Poke cakes, with their moist, flavor-infused interiors, have long been a dessert favorite. However, traditional recipes often rely on ingredients that don't align with a ketogenic lifestyle. Fortunately, it's entirely possible to enjoy a delicious poke cake while staying true to your low-carb goals. This article explores a variety of keto poke cake recipes, offering options for different flavor preferences and dietary needs.
What is Poke Cake?
Poke cake gets its name from the method used to create it. The process involves baking a cake and then poking holes into it. These holes are then filled with a liquid, such as gelatin, pudding, or a creamy sauce, which soaks into the cake, infusing it with flavor and moisture.
Keto Strawberry Poke Cake
This Keto Strawberry Poke Cake is low carb and made with real strawberries. If you're looking for a keto poke cake recipe without artificial ingredients, but still tastes delicious, this is the recipe for you!
Why This Recipe Works
The recipe avoids boxed cake and gelatin dessert mixes, opting instead for a from-scratch approach. This allows complete control of the ingredients, helping to control the carb content and avoid artificial colors and flavors.
Making the Cake
The cake starts with a vanilla-scented base using almond flour. Sour cream and a bit of bourbon (optional) add richness and depth.
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The Strawberry Gelatin Mixture
Real frozen strawberries are used for the gelatin mixture, ensuring a burst of natural strawberry flavor.
Whipped Cream Topping
A cloud of lightly sweetened whipped cream tops the cake, creating a strawberries and cream experience.
Recipe Inspiration
The cake portion of this recipe is based on a Keto Raspberry Cream Cheese Coffee Cake recipe, which has received rave reviews.
How Many Holes?
Spacing the holes about three-quarters of an inch to an inch apart works well. Too few holes, and the strawberry mixture won’t soak in well. Too many, and the cake will fall apart when you serve it.
Refrigeration and Storage
This cake requires refrigeration to keep the gelatin portion from melting and to keep the whipped cream fresher. It's best if eaten in 2-3 days. For longer storage, consider making only a portion of the whipped cream at a time.
Read also: Easy Low-Carb Cheese Crackers
Making it in Advance
The cake needs to cool before you pour the gelatin mixture over it, and the gelatin needs time to set (about 2-3 hours). You can make the poke cake a day or two ahead of time, but wait to add the whipped cream topping until you are ready to serve it.
Keto Strawberry Poke Cake Recipe
Prep Time: 30 minutesCook Time: 34 minutesChilling Time: 2 hoursTotal Time: 3 hours 4 minutesServings: 12Calories: 231 kcal
Ingredients:
For the Cake Batter:
- Almond flour
- Granulated erythritol/stevia blend
- Baking soda
- Sea salt
- Melted butter
- Sour cream
- Eggs
- Whiskey (optional)
- Vanilla extract
- Almond extract
For the Gelatin Mixture:
- Frozen strawberries
- Gelatin
- Sweetener
- Boiling water
For the Whipped Cream:
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- Heavy whipping cream
- Vanilla
- Powdered sweetener
Instructions:
- Preheat oven to 350º Fahrenheit. Grease an 8-inch square baking dish.
- Make the Cake Batter: Place almond flour, granulated erythritol/stevia blend, baking soda, and sea salt in a large bowl. Whisk together. Whisk in the melted butter. In a separate container, whisk the sour cream, then whisk in the eggs, one at a time. Whisk in the whiskey, vanilla extract, and almond extract. Pour the wet ingredients into the dry mixture and stir until batter is smooth. Transfer batter to the prepared baking dish. Spread evenly.
- Bake in the preheated oven for 30-40 minutes. The edges should spring back when lightly touched. Allow cake to cool 15-20 minutes. While the cake is cooling, proceed with making the gelatin mixture.
- Make the Gelatin Mixture: Place defrosted strawberries in a fine mesh sieve set over a medium bowl. Using a wooden spoon or silicone spatula, press down on the strawberries until you have 1 cup of strawberry juice. Discard strawberry pulp or use for another purpose. Sprinkle the gelatin over the strawberry juice and let sit without stirring for 10 minutes. Meanwhile, stir the sweetener and ¾ cup boiling water. When gelatin is done blooming, whisk the hot water/sweetener mixture into the strawberry juice.
- Assemble: Using a chopstick, poke holes down into the cake at 1-inch intervals. Slowly pour the gelatin over the cake. Let it absorb into the holes. Refrigerate the cake until the gelatin sets, or about 2 hours.
- Make the Whipped Cream: Right before serving, pour the heavy whipping cream into a medium mixing bowl. Using an electric mixer, beat the cream until soft peaks form. Beat in the vanilla and the powdered sweetener. Spread over the cake before serving.
Keto Key Lime Poke Cake
This recipe offers a tangy and refreshing twist on the classic poke cake, perfect for those who enjoy citrus flavors.
Key Ingredients
The key lime poke cake utilizes Dairy-Free Keto Condensed Milk (or regular dairy-based Keto Condensed Milk) to make the lime curd filling. This adds both sweetness and a creamy texture to the cake.
Adjusting Sweetness
The recipe uses less sweetener in the base and filling and skips it altogether in the topping, catering to those who prefer less sweet treats. However, the amount can be adjusted to suit individual preferences.
Equipment
A mixer (Kenwood or any hand mixer) is useful for making the cake, and a square silicon pan (8-inch) is recommended for baking.
Step-by-Step Instructions
- Make the cake base: Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Add the lime zest. In another a large bowl, mix all the dry ingredients for the cake base: almond flour, coconut flour, protein powder, Erythritol, baking soda, cream of tartar and salt. Then pour in the wet ingredients for the cake base and mix until well combined.
- Bake for 30-35 minutes or until the top is light golden and the cake base is set. Remove the cake from the oven and let it cool down on a cooling rack.
- Make the lime curd: Juice the limes. Mix the egg yolks with the lime juice and add a tablespoon of lime zest. Place the bowl over a saucepan filled with simmering water and stir constantly; make sure the water doesn’t touch the bottom of the bowl. Keep stirring for 8-10 minutes or until the custard starts to thicken. Then take off the heat. Add the butter and mix until dissolved.
- Using the handle of a wooden spoon, poke several holes all over the cake base. Pour the curd all over the cake base until covered and the holes are filled.
- Make the cream topping: When the cake is ready, whip up the cream (or coconut milk) with Erythritol (optional) until you get firm peaks. Sprinkle with freshly grated lime zest.
- Refrigerate for another hour before serving.
Keto Key Lime Poke Cake Recipe
Ingredients:
- Cake base:
- 3 large eggs
- 3 large egg whites
- 1/2 cup coconut oil or butter, melted (110 g/ 3.8 oz)
- 1 cup coconut milk or heavy whipping cream, room temperature (240 ml/ 8 fl oz)
- 1 tsp freshly grated lime zest
- 2 cups almond flour (200 g/ 7.1 oz)
- 1/3 cup coconut flour (40 g/ 1.4 oz)
- 1/4 cup vanilla or plain whey protein or egg white protein powder like Jay Robb (25 g/ 0.9 oz)
- 1/3 cup Erythritol or Swerve (55 g/ 1.9 oz)
- 1/2 tsp baking soda + 1 tsp cream of tartar or 2 tsp gluten-free baking powder
- 1/4 tsp salt
- Lime curd filling:
- 3 egg yolks
- 1/2 cup fresh lime juice, about 3-4 limes (120 ml/ 4 fl oz)
- 1 tbsp freshly grated lime zest
- 1 cup Dairy-Free Keto Condensed Milk or Keto Condensed Milk (240 ml/ 8.5 fl oz)
- 1/4 cup butter, ghee or coconut oil (56 g/ 2 oz)
- Optional: Erythritol, Swerve or liquid Stevia
- Optional: 1/2 tsp matcha or 1/4 tsp spirulina or chlorella powder (adds green colour)
- Cream topping:
- 1 cup heavy whipping cream or whipped creamed coconut milk (240 ml/ 8 fl oz)
- freshly grated lime zest on top
- Optional: 1-2 tbsp powdered Erythritol or Swerve or 5-10 drops Stevia
Low-Carb Apple and Cinnamon Poke Cake
This recipe uses zucchini instead of apple to keep the net carbs low, making it a suitable option for those following a ketogenic diet.
Apple Cinnamon Puree
The cake uses a quick homemade cinnamon apple puree for flavor and moisture. Option to leave some of the zucchini a bit chunky, if you prefer chunks of ‘apple’ in your batter.
Base Ingredients
The base includes eggs, low-carb sweetener, apple cinnamon puree, yogurt, vanilla, and sparkling water.
Baking Instructions
Bake for 35 - 37 minutes or until you can insert and remove a skewer without too many crumbs sticking. If the cake is browning too much on top, cover loosely with foil from 30-35 minutes.
Custard Preparation
The custard involves cream, almond milk, egg yolks, low-carb sweetener, vanilla, and xanthan gum.
Assembling the Cake
Poke holes in the cooled cake and pour the custard into the holes. Place in the fridge to set or enjoy warm.
Recipe Variations
If you can’t use almond flour due to an allergy, you can swap the almond flour in the cake base with sunflower seed flour in the same amount. You can swap any of the sweeteners in this recipe with whatever you like using.
Low-Carb Apple and Cinnamon Poke Cake Recipe
Ingredients:
- Apple Cinnamon Puree:
- Zucchini, peeled and grated
- Cinnamon
- Low-carb sweetener
- Water
- Base:
- Eggs
- Low-carb sweetener
- Almond flour
- Baking powder
- Apple Cinnamon Puree
- Yogurt
- Vanilla
- Sparkling water
- Custard:
- Cream
- Almond milk
- Egg yolks
- Low-carb sweetener
- Vanilla
- Xanthan gum
Instructions:
- Apple Cinnamon Puree: Add all the ingredients to a non-stick pan and bring to the boil. Reduce the heat to medium - low and simmer for about 10 minutes or until thick and the zucchini is slightly soft. Allow to cool slightly and puree with a hand blender.
- Base: Add the eggs and low-carb sweetener to a mixing bowl. Whisk with a hand balloon whisk for 2 minutes until really light and fluffy. In a clean mixing bowl, mix the dry ingredients together. Add the Apple Cinnamon Puree, yogurt and vanilla to the egg mix and whisk with an electric whisk until combined. Add the sparkling water a little at a time whilst whisking until smooth. Transfer the batter to a parchment lined baking dish. (8” x 8” x 1.5”).
- Bake for 35 - 37 minutes or until you can insert and remove a skewer without too many crumbs sticking. If cake is browning too much on top, from 30-35 minutes cover loosely with foil (don’t seal the edges). Try not to over bake as the cake will firm up once cooled. While the cake is cooling prepare the custard.
- Once fully cooled, poke holes in the top using the bottom of a wooden spoon.
- Custard: Place the cream and almond milk into a large saucepan and gently bring to just below boiling point. In a mixing bowl, whisk the egg yolks, low-carb sweetener and vanilla. Gradually pour the hot cream mixture into the sweetener mix, whisking constantly with a hand balloon whisk. Add 1/4 of the hot mix to a bowl with xanthan gum and whisk with a hand balloon whisk to combine. Pour back into the pan with the hot cream and cook for a further 5 - 10 minutes on lowish heat or until thick, stirring regularly.
- Allow to cool a touch so not boiling and pour the custard into the cooled poke cake. Place in the fridge to set or enjoy warm. Reheat any leftover custard to serve warm.
Keto Coconut Cream Poke Cake
This recipe features a tender low-carb cake with a rich coconut cream filling and a sugar-free whipped cream topping, offering a tropical twist on the classic dessert.
Key Components
The cake consists of an almond flour cake, a sugar-free coconut pudding filling, and a keto whipped cream topping.
Almond Flour Cake
Almond flour provides a great texture for the cake. Unsweetened shredded coconut adds texture and flavor to the cake batter.
Coconut Pudding Filling
Unsweetened coconut cream works best for the coconut pudding, creating a creamy consistency without added thickeners.
Whipped Cream Topping
The topping is a classic whipped cream frosting.
Sweetener Choices
Swerve Granular is used in the cake, and allulose in the coconut cream filling. Other sweetener options are also viable.
Protein Powder
Protein powder helps the cake rise properly. Whey protein powder or egg white protein powder are recommended.
Step-by-Step Instructions
- Prepare the batter: In a large bowl, whisk together the almond flour, shredded coconut, sweetener, protein powder, baking powder and salt. Stir in the oil, egg whites, and vanilla extract until well combined. Add just enough liquid for a thick but pourable batter.
- Bake the cake: Spread the batter in a greased 9×9 inch square baking pan and bake at 325ºF for 20 to 25 minutes, or until the edges are golden brown and the top is just firm to the touch. Remove and let cool completely in the pan. Use the end of a wooden spoon to poke holes all over the cake.
- Temper the egg yolks: In a medium saucepan over medium heat, combine the coconut cream and the sweetener and bring to just a simmer. In a medium bowl, whisk the egg yolks. Slowly whisk about half of the hot coconut cream into the yolks to temper. Then slowly whisk the yolk mixture back into the remaining coconut cream in the pan.
- Cook the filling: Continue to cook another 3 to 5 minutes, whisking continuously, until the mixture begins to thicken. Remove from heat and let cool a few minutes, then pour over the cake, allowing it to sink into the holes. Give the cake a few gentle taps on the counter to help the filling sink in. Refrigerate 2 hours to help it firm up.
- Whip the cream: In a large bowl, combine the cream, sweetener, and vanilla extract. Whip until the mixture holds stiff peaks. Spread evenly over the chilled cake.
- Garnish: Sprinkle the top of the cake with more shredded coconut.
Recipe Tips
- The cake portion can be made a day or two in advance.
- The whole cake can be made a day ahead, covered tightly, and stored in the fridge.
- For a dairy-free option, use egg white protein powder in the cake and make coconut whipped cream for the topping.
Keto Coconut Cream Poke Cake Recipe
Ingredients:
- Cake:
- Almond flour
- Shredded coconut
- Sweetener (Swerve Granular)
- Protein powder (whey or egg white)
- Baking powder
- Salt
- Oil (avocado, melted coconut oil, or melted butter)
- Egg whites
- Vanilla extract
- Liquid (almond milk or coconut milk)
- Coconut Pudding:
- Unsweetened coconut cream
- Sweetener (allulose)
- Egg yolks
- Coconut extract
- Topping:
- Heavy whipping cream
- Sweetener
- Vanilla extract
- Shredded coconut (for garnish)
Instructions:
- Preheat oven to 325ºF and grease a 9×9 inch square metal baking pan.
- Cake: In a large bowl, whisk together the almond flour, shredded coconut, sweetener, protein powder, baking powder and salt. Stir in the oil, egg whites, and vanilla extract until well combined. Add just enough liquid for a thick but pourable batter. Spread the batter in prepared baking pan and bake 20 to 25 minutes, or until the edges are golden brown and the top is just firm to the touch. Remove and let cool completely in the pan. Use the end of a wooden spoon to poke holes all over the cake.
- Coconut Pudding: In a medium saucepan over medium heat, combine the coconut cream and the sweetener and bring to just a simmer. In a medium bowl, whisk together the egg yolks. Slowly stir in about half of the hot coconut cream, whisking continuously. Then slowly whisk the egg mixture back into remaining coconut cream in the pan. Continue to cook another 3 to 5 minutes, whisking continuously, until the mixture begins to thicken. Stir in the coconut extract. Remove from heat and let cool a few minutes, then pour over the cake, allowing it to sink into the holes. Give the cake a few gentle taps on the counter to help the filling sink in. Refrigerate 2 hours to help it firm up.
- Topping: In a large bowl, combine the cream, sweetener, and vanilla extract. Whip until the mixture holds stiff peaks. Spread evenly over the chilled cake. Sprinkle the top of the cake with the shredded coconut.
General Tips for Keto Poke Cakes
- Sweeteners: Experiment with different keto-friendly sweeteners to find your preferred level of sweetness and flavor.
- Flours: Almond flour and coconut flour are common choices for keto cakes, but sunflower seed flour can be used as an alternative.
- Liquids: Use unsweetened almond milk, coconut milk, or heavy cream to adjust the consistency of the batter and fillings.
- Storage: Store keto poke cakes in the refrigerator for up to 5 days. They can also be frozen for longer storage.