This chocolate keto poke cake is soft, moist, fudgy, and so decadent. You will love the rich chocolate keto dessert recipe, whether you’re on a sugar free diet or not!

Easy keto poke cake dessert

Imagine a homemade fluffy triple chocolate cake, filled with hot fudge sauce and covered in a thick chocolate frosting.

This is chocolate cake for chocolate lovers.

Not following a keto diet? Feel free to use regular sugar and chocolate syrup in the recipe. Either way, this flourless chocolate cake is completely delicious!

Also be sure to try this Keto Cheesecake

Sugar free poke cake flavors

Mocha Cake: Use an equal amount of brewed coffee or espresso in place of the water. Or add half a teaspoon of instant coffee granules to the mix.

Nutella Poke Cake: Instead of chocolate frosting, use this Homemade Nutella Recipe or your favorite store bought chocolate hazelnut spread.

Chocolate Peppermint: Stir half a teaspoon of pure peppermint extract into the batter before smoothing it into the cake pan.

Orange Chocolate: Add the zest of one or two oranges to the batter before mixing. For a stronger orange flavor, you can also add a few drops of orange extract.

Coconut: Top the poke cake with coconut frosting or Coconut Whipped Cream.

Watch the keto poke cake recipe video above

Chocolate keto poke cake recipe ingredients

The chocolate cake calls for cocoa powder, baking powder, almond meal or almond flour, water or milk of choice, salt, pure vanilla extract, sweetener, eggs or vegan eggs, and homemade or packaged chocolate syrup.

Use unsweetened cocoa powder for the initial fourth cup of cocoa. The additional two tablespoons can be either regular or Dutch cocoa powder for a deeper flavor.

If you prefer a traditional cake made with wheat flour instead of almond flour, I recommend this ultra fugdy Vegan Chocolate Cake.

Do not substitute coconut flour for the almond meal, as your cake will end up very dry. The recipe will also most likely not turn out well with any flours other than almond.

To make a vegan keto poke cake, use flax eggs and water or dairy free milk. Some boxed egg replacers may also work, but I have not tried any of them yet here.

Try topping the cake with Keto Ice Cream

How to make the keto dessert

Preheat your oven to 350 degrees Fahrenheit, and grease a round or square eight inch baking pan. Line the bottom of the pan with parchment paper.

In a large mixing bowl, stir all of the cake ingredients except the chocolate syrup. Spread the chocolate keto poke cake batter into the prepared pan.

If needed, use a new sheet of parchment paper to smooth down the top. Bake the cake four sixteen minutes on the oven’s center rack. The cake is done when a toothpick inserted into the center comes out mostly clean.

Remove from the oven and let cool completely. Then poke holes in the cake with a toothpick, fork, or chopstick. Pour the chocolate syrup evenly into the holes. Let it seep into the chocolate cake. Frost as desired, and enjoy.

The recipe was adapted from my Keto Cake and Keto Cupcakes.

What about the chocolate frosting?

When it comes to frosting, the sky is the limit! You can use store bought or homemade chocolate, vanilla, or cream cheese frosting.

Or leave the keto poke cake unfrosted and serve it with powdered erythritol and sliced strawberries, blackberries, blueberries, and raspberries to hide the holes.

For the cake in the pictures, I used my Chocolate Cream Cheese Frosting.

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Ingredients

1 1/2 cups almond meal or almond flour
1/4 cup unsweetened cocoa powder
2 tbsp dutch cocoa powder or additional regular
2 1/4 tsp baking powder
1/2 tsp salt
1/3 cup water or milk of choice
1/3 cup granulated erythritol or regular sugar
3 eggs or flax eggs
1 1/2 tsp pure vanilla extract
2/3 cup regular or keto chocolate syrup

Instructions

Preheat the oven to 350 F. Grease an 8-inch pan, and line the bottom with parchment. In a large bowl, stir all ingredients except syrup very well. Spread into the pan. If needed, use a second sheet of parchment to smooth down. Bake 16 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed). Let cool completely. Poke holes into the cooled cake with a toothpick, chopstick, or fork. (See the video above for how it should look.) Pour the syrup evenly on top, and let it seep into the cake. Frost as desired, using your favorite frosting or one of the options listed earlier in this post.
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