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This gluten-free Keto Chocolate Pudding Poke cake is one decadent low-carb dessert! An easy one-bowl cake gets topped with creamy chocolate pudding for the ultimate chocolate lover’s dream. 😉


  • 2 3/4 cups almond flour
  • ¾ cup cocoa powder
  • 1 1/2 cups powdered Swerve
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon salt
  • 6 large eggs
  • 1/2 cup melted butter
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon vanilla extract
  • 6.75 ounces  full fat coconut milk
  • 6 tablespoons powdered Swerve
  • 6 tablespoons cocoa powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon xanthan gum
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 ounces unsweetened dark chocolate, melted


  1. Preheat oven to 350° F and grease a 10.5” cast iron skillet.
  2. In a large bowl mix together all of the cake ingredients until smooth.
  3. Place the pudding ingredients in a blender and blend until smooth.
  4. Pour the cake batter into the greased skillet and transfer to the oven. Bake for 55-60 minutes until a toothpick inserted into the center comes out clean.
  5. Using the end of a wooden spoon poke holes all over the top of the cake. Pour the pudding mixture over the cake and transfer to the refrigerator until set, about 3 hours.

NOTES: Store loosely covered in refrigerator for up to 5 days.

Calories 378

Fat ( 35.6 grams)

Carbs (10.7 grams)

Fiber (5.5 grams)

Net carbs 5.3

Protein (10.8 grams)

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