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!
Preheat oven to 350º Fahrenheit. Grease an 8 inch square baking dish.
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.
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.
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.