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–+ servings

Keto Strawberries & Cream Poke Cake

Enjoy a delightfully sweet and refreshing dessert everyone will love. This low carb and keto friendly treat is perfect for your next celebration.
Keto Strawberries & Cream Poke Cake
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 426 kcal
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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

Equipment

  • electric mixer
  • blender

Instructions
 

  • Preheat the oven to 325°F (165°C) and grease a 9x13-inch baking pan. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1servingCalories: 426kcalCarbohydrates: 11gProtein: 10gFat: 38g
Keyword keto cake, low carb, poke cake, strawberries and cream
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