Delicious sugar-free vanilla custard fills these amazing Keto Boston Cream Donuts. Topped with a super-yummy chocolate glaze, they’ll take you back to childhood, in a delightfully low carb way.
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First of all, let me just say, Boston cream donuts have been my favorite donut for as long as I can remember. And I’m talking the good CUSTARD cream filled donuts, no fluffy sugar cream for me!
I still remember as a kid, at the Fourth of July parade I was so excited to get donuts. We didn’t have them often at my house, but they were a holiday treat, and I always requested a maple frosted and Boston cream.
To this day we eat donuts the morning of the Fourth.
After huge Boston cream donut disappointments, either getting donuts without any filling or those with just a sugary sweet fluff, I learned where to find the best. They were from a specialty donut shop about twenty minutes from my house.
Also, they called them Bavarian Cream Donuts. Doesn’t that just sound more exotic and delicious?
Oh my, I still remember how exciting they were to me. Then, there was the horror when my favorite donut shop closed.
Now, fortunately, I can make my own! These keto Boston cream donuts are the perfect blend of flavors. First the sweet bread. Second, the indulgent vanilla custard filling. Finally, the decadent chocolate glaze.
Bite through that blend of flavors and textures, and, to me at least, there’s not much better in this world. Yum.
Well, let’s get to it. What do you need for this recipe?
- large or medium-sized bowl
- stand or hand-held mixer or a high-speed blender
- a spatula
- measuring cups and spoons
- baking pan
- steel drinking straws (or other drinking straw)
- piping bags or basic zipper storage bags
- silicone liners (optional)
- ice cream scoop (optional)
- unsweetened almond milk
- heavy whipping cream
- vanilla extract
- favorite keto powdered sweetener
- xanthan gum
- finely ground blanched almond flour
- coconut flour
- baking powder
- cream cheese
- coconut oil
- sugar-free chocolate chips
I won’t deny this is a long list of ingredients. However, if you look down the list they are all things I have on hand all the time. Or, if you don’t have them right now, they’re basic items easy to obtain.
How to make keto Boston cream donuts
First of all, this recipe has three main components. Start with the custard, then the donuts, and finally the glaze. Then the fun part is the assembly.
Keto vanilla custard
It’s best to start out to make the keto custard so it has time to chill in the refrigerator before filling the donuts.
To begin, place the egg yolks, almond milk, heavy cream, and sweetener in a high-speed blender. Blend on high for 30-40 seconds and then turn down to medium blend.
While the machine is still going, pour in the melted butter and process for another 20 seconds.
While this can also be done using a mixer, I find the blender to work best.
Next, pour the mixture into a saucepan and warm it all to medium heat. Whisk it vigorously until it coats the back of a spoon and then begins to thicken, about 3-5 minutes. You’ll be able to tell when it thickens.
Now, I know some of you out there may be horrified I cook the custard directly in the saucepan on the heat for fear of scrambled eggs. Therefore, I have an alternative. If you’re not willing to take the risk, cook in a heat-proof bowl over a saucepan of water to prevent the eggs from curdling.
Last steps, remove it from the heat and whisk in the vanilla extract and xanthan gum. Set the saucepan or bowl in the fridge (or in ice water) until chilled. Yum!
This custard is my favorite part of the donut.
How to make the keto donuts
The second component is the donut.
First, get out a large bowl, and whisk together the almond flour, coconut flour, baking powder, salt, and xanthan gum. Set it aside for the moment.
Second, crack 4 eggs into a blender (or mixing bowl), and then add the cream cheese and sweetener. Now, blend or mix it all together on high speed for about 40 seconds or until everything is well-combined.
Next, pour the melted butter and vanilla in the blender and continue to blend (or mix). The wet ingredients are ready.
After that, dump the wet ingredients into the dry in the bowl. Use a spatula to mix it all up into a dough.
⏲️ Baking time
With an ice cream scoop (or spoon), place 8 mounds of dough on one or two lined baking sheets. I prefer to use two baking sheets so I can space them out. Try not to flatten the mounds but bake them as-is to retain their shape.
Bake them for 18-20 minutes or until the tops and edges begin to brown. Remove from the oven and let cool completely.
If you prefer a smoother top to the donut without the cracks, it’s easy to do.
Simply dip a butter knife in water and gently smooth over the top of each donut before baking. That will give you a flatter finish than I’ve achieved in the pictures.
Sugar-free chocolate glaze
The glaze is pretty simple to make, and to be honest, I’m always shocked at how well it works.
First, melt the sugar-free chocolate chips and coconut oil in a double boiler or in the microwave for 30 seconds. Stir it well as it melts and return to the microwave for 30 more seconds if necessary.
Continue to stir until the chocolate is completely melted and combined with the coconut oil.
Now it’s assembly time!
👩🍳 How to assemble
The first step is to hollow out the donuts to make sure there’s plenty of space for all that delicious custard we made.
💭 Top tip
The easiest way I’ve found to accomplish space for the custard without breaking the donuts involves an unlikely utensil.
Straws. Yes, drinking straws. And the steel straws work best, although others can be used also.
How does it work? First, use a straw to poke a hole in the side of a donut where the custard will go in. Wiggle it around back and forth inside the donut to create a hollow space for the custard cream.
Then repeat the process with all donuts so they’re ready to fill.
How to fill the keto donuts
It’s not necessary to have piping bags to fill the donuts. Go ahead and use them if you have on or use my simple method. Take out a zipper bag and cut a hole out of one corner. Then fill the bag with the custard.
Pipe the sugar-free custard cream in each donut to fill completely.
The last step is to glaze each keto donut with chocolate.
Dip each donut in the chocolate topping and place it on a cooling rack or pan to set. Use a knife or spatula to cover the last couple of donuts with the chocolate glaze.
Enjoy once the glaze has set or store for later.
🥣 How to store
Once you make the keto Boston cream donuts, it’s important to store them correctly. Believe me, you do not want to throw any of these babies out!
As with many gluten-free baked goods, keto Boston cream donuts are best kept in the refrigerator. This is even more critical considering custard filling.
Store them in an air-tight container in the refrigerator. It will be good for up to about a week. I recently found these reusable silicone food bags that work great for storage in the fridge or freezer.
Keto Boston cream donuts are fairly large. Sometimes I find I like to cut them in half and freeze them for a smaller portion size. Of course that’s up to you!
If frozen, simply set the sealed donut out on the counter for about 45 minutes before you’d like to eat it. Also, one can be placed in the refrigerator the night before eating to thaw it.
🍩 Keto donuts
Donuts are absolutely doable on a keto diet. However, they do take a bit of work but for a special occasion, I think they’re absolutely worth it. That goes especially for when I’ll be surrounded by the original versions and need to make a better choice.
So try out these Keto Boston Cream Donuts (my favorites) or some Keto Maple Donuts (my second favorites). See what you think. My only advice if you don’t have time to bake yourself is to find yourself a good keto bakery nearby!
📋 Related recipes
- Keto Maple Donuts
- Easy Keto Chocolate Chip Muffins
- Keto Snickerdoodle Muffins
- Low Carb Peanut Butter Muffins
- Best Ever Keto Zucchini Bread
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- 6 egg yolks
- ⅓ cup unsweetened almond milk
- ⅓ cup heavy whipping cream
- ¼ cup powdered sweetener
- ⅓ cup melted butter
- 1 tsp vanilla extract
- ¼ tsp xanthan gum
- 2 cups finely ground blanched almond flour
- ¼ cup coconut flour
- ¼ tsp xanthan gum
- 2 tsp baking powder
- ⅓ cup powdered sweetener
- 3 oz cream cheese
- 3 tbsp melted butter
- 4 eggs
- 1 tsp vanilla extract
- ⅛ tsp sea salt
Sugar-free chocolate glaze
- 2 tbsp coconut oil
- ⅓ cup sugar-free chocolate chips
- Place the egg yolks, almond milk, heavy whipping cream, and sweetener in a blender. Blend on high for 30-40 seconds then turn down to medium blend. While the machine is still going, pour in the melted butter and process for another 20 seconds.
- Pour the mixture into a saucepan and warm to medium heat, whisking vigorously until it coats the back of a spoon, 3-5 minutes. (Alternatively, cook in a bowl over a saucepan of water to prevent the eggs from curdling).
- Remove from the heat and whisk in the vanilla extract and xanthan gum. Set the bowl in the fridge (or in ice water) until chilled.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, and xanthan gum. Set aside.
- Crack 4 eggs into a blender (or mixing bowl) then add the cream cheese and sweetener. Blend or mix on high speed for about 40 seconds or until everything is well-combined.
- Pour in the melted butter and vanilla and continue to blend (or mix). Dump the wet ingredients into the dry and use a spatula to mix into a dough.
- With an ice cream scoop (or spoon), place 8 mounds of dough on one or two lined baking sheets. Do not to flatten the mounds but bake them as-is to retain their shape.
- Bake them for 18-20 minutes or until the tops and edges begin to brown. Remove from the oven and let cool completely.
Sugar-Free Chocolate Glaze
- Melt the sugar-free chocolate chips and coconut oil in a double boiler or in the microwave for 30 seconds. Stir and return to the microwave for 30 more seconds if necessary.
- Continue to stir until melted and combined.
- Take the cooled donuts and use a straw (metal straw works well) to poke a hole in the side of a donut. Wiggle it around back and forth inside the donut to create a hollow space for the custard cream. Repeat with all donuts.
- Use a piping bag or zipper bag with a hole cut out of the corner to fill each donut with custard cream. Fill completely.
- Dip each donut in the chocolate topping and place on a cooling rack or pan to set. Use a knife or spatula to cover the last couple of donuts with the chocolate glaze.
- Store in the refrigerator until ready to eat.
Nutrition Information:Yield: 8
Amount Per Serving: Calories: 431Total Fat: 39gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 286mgSodium: 249mgCarbohydrates: 8gNet Carbohydrates: 3gFiber: 5gProtein: 11g
*Nutrition facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.
Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.
I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.