This easy and delicious keto poke cake is a game-changer for anyone on a low-carb diet. Many people think that starting a keto diet means saying goodbye to desserts, but that’s not true.
This recipe proves that you can still enjoy a slice of cake while sticking to your eating plan. The name “poke cake” comes from the holes you poke in the cake after baking. These holes are then filled with a sweet syrup, which in this case is a sugar-free chocolate syrup.
This method makes sure that flavor gets into every part of the cake, not just the top.
What makes this cake special is its texture. Thanks to the almond flour, it’s not as heavy as some keto baked goods can be.
The cocoa powder gives it a rich chocolate flavor that will make you forget you’re eating a diet-friendly dessert. And the sugar-free syrup adds extra moisture and sweetness without adding carbs. Let’s get started!
👍 Why You’ll Love This Recipe
Low-Carb Dessert: This cake is designed to be low in carbs, perfect for your keto diet. By using almond flour instead of wheat flour and erythritol instead of sugar, you can enjoy a slice of cake without worrying about getting kicked out of ketosis.
Moist and Flavorful: The “poke” in poke cake means this dessert is extra moist. After baking, you poke holes in the cake and pour sugar-free syrup over it. This syrup soaks into the cake, making every bite super moist and full of flavor.
Easy to Make: Don’t let the fancy name fool you – this keto poke cake is really easy to make. You just mix the ingredients, bake the cake, poke some holes, and pour over the syrup.
Satisfies Sweet Tooth: If you’ve been missing sweets on your keto diet, this cake is a great way to satisfy your sweet tooth. The combination of erythritol in the cake and the sugar-free syrup provides plenty of sweetness, without the sugar and carbs.
✨ Recipe Ingredients
- 1/4 cup Cocoa Powder
- 3 Eggs
- 1 1/2 cups Almond Flour
- 2 1/4 teaspoons Baking Powder
- 1/3 cup Almond milk / Milk
- 1/3 cup Granulated Erythritol
- 2/3 cup Sugar-Free Chocolate Syrup (I recommend this syrup – amazon)
- 2 tbsp Dutch Cocoa Powder
- 1 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- Optional: Keto Frosting
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F, greasing a 7 or 8-inch pan, and lining its bottom with parchment paper.
Step 2
Add all the ingredients except the chocolate syrup to a large bowl. Mix well until completely combined.
Step 3
Spread the batter into the pan.
Step 4
Bake in the oven for 15-17 minutes. Then remove from the oven and let it cool for 20-30 minutes.
Step 5
Poke holes into the cake using a toothpick or a fork and pour the syrup evenly on top. You can add keto frosting on top as well. Enjoy!
💡Tips
1. The toothpick trick
Knowing when your cake is done can be tricky, especially with keto recipes. The old toothpick test is your best friend here.
About 15 minutes into baking, start checking your cake by sticking a toothpick into the center. If it comes out with wet batter, keep baking. If it comes out with a few moist crumbs, your cake is perfect.
If it comes out completely clean, you might have overbaked a bit. Remember, keto cakes can dry out quickly, so it’s better to slightly underbake than overbake.
2. Cool it down
After your cake comes out of the oven, don’t poke holes in it right away. Let it cool in the pan for about 20-30 minutes first. This cooling time lets the cake set up a bit, which means it won’t fall apart when you start poking.
If you’re in a hurry, you can put the cake (still in its pan) in the fridge to speed up the cooling. Just don’t let it cool completely, or the syrup won’t soak in as well.
3. Chill out
After you’ve added the syrup, put your cake in the fridge for at least an hour before serving. This chilling time lets the syrup fully soak in and helps the cake set up. It also makes the cake easier to cut cleanly.
If you can wait, overnight chilling is even better – the flavors will meld and the texture will be perfect.
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FAQ
1. Why did my cake turn out dry?
The most common reson is overbaking – keto cakes can dry out quickly, so it’s important not to bake them too long. Start checking your cake a few minutes before the recipe suggests.
Another reason could be inaccurate measurements – make sure you’re measuring your almond flour correctly (don’t pack it into the cup).
2. How can I make this cake more chocolatey?
To amp up the chocolate flavor, you have a few options. You could increase the cocoa powder in the recipe by 1-2 tablespoons. Another option is to add some sugar-free chocolate chips to the batter – about 1/4 cup should do it.
3. Why did my cake sink in the middle?
This can happen for a few reasons. One common cause is opening the oven door too early in the baking process. Try not to open the door until you’re ready to check for doneness.
Another reason could be overmixing the batter, which incorporates too much air. Mix just until the ingredients are combined.
Keto Poke Cake
Print RecipeIngredients
- 1/4 cup Cocoa Powder
- 3 Eggs
- 1 1/2 cups Almond Flour
- 2 1/4 teaspoons Baking Powder
- 1/3 cup Almond milk / Milk
- 1/3 cup Granulated Erythritol
- 2/3 cup Sugar-Free Chocolate Syrup (I recommend this syrup – amazon)
- 2 tbsp Dutch Cocoa Powder
- 1 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- Optional: Keto Frosting
Instructions
- Start by preheating the oven to 350°F, greasing a 7 or 8-inch pan, and lining its bottom with parchment paper.
- Add all the ingredients except the chocolate syrup to a large bowl. Mix well until completely combined.
- Spread the batter into the pan.
- Bake in the oven for 15-17 minutes. Then remove from the oven and let it cool for 20-30 minutes.
- Poke holes into the cake using a toothpick or a fork and pour the syrup evenly on top. You can add keto frosting on top as well. Enjoy!