A tasty chocolate and peanut butter Keto Poke Cake. Combine moist low carb chocolate cake with a sugar free peanut butter sauce filling.
Calling all chocolate peanut butter lovers! ThisKeto Peanut Butter Poke Cake is sure to be your favorite dessert. The moist sugar free chocolate cake, creamy low carb peanut butter filling and sugar free peanut butter cup topping means you won't be able to stop at just one slice!
Poke cakes are a fun and easy way to get both a moist keto cake and have the filling your heart desires. This cake combines the tenderness of a low carb chocolate cake with a sugar free peanut butter sauce filling that only the biggest peanut butter lovers can handle! Don't stop at the tasty peanut butter frosting! Garnish with some chopped keto friendly chocolate peanut butter cups and drizzle on some extra peanut butter. After a few minutes in the fridge, slice & serve up, but try not eat it all in one bite.
This recipe comes to us from Carolyn at All Day I Dream About Food! She's one of our favorite keto recipe developers whose low carb bakes are ideal for when you want to go that extra step to impress!
Preheat the oven to 325°F and grease a 9×9 inch baking pan.
In a large bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt.
Stir in the eggs and melted butter, then stir in the water and vanilla extract until well combined.
Spread the batter in the prepared baking pan and bake 20 to 25 minutes, until risen and the top is firm to the touch. Remove and let cool completely.
Filling
In a medium saucepan over medium heat, bring the nut milk to a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt, then whisk until smooth.
Add the peanut butter and the powdered sweetener and whisk until well combined. Set aside about 3 tablespoons of the filling (for drizzling over the cake when it's frosted).
Use the handle of a wooden spoon to poke holes all over the cake. Pour the remaining filling over the cake, allowing it to seep into the holes. Refrigerate 30 minutes to set.
Frosting
In a large bowl, beat together the peanut butter and butter until smooth. Beat in the powdered sweetener.
Add two tablespoons of the cream and beat in to lighten.
In another bowl, beat the remaining cream until it holds stiff peaks. Add the whipped cream to the peanut butter mixture and beat on low until just combined.
Spread the frosting over the chilled cake.
Sprinkle the top of the cake with the chopped sugar free peanut butter cups and drizzle with the remaining filling. (Rewarm the filling gently and add a few teaspoons of liquid if it's too thick).
Refrigerate another 30 minutes to firm up the frosting.
