Keto Poke Cake – The Best Keto Dessert Recipe!

This Chocolate Keto Poke Cake is soft, moist, moist and so decadent. You’ll love the rich chocolate keto dessert recipe whether you’re on a sugar-free diet or not!

Keto Chocolate Cake

Easy keto poke cake dessert

Imagine a homemade fluffy triple chocolate cake filled with hot fudge sauce and topped with a thick chocolate glaze.

This is chocolate cake for chocolate lovers.

Not following a keto diet? You can also use regular sugar and chocolate syrup in the recipe. Either way, this flourless chocolate cake is absolutely delicious!

Be sure to try this Keto Cheesecake too

Keto Chocolate Dessert Recipe

Sugar-free poke cake flavors

Mocha Cake: Use an equal amount of brewed coffee or espresso instead of water. Or add half a teaspoon of instant coffee granules to the mixture.

Nutella Poke Cake: Instead of chocolate frosting, use this homemade Nutella recipe or your favorite store-bought chocolate hazelnut spread.

Chocolate Peppermint: Stir 1/2 teaspoon of pure peppermint extract into the batter before spreading into the cake pan.

orange chocolate: Before mixing, add the zest of one or two oranges to the batter. You can also add a few drops of orange extract for a stronger orange flavor.

Coconut: Cover the poke cake with coconut frosting or coconut whipped cream.

Watch the keto poke cake recipe video above

Ingredients for the Chocolate Keto Poke Cake recipe

For the chocolate cake, you will need cocoa powder, baking powder, almond meal or flour, your choice of water or milk, salt, pure vanilla extract, sweetener, eggs or vegan eggs, and homemade or packaged chocolate syrup.

Use unsweetened cocoa powder for the first fourth cup of cocoa. The extra two tablespoons can be either regular or dutch cocoa powder for a deeper flavor.

If you prefer a traditional wheat flour cake instead of almond flour, I recommend this extremely moist vegan chocolate cake.

Do not substitute coconut flour for the almond flour or your cake will be very dry. The recipe will most likely not work well with flours other than almond flour.

To make a vegan keto poke cake, use flax eggs and water or non-dairy milk. Some egg replacement packs may work as well, but I haven’t tried any of those here.

Try topping the cake with keto ice cream

Sugar Free Poke Cake Chocolate Dessert

How to prepare the keto dessert

Preheat your oven to 350 degrees Fahrenheit and grease a 20-inch round or square baking pan. Line the bottom of the pan with baking paper.

In a large mixing bowl, whisk together all the cake ingredients except the chocolate syrup. Spread the chocolate keto poke cake batter in the prepared pan.

If necessary, smooth the top with a new sheet of parchment paper. Bake the cake on the middle shelf of the oven for fourteen minutes. The cake is done when a toothpick inserted into the center comes out mostly clean.

Remove from the oven and let cool completely. Then poke holes in the cake with a toothpick, fork, or chopstick. Pour the chocolate syrup evenly into the holes. Let it penetrate the chocolate cake. Freeze as desired and enjoy.

The recipe was adapted from my Keto Cake and Cupcakes.

What about the chocolate icing?

When it comes to icing, the sky is the limit! You can use store-bought or homemade chocolate, vanilla, or cream cheese icing.

Or leave the keto poke cake unfrozen and serve with erythritol powder and sliced ​​strawberries, blackberries, blueberries, and raspberries to hide the holes.

For the cake in the pictures I used my chocolate cream cheese frosting.

Low carb chocolate poke cake
  • 1 1/2 cups Almond Flour or Almond Flour
  • 1/4 Cup unsweetened cocoa powder
  • 2 tablespoon dutch cocoa powder or additional regular cocoa powder
  • 2 1/4 tsp baking powder
  • 1/2 tsp Salt
  • 1/3 Cup Water or milk of your choice
  • 1/3 Cup granulated erythritol or regular sugar
  • 3 eggs or flaxseed eggs
  • 1 1/2 tsp pure vanilla extract
  • 2/3 Cup regular or keto chocolate syrup
  • Preheat the oven to 350 F. Grease an 8-inch pan and line the bottom with parchment. In a large bowl, mix all the ingredients except the syrup very well. Spread in the pan. Use a second sheet of parchment to smooth out if necessary. Bake on the middle shelf for 16 minutes (some ovens require longer baking time, so continue baking if necessary until the mixture is set). Leave to cool completely. Poke holes in the cooled cake with a toothpick, chopstick or fork. (Watch the video above to see how it should look.) Pour the syrup evenly over it, allowing it to soak into the cake. If desired, frost with your favorite frosting or any of the options listed earlier in this post.View nutritional information

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