Simple Keto Pudding Poke Cake (Gluten Free, Nut Free)
Simple Keto Coconut Flour Pudding Poke Cake (Nut Free And Gluten Free)
This recipe is designed to teach everyone how to make simple keto coconut flour poke cake without nuts or gluten
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Servings: 9 slices
Ingredients
- 84 grams (3/4 cup) coconut flour
- 12 grams (1 TBS) baking powder
- 1/2 tsp salt
- 133 grams (2/3 cup) granulated sugar substitute I use granulated monkfruit sweetener
- 1/4 tsp xanthan gum or use 1/2 tsp psyllium husk powder
- 4 large eggs, room temperature
- 1/2 cup butter, room temperature and softened
- 1 TBS vanilla extract
- 3/4 cup milk of choice, room temperature
- 2 TBS cocoa powder, for chocolate cake only if making a chocolate cake reduce flour to 10 TBS
- 1 batch of my "Extra Quick Keto Instant Pudding"
Instructions
- Preheat oven to 350 degrees. Line an 8 x 8 inch cake pan with parchment paper
- In a large mixer bowl sift or whisk together all the dry ingredients until there are no lumps
- Add the eggs. Beat on low 10 seconds to moisten the dry ingredients, Increase speed to medium. Beat on medium-low about 30 seconds or until fully combined
- Add the butter. Beat on low about 10 seconds to break up the butter. Increase speed to medium. Beat on medium 30 seconds or until fully combined
- Add the vanilla and milk. Beat on medium another 30 seconds or until fully combined.
- Scoop the batter into the prepared cake pan. Spread the batter evenly throughout the pan. Bake at 350 degrees for 30-35 minutes or until lightly golden and a tester comes out clean. While cake is baking make my "Extra Quick Keto Instant Pudding" recipe and place it in the refrigerator until the cake is done baking. Remove the pudding from the refrigerator when there is one minute of baking time left
- Once the cake is done baking remove it from the oven. Immediately take the handle of a wooden spoon and gently poke holes in the cake. The holes should be about 1 inch apart and about 3/4 of the way through the cake, Do not poke the holes completely through the bottom of the cake.. Immediately spoon the pudding over the holes in the cake . Make sure the pudding drips down into the holes of the cake. Spread the remaining pudding evenly over the top of the cake until it is completely covered
- Place the cake in the refrigerator. Chill for 1 hour to fully set the pudding topping
- Once chilled remove from the refrigerator and slice desired pieces. Store leftovers in an airtight container in the refrigerator up to 3 days
Extra Quick Keto Instant Pudding (Dairy Free)
This recipe is designed to teach everyone how to make extra quick keto instant pudding that is dairy free
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Servings: 3 cups
Calories: 30kcal
Ingredients
- 72 grams (6 TBS) powdered sugar substitute I use powdered monkfruit/allulose blend
- 1 3/4 tsp xanthan gum (this is a must have) can use gelatin powder or keto thickener of choice
- 1/8 tsp salt
- 236 ml (1 cup) coconut milk or keto milk of choice
- 1 1/2 tsp vanilla extract or extract of choice
- 2 TBS keto chocolate sauce or sauce/syrup flavor of choice
Instructions
- Sift the dry ingredients into a large blender until no lumps are in the dry ingredients. Add the remaining ingredients. Blend on high 1 minute or until thick and smooth. Eat immediately or store in an airtight container in the refrigerator for up to 1 week.
Nutrition
Serving: 1serving | Calories: 30kcal | Carbohydrates: 3g | Protein: 0.33g | Fat: 2g