Ingredients:
- For the Cake:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 4 large eggs
- 1 cup canned pumpkin (pure pumpkin puree, not pumpkin pie filling)
- ⅓ cup unsweetened almond milk (or coconut milk)
- ⅓ cup melted butter (or coconut oil)
- ¼ cup powdered erythritol (or your preferred keto sweetener)
- 1 teaspoon vanilla extract
- For the Poke Cake Filling:
- ½ cup sugar-free vanilla pudding (make sure it’s keto-friendly)
- 1 ½ cups heavy whipping cream
- 2 tablespoons powdered erythritol (or sweetener of choice)
- For the Topping:
- ½ cup whipped cream (unsweetened or lightly sweetened)
- A pinch of cinnamon for garnish (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish or line it with parchment paper.
- Prepare the cake batter:
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs, pumpkin, almond milk, melted butter, sweetener, and vanilla extract until smooth.
- Slowly mix in the dry ingredients to the wet ingredients, stirring until fully combined. The batter will be thick.
- Bake the cake:
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- Make the filling:
- Whip the heavy cream and powdered erythritol together until stiff peaks form.
- Gently fold in the sugar-free vanilla pudding mix. The mixture should be thick and creamy.
- Assemble the poke cake:
- Once the cake is completely cooled, use the back of a spoon or a fork to poke holes all over the top of the cake.
- Spoon the creamy filling into the holes, letting it settle into the cake.
- Add the topping:
- Spread a layer of whipped cream over the top of the cake.
- Garnish with a pinch of cinnamon if desired.
- Chill: Place the cake in the refrigerator for at least 2 hours before serving to let the flavors set.
