Keto Boston Cream Poke Cake

Keto Boston Cream Poke Cake

What you’ll need:



  • 1/4 cup (50g) sour cream

  • 1/4 cup (59ml) water

  • 1 tsp vanilla

  • 1/4 cup (57g) sugar substitute (I used xylitol)

  • 50g melted butter

  • 1 1/4 cup (120g) almond flour

  • 1/2 tsp baking powder



  • 1 cup (250ml) heavy cream

  • 1 tsp vanilla

  • 3 tbsp sugar substitute

  • 3 egg yolks

  • 1/4 tsp xanthan gum


  • sugar free chocolate bar of your choice

The first thing you will want to do is make your cake.

In a bowl, whisk together all the cake ingredients until it is thoroughly mixed together.

Pour into a greased/lined cake pan. (I used a 8-inch pan).

Bake at 350f (176c) for 25 minutes or until a toothpick comes out clean! Let it cool.

Time to make your custard. Bring your heavy cream to a boil. While it is heating up, whisk together your egg yolks and sugar substitute.

Once the cream is boiling, pour half of it into the egg yolks. Make sure you are whisking it together while you pour.

Pour the egg/cream mix BACK into the rest of the cream and stir continuously for another 2-3 minutes on the stove. It should be on low at this point. It will start to thicken up.

Take the custard off the heat and whisk in your xanthan gum. Set it aside while you grab your cake.


Poke several holes into your cake. Now pour the custard mix onto top of the cake and spread it around evenly, making sure the custard gets into the holes that you poked.

Put it in the fridge and cool for 3-4 hours. Once it’s cool, it will be easy to handle and the custard will have thickened up enough for you to take the cake out of the pan with ease.

When ready, melt your favourite type of sugar free chocolate bar over the stove or in the microwave. Pour it on top of the cake and let it set.

Voila! Serve!

This makes roughly 10 slices.


  • CALS: 237

  • FAT: 22.7

  • CARBS: 6.3

  • FIBRE: 1.9

  • NET CARBS: 4.4

  • PROTEIN: 4.7

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