Low-Carb Keto ‘Apple’ Poke Cake with Vanilla Custard

4.34 from 3 votes

Low-Carb Keto ‘Apple’ Poke Cake with Vanilla Custard

The ultimate keto cake for fall. Have you been missing a good apple cake on keto? This Low-Carb Apple and Cinnamon Poke Cake uses zucchini instead of apple to keep the net carbs nice and low. Thanks to the quick homemade cinnamon apple puree this poke cake is flavorsome and moist.

Prep Time 20

Cook Time 35

Servings PIECES

Calories 251kcal

Author Jo Harding

Ingredients

Apple Cinnamon Puree

1 medium zucchini peeled an diced into 1cm cubes (or 140g)
1 tablespoon apple cider vinegar
1 tsp 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
1/3 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
1/4 cup Greek yogurt (or 62g)
1 teaspoon vanilla extract
3 tablespoons sparkling water

Custard

1 -1/4 cup heavy whipping cream full-fat (or 300g)
2 -1/2 cups almond milk unsweetened (or 600g)
4 large egg yolks
1/3 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 1/4 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

Net carbs: 4g

Recipe first published in September 2021.

Nutrition