Description
This Keto Chocolate Peanut Butter Poke Cake is a deliciously indulgent dessert that satisfies your sweet tooth while keeping your carb intake low.
Ingredients
Scale
- 1 cup almond flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup erythritol or your preferred sweetener
- 1/4 cup unsweetened almond milk
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sugar-free chocolate pudding
- 1/2 cup natural peanut butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix the almond flour, cocoa powder, baking powder, salt, and erythritol.
- In a separate bowl, whisk together the almond milk, melted butter, eggs, and vanilla extract.
- Combine the wet and dry ingredients and mix until smooth.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then poke holes in the cake with a fork.
- Prepare the sugar-free chocolate pudding according to the package instructions and pour it over the cooled cake.
- Spread the peanut butter over the pudding layer and refrigerate for at least 4 hours.
- Serve chilled and enjoy!
Notes
- This cake can be made a day in advance for enhanced flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 75mg