Low Carb Keto Strawberry Poke Cake Recipes

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LOW CARB KETO STRAWBERRY POKE CAKE



Low Carb Keto Strawberry Poke Cake image

This is a low carb take on a classic Jello poke cake. This version has just 5g net carbs.

Provided by Emily Krill

Categories     Dessert

Time 45m

Number Of Ingredients 13

2 cups super fine almond flour*
1/2 cup coconut flour
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1/2 cup Swerve or equivalent granulated sweetener
8 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons baking powder
1 (.3 oz) box Sugar Free Strawberry Jello
1 cup boiling water
1 cup heavy whipping cream
2 tablespoons Confectioner's Swerve or equivalent powdered sweetener

Steps:

  • Preheat oven to 350 degrees F and grease an 8 x 8 inch baking pan.
  • Add softened butter, cream cheese and sweetener to a large bowl, and use an electric mixer to cream them together.
  • p id="instruction-step-3">3. Add the eggs and vanilla extract to the blended ingredients. Blend with the electric mixer until smooth.
  • id="instruction-step-4">4. In a separate medium sized bowl, mix together the almond flour, coconut flour, baking powder, and salt.
  • id="instruction-step-5">5. Slowly add the dry ingredients into the batter. Blend until very smooth. The batter will be very thick.
  • ="instruction-step-6">6. Pour batter into the prepared pan. Bake for 25-35 minutes at 350F. The top should be browned and a toothpick in the middle should come out dry.
  • instruction-step-7">7. After the cake goes into the oven, dissolve the Jello powder into 1 cup of boiling water. Put it in the fridge until you are ready to use it.
  • nstruction-step-8">8. Cool the cake for 15 minutes.
  • nstruction-step-9">9. Using a wooden skewer or chop stick, poke holes in the cake, a little more than 1 inch apart.
  • struction-step-10">10. Pour the Jello over the top of the cake and then chill for 1 hour in the fridge.
  • truction-step-11">11. Whip together the heavy whipping cream and powdered sweetener until stiff peaks form.
  • ruction-step-12">12. Frost the cake with whipped cream. Return to the refrigerator for 1 more hour.

Nutrition Facts : Calories 380, Fat 35, Carbohydrate 9, Fiber 4, Protein 10

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