Name: Keto Boston Cream Poke Cake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 3 h 35 min
Cuisine: American
Ingredients: 2 1/4 cups almond flour; 1/2 cup Swerve Granular; ⅓ cup unflavored whey protein powder; 2 teaspoons baking powder; ¼ teaspoon salt; 3 large eggs; ½ cup butter, melted; 1 ½ teaspoons vanilla extract; ¼ cup water, plus more as needed; 1/2 cup heavy cream; 1/2 cup almond milk (or low carb milk of choice); 1/3 cup allulose; 3 large egg yolks; Pinch salt; 1 teaspoon vanilla extract; 1/2 cup heavy whipping cream; 3 ounces sugar free chocolate chips

Ingredients

2 1/4 cups almond flour

1/2 cup Swerve Granular

⅓ cup unflavored whey protein powder

2 teaspoons baking powder

¼ teaspoon salt

3 large eggs

½ cup butter, melted

1 ½ teaspoons vanilla extract

¼ cup water (more as needed)

1/2 cup heavy cream

1/2 cup almond milk (or low carb milk of choice)

1/3 cup allulose

3 large egg yolks

Pinch of salt

1 teaspoon vanilla extract

1/2 cup heavy whipping cream

3 ounces sugar-free chocolate chips

Instructions

Step 1: Preheat the oven to 350ºF and grease a 9×9 inch metal baking pan.

Step 2: In a large bowl, whisk together almond flour, Swerve, whey protein powder, baking powder, and salt. Stir in the eggs, melted butter, vanilla extract, and water until well combined. If the batter is very thick, add more water one tablespoon at a time until it is scoopable and spreadable but not pourable.

Step 3: Spread the batter evenly in the prepared pan and bake for 15 to 20 minutes, until edges are golden brown and the cake is just firm to the touch. Remove from the oven and let cool in the pan.

Step 4: Once cooled, use the back of a wooden spoon to poke holes all over the cake.

Step 5: For the pastry cream filling, combine the heavy cream, almond milk, and allulose in a medium saucepan over medium heat. Bring to a gentle simmer.

Step 6: In a medium bowl, whisk together the egg yolks and a pinch of salt. Slowly add about half of the hot cream mixture into the egg yolks while whisking continuously. Then pour this mixture back into the saucepan with the remaining cream, whisking constantly.

Step 7: Continue cooking the mixture for 3 to 5 minutes, whisking continuously until it thickens. Remove from heat and stir in the vanilla extract.

Step 8: Pour the pastry cream over the cake, letting it sink into the holes. Gently tap the pan on the counter to help the filling absorb. Refrigerate for 2 hours to set.

Step 9: For the chocolate ganache, heat the heavy whipping cream in a small saucepan over medium-low heat until it simmers. Remove from heat and add the sugar-free chocolate chips. Let sit for 5 minutes, then whisk until smooth.

Step 10: Pour the ganache over the chilled cake and spread evenly to the edges. Let it set at room temperature for 1 hour before serving.

Tips & Variations

Use unsweetened almond milk or any low-carb milk substitute to keep the recipe keto-friendly.

If you prefer a richer cake, substitute some of the almond flour with coconut flour, but reduce the quantity as coconut flour absorbs more moisture.

For a different flavor, add a teaspoon of espresso powder to the ganache for a mocha twist.

Make sure to gently whisk while cooking the pastry cream to avoid scrambling the eggs.

FAQs

Can I use a different sweetener instead of Swerve or allulose?

Yes, you can substitute with other keto-friendly sweeteners like erythritol or monk fruit, but taste and texture may vary slightly.

Is it necessary to use whey protein powder in the cake?

Whey protein powder helps improve the texture and adds structure to the cake, but if you don’t have it, you can try almond flour alone—expect a slightly denser cake.