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Keto Poke Cake

Keto Poke Cake
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A deliciously moist and rich low-carb chocolate cake infused with keto chocolate syrup.

Ingredients

Scale
  • 1 1/2 cups almond meal or almond flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp Dutch cocoa powder or additional unsweetened cocoa powder
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup water
  • 1/3 cup granulated erythritol (or granulated sugar)
  • 3 eggs or flax eggs
  • 1 1/2 tsp pure vanilla extract
  • 2/3 cup keto chocolate syrup or chocolate syrup of choice

Instructions

  1. Preheat the oven to 350 F (175 C).
  2. Grease an 8-inch pan.
  3. Line the bottom of the pan with parchment paper.
  4. In a large bowl, stir together almond meal, unsweetened cocoa powder, Dutch cocoa powder, baking powder, and salt.
  5. Add water, granulated erythritol, eggs, and pure vanilla extract to the dry ingredients.
  6. Stir all ingredients very well until combined into a smooth batter.
  7. Spread the batter evenly into the prepared pan.
  8. If needed, use a second sheet of parchment to smooth down the top of the batter.
  9. Bake for 16 minutes on the center rack.
  10. Continue cooking until firm if needed, as some ovens require more baking time.
  11. Let the cake cool completely in the pan.
  12. Poke holes into the cooled cake using a toothpick, chopstick, or fork.
  13. Pour the keto chocolate syrup evenly over the top of the cake.
  14. Allow the syrup to seep into the cake completely.
  15. Frost as desired with your favorite keto-friendly frosting.

Notes

Ensure your almond flour is fresh for the best flavor.
Cool the cake completely before poking holes to prevent it from crumbling.
Don’t be afraid to poke plenty of holes for maximum syrup absorption.
Use a good quality keto chocolate syrup for the best results.

Find it online: https://theflakytruth.com/keto-poke-cake/