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Keto Poke Cake

Keto Poke Cake
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A moist and rich chocolate poke cake, soaked in sugar-free syrup, perfect for satisfying your keto cravings.

Ingredients

Scale
  • 1 1/2 cups almond meal or almond flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp Dutch cocoa powder or additional unsweetened cocoa powder
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup water
  • 1/3 cup granulated erythritol (or granulated sugar)
  • 3 eggs or flax eggs
  • 1 1/2 tsp pure vanilla extract
  • 2/3 cup keto chocolate syrup or chocolate syrup of choice

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease an 8-inch pan.
  3. Line the bottom of the pan with parchment paper.
  4. In a large bowl, combine almond meal, unsweetened cocoa powder, Dutch cocoa powder, baking powder, and salt.
  5. Stir the dry ingredients very well.
  6. Add water, granulated erythritol, eggs, and pure vanilla extract to the bowl.
  7. Stir all ingredients together very well until a smooth batter forms.
  8. Spread the batter evenly into the prepared pan.
  9. If needed, use a second sheet of parchment paper to smooth down the top of the batter.
  10. Bake for 16 minutes on the center rack.
  11. Continue cooking if needed until the cake is firm and a toothpick inserted comes out clean.
  12. Let the cake cool completely in the pan.
  13. Poke holes into the cooled cake using a toothpick, chopstick, or fork.
  14. Pour the keto chocolate syrup evenly over the top of the cake.
  15. Allow the syrup to seep fully into the cake.
  16. Frost the cake as desired with your favorite keto frosting.

Notes

Ensure all ingredients are at room temperature for best mixing.
Do not overmix the batter; mix until just combined.
Allow the cake to cool fully before poking holes to prevent crumbling.
Use a good quality keto chocolate syrup for the best flavor.

Find it online: https://theopenoven.com/keto-poke-cake/