Description
A delicious keto-friendly poke cake that combines rich chocolate flavor with creamy coconut, perfect for guilt-free indulgence.
Ingredients
- 1 ½ cups Almond Flour
- ½ cup Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ cup Erythritol (or another sugar substitute)
- 4 Large Eggs
- ½ cup Unsweetened Almond Milk
- ½ cup Melted Coconut Oil
- 1 tsp Vanilla Extract
- 1 cup Coconut Cream
- ½ cup Sugar-Free Whipped Cream
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a bowl, combine almond flour, cocoa powder, baking powder, baking soda, salt, and erythritol.
- In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- Pour the batter into the prepared dish and bake for 25-30 minutes or until a toothpick comes out clean.
- Once cooled, poke holes in the cake with the handle of a wooden spoon.
- Pour coconut cream over the cake, allowing it to soak in.
- Top with sugar-free whipped cream and refrigerate for a few hours before serving.
Notes
Ensure all ingredients are at room temperature for a homogenous batter. Experiment with sugar substitutes to adjust sweetness to taste.