Keto Pumpkin Poke Cake

A Keto Pumpkin Poke Cake is a low-carb, sugar-free dessert that combines the flavors of pumpkin spice and creamy filling in a light, moist cake. Here’s a simple recipe for you:

Ingredients:

For the Cake:

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• ½ tsp salt
• 4 large eggs
• ½ cup canned pumpkin (pure pumpkin puree, not pie filling)
• ¼ cup unsweetened almond milk (or other low-carb milk)
• ¼ cup melted butter or coconut oil
• ¼ cup erythritol or sweetener of choice (adjust to taste)
• 1 tsp vanilla extract

For the Filling:

• 8 oz cream cheese, softened
• ¼ cup heavy cream
• ¼ cup powdered erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1 tsp cinnamon

For Topping:

• Whipped cream (sugar-free or homemade with heavy cream)

Instructions:

1. Make the Cake:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk the eggs, pumpkin puree, almond milk, melted butter, sweetener, and vanilla extract.
4. Gradually add the wet ingredients into the dry ingredients and stir until well combined.
5. Pour the batter into the prepared baking pan, spreading it out evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool for about 10-15 minutes.

2. Make the Filling:

1. In a medium bowl, beat together the cream cheese, heavy cream, powdered erythritol, vanilla extract, and cinnamon until smooth and creamy.

3. Poke the Cake:

1. Once the cake has cooled slightly, use the end of a wooden spoon or a skewer to poke holes all over the cake, about 1 inch apart.
2. Be sure to make the holes deep but not all the way to the bottom.

4. Fill the Cake:

1. Spread the cream cheese filling over the top of the cake, making sure it seeps into the holes you created. Smooth it out evenly.

5. Chill and Serve:

1. Refrigerate the cake for at least 1-2 hours to allow the filling to set.
2. Top with whipped cream just before serving.

Enjoy your Keto Pumpkin Poke Cake as a perfect low-carb fall treat!

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