Keto Boston Cream Donuts

I'm kind of shocked to find myself writing this post. Usually I'm more of a jelly donut or apple fritter kind of person.

I've never been a big fan of boston cream donuts BUT with that said, I always thought they were a “pretty” donut. I liked the look of them and so many other people love them. They are a classic. 

Also when made at home.. I do have to say, I like them a little more. The cream itself I could just sit an eat a bowl of. 

These donuts as you may have noticed are cut like sliders. I did this just because it's easier with this type of dough, you don't need any special piping back and it still looks great. 

These donuts are baked but I have a feeling they would be amazing fried as well based off my other frying experiments using this same dough.

Anyways, let me know what you guys think of this recipe!

And let me know if you try them baked or fried! 

Ingredients In Keto Boston Cream Donuts

• Powdered Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
• Xanthan gum – a great way to improve elasticity in gluten-free baked goods. It’s used alongside vital wheat gluten to provide the best possible “crust-like” texture. If you do not have this ingredient you can still go ahead with this recipe but I’d recommend it if you can get your hands on it.
• Almond Flour– I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Mozzarella – Seems odd but it works just as it does in fat head dough to give an elastic traditional gluten-like texture to the dough. It also tastes delicious fried!

Tools I Used To Make Keto Boston Cream Donuts

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Tips For Making Keto Boston Cream Donuts

• These take ~28min in my oven but mine tends to bake on the slower side so just make sure to check them at 25min to see how they are doing.
• This recipe makes 6 regular sliders but feel free to make them smaller if you wish.
• If you don’t have xanthan gum it’s TOTALLY okay, you can still make these! I just add it because I feel it improves the texture of the dough just slightly.
• When making the pastry cream, be sure to stir OFTEN, if you stop stirring you may end up with scrambled eggs or a burnt bottom. The best thing you can do is have your sweetener, xanthan gum, salt and vanilla ready as well so you don't have to get anything in the middle of making it.
• For the chocolate glaze, if the heavy cream doesn't immediately melt the chocolate chips, just pop it in the microwave for 10-15 more seconds or until you can stir enough so that they are melted.
• I haven't tried it yet but I have a feeling these would also be great fried in coconut oil, then filled as this dough tends to fry very nicely. I would fry them at 350-375*F for ~2 min each side or until golden brown.

Keto Boston Cream Donuts

Serves: 6 donuts

Ingredients:

Dough:

• 1 1/4 cup mozzarella, 140g / 5oz
• 1/2 cup + 2 tbsp almond flour, 70g / 2.5oz (*use up to 85g if using a mozzarella such as the Costco Kirkland brand with a higher moisture content)
• 2 tbsp powdered monkfruit erythritol sweetener
• 3/4 tsp baking powder
• 3/4 tsp xanthan gum (optional, just adds to the texture of the dough)
• pinch of salt
• 1 egg, room temperature, whisked

Pastry Cream Filling:

• 2 egg yolks
• 1/4 cup heavy cream, 60g
• 1/2 tsp vanilla extract
• 2 1/2 tbsp powdered monkfruit erythritol sweetener, 30g
• 1 tbsp butter, 15g
• pinch of xanthan gum
• pinch of salt

Chocolate Glaze:

• 1/4 cup stevia sweetened chocolate-chips, 60g
• 2 1/2 tbsp heavy cream, 37g
• 1/2 tsp vanilla extract

Directions:

Pastry Cream

1. To make the pastry cream, whisk the two egg yolks in a small bowl and set aside.
2. Heat the heavy cream and butter on the stove, whisking often, just until bubbles form around the edges (don't actually boil it!)
3. While continuing to whisk, add in your sweetener, salt and pinch of xanthan gum. Remove the pot from the heat for a minute and add SOME of this hot (not boiling) mixture to your egg yolks. Whisk quickly after adding it. Then once combined, add everything back to the pot and whisk constantly over medium heat until the it starts to thicken (~2-3min). This usually occurs just after the mixture begins bubbling.
4. Remove the pot from the heat and mix in your vanilla extract, continuing to whisk a bit as it cools. Pour your pastry cream into a small dish and refrigerate, covered until you need it next. 

Donuts

1. Pre-heat oven to 350*F.
2. In a small bowl, whisk together your almond flour, sweetener, baking powder, xanthan gum and salt. Set aside.
3. In another microwavable bowl, melt your mozzarella in 30s increments until you can easily stir it (it took about 1 min for me in total).
4. Add your already whisked egg and your dry ingredients to the melted mozzarella and stir very well until a dough starts to form. At first the mozzarella may not completely stick to the other ingredients. This is okay, just begin to knead the dough like you would bread dough until the mozzarella is incorporated. 
5. If the mozzarella still doesn’t want to blend into the other ingredients after a minute or two of kneading, place everything back in the microwave for 10-15s and then knead the dough again. Repeat this as needed until all ingredients are incorporated well and you can form a nice clean ball.
6. Roll out your ball of dough between two sheets of greased parchment paper about an inch thick.
7. Use a glass to make circular cut-outs. Re-roll out the scraps until all of the dough is gone.
8. Place the parchment paper with the cut-outs on it on top of a cookie sheet and bake them for 25-30min (these won't brown a lot but you can tell by touch when they are about done).
9. After they have cooled, gently slice each donut in half with a sharp knife like you would a bun and use a spoon to place an even amount of pastry cream in the center of one of the halves. Top it off with the second piece like a sandwich and repeat this for the rest of the donuts.

Chocolate Glaze

1. To make the glaze, simply heat your heavy cream in a microwavable measuring cup for 1min then pour over the chocolate chips to melt them. Also add the vanilla extract at this time. Stir until smooth. (Pop the bowl in a microwave for 10-15s if the chocolate chips are not completely melted).
2. Spoon some of the glaze over the top of a donut and use the back side of the spoon to spread it out in a circular motion. Repeat for the remaining donuts. Finished! Enjoy your Keto Boston Cream Donuts!

Nutrition for 1 donut or 1/6th of recipe: 300 calories | 26g fat | 3.8 NET carbs | 11.8g protein | 5.7g fibre

Disclaimer: This post contains some affiliate links

Print Recipe

4 from 4 votes

Keto Boston Cream Donuts

Slider style keto boston cream donuts filled with pastry cream and topped with a delicious chocolate glaze.

Prep Time30 minutes mins

Cook Time25 minutes mins

Total Time55 minutes mins

Course: Dessert

Keyword: keto boston cream donuts

Servings: 6 donuts

Calories: 300kcal

Ingredients

Dough

• 1 1/4 cup mozzarella 140g / 5oz
• 1/2 cup + 2 tbsp almond flour 70g / 2.5oz (*use up to 85g if using a mozzarella such as the Costco Kirkland brand with a higher moisture content)
• 2 tbsp powdered monkfruit/erythritol sweetener
• 3/4 tsp baking powder
• 3/4 tsp xanthan gum optional, just adds to the texture of the dough
• pinch of salt
• 1 egg room temperature, whisked

Pastry Cream Filling

• 2 egg yolks
• 1/4 cup heavy cream 60g
• 1/2 tsp vanilla extract
• 2 1/2 tbsp powdered monkfruit/erythritol sweetener 30g
• 1 tbsp butter 15g
• pinch of xanthan gum
• pinch of salt

Chocolate Glaze

• 1/4 cup stevia sweetened chocolate chips 60g
• 2 1/2 tbsp heavy cream 37g
• 1/2 tsp vanilla extract

Instructions

Pastry Cream

• To make the pastry cream, whisk the two egg yolks in a small bowl and set aside.
• Heat the heavy cream and butter on the stove, whisking often, just until bubbles form around the edges (don't actually boil it!)
• While continuing to whisk, add in your sweetener, salt and pinch of xanthan gum. Remove the pot from the heat for a minute and add SOME of this hot (not boiling) mixture to your egg yolks. Whisk quickly after adding it. Then once combined, add everything back to the pot and whisk constantly over medium heat until the it starts to thicken (~2-3min). This usually occurs just after the mixture begins bubbling.
• Remove the pot from the heat and mix in your vanilla extract, continuing to whisk a bit as it cools. Pour your pastry cream into a small dish and refrigerate, covered until you need it next.

Donuts

• Pre-heat oven to 350*F.
• In a small bowl, whisk together your almond flour, sweetener, baking powder, xanthan gum and salt. Set aside.
• In another microwavable bowl, melt your mozzarella in 30s increments until you can easily stir it (it took about 1 min for me in total).
• Add your already whisked egg and your dry ingredients to the melted mozzarella and stir very well until a dough starts to form. At first the mozzarella may not completely stick to the other ingredients. This is okay, just begin to knead the dough like you would bread dough until the mozzarella is incorporated.
• If the mozzarella still doesn’t want to blend into the other ingredients after a minute or two of kneading, place everything back in the microwave for 10-15s and then knead the dough again. Repeat this as needed until all ingredients are incorporated well and you can form a nice clean ball.
• Roll out your ball of dough between two sheets of greased parchment paper about an inch thick.
• Use a glass to make circular cut-outs. Re-roll out the scraps until all of the dough is gone.
• Place the parchment paper with the cut-outs on it on top of a cookie sheet and bake them for 25-30min (these won't brown a lot but you can tell by touch when they are about done).
• After they have cooled, gently slice each donut in half with a sharp knife like you would a bun and use a spoon to place an even amount of pastry cream in the center of one of the halves. Top it off with the second piece like a sandwich and repeat this for the rest of the donuts.
• Chocolate Glaze
• To make the glaze, simply heat your heavy cream in a microwavable measuring cup for 1min then pour over the chocolate chips to melt them. Also add the vanilla extract at this time. Stir until smooth. (Pop the bowl in a microwave for 10-15s if the chocolate chips are not completely melted).
• Spoon some of the glaze over the top of a donut and use the back side of the spoon to spread it out in a circular motion. Repeat for the remaining donuts. Finished! Enjoy your Keto Boston Cream Donuts!

Notes

• These take ~28min in my oven but mine tends to bake on the slower side so just make sure to check them at 25min to see how they are doing.
• This recipe makes 6 regular sliders but feel free to make them smaller if you wish.
• If you don’t have xanthan gum it’s TOTALLY okay, you can still make these! I just add it because I feel it improves the texture of the dough just slightly.
• When making the pastry cream, be sure to stir OFTEN, if you stop stirring you may end up with scrambled eggs or a burnt bottom. The best thing you can do is have your sweetener, xanthan gum, salt and vanilla ready as well so you don't have to get anything in the middle of making it.
• For the chocolate glaze, if the heavy cream doesn't immediately melt the chocolate chips, just pop it in the microwave for 10-15 more seconds or until you can stir enough so that they are melted.
• I haven't tried it yet but I have a feeling these would also be great fried in coconut oil, then filled as this dough tends to fry very nicely.
•  

Nutrition

Serving: 1donut | Fiber: 5.7g | Calories: 300kcal | Fat: 26g | Protein: 11.8g | Carbohydrates: 3.8g

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