This Keto Poke Cake is a rich, fluffy, and indulgent chocolate dessert made entirely with low-carb ingredients—perfect for those following a ketogenic lifestyle. With its moist almond flour base and luscious chocolate syrup soaked into every bite, this cake delivers intense flavor and satisfying texture without the sugar or guilt. It’s a quick-bake recipe that’s both decadent and keto-friendly, ideal for holidays, celebrations, or any chocolate craving.
Why You’ll Love This Recipe
- Low-Carb & Keto-Friendly: Made with almond flour, erythritol, and keto chocolate syrup—this dessert keeps you on track without compromising on taste.
- Ultra Moist Texture: The poke cake method ensures every bite is infused with rich, chocolatey moisture.
- Quick to Prepare: Just 16 minutes of baking time and minimal prep make this a fast and easy treat.
- Customizable: Use your favorite frosting, sugar-free syrups, or flavor additions to suit your preferences.
- Perfect for Sharing: Great for gatherings, but portioned for individual servings to keep macros in check.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Almond meal or almond flour
- Unsweetened cocoa powder
- Dutch cocoa powder (or more unsweetened cocoa powder)
- Baking powder
- Salt
- Water
- Granulated erythritol (or granulated sugar substitute)
- Eggs or flax eggs
- Pure vanilla extract
- Keto chocolate syrup (or low-carb syrup of choice)
Directions
- Preheat the oven to 350°F (175°C). Grease an 8-inch baking pan and line the bottom with parchment paper.
- In a large mixing bowl, combine the almond flour, cocoa powders, baking powder, and salt.
- Add the water, erythritol, eggs (or flax eggs), and vanilla extract. Stir until the mixture is well combined and smooth.
- Spread the batter evenly into the prepared pan. Use another piece of parchment to press and smooth the surface if needed.
- Bake for 16 minutes on the center rack. If the center is not set, bake for an additional few minutes until firm.
- Allow the cake to cool completely in the pan.
- Once cooled, use a fork, toothpick, or chopstick to poke holes all over the cake.
- Pour the keto chocolate syrup evenly over the surface, allowing it to soak into the holes.
- Let the cake rest to fully absorb the syrup.
- Frost as desired using a keto-friendly frosting or enjoy as is.
Servings and Timing
Servings: 9 slices
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Variations
- Frosting Options: Top with whipped cream, keto buttercream, or cream cheese frosting for added richness.
- Mocha Poke Cake: Replace some of the water with brewed coffee for a mocha twist.
- Nut-Free Version: Use sunflower seed flour as a 1:1 replacement for almond flour.
- Peanut Butter Drizzle: Add a layer of warmed sugar-free peanut butter before frosting.
- Berry Boost: Top with keto whipped cream and a few fresh raspberries or strawberries.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 5 days. For best flavor and texture, allow slices to come to room temperature before serving. This cake can also be frozen for up to 2 months. Thaw overnight in the fridge and warm gently in the microwave if desired.
FAQs
Can I use coconut flour instead of almond flour?
Coconut flour absorbs more moisture and is not a 1:1 substitute. For best results, use almond flour or a trusted coconut flour conversion.
Is this cake gluten-free?
Yes, the recipe contains no wheat flour and is naturally gluten-free when made with certified ingredients.
Can I make this with regular sugar or syrup?
For a keto version, stick to sugar-free sweeteners and syrups. Using regular sugar would raise the carb content significantly.
What’s the purpose of poking holes in the cake?
The holes allow the syrup to soak deeply into the cake, keeping it moist and flavorful throughout.
Can I make this ahead of time?
Yes, it can be made a day in advance and stored in the fridge. This allows the syrup to fully absorb into the cake.
What kind of chocolate syrup should I use?
Use a sugar-free or keto chocolate syrup. Homemade versions or brands like ChocZero or Walden Farms work well.
Can I skip the frosting?
Absolutely. The syrup provides plenty of moisture and flavor, but frosting adds a luxurious touch.
How can I tell when the cake is done baking?
The center should be firm to the touch, and a toothpick should come out clean or with just a few moist crumbs.
Are flax eggs a good substitute for regular eggs?
Yes, flax eggs work well for a vegan or egg-free version, though the texture may be slightly denser.
Can I double this recipe?
Yes, double the ingredients and use a larger baking dish. Adjust baking time accordingly and check for doneness.
Conclusion
Keto Poke Cake is the ultimate chocolate dessert for those on a low-carb or ketogenic diet. Moist, rich, and bursting with flavor, it’s everything you love about a classic poke cake without the carbs or sugar. Whether you’re serving it at a dinner party or enjoying a slice for a weeknight treat, this cake is guaranteed to satisfy your chocolate cravings in the most keto-friendly way.
PrintKeto Poke Cake
This Chocolate Keto Poke Cake is a rich, fluffy, and low-carb dessert. Made with almond flour, cocoa powder, and a sugar-free chocolate syrup, it’s the perfect indulgent treat while staying keto-friendly. Moist and decadent, this cake is easy to make and ideal for chocolate lovers on a low-carb diet.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
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 oven to 350°F (175°C). Grease an 8-inch pan and line the bottom with parchment paper.
- In a large bowl, mix all ingredients except the chocolate syrup until well combined.
- Spread the batter evenly into the prepared pan. Use a second sheet of parchment paper to smooth the top, if needed.
- Bake for 16 minutes on the center rack, or until the cake is firm. Some ovens may require slightly more time.
- Let the cake cool completely in the pan.
- Once cooled, poke holes throughout the cake using a toothpick, chopstick, or fork.
- Pour the chocolate syrup evenly over the cake, allowing it to seep into the holes.
- Frost with your favorite keto frosting, or serve as-is.
Notes
- Use a sugar-free syrup to keep it keto-friendly.
- Ensure cake is fully cooled before adding syrup for best absorption.
- Optional: top with keto whipped cream or chocolate ganache for added decadence.
- Can be stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg