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 you’ll 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 it’s keto-friendly! Although it’s keto-friendly, your kids will be asking for seconds!

Prep Time: 1hour hr

Chilling Time: 40minutes mins

Total Time: 1hour hr 40minutes mins

Servings: 6 slices

Calories: 615kcal


Poke Cake

  • ▢1¼ cups almond flour
  • ▢1½ cups coconut flour
  • ▢2 tbsp arrowroot starch
  • ▢1½ tbsp baking powder
  • ▢1½ tsp baking soda
  • ▢1½ tsp xanthan gum
  • ▢½ tsp nutmeg optional
  • ▢¼ tsp salted butter ½ tsp if you use unsalted butter
  • ▢1 cup salted butter softened
  • ▢1 cup granulated monkfruit erythritol sweetener plus 2 tbsp
  • ▢1 cup light unsweetened coconut milk or vanilla unsweetened almond milk  you can also use light or heavy cream for a richer cake
  • ▢1 tsp white vinegar
  • ▢4 egg yolks seperated
  • ▢1½ tsp vanilla extract

Boston Cream Filling

  • ▢1 packet Simply Delish Vanilla Pudding
  • ▢¾ cup light unsweetened coconut milk or vanilla unsweetened almond milk
  • ▢½ cup heavy cream

Chocolate Glaze

  • ▢1 cup stevia sweetened chocolate chips
  • ▢1 cup heavy cream
  • ▢1 tbsp butter


  • Pre-heat oven to 350°F.
  • 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 9×13 inch pan.
  • bake for 23-27min 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 thicken (don’t 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 for 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 – 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 least 30-45min 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!


Calories: 615kcal | Carbohydrates: 24g | Protein: 10g | Fat: 55g | Saturated Fat: 31g | Cholesterol: 220mg | Sodium: 822mg | Potassium: 50mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1495IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 2mg


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