In a large mixing bowl, combine the 8 large eggs, melted coconut oil, vanilla extract, and allulose. Use an electric mixer to beat the mixture until it’s light and fluffy, about 3-4 minutes.
In another bowl, whisk together the almond flour and baking powder. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Preheat your oven to 350°F (175°C). Grease your 9-inch cake pans with cooking spray or coconut oil. Divide the batter evenly between the two pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack.
While the cakes are cooling, prepare your keto custard according to your favorite recipe. Allow it to cool completely before using.
Once the cakes are completely cooled, place one layer on a serving plate. Spread the keto custard evenly over the top. Carefully place the second cake layer on top of the custard.
Spread the keto frosting over the top layer of the cake, allowing it to drip slightly down the sides for a beautiful finish.
Refrigerate the assembled Keto Boston Cream Pie for at least 30 minutes to allow the flavors to meld and the pie to set. Slice and serve chilled for the best experience!
