Keto Coconut Cream Poke Cake: A Light & Creamy Low-Carb Cloud!
This low-carb dessert combines a tender almond flour cake infused with coconut pudding and topped with fluffy, sugar-free whipped cream. It's rich, sweet, deeply satisfying, and delivers only 4g of net carbs per slice.
- Cake
- 2 ½ cups (280 g) almond flour
- ½ cup (40 g) unsweetened shredded coconut
- ⅔ cup (121 g) Swerve Sweetener (granular)
- ⅓ cup (36 g) unflavored whey protein powder (or egg white protein powder)
- 2 tsp baking powder
- ¼ tsp salt
- ⅓ cup (79 ml) avocado oil (or melted coconut oil / melted butter)
- 4 large egg whites
- 1 tsp vanilla extract
- ⅓ to ½ cup (79 ml) water or almond milk
- Coconut Pudding Filling
- 1 cup (237 ml) unsweetened coconut cream
- ¼ cup (50 g) allulose
- 3 large egg yolks
- 1 tsp coconut extract
- Whipped Topping
- 1 cup (237 ml) heavy whipping cream
- 3 tbsp Swerve Confectioners (powdered sweetener)
- ½ tsp vanilla extract
- ¼ cup (20 g) unsweetened shredded coconut (for garnish)
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- 01
Bake the Cake
- 02
Preheat oven to 325°F (160°C) and grease a 9×9 inch square baking pan.
- 03
In a large bowl, whisk together the almond flour, shredded coconut, sweetener, protein powder, baking powder, and salt.
- 04
Stir in the oil, egg whites, and vanilla extract until well combined. Add just enough water or almond milk to achieve a thick, pourable batter.
- 05
Spread the batter evenly in the pan and bake for 20 to 25 minutes, until the edges are golden brown and the top is firm to the touch.
- 06
Remove from the oven and cool completely in the pan. Use the handle of a wooden spoon to poke holes evenly across the surface of the cake.
- 07
Make the Coconut Pudding
- 08
Combine the coconut cream and allulose in a medium saucepan over medium heat and bring to a gentle simmer.
- 09
Whisk the egg yolks in a separate bowl. Slowly pour about half of the hot coconut cream into the yolks, whisking constantly to temper them.
- 10
Gradually whisk the egg yolk mixture back into the remaining hot coconut cream in the pan.
- 11
Cook for 3 to 5 minutes, whisking continuously until thickened. Stir in the coconut extract and remove from heat.
- 12
Let cool for a few minutes, then pour the warm pudding over the cake, letting it fill the holes. Tap the pan gently on the counter to settle the pudding.
- 13
Refrigerate for at least 2 hours to set.
- 14
Assemble and Serve
- 15
In a large bowl, combine the heavy cream, powdered sweetener, and vanilla extract. Whip until stiff peaks form.
- 16
Spread the whipped cream evenly over the chilled cake.
- 17
Sprinkle with the remaining shredded coconut, slice into 16 squares, and serve cold.
- 18
Recipe Notes
- 19
Storage & Freezing: Store tightly covered in the refrigerator for up to 5 days. Slices can also be wrapped individually and frozen for up to 3 months.
- 20
Dairy-Free Option: Use egg white protein powder in the cake batter and substitute coconut whipped cream for the topping.
- 21
Nut-Free Option: Swap the almond flour cake base for a coconut-flour-based keto cake recipe.
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Creamy smoothies & satisfying snacks · Full macros · Under 5g net carbs each
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