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Keto Boston Cream Pie Cupcakes

A soft, vanilla cupcake base filled with Simply Delish Vanilla Instant pudding and topped with chocolate. These Boston Cream Pie Cupcakes are a fun take on the classic custard filled donut and they are made with keto-friendly ingredients!
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Prep Time: 15 mins
Setting Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 6 Cupcakes


For the cupcake batter

  • 2 eggs
  • ½  cup melted coconut oil
  • 1 teaspoon sugar-free vanilla extract
  • cups almond flour
  • ½ cup low-carb granulated sugar

For the filling

For the chocolate topping

  • ¼ cup coconut butter
  • 1 tablespoon raw cacao powder
  • 1 teaspoon low-carb granulated sweetener


  • Preheat oven to 350ºF and prepare a muffin tin with 6 cupcake liners.
  • Mix the eggs, coconut oil, and vanilla extract in a medium bowl until a smooth consistency is formed.
  • Add the almond flour, sweetener, baking powder, and salt. Slowly mix to form a smooth batter.
  • Evenly spoon the mixture into the liners. Bake for 20 minutes, or until tops are golden brown and cupcakes are cooked through. Transfer to a wire rack and cool to room temperature.
  • Beat the packet of Simply Delish pudding mixture into the almond milk using a handheld or electric blender for 2 minutes. Place in the refrigerator to cool and set.
  • Cut a small circular hole into the tops of each cupcake and slightly hollow out the centers.
  • Divide the vanilla pudding evenly filling the centers, then place the pieces that were cut back on top of the cupcake to cover the pudding.
  • Combine the coconut butter, cacao, and sweetener to form a topping. If the coconut butter is hardened, heat in a small saucepan over low heat, then whisk in the remaining ingredients until a smooth paste is formed.
  • Before serving, spoon the chocolate mixture evenly over each cupcake. Store cupcakes at room temperature in an airtight container.


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Carbohydrates: 5g