Paleo Boston Cream Pie Recipe and a Birthday Message from Abel

Today is my birthday and there is so much to celebrate. Thanks to you, this has bar none been the best year of my life.

After working as a desk-jockey and struggling with my own health for years – putting on fat, looking at my puffy moon-shaped face in the mirror, and living with a broken thyroid – I decided I needed to find a solution.

My doctor’s advice, “eat less and exercise more… and take these drugs, too” clearly wasn’t working despite starving myself and running 30+ miles a week.

When I stuck my nose in the research and experimented on myself like a lab rat to regain my health, I found that the secret to getting the body of your dreams is actually relatively straightforward, but there’s so much misinformation, propaganda, and nonsense out there that it’s next to impossible for most people to find the truth.

I started my blog and podcast to help as many people as possible get lean, strong, and healthy by eating delicious food, having fun, and living well.

And in between my last birthday and this one, the podcast hit #1 in health across the world with millions of listens, several of our books have become bestsellers, and with my great friend, George Bryant, our new App hit top 10 in the entire Apple store!

None of this would have been possible without you. Thanks to your support in the past year, this has become my full-time job, and I think it’s the best job in the world. It’s our goal to change millions of lives, and we’re well on our way. THANK YOU!

On that note, Alyson whipped me up a real food Boston Cream Pie (my favorite). Here’s the recipe if you’d like to celebrate, too. I just had a slice and it’s delish. 🙂

Paleo Boston Cream Pie Recipe

paleo-boston-cream-pie-01 (1)

4.5 from 2 reviews
Paleo Boston Cream Pie
Prep time
Cook time
Total time
Moist cake sweetened with coconut palm sugar overflowing with a creamy center and doused in melted chocolate.
Recipe type: Dessert
Serves: 6
Cream Filling
  • 3 egg yolks
  • 1½ cups canned coconut milk, unsweetened, refrigerated overnight so the cream is on top. Just use the cream for this recipe.
  • ¼ cup honey
  • 1 Tablespoon coconut palm sugar
  • 1 Tablespoon arrowroot flour (this ingredient is optional, but easier to thicken with it)
  • ⅛ teaspoon salt
  • 2 teaspoons vanilla
  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup coconut palm sugar
  • ½ cup coconut oil, melted
  • 4 eggs
  • ½ cup unsweetened applesauce
  • ¼ cup canned coconut milk, unsweetened, refrigerated overnight so the cream is on top. Just use the top cream for this recipe.
  • 1 teaspoon vanilla
Chocolate Topping
  • ½ cup dark chocolate chips
  • 3 Tablespoons coconut oil
  1. For filling, whisk together egg yolks, coconut milk, honey, coconut palm sugar, arrowroot flour (if using), and salt. Pour into a small saucepan and cook over medium heat stirring constantly until mixture thickens, about 3-4 minutes. Remove from heat and stir in vanilla. Pour into a glass container, cover the top of the mixture with foil (so no skin forms on the top), and refrigerate for at least 2 hours.
  2. Preheat oven to 350F. Grease a 8″ springform cake pan with coconut oil.
  3. In a bowl, whisk together almond flour, coconut flour, baking soda, baking powder, salt, and coconut sugar. Pour in melted coconut oil and mix well. In a food process (or another bowl), mix 4 eggs, applesauce, coconut milk, and vanilla. Gradually pour in dry ingredients, and mix until well incorporated.
  4. Pour cake batter into prepared springform pan, and bake for about 35 minutes, until a toothpick inserted into the center comes out clean. Set cake aside and allow to cool completely.
  5. In a small saucepan, heat chocolate chips and coconut oil over lowest heat stirring constantly, until melted.
  6. When cake is cooled, turn on its side and cut in half (like two halves of a hamburger bun). Use a spatula to spread cream filling on the bottom cake layer and put the second half on top. Spread melted chocolate over the top. Dig in.
You can also make the cake for this recipe in cupcake pans, and use the cream filling and chocolate to make individual servings.





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  1. Happy Birthday!
    I would like to thank you. I embarked on a new, cleaner journey a while ago, and it’s getting better everyday even though I am still trying to get rid of my sugar addiction…. I started cycle to work and while I do that, I listen to your podcasts. It’s very inspirational and lots of great info. So thank you! And keep up the good work so I can continue listen to your great radio voice. =o)
    Best Regards,

  2. Thanks for posting this recipe. The social studies curriculum that we are using for my 3rd grader has a “famous” food and recipe listed for each state. Since we are on a blend of GAPS and Paleo for digestive issues, I thought the famous food portion of the lessons was going to be something we would have to skip. However, I am super happy to be finding a lot of Paleo recipes that won’t be tons of extra work over and beyond the more processed versions listed in the curriculum. Well, at least not more work than we would normally do on a day to day basis with cooking, that is! While I am opting to skip the 10 frosted layers of Smith Island cake for Maryland as being WAY too much work and a project that would eat up several days worth of time, this Boston Cream Pie looks like it will do the trick for when we hit Massachusetts in a few weeks. My kiddo is going to be SO happy to be able to sample many of the suggested recipes (Paleo version of them, of course), especially a Boston Cream Pie!

  3. Happy birthday Abel,
    Well, I call myself a member of your community, and have bought several of your products, exercise daily, have a walking treadmill at my desk, have fat coffee for breakfast replacement, green drinks, actively seeing a doc for the thyroid, basically do everything you recommend, for 6 weeks; I haven’t lost an ounce. I am STILL 30lbs overweight. Basically, I’m near 60 and am resigning myself that this is just how it is.

    Howevrr, eating whole food makes me feel good. I eat dates instead of ANY processed sugar, it’s all makes me feel better.

    Figure my metabolism is just deranged.

    Very happy for you and Alyson’s success!!

    • Hi Donna, it all starts with the way you feel – so glad to hear that you’re feeling better. There are certainly other things you can try – check out my shows with Dr. Sara Gottfried and an upcoming blog post about how to lose fat over 40 for extra tips.

  4. Clete Roberts says:

    Nice job Alyson!
    Is there anyway you could include the macros on your recipes? It would be very helpful to know the carb count for the keto people.

  5. This recipe looks great – I am going to add a Tbsp of Great Lakes Gelatin, dissolved in 1/4c water to the cream in order to get a more “set” finished cake. By adding the gelatin the cream mixture will not ooze out, you can double the cake recipe and make this a true bakery style paleo cake! Plus, a little grassfed, Great Lakes gelatin is a fantastic gut-healer and a little extra protein 😉

  6. I need some clarification of quantity of “cream” to use for the cream it 1 1/2 cups of cream or just the cream on top (if this is the case, what is the actual quantity to use of the cream?

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