Welcome to the irresistible world of our Keto Chocolate Pudding Poke Cake! This low-carb sensation has a moist cake with luscious chocolate pudding poured on top. You can enjoy it with your morning coffee or evening snack, and guess what? It can be your sugar-free after-dinner dessert too!

Jump to:
- Preparation and cooking overview
- Chef's note
- 🥮 Ingredients for this keto chocolate pudding cake recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Chocolate Pudding Poke Cake: step-by-step guide
- Cooking method
- Preparation steps
- Cooking instructions
- How to serve keto chocolate pudding poke cake
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Storage instructions
- Reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Simply prepare a cake mix with almond flour, eggs, butter, and a handful of other ingredients and bake in a cast iron skillet for 55-60 minutes. Prepare the pudding, pour it over the cake, refrigerate for 3 hours, and indulge in a creamy, chocolatey slice of heaven.
Chef's note
Get creative with your toppings and add a dollop of freshly whipped cream (keto-friendly, of course!) or a handful of toasted almond slices for a delightful crunch. For an extra burst of flavor, try adding a pinch of cinnamon or a dash of espresso powder to the cake batter.
🥮 Ingredients for this keto chocolate pudding cake recipe
Cake
Pudding
Ingredient substitutions
Additional ingredients
Here are some of the toppings that you can add:
Note: Toppings can increase the calorie count. So, be mindful while adding your favorite toppings!
Cooking tools required
To make this keto poke cake recipe you will need the following tools:
Tools substitute options
How to make Keto Chocolate Pudding Poke Cake: step-by-step guide



Cooking method
Preparation steps
- Preheat your oven to 350°F (175°C) and grease a 10.5" cast iron skillet.
- In a large mixing bowl, sift together almond flour, cocoa powder, powdered swerve, gluten-free baking powder, and salt.
- In a separate bowl, melt butter and let it cool slightly.
- Crack 6 large eggs into a bowl and lightly beat them.
- Measure and pour unsweetened almond milk into a small bowl.
- Set aside unsweetened dark chocolate for melting later.
Cooking instructions
- Add the melted butter, beaten eggs, almond milk, and vanilla extract to the large mixing bowl with the dry ingredients. Mix everything together until smooth.
- Pour the cake batter into the greased skillet and transfer it to the preheated oven. Bake the cake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Melt the dark chocolate and put it aside to cool. In the blender, combine full-fat coconut milk, powdered swerve, cocoa powder, salt, xanthan gum, whipping cream, vanilla extract, and melted dark chocolate. Blend until smooth.
- Use the end of a wooden spoon to poke holes all over the top of the baked cake.
- Pour the blended pudding mixture over the cake, ensuring it fills the holes and covers the surface. Transfer the skillet to the refrigerator and let it set for about 3 hours.
Chef's pro tip
One thing to watch out for is overbaking the cake, which can lead to a dry texture. To check if it is done, use a toothpick. Insert it into the center of the cake, and if it comes out clean or with a few moist crumbs, the cake is ready. If the toothpick has wet batter, continue baking for a few more minutes and test again.
How to serve keto chocolate pudding poke cake

How to make it healthier
Time-saving tips
Make a double batch of this recipe and freeze individual portions. This way, you'll have a ready-to-eat keto dessert on hand whenever you crave it, without the need for extensive preparation each time.
What can I prepare ahead of time?
Storage and reheating instructions
Storage instructions
Reheating instructions
Recipe wrap-up and conclusion
It's time to dive into pure chocolate bliss with our keto chocolate pudding poke cake. Take a moment to appreciate the velvety texture, the intense cocoa aroma, and the rich flavors that dance on your palate.
Let this dessert be the perfect sweet ending to any occasion, whether it is a special celebration or a cozy evening at home. So, go ahead and whip up this divine keto dessert and relish the joy it brings.
Check out these other decadent low-carb, high-fat desserts:
Frequently asked questions
📖 Recipe

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
Preparation steps
- Preheat your oven to 350°F (175°C) and grease a 10.5" cast iron skillet.
- In a large mixing bowl, sift together almond flour, cocoa powder, powdered swerve, gluten-free baking powder, and salt.
- In a separate bowl, melt butter and let it cool slightly.
- Crack 6 large eggs into a bowl and lightly beat them.
- Measure and pour unsweetened almond milk into a small bowl.
- Set aside unsweetened dark chocolate for melting later.
Cooking instructions
- Add the melted butter, beaten eggs, almond milk, and vanilla extract to the large mixing bowl with the dry ingredients. Mix everything together until smooth.
- Pour the cake batter into the greased skillet and transfer it to the preheated oven. Bake the cake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Melt the dark chocolate and put it aside to cool. In the blender, combine full-fat coconut milk, powdered swerve, cocoa powder, salt, xanthan gum, whipping cream, vanilla extract, and melted dark chocolate. Blend until smooth.
- Use the end of a wooden spoon to poke holes all over the top of the baked cake.
- Pour the blended pudding mixture over the cake, ensuring it fills the holes and covers the surface. Transfer the skillet to the refrigerator and let it set for 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.