This Keto Chocolate Pudding Poke Cake is a decadent but easy one-bowl cake topped with chocolate pudding for the ultimate chocolate lover’s dream!
This gluten-free Keto Chocolate Pudding Poke Cake is one decadent low-carb dessert! An easy one-bowl cake gets topped with creamy chocolate pudding for the ultimate chocolate lover's dream.
This is a super easy keto dessert. All you have to do is mix up the cake in a bowl, pour the batter into a greased skillet, bake, poke holes in the top, blend up the pudding in a blender, pour over the cake, and chill. Easy as that!
We love how the pudding creates a pseudo-icing on the top of the cake after it chills. The pudding that seeps down into the cake creates a sort of molten-style center that can't be beaten. We really think this cake tastes just like a boxed mix, texture and all.
The pudding is silky smooth, creamy, and delicious. Sometimes we make a batch to just eat as pudding but it's fun to use it in recipes too!
Let's get to some questions we know will come up…
Can I make this recipe dairy-free?
The cake can easily be made dairy-free by swapping out the butter for melted coconut oil.
The pudding has heavy cream in it which helps create the light and fluffy texture. You could try subbing out the heavy cream for coconut cream. If you give it a go be sure to let us know how it turned out in the comments below!
What size skillet should I use?
10.5" with higher sides is preferable. If the sides of your skillet are low, make sure that the cake cools slightly so that the icing doesn't melt and run off. Don't ask us how we know that...what a mess.
How do I poke holes in the cake?
Use the backend of a wooden spoon or something similarly shaped. We used a wooden bamboo straw.
What low-carb ice cream should I serve this with?
Our favorite is a classic vanilla bean for this recipe. Pictured here is Halo Top, we also like Keto Pint (coffee flavor!), Enlightened, and Killer Creamery.
What is the nutritional information for this recipe?
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) for keto at the bottom of the recipe card as well as the servings at the top of the recipe card. You should always double-check your specific ingredients as different brand's ingredients may have different values.
Check out these other decadent low-carb high-fat desserts:
- Keto Magic Bars
- Chocolate Fat Bomb Nut Clusters
- Keto Brookie Bars
- Keto Pecan Pie
- Browned Butter Skillet Chocolate Chip Cookie
Keto Chocolate Pudding Poke Cake
Ingredients
Cake:
- 2 ¾ cups almond flour
- ¾ cup cocoa powder
- 1 ½ cups powdered Swerve
- 2 teaspoons gluten-free baking powder
- ½ teaspoon salt
- 6 large eggs
- ½ cup melted butter
- ¼ cup unsweetened almond milk
- 1 tablespoon vanilla extract
Pudding:
- 6.75 ounces full fat coconut milk
- 6 tablespoons powdered Swerve
- 6 tablespoons cocoa powder
- ⅛ teaspoon salt
- ⅛ teaspoon xanthan gum
- 1 cup heavy whipping cream
- ½ teaspoon vanilla extract
- 1 ounces unsweetened dark chocolate melted
Instructions
- Preheat oven to 350° F and grease a 10.5” cast iron skillet.
- In a large bowl mix together all of the cake ingredients until smooth.
- Place the pudding ingredients in a blender and blend until smooth.
- Pour the cake batter into the greased skillet and transfer to the oven. Bake for 55-60 minutes until a toothpick inserted into the center comes out clean.
- Using the end of a wooden spoon poke holes all over the top of the cake. Pour the pudding mixture over the cake and transfer to the refrigerator until set, about 3 hours.
Bonnie says
Hi, this looks fabulous! But for the non-chocolate fans out there (there really are some - I have one in my household) can you recommend an equally tasty vanilla version of this cake? Thanks!
Mary says
How many servings for the chocolate pudding cake? Do you make them pie shaped?
Alex Lester says
You can do it pie or squares. The servings can always be found at the top of the recipe card. Hope this helps!
April says
That cake surely looks amazing, and surely it will taste amazing too. I will try it soon. If you are interested in Keto, check this out now http://bit.ly/2YbTOXN
Ruth Turner says
I made this cake for my family last night and it was everything we hoped for: tasty, filling, and almost moist. They were impressed with the delicious chocolate pudding used on this cake until I let them know a moth landed in the pudding and I scooped it and hopefully any contamination with it. I think it was worth it.
VICKY DAVIS says
LOL. Sounds like a Sheldon snow cone flavor.
Rae Ann Woodrow says
I made this cake yesterday and refrigerated it over night. I just had my first bite and...it. was. FANTASTIC! This cake is both dense and moist, and the pudding/cool-whip like topping is delightful. I don't have a cast iron skillet, so I used a 9x13 glass baking dish instead. I lined the dish with parchment paper, poured in the batter, and baked the cake for 35 min at 350. It was perfect. I lifted the cake out of the pan after it had cooled, removed the parchment, then put it back in the dish before poking holes in it. After I slathered the topping on, I covered it with Saran Wrap and refrigerated it. Overnight chilling is the ticket, as the cake is the perfect consistency and temperature. It pairs nicely with a hot cup of coffee for flavor contrast. Thanks for a winner recipe! This one's a definite keeper.
Lillian Jordan Rinaldi says
Tried this in my cast iron pan and it was done(overdone) after 46 minutes. Recipe said 55 to 60 min. The pudding did help to make it moist but just wasn’t as good as I thought it would be.