As autumn leaves begin to fall and a crispness fills the air, the craving for pumpkin spice intensifies. This Keto Pumpkin Poke Cake is the ultimate dessert to satisfy those cravings without derailing your low-carb lifestyle. It combines the comforting flavors of pumpkin with a moist cake, gooey caramel sauce, and a light, airy cream cheese frosting.
What is Poke Cake?
Poke cakes are known for their incredibly moist texture, achieved by poking holes into the baked cake and filling them with delicious liquids like pudding, Jell-O, condensed milk, or caramel sauce. This technique ensures that every bite is infused with flavor and moisture, making it an irresistible treat.
Why This Recipe Works
This keto-friendly version of pumpkin poke cake uses almond flour as a base and incorporates sugar-free sweeteners to keep the carb count low. The result is a luscious dessert that captures all the flavors of fall without the guilt. The combination of pumpkin and caramel is a match made in heaven, and the cream cheese frosting adds a tangy sweetness that perfectly balances the richness of the cake.
Ingredients You'll Need
For the Cake:
- Almond flour: This serves as the base for the low-carb cake, providing a tender and moist crumb.
- Sweetener: Swerve Brown or your preferred granular sweetener keeps the cake sugar-free.
- Protein powder: This helps gluten-free and keto baked goods rise better. Whey protein, egg white protein, or vegan protein can be used, but collagen protein is not recommended.
- Baking powder: This is essential for leavening the cake and giving it a light texture.
- Pumpkin pie spice: This blend of spices is what gives the cake its warm, autumnal flavor.
- Salt: A pinch of salt enhances the other flavors in the cake.
- Pumpkin puree: Make sure to use unsweetened pumpkin puree, not pumpkin pie filling.
- Eggs: These bind the ingredients together and add richness and moisture.
- Butter: Melted butter adds flavor and tenderness to the cake.
- Vanilla extract: This enhances the other flavors and adds a touch of sweetness.
For the Filling:
- Caramel sauce: Keto caramel sauce is the perfect gooey filling for this cake.
- Sweetened condensed milk: Alternatively, sugar-free condensed milk or keto dulce de leche can be used.
For the Topping:
- Cream cheese: This forms the base of the light and airy frosting.
- Sweetener: Swerve Confectioners or another powdered sweetener is ideal for the frosting.
- Whipping cream: Heavy whipping cream makes the topping light and fluffy.
- Pecans: Chopped toasted pecans add a delightful crunch and nutty flavor.
Step-by-Step Instructions
Prepare the Cake Batter:
- Preheat your oven to 325°F (160°C) and grease a 9x9 inch baking pan.
- In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, pumpkin pie spice, and salt.
- Add the pumpkin puree, eggs, melted butter, and vanilla extract. Mix until well combined, adding a little water if needed to achieve a thick but pourable consistency.
Bake the Cake:
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- Pour the batter into the prepared baking pan and spread to the edges.
- Bake for 25 to 30 minutes, or until the edges are golden brown and the center is just firm to the touch.
- Remove from the oven and let the cake cool completely.
Poke Holes in the Cake:
- Once the cake is cool, use the handle of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart.
Add the Filling:
- Prepare the keto caramel sauce as directed and let it cool until thickened but still pourable.
- Pour the caramel sauce evenly over the top of the cake, making sure it fills the holes.
Prepare the Topping:
- In the bowl of a stand mixer fitted with a whisk attachment, beat the cream cheese until smooth, about 1 minute.
- Beat in the sweetener and vanilla extract until well combined.
- With the mixer running on low, slowly add the whipping cream.
- Once all the cream has been added, scrape the sides and bottom of the bowl to ensure there are no clumps of cream cheese.
- Turn the mixer to medium-high and continue to beat until the mixture holds stiff peaks.
Frost and Garnish:
- Spread the cream cheese frosting over the top of the cake.
- Sprinkle with chopped toasted pecans.
- Refrigerate for at least 1 hour to allow the topping to firm up.
Tips for the Perfect Keto Pumpkin Poke Cake
- Choose the Right Sweetener: For the cake, Swerve Brown works well, but any granular sweetener can be used. For the frosting, a powdered sweetener like Swerve Confectioners is essential for a smooth texture.
- Don't Overbake the Cake: Overbaking can result in a dry cake. Bake until the edges are golden brown and the center is just firm to the touch.
- Make Sure the Caramel Sauce is Pourable: The caramel sauce should be thickened but still easily pourable so it can seep down into the holes properly. If it gets too firm, gently rewarm it in the microwave for a few seconds.
- Soften the Cream Cheese: Make sure your cream cheese is well softened before beating it to ensure a smooth frosting.
- Experiment with Toppings: While pecans add a lovely crunch, feel free to experiment with other toppings like a sprinkle of cinnamon or chopped sugar-free candy.
Variations to Try
- Keto Pumpkin Dump Cake: For an even easier version, try a keto pumpkin dump cake. Combine a pumpkin pie filling layer (made with pumpkin puree, eggs, cream, sweetener, and pumpkin spice) with a keto cake mix and a pecan streusel topping.
- Nut-Free Option: If you have nut allergies, use a keto pumpkin bread recipe as the base instead of almond flour.
- Spice Cake Mix: Swap the yellow cake mix for a spice cake mix for a richer, spicier flavor.
Storing and Freezing Instructions
- Storing: Store the cake in the refrigerator in a covered container for up to a week.
- Freezing: This cake can also be frozen for up to six months.
Nutritional Information
Each serving of this Keto Pumpkin Poke Cake contains approximately 3.5g net carbs, making it a guilt-free indulgence.
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