Keto Boston Cream Poke Cake
Indulge in this delightful Keto Boston Cream Poke Cake featuring layers of moist almond flour cake, creamy filling, and luscious chocolate ganache, perfect for low-carb diets.
Ingredients
Cake Ingredients
- 2 cups Almond flour Can substitute with coconut flour, adjust quantity.
- 1/2 cup Unsweetened cocoa powder Crucial for chocolate flavor.
- 1 tbsp Baking powder Helper for cake rise.
- 1/2 cup Erythritol or monk fruit sweetener Sugar substitute for sweetness.
- 4 large Eggs For moisture and structure; use flax eggs for vegan.
- 1/2 cup Melted butter Can use coconut oil for dairy-free.
- 1 tbsp Vanilla extract
Filling Ingredients
- 1 cup Heavy cream Can substitute with coconut cream for dairy-free.
- 1/4 cup Erythritol or monk fruit sweetener For filling sweetness.
- 1 tbsp Cornstarch Helps to thicken the filling.
Ganache Ingredients
- 1 cup Sugar-free chocolate chips
- 1/2 cup Heavy cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together almond flour, cocoa powder, baking powder, and sweetener.
- In a separate bowl, blend eggs, melted butter, and vanilla extract. Slowly combine with the dry ingredients until fully mixed.
- Pour batter into a greased 9x13-inch pan and bake for about 25-30 minutes until a toothpick comes out clean.
- Allow the cake to cool completely on a wire rack. Once cooled, poke holes all over the surface with a skewer.
Filling Preparation
- In a saucepan, heat the heavy cream until steaming. Gradually whisk in sweetener and cornstarch until thickened.
- Pour the filling mixture over the cake and let set for at least an hour.
Ganache Preparation
- Warm remaining heavy cream until hot and pour over sugar-free chocolate chips. Stir until smooth.
- Pour ganache over the cooled, filled cake.
Garnishing
- Optionally, whip additional heavy cream for topping or sprinkle with cocoa powder before serving.
Notes
To avoid common mistakes, ensure the cake cools completely before adding the filling to prevent it from seeping through.