This is the ultimate keto cake for fall or special occasions the whole family will enjoy. This Low-Carb Keto Poke Cake uses zucchini instead of apple, and just 4 g net carbs per serving. Thanks to the quick homemade easy recipe for cinnamon apple puree, this delicious cake is flavorsome and moist..
What is Poke Cake?
What’s a poke cake you ask? Essentially it’s a sponge cake with holes in it.
By making holes in the sponge once cooked (I like to use a wooden spoon handle) add the topping, in this case a really good keto custard, fills the holes and you get the best bite with luscious custard oozing out!
Should the custard be hot or cold?
This is totally your choice. To be able to cut the cake, it’s best to pour on the custard while fluid, (warm but not boiling) then allow to cool and place in the fridge to set.
I made extra custard so you can reheat any that is left over and pour on hot custard to serve if you wish.
If you want your custard hot, you can totally do that. Just fill the holes all over the top and cut, just might be a bit messier, but so tasty!
Any leftover custard can be reheated. Just make sure you whisk with a hand whisk to remove any skin lumps that may form after cooling.
Best Tips for Keto Apple Cake
Whisk the eggs for 2 - 3 minutes. This will make them super light and fluffy.
Use sparkling water. This really helps create some lightness this fluffy cake without flour alongside the baking powder
Use yogurt over all butter also helps lighten the batter.
How to Make Keto Apple Poke Cake
There are 3 parts to this recipe but don't that let intimidate you from making it, as they are all very easy to come together.
For the apple puree ingredients you will need:
zucchini
apple cider vinegar
lemon juice
brown sugar sub sweetener, I like the Lakanto brand for this recipe.
butter
Directions for Apple Puree
Add all the ingredients to a non-stick pan and bring to the boil. Reduce the heat to medium - low and simmer for about10 minutes or until thick and the zucchini is slightly soft.
Allow to cool slightly and puree with a hand blender.
Option to leave some of the zucchini a bit chunky, if you prefer chunks of ‘apple’ in your batter. Cool in the fridge while you prepare the base.
For the cake mix base ingredients, you will need:
- eggs
- brown sugar sub
- coconut flour
- almond flour
- baking powder
- cinnamon
- salt
- Greek yogurt
- vanilla extract
- sparkling water
Directions for Cake
Preheat oven to 350 degrees F.
Add the eggs and low-carb sweetener to a large bowl. Whisk with a hand balloon whisk for 2 minutes until really light and fluffy.
In a clean bowl, mix dry ingredients together.
Add the Apple Cinnamon Puree, yogurt and vanilla to the egg mixture and whisk with an electric whisk until combined. Add the sparkling water a little at a time while whisking until smooth.
Transfer the cake batter to an 8 by 8 parchment lined baking dish.
Bake for 35 - 37 minutes or until you can insert and remove a skewer without too many crumbs sticking. Note: if cake is browning too much on top, from 30-35 minutes cover loosely with foil (don’t seal the edges). Try not to over bake as the cake will firm up once cooled.
While the cake is cooling, prepare the custard.
When cake cool, poke holes in the top of the cake using the bottom of a wooden spoon.
For the Keto Custard Ingredients, you will need:
- heavy cream
- unsweetened almond milk
- egg yolks
- Allulose sweetener
- vanilla extract
- xanthan gum
Directions to make Keto Custard
Place the cream and almond milk into a large saucepan and gently bring to just below boiling point.
In a small bowl, whisk the egg yolks, low-carb sweetener and vanilla. Gradually pour the hot cream mixture into the sweetener mix, whisking constantly with a hand balloon whisk or use an electric mixer.
Add ¼ of the hot mix to a bowl with xanthan gum and whisk with a hand whisk to combine. Pour back into the pan with the hot cream and cook for a further 5 - 10 minutes on lowish heat or until thick, stirring regularly.
Allow to cool a touch so not boiling and pour the custard into the cooled poke cake. Place in the fridge to set or enjoy warm.
You can reheat any left over custard to serve warm.
Can this be made nut free?
If you can't use almond flour due to an allergy, you can swap the almond flour in the cake base with sunflower seed flour in the same amount.
In the custard ingredients, simply swap out the almond milk with your choice of a nut free milk you like.
Can I use a different keto sweetener?
You can swap any of the sweeteners in this recipe with whatever you like using. Please refer to my Low Carb Sweetener Guide and Conversion Chart.
More Great Recipes for Fall
Caramel Apple Cheesecake Bars
Cheesecake Stuffed Caramel Apples
KETO APPLE POKE CAKE
Low-Carb Keto ‘Apple’ Poke Cake with Vanilla Custard
Ingredients
Apple Cinnamon Puree
- 1 medium zucchini peeled an diced into 1cm cubes (or 140g)
- 1 tablespoon apple cider vinegar
- 1 teaspoon apple extract
- 1 tablespoon lemon juice
- 2 tablespoons Lakanto Monkfruit golden (or 20g)
- 1 tablespoon cinnamon
- 3.5 tablespoons unsalted butter (or 50g)
Base
- 3 large eggs 3 large eggs
- ⅓ cup Lakanto Monkfruit golden (or 53g)
- 2 tablespoons coconut flour (or 16g)
- 1.5 cups almond flour (or 150g)
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1 pinch salt
- ¼ cup Greek yogurt (or 62g)
- 1 teaspoon vanilla extract
- 3 tablespoons sparkling water
Custard
- 1 -¼ cup heavy whipping cream full-fat (or 300g)
- 2 -½ cups almond milk unsweetened (or 600g)
- 4 large egg yolks
- ⅓ cup Allulose (or 75g)
- 1 teaspoon vanilla extract
- 2 teaspoons xanthan gum
Instructions
- Preheat the oven to 350 degrees F / 180C / 160 fan.
Apple Cinnamon Puree
- Add all the ingredients to a non-stick pan and bring to the boil. Reduce the heat to medium - low and simmer for about 10 minutes or until thick and the zucchini is slightly soft. Allow to cool slightly and puree with a hand blender. Option to leave some of the zucchini a bit chunky, if you prefer chunks of ‘apple’ in your batter. Cool in the fridge while you prepare the rest of the base.
Base
- Add the eggs and low-carb sweetener to a mixing bowl. Whisk with a hand balloon whisk for 2 minutes until really light and fluffy.
- In a clean mixing bowl, mix the dry ingredients together.
- Add the Apple Cinnamon Puree, yogurt and vanilla to the egg mix and whisk with an electric whisk until combined. Add the sparkling water a little at a time whilst whisking until smooth.
- Transfer the batter to a parchment lined baking dish. (8” x 8” x 1.5”).
- Bake for 35 - 37 minutes or until you can insert and remove a skewer without too many crumbs sticking. Note: if cake is browning too much on top, from 30-35 minutes cover loosely with foil (don’t seal the edges). Try not to over bake as the cake will firm up once cooled.
- While the cake is cooling prepare the custard.
- Once fully cooled, poke holes in the top using the bottom of a wooden spoon.
Custard
- Place the cream and almond milk into a large saucepan and gently bring to just below boiling point.
- In a mixing bowl, whisk the egg yolks, low-carb sweetener and vanilla. Gradually pour the hot cream mixture into the sweetener mix, whisking constantly with a hand balloon whisk.
- Add ¼ of the hot mix to a bowl with xanthan gum and whisk with a hand balloon whisk to combine. Pour back into the pan with the hot cream and cook for a further 5 - 10 minutes on lowish heat or until thick, stirring regularly.
- Allow to cool a touch so not boiling and pour the custard into the cooled poke cake. Place in the fridge to set or enjoy warm.
- Reheat any leftover custard to serve warm.
Storage
- Tupperware in the fridge for up to 4 days
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Elaine
Hi, I was wondering if there was something I could replace the Greek yogurt with? Can I use sour cream?
Brenda Bennett
Yes that should work.
LadyJ
This was very flavorful and moist. I used shredded zucchini because I had some in the freezer so it was more a zucchini cake than an 'apple' cake but the flavor was very good. I took it to the campground and everyone loved it. I think it would be just as good without the custard on it, maybe just a sprinkling of powdered sweetener. This recipe does make a lot of custard too, so I have extra left that I may use to fill some spice muffins.