CHOCOLATE PUDDING POKE CAKE

Preparation steps

• Preheat your oven to 350°F (175°C) and grease a 10.5″ cast iron skillet.
• In a large mixing bowl, sift together almond flour, cocoa powder, powdered swerve, gluten-free baking powder, and salt.
• In a separate bowl, melt butter and let it cool slightly.
• Crack 6 large eggs into a bowl and lightly beat them.
• Measure and pour unsweetened almond milk into a small bowl.
• Set aside unsweetened dark chocolate for melting later.

Cooking instructions

• Add the melted butter, beaten eggs, almond milk, and vanilla extract to the large mixing bowl with the dry ingredients. Mix everything together until smooth.
• Pour the cake batter into the greased skillet and transfer it to the preheated oven. Bake the cake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
• Melt the dark chocolate and put it aside to cool. In the blender, combine full-fat coconut milk, powdered swerve, cocoa powder, salt, xanthan gum, whipping cream, vanilla extract, and melted dark chocolate. Blend until smooth.
• Use the end of a wooden spoon to poke holes all over the top of the baked cake.
• Pour the blended pudding mixture over the cake, ensuring it fills the holes and covers the surface. Transfer the skillet to the refrigerator and let it set for about 3 hours.

Notes

Store loosely covered in refrigerator for up to 5 days.

Nutrition

Nutrition Facts

Keto Chocolate Pudding Poke Cake

Amount Per Serving

Calories 381Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 15g94%

Cholesterol 129mg43%

Sodium 292mg13%

Potassium 217mg6%

Carbohydrates 11g4%

Fiber 6g25%

Sugar 1g1%

Protein 11g22%

Vitamin A 647IU13%

Vitamin C 1mg1%

Calcium 151mg15%

Iron 3mg17%