Introduction:

If you’re craving a fall-inspired dessert that is both indulgent and low in carbohydrates, the Keto Pumpkin Poke Cake is the perfect solution. Combining the flavors of pumpkin spice, rich creaminess, and moist cake texture, this dessert offers all the comforts of traditional pumpkin cake while keeping it keto-friendly. The best part? You can enjoy it guilt-free, knowing that it fits perfectly into a low-carb lifestyle. With just the right amount of sweetness, spice, and texture, this cake is sure to satisfy your sweet tooth without compromising your diet goals.

Whether you’re hosting a gathering or just want to treat yourself and your family, this Keto Pumpkin Poke Cake is the ideal dessert. Its rich flavor and delightful presentation will have your guests asking for the recipe, all while you enjoy the benefits of keeping it low-carb.

Ingredients:

For the Cake:

  • 1 cup almond flour
  • 1 cup pumpkin puree (unsweetened)
  • 3 large eggs
  • 1/4 cup melted butter or coconut oil
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup Swerve or preferred keto sweetener (adjust to taste)

For the Poke Cake Filling:

  • 1/2 cup heavy whipping cream
  • 1 tablespoon Swerve Confectioners (or another sweetener)
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional for extra flavor)

For the Topping:

  • 1 cup whipped cream (unsweetened)
  • 2 tablespoons Swerve Confectioners (or preferred sweetener)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (optional for garnish)

Nutritional Information (Per Serving):

  • Calories: 200 kcal
  • Carbs: 5g net carbs
  • Fat: 18g
  • Protein: 5g
  • Fiber: 2g
  • Sugar Alcohols: 3g
  • SmartPoints (WW): 3 points per slice

Instructions:

Step 1: Preparing the Cake Base

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking dish or a similar-sized pan with butter or coconut oil, or line it with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the almond flour, baking powder, salt, cinnamon, nutmeg, and ground ginger. Make sure all the dry ingredients are evenly distributed.
  3. Combine Wet Ingredients: In a separate large bowl, whisk together the eggs, pumpkin puree, melted butter (or coconut oil), almond milk, vanilla extract, and Swerve sweetener until smooth and well-combined. The consistency should be thick but pourable.
  4. Add Dry to Wet: Slowly add the dry ingredients to the wet ingredients, stirring gently as you go. This will prevent clumps from forming. Mix until the batter is smooth.
  5. Bake the Cake: Pour the batter into the prepared baking dish. Use a spatula to smooth the top evenly. Place the dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Depending on your oven, you may need to adjust the baking time slightly.
  6. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This will ensure that the cake retains its moisture.

Step 2: Preparing the Poke Cake Filling

  1. Whip the Heavy Cream: In a medium bowl, whip the heavy whipping cream until stiff peaks form. If you prefer a sweeter filling, add one tablespoon of Swerve Confectioners and whip again.
  2. Flavor the Cream: Add a pinch of cinnamon and a small amount of vanilla extract to the whipped cream for an extra layer of flavor. Stir gently to combine.

Step 3: Assembling the Poke Cake

  1. Poke Holes in the Cake: Once the cake has completely cooled, use the end of a wooden spoon or a similar tool to poke holes throughout the cake, about 1-inch apart. The holes should go deep enough to allow the filling to soak in, but not all the way through to the bottom.
  2. Fill with Whipped Cream: Spoon the whipped cream mixture into the holes in the cake. Use the back of a spoon to gently spread the whipped cream into the holes, ensuring that the entire cake is filled with this rich, creamy goodness.
  3. Chill: After filling the cake, cover the baking dish with plastic wrap or a lid. Place it in the refrigerator for at least 2 hours to allow the flavors to meld and the filling to set.

Step 4: Adding the Final Touches

  1. Whip the Topping: In a separate bowl, whip the remaining heavy cream until stiff peaks form. Sweeten it with 2 tablespoons of Swerve Confectioners and add a touch of vanilla extract. Gently fold in a little ground cinnamon for extra flavor.
  2. Top the Cake: Once the cake has set, spread the whipped topping over the surface of the cake. Use a spatula to make the top smooth and even. If desired, sprinkle with a little extra ground cinnamon or even a few chopped nuts, like pecans, for added texture and flavor.
  3. Serve and Enjoy: Slice the cake into squares and serve. This Keto Pumpkin Poke Cake can be served cold or at room temperature, depending on your preference.

Tips for Making the Best Keto Pumpkin Poke Cake:

  1. Make it Dairy-Free: If you need to make the cake dairy-free, you can substitute coconut oil for butter and coconut cream for the heavy cream. Ensure that the whipped topping is also made with coconut cream for the best consistency.
  2. Customize the Sweetness: The amount of sweetener in this recipe can be adjusted based on your taste preference. Some people prefer a slightly sweeter cake, while others like it more subtle. Always taste and adjust accordingly.
  3. Storage: Store the cake in the refrigerator for up to 4 days. The cake stays moist and flavorful, especially after the flavors have had time to meld together. You can also freeze individual slices for up to 2 months for a make-ahead option.
  4. Add a Crunch: If you prefer a crunchier topping, sprinkle chopped nuts, such as walnuts or pecans, over the whipped cream. This adds a nice texture contrast to the soft, moist cake.
  5. Low-Carb Version of the Pumpkin Spice Blend: If you don’t have ground nutmeg and ginger on hand, you can use a pre-mixed pumpkin spice blend. Just ensure that it’s free from sugar to keep the recipe keto.

Health Benefits:

This Keto Pumpkin Poke Cake is not only delicious but also packed with health benefits due to its use of almond flour, which is low in carbohydrates and high in healthy fats. The cake is a great source of fiber and protein, helping to support a balanced keto diet. Additionally, the pumpkin puree is loaded with vitamins like A and C, as well as antioxidants, making it a great ingredient for skin health and immune support.

Smart Points Breakdown:

  • Total Calories (per serving): 200 kcal
  • Carbohydrates: 5g net carbs
  • Fats: 18g
  • Proteins: 5g
  • Fiber: 2g
  • SmartPoints (WW): 3 points per serving

Since this recipe is made with low-carb, high-fat ingredients like almond flour and coconut oil, it’s ideal for those following the Keto or Low-Carb lifestyle. With only 3 SmartPoints per serving, it’s an excellent choice for anyone following WW (Weight Watchers), and it offers a delicious dessert option without derailing your healthy eating plan.

Conclusion:

This Keto Pumpkin Poke Cake is a fantastic dessert for anyone looking to enjoy the flavors of fall while adhering to a low-carb lifestyle. Whether you’re counting carbs, following a keto regimen, or simply want a healthier alternative to traditional pumpkin cake, this recipe delivers on both flavor and texture. With its creamy filling, spiced cake base, and fluffy whipped topping, it’s sure to become a favorite in your keto-friendly dessert repertoire.

Enjoy your guilt-free treat that doesn’t compromise on taste or indulgence, all while keeping your macros in check!