KETO BOSTON CREAM PIE POKE CAKE
Do you know what happens when you take two tasty desserts and combine them into one? You get this AMAZING creation. Take a Boston Cream Pie and Poke cake and combine them into one dessert, and youโll be swimming in deliciousness. Imagine slicing into the cake and seeping into it is a creamy vanilla custard, while topped with a chocolate glaze. The best part about this dessert is that itโs keto-friendly! Although itโs keto-friendly, your kids will be asking for seconds!
Prep Time:ย 1hourย hr
Chilling Time:ย 40minutesย mins
Total Time:ย 1hourย hrย 40minutesย mins
Servings:ย 6ย slices
Calories:ย 615kcal
INGREDIENTS
Poke Cake
- โข1ยผย cupsย almond flour
- โข1ยฝย cupsย coconut flour
- โข2ย tbspย arrowroot starch
- โข1ยฝย tbspย baking powder
- โข1ยฝย tspย baking soda
- โข1ยฝย tspย xanthan gum
- โขยฝย tspย nutmegย optional
- โขยผย tspย salted butterย ยฝ tsp if you use unsalted butter
- โข1ย cupย salted butterย softened
- โข1ย cupย granulated monkfruit erythritol sweetenerย plus 2 tbsp
- โข1ย cupย light unsweetened coconut milk or vanilla unsweetened almond milkย ย you can also use light or heavy cream for a richer cake
- โข1ย tspย white vinegar
- โข4ย egg yolksย seperated
- โข1ยฝย tspย vanilla extract
Boston Cream Filling
- โข1ย packetย Simply Delish Vanilla Pudding
- โขยพย cupย light unsweetened coconut milkย or vanilla unsweetened almond milk
- โขยฝย cupย heavy cream
Chocolate Glaze
- โข1ย cupย stevia sweetened chocolate chips
- โข1ย cupย heavy cream
- โข1ย tbspย butter
INSTRUCTIONS
- Pre-heat oven to 350ยฐF.
- In a bowl, whisk together your dry ingredients including; almond flour, arrowroot starch, baking powder, baking soda, nutmeg and salt.
- In a measuring cup or small bowl, add your coconut milk and vinegar and set aside.
- In another very large bowl, beat together the butter and sweetener until light and fluffy (~2 min) then add your egg yolks and vanilla extract and beat again until smooth.
- Finally, in another bowl, beat your egg whites until the turn pretty much solid white in color.
- Add your dry ingredients as well as the cream/vinegar to the beaten butter and sugar mixture. Mix well until no flour is left visible and a thick dough forms.
- Gently stir in the egg whites until no longer visible.
- Press the cake into the bottom of a greased 9ร13 inch pan.
- bake forย 23-27minย or until golden brown around the edges and a toothpick comes out clean.
- Once the cake is fully cooled, poke holes throughout it using the opposite end of a wooden spoon (see photo for reference). Poke all the way to the bottom of the cake.
- You can then make the pudding simply by adding the dry mix to a bowl and beating with the cream and coconut milk until it just starts to thickenย (donโt over-beat it). You want it still liquid enough to be able to pour into the holes in the cake.
- Use a spatula to spread the mixture over the top of the cake a few times to fill the holes and form an even layer.
- Refrigerate forย 30-40min.
- After refrigeration, you can make your chocolate topping by microwaving the heavy cream in a large glass measuring cup or bowl until hot (~1min โ 1min 30s).
- Add your chocolate chips and butter to the hot cream and leave for 40 seconds before mixing well until everything is melted, silky and the mixture is a dark brown color.
- Pour the mixture as evenly over the cake as you can, then use a spatula to even it out.
- Refrigerate the whole cake again for at leastย 30-45minย before slicing and serving. Enjoy your Keto Boston Cream Poke Cake!
- Pro tip: once the cake has chilled and set, I actually like serving it at room temperature or heated for just 15-20s in the microwave to take the chill off. It gets so much softer!
NUTRITION
Calories:ย 615kcalย |ย Carbohydrates:ย 24gย |ย Protein:ย 10gย |ย Fat:ย 55gย |ย Saturated Fat:ย 31gย |ย Cholesterol:ย 220mgย |ย Sodium:ย 822mgย |ย Potassium:ย 50mgย |ย Fiber:ย 10gย |ย Sugar:ย 3gย |ย Vitamin A:ย 1495IUย |ย Vitamin C:ย 1mgย |ย Calcium:ย 219mgย |ย Iron:ย 2mg