Ingredients
Equipment
Method
- Heat 2 cups unsweetened almond milk in a medium saucepan over medium heat until it just begins to simmer; do not let it boil.
- In a medium bowl, whisk together the 6 egg yolks, 1/2 cup granulated erythritol, and 1/8 teaspoon salt until smooth and pale yellow.
- Whisk in 3 tablespoons cornstarch until the mixture is thick, smooth, and paste-like with no lumps.
- Slowly pour about 1/2 cup of the warm almond milk into the egg yolk mixture while whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining warm almond milk, whisking constantly to combine.
- Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 3 to 5 minutes.
- Continue cooking for 1 additional minute while whisking vigorously to fully cook the cornstarch and thicken the pastry cream.
- Remove from heat and whisk in 1/4 cup unsalted butter and 1 1/2 teaspoons vanilla extract until the butter is melted and the cream is silky smooth.
- Pour the hot pastry cream through a fine mesh strainer into a clean bowl to remove any cooked egg bits.
- Press plastic wrap directly onto the surface of the pastry cream and refrigerate for at least 2 hours or up to 24 hours until completely chilled and set.
- Preheat the oven to 325°F (163°C) and position a rack in the center.
- Grease two 9-inch round cake pans, line the bottoms with parchment paper circles, and grease the parchment.
- In a large bowl, whisk together 3 cups blanched almond flour, 1/3 cup coconut flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt until well combined and free of clumps.
- In a small saucepan or microwave-safe bowl, warm 1/2 cup unsweetened almond milk with 6 tablespoons unsalted butter until the butter is melted, then stir in 1 1/2 teaspoons vanilla extract.
- Using a stand mixer or hand mixer, beat 3 large eggs and 3/4 cup granulated erythritol on high speed for about 4 minutes until very light, fluffy, and pale.
- Gently whisk the warm almond milk–butter mixture into the whipped eggs just until combined, avoiding deflating the mixture.
- Add the dry flour mixture to the wet ingredients and fold gently with a spatula until just combined and no dry pockets remain; do not overmix as this will make the cake dense.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for 20 to 25 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cakes in the pans on a wire rack for 10 minutes, then run a knife around the edges to loosen.
- Invert the cakes onto the wire rack, peel off the parchment, and let cool completely to room temperature, about 1 hour.
- Place one cooled cake layer right-side up on a serving plate or cake stand.
- Remove the chilled pastry cream from the refrigerator and whisk for about 30 seconds to loosen.
- Spread the pastry cream evenly over the first cake layer, leaving about a 1/4-inch border around the edges.
- Place the second cake layer on top, pressing very gently to set the layers without squeezing out the filling.
- Refrigerate the assembled cake while you prepare the chocolate glaze.
- Heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer; do not boil.
- Place 4 ounces finely chopped dark chocolate in a heatproof bowl and add 1 tablespoon unsalted butter.
- Pour the hot cream over the chocolate and butter, cover, and let sit undisturbed for 5 minutes to melt the chocolate.
- Gently whisk from the center outward until the glaze is completely smooth and glossy with no lumps.
- Remove the chilled cake from the refrigerator and place it on a serving plate or cake stand, optionally with parchment or wax paper underneath to catch drips.
- Pour the warm chocolate glaze over the center of the cake and use an offset spatula or the back of a spoon to spread it outward, letting it drip naturally down the sides.
- Refrigerate the glazed cake for at least 30 minutes, or up to 2 hours for cleaner slices, to allow the chocolate to set.
- To serve, slice the cake into 12 even portions using a sharp knife dipped in hot water and wiped dry between cuts.
Nutrition
Notes
This diabetes-friendly Boston Cream Pie uses almond and coconut flours instead of wheat flour, erythritol instead of sugar, and high-cacao dark chocolate to dramatically reduce net carbs (approximately 8-10g per serving vs. 45-50g in traditional recipes). The combination of healthy fats from almond flour and butter, plus protein from eggs, helps slow glucose absorption and prevent blood sugar spikes. Erythritol has zero glycemic impact and doesn't raise blood sugar levels. This recipe is suitable for type 1 and type 2 diabetes management when consumed in appropriate portions as part of a balanced meal plan. Always monitor your individual blood glucose response and consult with your healthcare provider.
