Introduction:
- Delve into the luscious world of Keto Coconut Cream Poke Cake. This low-carb, high-flavor dessert is a heavenly blend of coconut goodness and creamy delight. Perfect for satisfying your sweet cravings while sticking to your keto lifestyle.
- Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened shredded coconut
- 1/3 cup erythritol or preferred keto-friendly sweetener
- 4 eggs
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup powdered erythritol
- 1/2 teaspoon coconut extract
- 1/4 cup toasted coconut flakes (optional, for garnish)
- Directions:
- Preheat your oven to 350°F (175°C) and grease a square baking dish.
- In a mixing bowl, combine almond flour, coconut flour, shredded coconut, erythritol, eggs, melted coconut oil, almond milk, vanilla extract, baking powder, and salt. Mix until well combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool slightly, then poke holes all over the top using the handle of a wooden spoon.
- How to Prepare:
- In a separate bowl, whisk together heavy cream, powdered erythritol, and coconut extract until smooth.
- Pour the coconut cream mixture over the warm cake, ensuring it seeps into the holes.
- Refrigerate the cake for at least 2 hours or until set.
- Once chilled, slice the cake into squares and garnish with toasted coconut flakes if desired.
Preparation Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
- Chilling time: 2 hours
Servings:
- Serves: 9
Conclusion:
- Keto Coconut Cream Poke Cake is the ultimate guilt-free dessert that doesn’t compromise on flavor. Treat yourself to a slice of creamy coconut bliss while staying true to your keto goals. Enjoy every indulgent bite knowing you’re nourishing your body with wholesome ingredients.