These delicious keto cream pie cups will fit your macros and are the perfect sugar free twist on a dessert classic!
Nothing makes us happier than a classic dessert with a twist. These Keto Boston Cream Pie Cookie Bites marry the classic taste of Boston Cream Pie with the bite-sized yumminess of a (sugar free) sugar cookie. Each low carb cookie cup is not only full of vanilla cream--they're drenched in chocolate, too! Melt our sugar free dark chocolate chips and add a dollop on each filled cup, the more the better. These delicious keto cream pie cups will fit your macros and are the perfect sugar free twist on a dessert classic!
This recipe comes to us from Carolyn from All Day I Dream About Food! She creates delicious low carb recipes and keto baking the whole family can enjoy. Check her out for some other amazing keto treats!
Preheat the oven to 325°F and line a mini muffin pan with 20 silicone liners (or use a silicone mini muffin pan).
In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in the melted butter, egg white, and vanilla extract and mix until a dough forms.
Roll the dough into 1 inch balls and press into the bottom and up the sides of the prepared mini muffin cups.
Bake 15 to 20 minutes, until puffed and the edges are just golden brown. Remove and let cool 10 minutes, then gently press into the centers to reform the wells.
Keto Cream Pie Filling
Bring the whipping cream to a simmer in a small saucepan over medium heat. In a medium bowl, whisk the egg yolks with the sweetener and salt until well combined.
Slowly whisk about half of the hot cream into the yolks to temper, then slowly return the yolk and cream mixture back to the saucepan and cook until thickened, about 3 to 5 minutes, whisking continuously. It will thicken up very quickly so watch it carefully!
Remove from heat and whisk in the butter and vanilla extract. Sprinkle the surface with glucomannan, whisking as you go to combine well. Let mixture cool to room temperature and then spoon it into the cookie cups.
Refrigerate cups for 30 to 60 minutes until firm.
Sugar Free Chocolate Glaze
In a small saucepan over low heat, combine the keto friendly chocolate chips and butter. Stir until melted and smooth, then drizzle over the tops of the cookie cups.
Alternatively, you can melt the chocolate and butter together in the microwave in 30 second intervals, stirring in between, until smooth.
Refrigerate another 10 minutes or so to set the chocolate. Store in the refrigerator in a closed container.
