Step into the world of divine desserts with Keto Dasha's April Crumbl Copycat Boston Cream Pies, a delightful rendition of the classic treat that promises to transport your taste buds to pastry paradise. These mini pies aren't just desserts; they're a celebration of indulgence and culinary creativity.

At the core of this delectable creation lies RxSugar, a premium sweetening solution that enhances the sweetness of the pies without any added sugars. With its natural sweetness, RxSugar elevates the flavor profile of these keto-friendly delights, ensuring that each bite is a moment of pure bliss.

Crafted with meticulous attention to detail and culinary finesse, these Boston cream pies are a testament to the magic of healthier baking. Made with ingredients like almond flour, eggs, and a hint of RxSugar-infused vanilla extract, each mini pie boasts a tender crust and a creamy filling that will leave you craving for more.

But the true star of this dessert is the luscious chocolate ganache that coats the top, adding a decadent touch of richness to every bite. Whether enjoyed as an after-dinner treat or a sweet indulgence during afternoon tea, these Boston cream pies are sure to satisfy your cravings and delight your senses.

With RxSugar leading the charge towards healthier sweetness, you can enjoy Keto Dasha's April Crumbl Copycat Boston Cream Pies with the confidence that you're indulging in a delicious dessert made with the finest ingredients nature has to offer. So, go ahead, indulge in a guilt-free treat that's both scrumptious and nutritious, and savor the joy of wholesome baking with RxSugar by your side. Each bite of these mini pies is a reminder that you can enjoy decadent desserts while still staying true to your health goals.

Keto Dasha April Crumbl Copycat Boston Cream Pies

Kailee Pettit

Ingredients

Ganache:

• 1/2 cup chocolate chips
• 1/4 cup heavy cream

Pastry cream:

• 1 cup heavy cream
• 1 tsp vanilla
• 3 egg yolks
• 2/3 cup RxSugar
• 1 tsp xantham gym
• 1 tbsp butter

Directions

Pastry cream:

1. In a small sauce pan, add in heavy cream and vanilla and bring to a boil

2. Immediately turn off heat and seat aside

3. In a bowl, whisk egg yolks and sugar, until light and fluffy and xantham gum and whisk fast until no lumps remain

4. Temper egg mixture with heavy cream and slowly pour the heavy cream mixture and whisk at the same time.

5. Pour back into sauce pan and let it thicken on med high heat, Whisk constantly

6. Take off heat and in butter and stir until melted

7. Let cool and chill for 2 hours (yes this all takes time.. be patient)

Instructions:

1. Follow instructions from the back of the shortcake package

2. Using an ice cream scooper, scoop into mini pie molds..total of 7 mini pies (found them on amazon)

3. Press down on molds and form into pies

4. Freeze for 30 minutes (this will keep its form)

5. Bake and let cool

Ganache:

1. In a small sauce pan add heavy cream on medium heat, let the sides of the pan bubble

2. Add to chocolate chips

3. Let side for 4 minutes

4. Whisk until silky smooth

5. If it’s too thin put it in the fridge for 10-15 minutes

Assemble:

1. Once everything is chilled, use an ice cream scooper to evenly distribute pastry cream

2. Top with ganache and enjoy!