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Keto Peanut Butter Poke Cake
Alice

Keto Peanut Butter Poke Cake Recipe

This Keto Peanut Butter Poke Cake is ultra moist, rich, and completely sugar-free. It’s an easy low-carb dessert that satisfies cravings while supporting a healthy lifestyle.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12
Course: Dessert
Cuisine: American, Keto
Calories: 290
Ingredients Method

Ingredients
  

Cake Base
  • Almond flour: 2 cups 200 g, finely blanched
  • Eggs: 4 large room temperature
  • Keto-friendly sweetener: ¾ cup granulated, erythritol/monk fruit blend recommended
  • Baking powder: 2 teaspoons
  • Vanilla extract: 1 teaspoon
Peanut Butter Poke Filling
  • Unsweetened peanut butter: ¾ cup 180 g, smooth
  • Heavy cream: ½ cup 120 ml
  • OR Full-fat coconut cream: ½ cup for dairy-free
Optional (If You Want Extra Moistness or Slightly Sweeter Cake)
  • 2 tablespoons heavy cream
  • 1 –2 tablespoons powdered sweetener

Method
 

  1. Crack the eggs into a large mixing bowl and add the keto-friendly sweetener and vanilla extract. Whisk steadily for about 1–2 minutes until the mixture looks smooth, pale, and slightly frothy. You’re not trying to whip in a lot of air, just enough to dissolve the sweetener and create a light base that will help the cake bake evenly and stay tender.
  2. In a separate bowl, add the almond flour and baking powder. Stir them together well using a spoon or whisk, making sure the baking powder is evenly distributed. This step is important because almond flour can clump, and uneven mixing can cause parts of the cake to rise more than others.
  3. Slowly add the dry ingredients into the egg mixture. Using a spatula or spoon, gently fold everything together with slow, sweeping motions. Keep folding just until no dry pockets remain and the batter looks thick and smooth. Avoid overmixing, as that can make the cake dense instead of soft.
  4. Pour the batter into the prepared baking pan and use a spatula to spread it out evenly, especially into the corners. Place the pan in the oven and bake until the top looks set and lightly golden. The center should feel firm to the touch, and a toothpick inserted should come out mostly clean with a few moist crumbs.
  5. Remove the cake from the oven and let it cool in the pan for about 8–10 minutes. While the cake is still warm, use the handle of a wooden spoon or a thick skewer to poke holes evenly all over the surface. Press straight down, stopping just before you reach the bottom of the cake. Spacing the holes evenly helps the filling soak into every slice.
  6. Add the peanut butter and heavy cream (or coconut cream) to a small saucepan or microwave-safe bowl. Warm gently, stirring often, until the mixture becomes smooth, glossy, and pourable. If it feels too thick, add an extra tablespoon of cream at a time until it reaches a thick but flowing consistency.
  7. Slowly pour the warm peanut butter mixture over the cake, aiming for the holes so the filling sinks deep into the cake. Pause occasionally to let it absorb before adding more. Use a spatula to gently spread the filling across the surface so it soaks in evenly without tearing the cake.
  8. Transfer the cake to the refrigerator and chill for at least two hours. This resting time allows the filling to fully set and the flavors to meld. Once chilled, slice the cake cleanly and serve. The texture will be ultra-moist, rich, and even better the next day.