Prepare for an explosion of chocolate flavor with this Ultimate Keto Death By Chocolate Poke Cake! This recipe transforms the classic into a low-carb masterpiece, featuring a rich keto chocolate cake soaked in a decadent sugar-free chocolate fudge sauce and topped with a smooth, intensely chocolatey keto buttercream frosting. This is truly a dessert for serious keto chocoholics only!
Yields: 12 servings
Prep time: 40 minutes (+ cooling & chilling time)
Cook time: 25-35 minutes (cake) + 20-30 minutes (SCM)
Chill time: 1-2+ hours
Total time: Approx. 2.5 – 3 hours (includes chilling)
Course: Dessert
Cuisine: American
Method: Baking, Stovetop, No-Bake Assembly
Equipment:
- 9×13 inch baking pan
- Parchment paper or grease + cocoa powder
- Mixing bowls (large, medium, small)
- Electric mixer (handheld or stand)
- Whisk
- Medium saucepan (for SCM)
- Small bowl (for poke sauce)
- Offset spatula or knife for frosting
- Wooden spoon or similar for poking holes
Ingredients:
Keto Chocolate Cake:
- 1 3/4 cups (196g) fine almond flour
- 1/2 cup (44g) unsweetened cocoa powder (good quality recommended)
- 1 cup (approx. 190-200g) granulated low-carb sweetener (e.g., erythritol, allulose blend)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 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
- 1/2 cup (120ml) hot water or hot brewed coffee (enhances chocolate flavor)
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, prevents crystallization)
- 1/2 tsp vanilla extract
Keto Chocolate Poke Sauce:
- 1 batch prepared Keto SCM (approx. 1 to 1.25 cups)
- 1 cup (approx. 170g) sugar-free chocolate chips (semisweet or dark, e.g., Lily’s, ChocZero)
Keto Chocolate Buttercream Frosting:
- 1 cup (226g) unsalted butter, softened
- 2 – 2 1/2 cups (approx. 320-400g) powdered low-carb sweetener (adjust to taste and consistency)
- 3/4 cup (66g) unsweetened cocoa powder, sifted
- 2 tsp pure vanilla extract
- Pinch of kosher salt
- 1/4 cup (60ml) heavy cream (plus more by tablespoon if needed)
Garnish:
- Sugar-free chocolate shavings (made from a keto-friendly chocolate bar)
Instructions:
- Make the Keto Chocolate Cake:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper (leaving an overhang) OR grease well and dust thoroughly with cocoa powder.
- In a large bowl, whisk together almond flour, 1/2 cup cocoa powder, granulated sweetener, baking powder, baking soda, and salt to combine and remove lumps.
- In a separate medium bowl, whisk together eggs, melted butter, almond milk, and 1 tsp vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix with a spatula or electric mixer on low speed until just combined.
- Carefully stir in the hot water or hot coffee until the batter is smooth (it will be relatively thin).
- Pour 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 sturdy object to poke holes all over the cake, about 1 inch apart. Let the cake cool completely in the pan on a wire rack.
- Make the Keto Sweetened Condensed Milk (SCM):
- While the cake bakes/cools, combine 1.5 cups heavy cream, 4 Tbsp butter, and 1/2 cup 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 and scraping the bottom, for 20-30 minutes, until the mixture has reduced slightly and thickened enough to coat the back of a spoon. (Using Allulose helps prevent gritty texture upon cooling).
- Remove from heat and stir in 1/2 tsp vanilla extract. Set aside to cool slightly (it will thicken more as it cools). (Yields approx. 1 to 1.25 cups).
- Make the Keto Chocolate Poke Sauce:
- Gently melt the 1 cup of sugar-free chocolate chips (use microwave in 30-sec bursts at 50% power, stirring well, or a double boiler).
- Pour the warm (not hot) Keto SCM into the bowl with the melted chocolate chips. Stir until completely smooth and glossy.
- Apply Poke Sauce: Pour the warm chocolate poke sauce evenly over the completely cooled, poked cake. Use an offset spatula or the back of a spoon to gently spread it, encouraging the sauce down into the holes.
- Chill Cake Base: Place the cake in the refrigerator, uncovered or loosely covered, for at least 1 hour to allow the sauce to soak in and firm up slightly.
- Make the Keto Chocolate Buttercream Frosting:
- In a large bowl using an electric mixer, beat the 1 cup softened butter on medium-high speed until creamy and pale (about 1-2 minutes).
- Sift in the 3/4 cup cocoa powder and about half of the powdered sweetener. Start beating on low speed (to avoid a cocoa cloud!) until combined, then increase speed to medium and beat until smooth.
- Add the remaining powdered sweetener, 2 tsp vanilla extract, and pinch of salt. Beat on low until combined, then increase speed and beat until smooth.
- With the mixer on low, gradually stream in the 1/4 cup heavy cream. Once incorporated, increase speed to medium-high and beat for another 2-3 minutes until the frosting is light, fluffy, and holds its shape. If the frosting seems too stiff, add more heavy cream, 1 tablespoon at a time, beating well after each addition.
- Frost and Garnish: Spread the chocolate buttercream frosting evenly over the chilled cake using an offset spatula or knife, creating swirls if desired.
- Garnish: Sprinkle the top generously with sugar-free chocolate shavings.
- Chill and Serve: While tempting to eat immediately, this cake is best after chilling. Refrigerate for at least another 1-2 hours (or preferably longer) to allow the frosting to set fully and the flavors to meld. Slice into 12 portions using a sharp knife (wiping the blade clean between cuts helps). Serve cold. Store leftovers tightly covered in the refrigerator for up to 5 days.
Estimated Nutritional Information:
Disclaimer: Nutritional information is an estimate calculated using standard nutritional databases for the ingredients listed (almond flour, cocoa, butter, heavy cream, erythritol/allulose-based sweeteners, SF chocolate chips, etc.). Actual values will vary based on specific brands used, ingredient choices, exact SCM yield, potential substitutions, and portion sizes. This is a very rich, calorie-dense dessert.
Per Serving (1/12th of cake):
- Calories: approx. 605 kcal
- Total Fat: approx. 59g
- Saturated Fat: approx. 32g
- Total Carbohydrates: approx. 69g (Includes fiber & sugar alcohols)
- Dietary Fiber: approx. 6.5g
- Sugar Alcohols: approx. 55.5g (Primarily from sweeteners & SF chocolate)
- Net Carbohydrates: approx. 7g (Total Carbs – Fiber – Sugar Alcohols)
- Protein: approx. 10g
- Sodium: approx. 240mg
(Note: Net carbs are calculated by subtracting fiber and sugar alcohols. Individual responses to sugar alcohols can vary. Ensure all ingredients, especially chocolate chips and sweeteners, are suitable for your dietary needs.)
