Keto Pumpkin Poke Cake Recipe
This Keto Pumpkin Poke Cake is the perfect fall dessert! With its rich pumpkin flavor, creamy filling, and minimal carbs, it’s a keto-friendly indulgence you’ll love.
Equipment
- 9x13-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 9x13-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.