Keto Poke Cake
This chocolate keto poke cake recipe is soft, rich, fluffy, and oh so decadent for dessert.
Servings: 9 servings
Ingredients
- 1 1/2 cups almond meal or almond flour
- 1/4 cup unsweetened cocoa powder
- 2 tbsp Dutch cocoa powder or additional unsweetened cocoa powder
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1/3 cup water
- 1/3 cup granulated erythritol (or granulated sugar)
- 3 eggs or flax eggs
- 1 1/2 tsp pure vanilla extract
- 2/3 cup keto chocolate syrup or chocolate syrup of choice
Instructions
- Preheat the oven to 350 F. Grease an 8-inch pan, and line the bottom with parchment. In a large bowl, stir all ingredients except syrup very well. Spread into the pan. If needed, use a second sheet of parchment to smooth down. Bake 16 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed). Let cool completely. Poke holes into the cooled cake with a toothpick, chopstick, or fork. (See the video above for how it should look.) Pour the syrup evenly on top, and let it seep into the cake. Frost as desired, using your favorite frosting or one of the options listed earlier in this post.View Nutrition Facts
Video
Notes
Still craving chocolate? Try these Keto Brownies.
Nutrition
Serving: 1slice | Calories: 120kcal | Carbohydrates: 6g | Protein: 6.2g | Fat: 8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 3.4g | Sodium: 170mg | Potassium: 298mg | Fiber: 4.5g | Sugar: 0.7g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg