup butter
  • 5 eggs
  • 1 cup sour cream
  • 4 Tbsp xylitol (OR 2 Tbsp Gentle Sweet)
  • 1 tsp vanilla extract
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 Tbsp psyllium husk powder
  • 2 tsp baking powder
  • VANILLA CREAM
  • 1 cup half and half
  • 1/2 cup whipping cream
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • pinch of sea salt
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 1 tsp xanthan gum
  • CHOCOLATE GANACHE
  • 1/2 cup whipping cream
  • 2 Tbsp xylitol (OR 1 Tbsp Gentle Sweet)
  • 1 3.5oz bar Lindt 85% chocolate, coarsely chopped
  • 1 Tbsp butter

Instructions

  1. Preheat oven to 350. Line 9" baking pan with parchment paper. Melt butter and let it cool.
  2. Beat eggs for 5-6 minutes until very light and fluffy. Add in cooled butter, sour cream, sweetener, and vanilla extract. Mix thoroughly.
  3. In a separate bowl, stir dry ingredients together. Add to wet ingredients and stir until just combined. Pour batter into the pan and bake at 350 for 35-40 minutes, or until a toothpick comes out clean. Let cake cool completely while you prepare the filling.
  4. To make the vanilla cream, heat half & half and whipping cream together until steaming, but not boiling. In a separate bowl, stir sweetener and salt together. Whisk in egg yolks to make a paste. Slowly pour in hot cream, whisking constantly. Return mixture to the saucepan and bring to a boil. Remove from heat and pour through a strainer back into the bowl. Whisk in vanilla extract and xanthan gum until xanthan gum is completely incorporated. Refrigerate for 4 hours or overnight.
  5. To assemble, slice cake in half horizontally, and spread vanilla cream evenly across the bottom layer (give it a good whisk first). Carefully place on the top layer. Set aside while you make the chocolate ganache.
  6. To make the ganache, heat cream and sweetener in a saucepan until simmering. Pour over the chopped chocolate and stir until smooth. Stir in butter until ganache. Cool slightly before spreading on top of the cake.

Notes

Tastes best made a day ahead of time.

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9 thoughts on “Boston Cream Pie | THM: S”

  1. This recipe is hands-down one of the absolute best low-carb desserts I have ever made. My husband is from Boston, and Boston Cream Pie is his favorite, so I made it for his birthday. Everyone loved it… even our teenager! The vanilla cream is so delicious that I even made an extra batch to serve on the side.

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  2. Anything I can substitute for the 1/2 cup almond flour? I mostly use Briana Thomas’s baking blend due to tree nut allergies.

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  3. Can you tell me what the carb count is for this recipe? Also, what is the psyllium husk used for? Just wondering if I might use whey protein isolate or oat fiber instead? Not a fan on the taste of psyllium husk but don’t want to change the recipe if it’s vital. It looks great, I hope to make it Saturday! Looking forward to hearing from you.

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  4. This looks delicious, I have been holding on to the recipe to try for a while! Has anyone had good experience with making it ahead and refrigerating overnight? We are traveling for easter:)

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