This caramel poke cake is divine and low carb

Yesterday was an odd cold, rainy day in Texas. That means it was the perfect day to bake. I haven’t had a poke cake in years!! Before going sugar-free, I don’t think I had ever had a caramel chocolate poke cake. Why not make one now? This recipe uses basic ingredients that you can find at your local Walmart. No special ingredients.

And who doesn’t need some on plan chocolate and caramel in their life?

I made a new caramel recipe, one that doesn’t get grainy- gritty after it cools. Here’s the link to the caramel recipe. It is so good, even eating it off the spoon. Making homemade caramel is easy. It just takes a few minutes. If you want to buy one from the store, feel free to use that in place of making it homemade.

If you don’t want to make it a poke cake, but layer the caramel under that chocolate, you can try it.

I don’t know what would happen, but I am sure it would still taste amazing. The chocolate frosting is super simple. It’s just on plan chocolate of choice melted and little almond milk and vanilla. If you want to make a ganache instead of the frosting, definitely make that. I just wanted simple since this cake has 3 components. I made 2 batches of the caramel, one for the cake and one to add to other recipes. You can drizzle each piece with extra caramel or just serve it plain. Either way, it’s delicious.

For best results, sift the dry ingredients.

This isn’t necessary but will make a cake with a finer crumb. The xanthan gum is optional. This can be found on the baking isle and the gluten free section at my local Walmart. This cake is really easy to make, don’t let the layers trick you. Let me know what you think.

Caramel Chocolate Fudge Poke Cake- Low Carb

Jennifer Overstreet

Print Recipe Pin Recipe

Ingredients

2 C Fine Almond Flour
1/2 C Granulated Sweetener What I used measured equal to sugar

1/4 C Cocoa Powder
3/4 t Xanthan Gum, optional
1 1/2 t Baking Powder

1/2 t Baking Soda
1/4 t Salt
1/2 Stick Butter, melted

1/4 C Sour Cream
2 T Oil, I used olive oil
2 t Vanilla

4 M Eggs My eggs are from chickens, they are banty chickens so their eggs are smaller, that's why I used more than 4

Frosting

3/4 C On plan Chocolate of choice
1/4 C Unsweetened Nut Milk

1/2 t Vanilla

Instructions

Preheat oven to 325 degrees. Put your dry ingredients in a bowl. Sift or not, that us up to you.
Whisk. If you didn't sift, make sure there are no lumps.

Crack eggs in a bowl and beat until 2-3 times the size in volume.
They will look about like this. They will get pale and voluminous.
While beating the eggs, mix together melted butter, sour cream, oil, and vanilla. (I just used the measuring cup that I melted the butter in)

Add the sour cream/butter mixture to the eggs. Just mix until combined, you don't want to get rid of the volume you just made. Add about half to the dry mixture.
Fold, cut, stir in. Again, trying not to just deflate the volume. Here are a few pictures.
Another picture

And one more
Once you get close to this, go ahead and add the rest of the egg/butter mixture.
You should end up with a batter that looks like this.

Pour the batter in a well greased (or parchment lined) 8×8 pan.
Bake for 25-30 minutes, or until cake is done.
Make caramel sauce.

When cake is mostly cool (it doesn't have to be fully cooled) poke holes in your cake. I used the end of a thin wooden spoon.
Carefully pour the caramel onto the cake, trying to get some of the caramel in each hole.
Make frosting. Carefully melt you chocolate. I used the microwave. I reduced powder to 60% and microwaved 45 seconds and then dropped to 30 seconds. Once melted add the almond milk. Whisk until incorporated. Add vanilla and beat well.

Carefully spoon on top of the cake. I tried to make sure the holes were filled with the chocolate.
Cut and serve. Serve plain, with whipped cream, and/or extra caramel sauce.