This Keto Strawberry Poke Cake is low carb, but made with real strawberries. If you’re looking for a keto poke cake recipe without artificial ingredients, but still tastes delicious, this is the recipe for you!
The recipe for Keto Strawberry Poke Cake
Who else remembers the good old fashioned poke cakes of the ’70’s? I thought it was amazing how pouring colorful gelatin from a box over a prepared cake transformed it into a colorful and flavorful dessert. These cakes inspired this keto-friendly version.
Instead of using boxed cake and gelatin dessert mix, however, I made this recipe from scratch. Making it from scratch takes a few extra steps, but allows complete control of what goes in. This helps us control the carb content and allows us to avoid the artificial colors and flavors in boxed mixes.
In this recipe, we start by making a vanilla scented cake using almond flour as a base. I added some sour cream and a bit of bourbon (optional) to make it extra special.
For the gelatin mixture, I used real frozen strawberries. That strawberry goodness really comes through in the finished cake. Finally, to top the whole thing off, I spread a cloud of lightly sweetened whipped cream on top. The result–a strawberries and cream poke cake that will transport you back in time, but won’t mess you up on your macros.
I based the recipe for the cake on the cake portion of my recipe for Keto Raspberry Cream Cheese Coffee Cake. This recipe has become very popular and has received rave reviews, so it was the perfect start for this recipe.
Why is it called “Poke Cake”?
The name poke cake comes from the way it’s made. We start with a normal cake, then poke holes in it before pouring the gelatin mixture on top. The holes allow the strawberry gelatin to soak into the cake and creates the channels of color in the final cake.
How many holes do you put in a poke cake?
Too few and the strawberry mixture won’t soak in well. Too many and the cake will fall apart when you serve it.
Rather than go by the number of holes, though, I like to judge by the spacing between the holes. I try to keep them three quarters of an inch to an inch apart.
Do you need to refrigerate Keto Strawberry Poke Cake?
Yes. This cake does require refrigeration. The refrigeration keeps the gelatin portion of the cake from melting and also keeps the whipped cream fresher if you have leftovers.
Be sure to cover the cake before storing it in the refrigerator. Another option, if you only have a few pieces left is to remove the cake from the baking dish a place it in an airtight container.
How long does this Keto Strawberry Poke Cake last?
This poke cake is best if eaten in 2-3 days. If you plan to eat it over a period of time, you might consider making only a portion of the whipped cream at a time.
For example, if you plan to eat only half the cake at a time, making half the whipped cream and adding a dollop on top of each piece will keep the cake at its best.Then, when you’re ready to eat the second half, you can make a fresh batch of whipped cream to top the cake.
How far in advance can you make a poke cake?
You need to plan ahead a bit when you’re making a keto strawberry poke cake, as the cake needs to have time to cool before you pour the gelatin mixture over the cake. Then, after you’ve added the gelatin on top, it needs time to gel. The gelling process takes about 2-3 hours.
That being said, you can make the poke cake a day (or even two days) ahead of the time you would like to serve it. If you decide to do this, for best results, you should wait to add the whipped cream topping until you are ready to serve the cake.
Keto Strawberry Poke Cake
This Keto Strawberry Poke Cake is low carb, but made with real strawberries. If you're looking for a keto poke cake recipe without artificial ingredients, but still tastes delicious, this is the recipe for you!
For the cake batter:
- 2 cups super fine almond flour
- 1/2 cup granulated erythritol/stevia blend
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup butter melted
- 1/4 cup sour cream
- 3 large eggs
- 1 tablespoon whisky (optional-may substitute an extra tablespoon of almond milk )
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the gelatin mixture:
- 1 12 ounce bag frozen strawberries defrosted
- 1½ teaspoon gelatin powder
- 2 tablespoons granulated erythritol/stevia blend (Pyure-2X sweeter than sugar)
- ¾ cup boiling water
For the whipped cream:
- ¾ cup heavy whipping cream
- 1 teaspoon powdered stevia/erythritol (Pyure 2X sweeter than sugar)
- ½ teaspoon vanilla extract
Preheat oven to 350º Fahrenheit. Grease an 8 inch square baking dish.
For the Cake Batter:
Place almond flour, granulated erythritol/stevia blend, baking soda, and sea salt in a large bowl. Whisk together. Whisk in the melted butter.
In a separate container (a large pourable liquid measuring cup works great for this), whisk the sour cream, then whisk in the eggs, one at a time. Whisk in the whiskey, vanilla extract, and almond extract.
Pour the wet ingredients into the dry mixture and stir until batter is smooth. Transfer batter to the prepared baking dish. Spread evenly.
Bake in the preheated oven for 30-40 minutes. The edges should spring back when lightly touched. Allow cake to cool 15-20 minutes. While the cake is cooling, proceed with making the gelatin mixture.
For the gelatin mixture:
Place defrosted strawberries in a fine mesh sieve set over a medium bowl. Using a wooden spoon or silicone spatula, press down on the strawberries until you have 1 cup of strawberry juice. Discard strawberry pulp or use for another purpose.
Sprinkle the gelatin over the strawberry juice and let sit without stirring for 10 minutes. Meanwhile, stir the sweetener and ¾ cup boiling water. When gelatin is done blooming, whisk the hot water/sweetener mixture into the strawberry juice.
Using a chopstick, poke holes down into the cake at 1 inch intervals.
Slowly pour the gelatin over the cake. Let it absorb into the holes. Refrigerate the cake until the gelatin sets, or about 2 hours.
For the whipped cream:
Right before serving, pour the heavy whipping cream into a medium mixing bowl. Using an electric mixer, beat the cream until soft peaks form. Beat in the vanilla and the powdered sweetener. Spread over the cake before serving. To store, cover tightly and refrigerate up to 3 days.