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Keto Poke Cake

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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease an 8-inch pan and line the bottom with parchment paper.
  2. In a large bowl, mix all ingredients except the chocolate syrup until well combined.
  3. Spread the batter evenly into the prepared pan. Use a second sheet of parchment paper to smooth the top, if needed.
  4. Bake for 16 minutes on the center rack, or until the cake is firm. Some ovens may require slightly more time.
  5. Let the cake cool completely in the pan.
  6. Once cooled, poke holes throughout the cake using a toothpick, chopstick, or fork.
  7. Pour the chocolate syrup evenly over the cake, allowing it to seep into the holes.
  8. 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

Find it online: https://yumfoodusa.com/keto-poke-cake/