Here’s a rich, ultra-moist, sugar-free dessert perfect for low-carb living 🥥🍰
Luscious Keto Coconut Cream Poke Cake
Net Carbs: ~4–5 per slice (depends on brands)
Ingredients
Cake
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1½ cups almond flour
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¼ cup coconut flour
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¾ cup granulated erythritol or monk-fruit sweetener
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1 tbsp baking powder
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¼ tsp salt
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4 large eggs, room temperature
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½ cup unsweetened coconut milk (canned or carton)
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⅓ cup melted coconut oil or butter
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1 tbsp vanilla extract
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½ tsp coconut extract (optional)
Coconut Cream Filling
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1 cup full-fat coconut cream
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¼ cup powdered erythritol
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½ tsp vanilla extract
Topping
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1½ cups sugar-free whipped cream
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½ cup unsweetened shredded coconut, toasted
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Optional: white chocolate chips (sugar-free)
Instructions
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Bake the Cake
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Preheat oven to 350°F (175°C).
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Grease an 8×8 or 9×9 baking dish.
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Whisk dry ingredients together.
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Add eggs, coconut milk, oil, and extracts.
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Mix until smooth.
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Bake 28–32 minutes, until set and lightly golden.
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Poke the Cake
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While warm, poke holes all over using the handle of a wooden spoon.
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Add Coconut Cream Filling
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Whisk coconut cream, powdered sweetener, and vanilla.
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Slowly pour over cake, letting it soak into the holes.
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Cool completely.
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Top the Cake
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Spread whipped cream evenly over the cake.
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Sprinkle with toasted coconut and optional chips.
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Chill
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Refrigerate 1–2 hours before serving for best texture.
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Tips for Best Results
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Use full-fat coconut cream (not light) for richness.
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Toast coconut in a dry skillet for extra flavor.
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For extra indulgence, drizzle sugar-free white chocolate sauce on top.
Storage
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Refrigerate up to 5 days
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Freeze slices up to 1 month
Variations
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Piña Colada: Add sugar-free pineapple extract and rum extract.
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Chocolate Coconut: Add cocoa powder to the cake base.
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Dairy-Free: Use coconut oil and coconut-based whipped topping.
If you’d like, I can:
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Convert this to a sheet-cake or cupcake version
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Calculate exact macros for your ingredients
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Make it even fluffier with whipped egg whites
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Create a no-bake keto coconut dessert