POKE CAKE WITH KETO BOSTON CREAM PIE
Do you know what happens when you merge two delicious sweets into one? You will receive this AMAZING masterpiece.
Combine a Boston Cream Pie and a Poke cake into one dessert and you’ll be swimming in delight. Imagine slicing into the cake and finding a delicious vanilla custard pouring into it, capped with a chocolate frosting. The nicest part about this dessert is that it is low-carb! Despite being keto-friendly, your kids will beg for seconds!
Time to chill: 40 minutes
Total Time: 1 hour 40 minutes
6 slices per serving
615kcal are the calories.
INGREDIENTS Poke Cake 1 14 cup almond flour 1 12 cup coconut flour 2 tbsp arrowroot starch 12 tbsp baking powder 12 tsp baking soda 12 tsp xanthan gum 12 tsp nutmeg optional 14 tsp salted butter 12 tsp if using unsalted butter 1 cup salted butter softened1 cup granulated monkfruit erythritol sweetener plus 2 tbsp 1 cup light unsweetened coconut milk or vanilla unsweetened almond milk for a richer cake 1 tsp white vinegar 4 egg yolks separated 112 tsp vanilla extract
1 package Simply Delish Vanilla Pudding 34 cup light unsweetened coconut milk or vanilla unsweetened almond milk 12 cup heavy cream
1 cup stevia sweetened chocolate chips 1 cup heavy cream 1 tablespoon butter
INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit.
In a mixing dish, combine the dry ingredients: almond flour, arrowroot starch, baking powder, baking soda, nutmeg, and salt.
Set aside your coconut milk and vinegar in a measuring cup or small bowl.
In a separate large mixing bowl, cream together the butter and sweetener until light and fluffy (2 minutes), then add the egg yolks and vanilla extract and whisk until creamy.
Finally, in a separate bowl, beat your egg whites until they are almost completely white.
To the beaten butter and sugar mixture, add the dry ingredients as well as the cream/vinegar. Mix until no visible flour remains and a thick dough forms.
Gently fold in the egg whites until they are no longer visible.
Place the cake in the bottom of a 913 inch oiled pan.
Bake for 23-27 minutes, or until golden brown around the edges and a toothpick inserted into the center comes out clean.
Once the cake has completely cooled, poke holes all over it with the opposite end of a wooden spoon (as shown in the photo). Prick the cake all the way to the bottom.
The pudding may then be made simply by placing the dry mix in a mixing dish and whisking in the cream and coconut milk until it begins to thicken (do not over-beat). You want it to be liquid enough to pour into the holes in the cake.
Spread the mixture over the top of the cake several times with a spatula to fill the holes and produce a uniform layer.
Refrigerate for 30 to 40 minutes.
After the heavy cream has been refrigerated, heat it in a large glass measuring cup or bowl in the microwave until hot (1 minute – 1 minute 30 seconds).
Add the chocolate chips and butter to the hot cream and whisk thoroughly until everything is melted, smooth, and the mixture is a dark brown color.
Pour the mixture over the cake as evenly as possible, then smooth it up with a spatula.
Refrigerate the entire cake for at least 30 minutes before slicing and serving. Have fun with your Keto Boston Cream Poke Cake!
Pro tip: once the cake has chilled and set, I like to serve it at room temperature or heated for 15-20 seconds in the microwave to remove the cold. It becomes considerably softer!
