The ultimate dessert for fall is the low-carb pumpkin poke cake. Spiced with nutmeg, cloves, and cinnamon, it’s a true treat!
What Is A Poke Cake
A poke cake is a really moist cake. The name comes from the fact that you bake the cake first, then you poke holes into the baked cake and pour some whipped topping and sugar-free caramel sauce on top.
It falls into the holes, filling the entire cake with gooey goodness! If you love cinnamon, pumpkin, and caramel, then you’re going to really enjoy this cake!
It’s enough to feed a crowd at a party, too! You can cut it up into about 12 or 15 slices and it only takes about an hour to make, from start to finish.
Keto Poke Cake
I used almond flour as the base for the homemade pumpkin poke cake. This is the perfect flour to use because it gives it a balanced texture – not too crumbly, and not too moist.
I don’t recommend trying to use coconut flour. It will make the cake taste too dry.
Feel free to use your favorite type of milk, but read the ingredients label first. Don’t use any sweetened versions of milk because they will affect your overall carb intake.
Pumpkin Poke Cake
I used a 9×12 sheet cake-sized pan for my cake. If you use a different size of pan, adjust the cooking time.
Thinner cakes will bake quicker, and thicker ones will take a lot longer.
How do you poke the holes? Don’t use a knife it will make the holes too big. I used a chopstick and found that this was the perfect size and I love how it makes the holes perfectly round, too.
What To Eat With Cake
This is the most delicious fall-themed dessert you’ll make this year! It really is!
If you want to make some other seasonal faves, I have some recipes you should try.
I always make keto gingerbread roll-ups at Christmas, cream cheese peach roll-ups in the summer, crispy keto blueberry roll-ups in the spring, and strawberry cream cheese roll-ups all year long!
I also have a few other cinnamon-flavored recipes you can make on a low-carb diet. Try keto pumpkin snickerdoodle cookies if you like softer cookies and if you want to serve something for brunch, make a loaf of low-carb snickerdoodle bread.
How To Store Cake
Since this is a very moist cake, I suggest storing it in the refrigerator. Keep it in an airtight container in the refrigerator for up to three days.
You can freeze the cake, too. Place the cake in a freezer-safe container.
Keep it in the freezer for up to six months. Then, put it in the refrigerator for about a day to let it thaw.
Low-Carb Pumpkin Poke Cake Recipe
Here’s the list of ingredients (and step by step pictures) that you’ll need to make this low-carb pumpkin poke cake recipe. The exact measurements and instructions are in the printable recipe card, just a little below.
Servings: 12-15, depending on how large you want the slices
Prep Time: 10 minutes
Cook Time: approximately 45 minutes
Ingredients
- Almond Flour
- Granulated Sugar Alternative
- Eggs
- Pumpkin Puree
- Butter
- Milk
- Cinnamon
- Nutmeg
- Allspice
- Cloves
- Baking Powder
- Sugar-Free Whipped Topping
- Sugar-Free Caramel Sauce
Directions
Preheat your oven to 350 degrees F. In a large bowl, whisk together all of the dry ingredients (almond flour, cinnamon, nutmeg, allspice, cloves and baking powder).
Add the melted butter, milk and eggs. Mix well.
Stir in the pumpkin puree and granulated sugar alternative.
Once you have a smooth batter, spread it evenly in a 9×12 in baking dish. Bake for approximately 23 minutes.
Remove and immediately poke holes in your cake, using the back of a spoon or whatever you have available. (I used the back of a chopstick).
In a separate bowl, stir together 2 cups of whipped topping and caramel topping.
While the cake is still warm, spread the caramel cream over the top. It will melt over the warm cake and begin to fill into the holes.
Place your cake in the refrigerator to cool.
When you are ready to serve, spread the remaining whipped topping on top of the cake and drizzle with additional caramel topping, if desired.
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Low-Carb Pumpkin Poke Cake
Equipment
- Mixing Bowl
- 9x12 Baking Dish
Ingredients
- 2 cups Almond Flour
- 1/4 cup Granulated Sugar Substitute
- 3 Eggs
- 2/3 cup Pumpkin Puree
- 1/2 cup Butter melted
- 1/2 cup Almond Milk preferred kind
- 1 tbsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Allspice
- 1/2 tsp Cloves
- 1 tsp Baking Powder
- 4 cups Sugar-Free Whipped Topping
- 3 tbsp Sugar-Free Caramel Topping plus additional for topping
Instructions
- Preheat your oven to 350 degrees F.
- In a large bowl, whisk together all of the dry ingredients (almond flour, cinnamon, nutmeg, allspice, cloves and baking powder).
- Add the melted butter, milk and eggs. Mix well.
- Stir in the pumpkin puree and granulated sugar alternative.
- Once you have a smooth batter, spread it evenly in a 9x12 in baking dish.
- Bake for approximately 23 minutes.
- Remove and immediately poke holes in your cake, using the back of a spoon or whatever you have available. (I used the back of a chopstick).
- In a separate bowl, stir together 2 cups of whipped topping and caramel topping.
- While the cake is still warm, spread the caramel cream over the top. It will melt over the warm cake and begin to fill into the holes.
- Place your cake in the refrigerator to cool.
- When you are ready to serve, spread the remaining whipped topping on top of the cake and drizzle with additional caramel topping, if desired.
Notes
Keto Pumpkin Recipes
If you enjoyed the low-carb pumpkin poke cake, then here are some more keto recipes you can make with pumpkin! Some are sweet, some are savory, but they are all delicious!
