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Keto Poke Cake

Keto Poke Cake
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A deliciously moist and rich chocolate poke cake that’s completely keto-friendly and easy to make.

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 the oven to 350°F (175°C).
  2. Grease an 8-inch pan.
  3. Line the bottom of the pan with parchment paper.
  4. In a large bowl, combine almond meal, unsweetened cocoa powder, Dutch cocoa powder, baking powder, salt, water, granulated erythritol, eggs, and pure vanilla extract.
  5. Stir all ingredients very well until fully combined.
  6. Spread the batter evenly into the prepared pan.
  7. If needed, use a second sheet of parchment paper to smooth down the top of the batter.
  8. Bake for 16 minutes on the center rack.
  9. Continue cooking if needed until the cake is firm to the touch.
  10. Remove the cake from the oven.
  11. Let the cake cool completely in the pan.
  12. Poke holes into the cooled cake using a toothpick, chopstick, or fork.
  13. Pour the keto chocolate syrup evenly over the top of the cake.
  14. Allow the syrup to seep into the cake.
  15. Frost the cake as desired with your favorite keto frosting.

Notes

Ensure your almond flour is superfine for the best texture.
Do not overmix the batter; mix until just combined.
Allow the cake to cool completely before adding the syrup for optimal absorption.
Adjust baking time slightly if your oven runs hot or cold.

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