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If you’re craving something comforting, flavorful, and perfectly fitting for the fall season, this Keto Pumpkin Poke Cake is the answer! This moist, spiced cake made with pumpkin and flavored with rich keto-friendly ingredients is a true treat for anyone following a low-carb diet. Perfect for those cozy evenings or holiday celebrations, this cake is a sweet way to enjoy all the flavors of pumpkin without the carbs. Whether you’re a keto veteran or a beginner, this cake is sure to become a favorite.
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Why You’ll Love Keto Pumpkin Poke Cake
This Keto Pumpkin Poke Cake isn’t just a treat for your taste buds—it’s also a great way to stay on track with your keto lifestyle! The pumpkin base adds a natural sweetness and moisture, while the creamy filling complements the cake perfectly. With minimal carbs and full of flavor, this cake is an ideal dessert for any keto diet. Plus, it’s super easy to make, so you can enjoy this seasonal dessert without a lot of effort.
My Personal Experience
When I first tried making this Keto Pumpkin Poke Cake, I wasn’t sure how it would turn out. I was looking for a comforting fall dessert but didn’t want to compromise my keto diet. As soon as I took that first bite, I knew I had found a winner. The flavors are so rich and satisfying, and the cake has the perfect balance of sweetness. Every time I make it, it’s a huge hit—whether I’m serving it at a gathering or just enjoying a slice myself. It’s a dessert that really makes you feel like you’re indulging, but it’s completely keto-friendly!
Required Equipment
Making this Keto Pumpkin Poke Cake is simple, but having the right equipment on hand makes all the difference. Here’s what you’ll need:
- 9×13-inch baking dish: This size is perfect for holding the cake and giving it a nice, even thickness. Trust me, once you use a good-quality baking dish, it becomes your go-to for all cakes.
- Mixing bowls: At least two bowls—one for the dry ingredients and one for the wet ingredients—help you keep things organized while baking. I always recommend using bowls that have a non-slip base to avoid messes.
- Hand mixer or stand mixer: If you want to make the mixing process quicker and easier, a hand mixer is your best friend. It saves time and effort, and the texture of the cake comes out so much better.
- Measuring cups and spoons: Precision is key in keto baking. You’ll need to measure your ingredients carefully to ensure you get the right consistency.
- Poking tool (skewer or fork): This is what you’ll use to make holes in the cake for the creamy filling to soak into. It’s a simple tool, but I find that a long skewer works best for getting the holes just right.
- Cooling rack: Once your cake is baked, cooling it on a rack allows the air to circulate and prevents it from getting soggy at the bottom. I personally love how quickly a cooling rack helps my cakes cool down.
Ingredients & Substitutions
Here are all the ingredients you’ll need for this recipe, along with some potential substitutions:
- Almond flour: 2 cups—A great low-carb flour that gives the cake a soft texture without all the carbs of traditional flour.
- Baking powder: 2 teaspoons—This helps the cake rise and become fluffy.
- Ground cinnamon: 1 teaspoon—This warm spice gives the cake that perfect autumn flavor.
- Ground nutmeg: 1/2 teaspoon—Adds a rich, earthy flavor that pairs beautifully with pumpkin.
- Salt: 1/4 teaspoon—Enhances all the flavors in the cake.
- Pumpkin puree: 1 cup—This gives the cake its delicious flavor and moisture. If you don’t have canned pumpkin, fresh pumpkin puree works too.
- Eggs: 4 large—Essential for binding the ingredients and giving the cake structure.
- Butter: 1/2 cup—Provides richness and moisture. You can substitute with coconut oil for a dairy-free option.
- Sweetener: 1/2 cup erythritol or your preferred keto-friendly sweetener—This gives the cake sweetness without spiking your blood sugar.
- Vanilla extract: 1 teaspoon—For added flavor.
- Heavy cream: 1 cup—Used in the filling and topping to give it a creamy, indulgent texture.
- Cream cheese: 8 oz—A must for the filling, making it thick and creamy.
How to Make Keto Pumpkin Poke Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). This ensures the cake bakes evenly.
- Prepare the Pan: Grease your 9×13-inch baking dish with butter or line it with parchment paper for easy removal after baking.
- Mix the Dry Ingredients: In a medium mixing bowl, combine the almond flour, baking powder, cinnamon, nutmeg, and salt. Whisk together until evenly mixed.
- Mix the Wet Ingredients: In a large mixing bowl, beat the eggs, pumpkin puree, melted butter, sweetener, and vanilla extract until smooth and well combined.
- Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet ingredients and mix until fully incorporated. The batter will be thick.
- Bake the Cake: Pour the batter into your prepared baking dish and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean from the center.
- Poke the Cake: Let the cake cool for about 10 minutes. Then, use a skewer or fork to poke holes all over the cake.
- Prepare the Filling: In a mixing bowl, combine the heavy cream and softened cream cheese. Use a hand mixer to blend until smooth. Add your sweetener and mix until fully incorporated.
- Fill the Holes: Spoon the creamy filling into the holes of the cake. Be generous with it!
- Chill the Cake: Refrigerate the cake for at least 2 hours to let the filling set.
- Serve and Enjoy: Top with whipped cream or extra cinnamon if desired. Slice and serve!
Tips for This Recipe
- If you like your cake extra moist, you can drizzle a little more heavy cream over the cake before refrigerating.
- Make sure the cake has completely cooled before adding the filling to prevent it from melting.
- For an even richer flavor, try using a combination of pumpkin pie spice and cinnamon.
Optional Additions
- Chopped nuts: Add some chopped pecans or walnuts on top for a bit of crunch.
- Sugar-free caramel sauce: Drizzle over the top for an extra decadent touch.
Serving Ideas
This Keto Pumpkin Poke Cake pairs perfectly with a cup of hot tea or coffee. It’s also great for a fall dessert table or as an after-dinner treat. Try serving it with a dollop of whipped cream or a sprinkle of cinnamon on top for a beautiful presentation.
Storage Recommendations
Store the Keto Pumpkin Poke Cake in an airtight container in the fridge for up to 5 days. If you want to reheat it, simply place a slice in the microwave for 20-30 seconds. The cake can also be frozen for up to 3 months; just be sure to wrap it tightly in plastic wrap or foil.
Frequently Asked Questions
- Can I make this cake dairy-free?
Yes, you can use coconut oil instead of butter, and swap the cream cheese and heavy cream for dairy-free alternatives. - Can I use a different sweetener?
Absolutely! Any keto-friendly sweetener should work. Just be sure to adjust the amount based on the sweetener’s sweetness level. - Can I make this ahead of time?
Yes, this cake is perfect for making ahead! It actually tastes even better the next day after the flavors have had time to meld together.
Nutritional Breakdown (Per Serving)
- Calories: 220
- Total Carbs: 5g
- Net Carbs: 3g
- Fat: 18g
- Protein: 6g
Keto Pumpkin Poke Cake Recipe
Equipment
- 9×13-Inch Baking Dish
- Mixing Bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Poking tool (skewer or fork)
- Cooling rack
Ingredients
- Almond flour: 2 cups
- Baking powder: 2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/2 tsp
- Salt: 1/4 tsp
- Pumpkin puree: 1 cup
- Eggs: 4 large
- Butter: 1/2 cup
- Sweetener: 1/2 cup
- Vanilla extract: 1 tsp
- Heavy cream: 1 cup
- Cream cheese: 8 oz
Instructions
- Preheat the oven to 350°F (175°C).
- Grease your 9×13-inch baking dish.
- Combine almond flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- In a large bowl, beat eggs, pumpkin puree, melted butter, sweetener, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix well.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cake for 10 minutes. Poke holes in the cake with a skewer or fork.
- Mix heavy cream and softened cream cheese together, then add sweetener and mix until smooth.
- Spoon the creamy filling into the holes of the cake.
- Refrigerate the cake for at least 2 hours.
- Serve with whipped cream or cinnamon if desired.
We’d love to know how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto tips and mouthwatering recipes. New to keto? Begin your journey with our Keto Diet Plan for Beginners: Step-by-Step Guide and take the first step toward a healthier you!
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