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
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 381Calories 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.
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