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Keto Chocolate Pudding Poke Cake 🥮

Published: · Updated: by · 8 Comments

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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!

Keto Chocolate Pudding Poke Cake topped with ice cream
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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.

  • Prep Time: 10 minutes
  • Cooking Time: 1 hour
  • Refrigerating Time: 3 hours
  • Total Time: 4 hour 10 minutes
  • Difficulty Level: Easy
  • Recipe Makes 12 Servings

🥮 Ingredients for this keto chocolate pudding cake recipe

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 of 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 ounce unsweetened dark chocolate melted

Ingredient substitutions

  • Powdered swerve: You can use powdered erythritol or stevia-based sweetener instead of swerve.
  • Melted butter: You can substitute coconut oil or ghee.
  • Unsweetened almond milk: Other non-dairy milk, like coconut milk or cashew milk would work.
  • Full-fat coconut milk: If you are not a fan of the coconut flavor, you can substitute this with heavy cream.
  • Heavy whipping cream: You can replace this with full-fat coconut cream.

Additional ingredients

Here are some of the toppings that you can add:

  • Fresh berries: Fresh strawberries, raspberries, or blueberries add a refreshing contrast to the rich chocolate flavor.
  • Keto whipped cream: A dollop of keto-friendly whipped cream on top can enhance this cake's creamy, dreamy texture.
  • Nuts: Sprinkle chopped almonds, pecans, or walnuts for an added crunch.
  • Espresso or coffee: Serve alongside a strong espresso or your favorite coffee for a classic combination that complements the cake's rich chocolate flavors.

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:

  • Cast iron skillet
  • Large mixing bowls
  • Wooden spoon
  • Toothpick

Tools substitute options

  • Cast iron skillet: If you don't have a cast iron skillet, use any oven-safe baking dish, round cake pan, or glass pie dish.
  • Large mixing bowls: If you don't have large mixing bowls, you could use a large pot or divide the ingredients between a few smaller bowls.
  • Toothpick: If a toothpick is unavailable, you can use a thin skewer or a small knife.

How to make Keto Chocolate Pudding Poke Cake: step-by-step guide

Chocolate cake after being baked before being poked
Chocolate Cake after being baked with holes poked into it.
Process shot of Keto Chocolate Pudding Poke Cake being filled with pudding

Cooking method

  • Baking

Preparation steps

  1. Preheat your oven to 350°F (175°C) and grease a 10.5" cast iron skillet.
  2. In a large mixing bowl, sift together almond flour, cocoa powder, powdered swerve, gluten-free baking powder, and salt.
  3. In a separate bowl, melt butter and let it cool slightly.
  4. Crack 6 large eggs into a bowl and lightly beat them.
  5. Measure and pour unsweetened almond milk into a small bowl.
  6. Set aside unsweetened dark chocolate for melting later.

Cooking instructions

  1. 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.
  2. 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.
  3. 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.
  4. Use the end of a wooden spoon to poke holes all over the top of the baked cake.
  5. 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

  • Topped with whipped cream and berries: Once the cake is chilled and set, serve it with a dollop of freshly whipped cream. Sprinkle some fresh berries, such as raspberries or strawberries, for a burst of color and added freshness.
  • Drizzled with sugar-free chocolate sauce: Melt some keto-friendly chocolate and drizzle it artistically over the cake for a gourmet finish.
  • Garnished with chopped nuts: Sprinkle chopped toasted nuts, such as almonds, pecans, or walnuts, on top of the cake. The crunchy texture and nutty flavor provide a fantastic contrast to the moist cake and creamy pudding.
  • Add a scoop of keto ice cream: For those looking for an extra treat, serve a slice of the cake with a scoop of low-carb or keto-friendly ice cream. The warm cake, chilled pudding, and creamy ice cream create a delightful contrast in textures and flavors. Our favorite is a classic vanilla bean for this recipe. Pictured here is Halo Top. We also recommend making homemade keto ice cream, like our Keto Peanut Butter Ice Cream.
Keto Chocolate Pudding Poke Cake with a bite taken out

How to make it healthier

  • Use organic eggs, almond milk, and cocoa powder.
  • Reduce sodium by opting for unsalted butter and less salt.
  • Add flaxseed or chia seeds for some fiber and healthy fats.
  • Use dark chocolate with a high percentage of cocoa for the melted chocolate.

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?

  • Pre-measure all the dry ingredients and place them in separate labeled containers or small bowls, ready to be added to the recipe when needed.
  • Make pudding mixture in advance and store it in the refrigerator.

Storage and reheating instructions

Storage instructions

  • Refrigerator: To store the keto pudding cake, place it in an airtight container or cover it tightly with plastic wrap. Keep it in the fridge for up to 3-4 days.
  • Freezer: Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil, and store it in the freezer for 2-3 months.

Reheating instructions

  • Oven: Preheat the oven to around 300°F (150°C), place the cake on a baking sheet, and warm it in the oven for about 10-15 minutes or until heated.
  • Microwave: Place the slice on a microwave-safe plate and heat it high for about 20-30 seconds or until warm.

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

The cake can easily be made dairy-free by swapping out the butter for melted coconut oil.

Use the backend of a wooden spoon or something similarly shaped. We used a wooden bamboo straw. When you insert the cylindrical end of the spoon to create the holes, apply light pressure and gently twist or wiggle the tool.

If your cake batter appears too thick, add a splash of unsweetened almond milk, hemp milk, or any preferred keto-friendly liquid to achieve a smoother consistency.

If you notice the cake is browning too quickly, you can tent a piece of aluminum foil over the top of the skillet or baking dish to create a shield. This will help prevent excessive browning while ensuring the cake cooks evenly.

If your cake is too crumbly, it may be due to the almond flour. Consider adding a small amount of coconut flour, psyllium husk powder, or ground flaxseed to help bind the ingredients together and achieve a firmer texture.

If the pudding layer did not set properly, check the ratios of the ingredients. Make sure you have used the correct measurements and followed the recipe instructions precisely.

📖 Recipe

Keto Chocolate Pudding Poke Cake topped with whipped cream

Keto Chocolate Pudding Poke Cake

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! #Dessert #Recipe
4.72 from 7 votes
Print Rate Pin Recipe
Course: Dessert
Cuisine: American
Keyword: comfort, low carb, sweets
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 381kcal

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
US Customary - Metric

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.

Notes

Store loosely covered in refrigerator for up to 5 days.

Nutrition

Nutrition Facts
Keto Chocolate Pudding Poke Cake
Amount Per Serving
Calories 381 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 15g94%
Cholesterol 129mg43%
Sodium 292mg13%
Potassium 217mg6%
Carbohydrates 11g4%
Fiber 6g25%
Sugar 1g1%
Protein 11g22%
Vitamin A 647IU13%
Vitamin C 1mg1%
Calcium 151mg15%
Iron 3mg17%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
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Reader Interactions

Comments

  1. 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!

    Reply

  2. Mary says

    How many servings for the chocolate pudding cake? Do you make them pie shaped?

    Reply

    • 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!

      Reply

  3. 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

    Reply

  4. 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.

    Reply

    • VICKY DAVIS says

      LOL. Sounds like a Sheldon snow cone flavor.

      Reply

  5. Rae Ann Woodrow says

    5 stars
    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.

    Reply

  6. 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.

    Reply

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