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Keto Boston Cream Pie Cookie Bites

Prep Time: 30m
Cook Time: 35m
Total Time: 1h 5m

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 FoodShe creates delicious low carb recipes and keto baking the whole family can enjoy. Check her out for some other amazing keto treats!

Makes 20 cream pie cookie bites. Macros per serving (2 cookie bites):
Calories: 279 | Fat: 25.5g | Net Carbs: 3.3g | Protein: 6g


Cookie Cups:

  • 1 ¾ cup almond flour
  • ½ cup granular sugar substitute
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup butter, melted
  • 1 large egg white
  • ½ tsp vanilla extract


Cream Pie Filling:

  • ¾ cup whipping cream
  • 2 large egg yolks
  • 6 tbsp confectioner sugar substitute
  • pinch salt
  • 1 ½ tbsp butter, cut into two pieces
  • ½ tsp vanilla extract
  • ¼ tsp glucomannan or xanthan gum


Chocolate Glaze:


Cookie Cups:

  1. Preheat the oven to 325°F and line a mini muffin pan with 20 silicone liners (or use a silicone mini muffin pan).
  2. 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.
  3. Roll the dough into 1 inch balls and press into the bottom and up the sides of the prepared mini muffin cups.
  4. 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.


Cream Pie Filling:

  1. 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.
  2. 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!
  3. 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.
  4. Refrigerate cups for 30 to 60 minutes until firm.


Chocolate Glaze:

  1. In a small saucepan over low heat, combine the ChocZero Dark Chocolate Chips and butter. Stir until melted and smooth, then drizzle over the tops of the cookie cups.
  2. Alternatively, you can melt the chocolate and butter together in the microwave in 30 second intervals, stirring in between, until smooth.
  3. Refrigerate another 10 minutes or so to set the chocolate. Store in the refrigerator in a closed container.

Keep the bite sized keto desserts coming:


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