Keto Strawberries & Cream Poke Cake

Poke cakes were always a popular choice at family get-togethers when I was growing up. They were sweet, colorful, and always fun to bring to the table.

I wanted to bring back those same familiar flavors, so I created this keto strawberries and cream poke cake.

The base is a tender vanilla cake soaked with a fresh strawberry sauce that sinks down into every single bite.

It is completely low carb and keto friendly, which means you can enjoy a slice of dessert without worrying about sugar spikes.

Topped with a light cream cheese frosting and fresh berries, it has quickly become one of my favorite treats to make on warm weekends.

Why You’ll Love This Recipe

Incredible Moisture – The sour cream and soaked strawberry puree keep this crumb soft, tender, and completely free of dryness.

Real Fruit Goodness – Fresh simmered berries create a bright, naturally sweet taste without kicking you out of healthy ketosis.

Rich Bakery Texture – Almond and coconut flours blend together to build a sturdy base that never turns into mush.

Dreamy Cream Topping – Whipped heavy cream and tangy cream cheese combine for a fluffy frosting that tastes like cheesecake.

Recipe Ingredients

For the Cake

• 2 1/2 cups Superfine Blanched Almond Flour
• 1/4 cup Coconut Flour
• 3/4 cup Granulated Erythritol Monk Fruit Sweetener
• 1 tbsp Baking Powder
• 1/2 tsp Xanthan Gum
• 1/2 tsp Salt
• 1/2 cup Unsalted Butter, Softened
• 4 large Eggs, Room Temperature
• 1/2 cup Full-Fat Sour Cream
• 1/4 cup Unsweetened Almond Milk
• 2 tsp Vanilla Extract

For the Strawberry Sauce

• 2 cups Chopped Strawberries
• 1/3 cup Powdered Erythritol Monk Fruit Sweetener
• 1/4 cup Water
• 1 tbsp Fresh Lemon Juice
• 1 1/2 tsp Unflavored Gelatin Powder
• 2 tbsp Cold Water

For the Cream Topping

• 4 oz Cream Cheese, Softened
• 1/3 cup Powdered Erythritol Monk Fruit Sweetener
• 1 1/2 cups Heavy Whipping Cream, Cold
• 1 tsp Vanilla Extract
• 1 cup Sliced Strawberries

How To Make

Step 1

Preheat the oven to 325°F (165°C) and grease a 9×13-inch baking pan. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt.

Step 2

In a large bowl, beat the softened butter and granulated sweetener for 2-3 minutes until fluffy. Beat in the eggs one at a time, then mix in the sour cream, almond milk and vanilla extract.

Add the dry ingredients and mix on low speed just until combined. Spread the batter evenly in the prepared pan.

Step 3

Bake for 28-32 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes.

Step 4

While the cake bakes, sprinkle the gelatin over the 2 tbsp cold water and let it bloom for 5 minutes. Simmer the chopped strawberries, powdered sweetener, 1/4 cup water and lemon juice in a small saucepan for 5-6 minutes until the berries are very soft.

Blend the mixture until smooth, then stir in the bloomed gelatin until it is fully dissolved.

Step 5

Use the handle of a wooden spoon to poke holes all over the warm cake, about 1 inch apart. Slowly pour the strawberry sauce over the top, guiding it into the holes. Refrigerate for 1 hour.

Step 6

For the topping, beat the cream cheese and powdered sweetener until smooth. With the mixer on low, gradually pour in the cold heavy cream and vanilla extract, then increase the speed and whip until stiff peaks form.

Step 7

Spread the cream over the chilled cake and arrange the sliced strawberries on top. Chill for at least 1 more hour before cutting into squares.

Tips

Measure Coconut Flour Carefully

Coconut flour absorbs much more liquid than standard low carb flours. A tiny bit extra can quickly turn a soft sponge dry and crumbly.

I recommend spooning the coconut flour into your measuring cup and leveling it off with a flat knife. Never scoop directly from the bag with your cup, or the flour will pack down too tightly.

Do Not Poke Holes All the Way Through

When you use the wooden spoon handle, push it only about three-quarters of the way down into the cake.

If you push all the way to the bottom of the pan, the strawberry puree will pool underneath the cake. Leaving a solid bottom layer helps the sponge trap the puree so it absorbs evenly.

Pour the Strawberry Puree While Still Warm

You will get the best results if you pour the strawberry sauce into the holes right after blending and stirring in the gelatin.

If the sauce cools down too much on the counter, the gelatin will start to set and become thick. Keeping the sauce warm lets it run deep into every single hole before it firms up.

More Recipes

• Keto Strawberry Crunch Cake
• Keto Strawberry Shortcake Cups
• Keto Strawberry Swirl Pound Cake
• Keto Strawberry Yogurt Sheet Cake
• Keto Tres Leches Cake

Frequently Asked Questions

Can I use frozen strawberries instead of fresh for the sauce?

Yes, frozen strawberries work great for making the sauce since you will be simmering and blending them anyway.

Just be sure to cook them for an extra two to three minutes so any extra water evaporates before you blend the mixture.