Keto Poke Cake

If you want a rich, indulgent dessert that fits into your low-carb lifestyle, this Keto Poke Cake with peanut butter cups is a game-changer. Consider an extremely moist chocolate cake layered with creamy filling of peanut butter and finished with glossy chocolate ganache and peanut butter cups(sugar-free). It’s the perfect balance of sweet and savory flavors, without any regrets of excess carbs. This Keto Poke Cake is perfect whenever you need a keto-friendly dessert that will impress everyone.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUMERICAL REVIEW:

• Diet: Ketogenic, gluten-free
• Course: Dessert
• Cuisine: American
• Time for prep: 20 minutes
• Cooking time: 30 minutes
• Working time(in total): 50 minutes + chilling time
• Size/serving: One slice
• Yield in total: 12 servings
• Mode of cooking: Baking
• Level of difficulty: Moderate

TOOLS:

• Microwave-safe bowl(to make ganache)
• An electric beater or whisk
• Medium and large mixing bowls
• Skewer or wooden spoon(to poke holes)
• A baking dish(9 by 13 inch)
• Spatula(rubber)
• Measuring cups and spoons

INGREDIENTS

CAKE

• Salt, 1/4 tsp.
• 2 cups of almond flour
• Almond milk(unsweetened), 1 cup
• 1/2 cup of cocoa powder(unsweetened)
• Vanilla essence, one tsp.
• 1 cup of keto sweetener
• Butter, 1/2 cup
• 1 tsp. of baking powder
• Eggs, 4
• 1/2 tsp. of baking soda

PEANUT BUTTER FILLING:

• Erythritol, 1/2 cup
• 1 cup of peanut butter
• Heavy whipping cream, 1/2 cup

GANACHE

• 1/4 cup of heavy cream
• Chocolate chips(sugar-free), 1/2 cup

TOPPING

• 6 small peanut butter cups(sugar-free)

INGREDIENT NOTES

COCOA POWDER

• The recipe requires an unsweetened version of cocoa powder that gives a rich chocolate flavor without a carb crash

CREAM

• The addition of the heavy whipping cream provides moisture, healthy fats, and richness to the filling of the peanut butter. If your goal is to eat without dairy, then replace the dairy whipping cream with coconut cream.

ALMOND FLOUR

• The almond flour will be used as a low-carb base in place of regular flour, which contains too many carbs. You may go for the coconut flour if you can handle it, as it changes the texture too much.

CHOCOLATE CHIPS

• To keep our dessert fully keto, use the sugar-free version of chocolate chips from famous brands like Choc Zero or Lily’s. They will be perfect for the keto ganache.

KETO SWEETENER

• We are using the granulated form of erythritol in the cake, while the powdered form or the filling. You may swap it with the Monk fruit blend or allulose.

PEANUT BUTTER

• We advise you to go for homemade natural peanut butter to make sure that it is free from hidden sugars or excess carbs.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTIONS

1. Warm up the oven(empty) at 175 degrees C.
2. Use the butter or non-stick spray to coat the sides and bottom of a 9-by-13-inch baking dish.
3. Mix cocoa powder, baking soda, almond flour, salt, baking powder, and erythritol in a big mixing bowl.
4. Add eggs and beat them in another bowl.
5. After that, combine the vanilla essence, freshly melted butter, and almond-based milk with the eggs properly
6. Now, transfer the liquid mixture to the dry mix.
7. Fold with gentle hands till just combined.
8. Next, transfer and evenly spread the batter to the baking dish(greased).
9. Place the dish with the cake batter in the oven and check after thirty minutes.
10. Poke the cake with a knife and check if the knife has any wet batter cake traces on it.
11. If yes, give it more time to bake properly.
12. If not, then your cake is done baking.
13. Give it to sit on the work surface for about ten minutes.
14. Then, make the holes all over the cake using the skewer or a wooden spoon’s handle.
15. Combine the heavy cream, peanut butter, and sweetener in a bowl till you get the creamy filling.
16. Pour the filling over the cake and spread it using a spatula.
17. Wait for the filling to go inside the holes.
18. Melt the chocolate chips along with heavy cream in a microwave.
19. Pause and stir every thirty seconds till you get the smooth chocolate ganache.
20. Now, pour and spread this chocolate ganache throughout the layer of PB filling.
21. Finally, garnish the poke cake using the chopped sugar-free peanut butter cups.
22. Now, your poke cake is ready to set in the fridge.
23. After at least an hour, slice your Keto Poke Cake and serve it.

TIPS

• Never overbake your cake so that it won’t dry out.
• Always use eggs that are at their normal temperature so that they incorporate better.
• It is necessary to chill before serving so that the layers set beautifully.

HOW TO STORE THE LEFTOVERS

CHILLING:

• Use the plastic wrap to cover the cake properly, or store the leftover slices in a container secured with an airtight lid. Refrigerate it for around five days.

FREEZING

• Pack each slice separately using the cling wrap. Freeze them for two months. Transfer them to the refrigerator a night earlier to defrost.

FAQs:

Will the coconut flour work in place of almond flour?

• We never recommend it to you as it will result in a cake with a dry texture.

Is that possible to make the cake earlier?

• Yes, this cake sets well when you keep it in the refrigerator. So you can make it the night before and keep it covered in the fridge to just quickly serve the next day.

Can I replace heavy cream?

• Yes, you may use the coconut cream in place of dairy cream to have the non-dairy version of this cake.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL FACTS/SERVING

Single serving size: One slice(1/12 of the full yield)
Calories: ~320 kcal
Carbs(total): Eight grams
Fiber: 4 g
Net carbohydrates: Four grams
Fats: 30 g
Sugar: One gram
Protein: 8 g
Sodium: 160 milligrams