Keto Chocolate Pudding Poke Cake

• 분량: 12 servings
• 활동 시간: 10 minutes
• 총 시간: 1 hour 10 minutes

재료

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 ¾ 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)

방향

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.

영양 정보

• 칼로리: 381 kcal
• 지방 전체: 35 g
• 포화 지방: 15 g
• 콜레스테롤: 129 mg
• 나트륨: 292 mg
• 탄수화물 전체: 11 g
• 식이섬유: 6 g
• 총 당류: 1 g
• 단백질: 11 g