Indulge in a stunningly delicious Keto Strawberry Poke Cake! This low-carb delight features a moist almond flour cake infused with a creamy sugar-free strawberry white chocolate sauce, layered with a fresh keto strawberry topping, and finished with fluffy sugar-free whipped cream. It’s the perfect impressive dessert for gatherings or a special treat, all while staying keto-friendly.
Yields: 16 servings
Prep time: 45 minutes (+ cooling & chilling time)
Cook time: 30-35 minutes (cake) + 20-30 minutes (sauces)
Chill time: 8+ hours
Total time: Approx. 9 hours 50 minutes (includes chilling)
Course: Dessert
Cuisine: American
Method: Baking, Stovetop, No-Bake Assembly
Equipment:
- 9×13 inch baking pan
- Parchment paper
- Mixing bowls (large, medium, small)
- Electric mixer (handheld or stand)
- Whisk
- Medium saucepan (for SCM)
- Small saucepan (for strawberry topping)
- Rubber spatula
- Wooden spoon or similar for poking holes
Ingredients:
Keto White Cake:
- 2 cups (224g) fine almond flour
- 1/2 cup (56g) coconut flour
- 1 cup (approx. 190-200g) granulated low-carb sweetener (e.g., erythritol, allulose blend – adjust to taste)
- 1 Tbsp baking powder
- 1/2 tsp salt
- 4 large eggs, room temperature
- 1/2 cup (113g) unsalted butter, melted (or avocado/refined coconut oil)
- 1/2 cup (120ml) unsweetened almond milk (or other low-carb milk)
- 1 tsp vanilla extract
Keto Sweetened Condensed Milk (SCM):
- 1 1/2 cups (360ml) heavy cream
- 4 Tbsp (57g) unsalted butter
- 1/2 cup (approx. 80-90g) powdered low-carb sweetener (Allulose preferred for smoothness, or powdered erythritol blend)
- 1/2 tsp vanilla extract
Keto Strawberry Poke Sauce:
- 1 batch prepared Keto SCM (approx. 1 to 1.25 cups)
- 3/4 cup (approx. 128g) sugar-free white chocolate chips (e.g., Lily’s, ChocZero)
- 1 tsp unflavored gelatin
- 2 Tbsp cold water
- Optional: 1-2 Tbsp strained fresh strawberry puree (blend 1/4 cup strawberries, strain) OR 1/4 tsp strawberry extract
Keto Strawberry Topping:
- 2 cups (approx. 300g) fresh or frozen strawberries, sliced
- 1/4 cup (60ml) water
- 1/4 cup (approx. 50g) granulated low-carb sweetener (adjust to taste)
- 1 tsp lemon juice (optional, brightens flavor)
- Optional Thickener: 1/4 tsp xanthan gum mixed with 1 tsp cold water
Sugar-Free Whipped Cream Topping:
- 2 cups (480ml) heavy whipping cream, cold
- 2-4 Tbsp (approx. 20-40g) powdered low-carb sweetener (adjust to taste)
- 1 tsp vanilla extract
Garnish:
- Fresh strawberries, sliced
Instructions:
- Make the Keto White Cake:
- Preheat oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang.
- In a large bowl, whisk together almond flour, coconut flour, granulated sweetener, baking powder, and salt.
- In a separate medium bowl, whisk together eggs, melted butter, almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix with a spatula or electric mixer on low speed until just combined and smooth. Do not overmix.
- Spread the batter evenly into the prepared pan. Bake for 25-35 minutes, or until the center is set and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10-15 minutes. While still warm, use the handle of a wooden spoon or a similar object to poke holes all over the cake, about 1 inch apart. Let the cake cool completely in the pan.
- Make the Keto Sweetened Condensed Milk (SCM):
- While the cake bakes/cools, combine heavy cream, butter, and powdered sweetener in a medium saucepan.
- Bring to a simmer over medium heat, stirring to dissolve the sweetener. Reduce heat to low and simmer gently, stirring frequently (especially scraping the bottom), for 20-30 minutes, or until the mixture has reduced slightly and thickened enough to coat the back of a spoon. (It will thicken more as it cools). Allulose-based sweeteners are less likely to crystallize upon cooling.
- Remove from heat and stir in the vanilla extract. Set aside to cool slightly. (You should have about 1 to 1.25 cups).
- Make the Keto Strawberry Poke Sauce:
- In a small bowl, sprinkle the unflavored gelatin over the 2 Tbsp cold water. Let it sit for 5 minutes to bloom (soften).
- Gently melt the sugar-free white chocolate chips either in a microwave-safe bowl (in 30-second increments at 50% power, stirring well) or in a double boiler until smooth.
- Pour the warm Keto SCM into the bowl with the melted white chocolate. Stir until smooth and fully combined.
- Gently warm the bloomed gelatin mixture just until it turns liquid (a few seconds in the microwave or over low heat – do not boil). Stir the liquid gelatin quickly into the SCM/white chocolate mixture until well incorporated.
- If using, stir in the optional strained strawberry puree or strawberry extract for flavor and color.
- Apply Poke Sauce: Pour the warm poke sauce evenly all over the cooled, poked cake. Use a spatula to gently spread it, encouraging the sauce down into the holes.
- Chill Cake Base: Cover the cake loosely and refrigerate for at least 1 hour, allowing the sauce to soak in and set slightly.
- Make the Keto Strawberry Topping:
- Combine sliced strawberries, water, granulated sweetener, and optional lemon juice in a small saucepan.
- Bring to a simmer over medium heat. Reduce heat and cook gently for 10-15 minutes, stirring occasionally, until the strawberries are soft and the sauce has slightly reduced.
- Optional thickening: If you want a thicker, more “pie-filling” consistency, mix the 1/4 tsp xanthan gum with 1 tsp cold water to form a slurry. Whisk this slurry into the simmering strawberries and cook for 1 more minute until thickened.
- Remove from heat and let the strawberry topping cool completely.
- Layer Strawberry Topping: Spread the cooled keto strawberry topping evenly over the chilled cake.
- Make the Whipped Cream Topping:
- In a large, chilled bowl, combine the 2 cups cold heavy whipping cream, powdered sweetener, and vanilla extract.
- Beat with an electric mixer on medium-high speed until stiff peaks form.
- Top with Whipped Cream: Dollop the whipped cream over the strawberry layer and spread evenly with an offset spatula or the back of a spoon.
- Garnish and Final Chill: Garnish the top with fresh sliced strawberries. Cover the cake tightly (without touching the topping if possible) and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the cake to fully set. Chilling is crucial for the best texture.
- Serve: Slice into 16 portions using a sharp knife (wiping the blade clean between cuts helps). Serve cold. Store leftovers tightly covered in the refrigerator for up to 3-4 days.
Estimated Nutritional Information:
Disclaimer: Nutritional information is an estimate calculated using standard nutritional databases for the ingredients listed (almond/coconut flour, butter, heavy cream, erythritol/allulose-based sweeteners, strawberries, SF white chocolate, etc.). Actual values will vary based on specific brands used, ingredient choices, exact yields (like SCM), potential substitutions, and portion sizes. This calculation assumes 16 servings.
Per Serving (1/16th of cake):
- Calories: approx. 410 kcal
- Total Fat: approx. 39g
- Saturated Fat: approx. 21g
- Total Carbohydrates: approx. 33.5g (Includes fiber & sugar alcohols)
- Dietary Fiber: approx. 2g
- Sugar Alcohols: approx. 26g (Primarily from sweeteners & SF chocolate)
- Net Carbohydrates: approx. 5.5g (Total Carbs – Fiber – Sugar Alcohols)
- Protein: approx. 7.5g
- Sodium: approx. 180mg
(Note: Net carbs are calculated by subtracting fiber and sugar alcohols. Responses to sugar alcohols can vary. Always verify based on the specific products used and your personal dietary requirements.)
