Looking for a show-stopping keto dessert that tastes like the real thing? This Keto Boston Cream Poke Cake has all the flavor of the classic without the sugar and carbs. A moist, vanilla almond flour cake is “poked” and filled with luscious sugar-free vanilla custard, then topped with a silky layer of keto-friendly chocolate ganache. It’s a dream come true for low-carb dessert lovers!
Why You’ll Love This Keto Boston Cream Poke Cake
- It’s gluten-free, low-carb, and diabetic-friendly.
- Rich, creamy, and satisfying—without the sugar crash.
- Simple ingredients and easy to prep ahead.
- Perfect for pleasing both keto and non-keto guests alike!
Whether you’re making this for a birthday, holiday gathering, dinner party, or just a weekend treat, this keto poke cake fits the occasion. It also travels well, making it a smart choice for potlucks or meal prep.
Ingredients to make Keto Boston Cream Poke Cake
For the Cake:
- Almond flour
- Swerve Granular
- Unflavored whey protein powder
- Baking powder
- Salt
- Eggs
- Butter, melted
- Vanilla extract
- Water, more as needed
Pastry Cream Filling
- Heavy cream
- Almond milk, or low carb milk of choice
- Allulose
- Large egg yolks
- Pinch salt
- Vanilla extract
Chocolate Ganache
- Heavy whipping cream
- Sugar-free chocolate chips
How to make Keto Bonton Cream Poke Cake
Cake
1. Preheat the oven to 350ºF and grease a 9×9 inch metal baking pan.
2. In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt. Stir in the eggs, butter, vanilla, and water until well combined.
3. If the batter is very thick, add more water, 1 tablespoon at a time. It shouldn’t be pourable, but you should be able to scoop and spread it easily.
4. Spread evenly in the prepared pan and bake 15 to 20 minutes, until golden brown on the edges and just firm to the touch. Remove and let cool in the pan.
5. Once cool, use a wooden spoon to poke holes all over the cake.
Pastry Cream Filling
1. Combine the cream, milk, and sweetener in a medium saucepan over medium heat and bring to a simmer.
2. In a medium bowl, whisk together the egg yolks with a pinch of salt. Slowly stir in about half of the hot cream mixture whisking continuously. Then slowly whisk the egg mixture back into remaining cream mixture in the pan.
3. Continue to cook another 3 to 5 minutes, whisking continuously, until the mixture thickens. Stir in the vanilla extract.
4. Remove from heat and let cool a few minutes, then pour over the cake, allowing it to sink into the holes. Give the cake a few gentle taps on the counter to help the filling sink in. Refrigerate 2 hours to help it firm up.
Chocolate Ganache
1. In a small saucepan over medium low heat, bring the cream to a simmer. Remove from heat and add the chocolate chips. Let sit to melt 5 minutes then whisk until smooth.
2. Pour over the chilled cake and spread to the edges. Let set 1 hour.
When to Make This Recipe
Make this Keto Boston Cream Poke Cake when:
- You’re celebrating a special occasion on a low-carb diet
- You want a make-ahead keto dessert that impresses
- You’re hosting and need a crowd-pleasing sugar-free treat
How to Store Keto Boston Cream Poke Cake
Store this cake covered in the refrigerator for up to 5 days. For longer storage, slice it into portions and freeze individually in airtight containers. When ready to enjoy, thaw slices overnight in the fridge.
Boston Cream Poke Cake is a great make-ahead dessert. The whole cake can be assembled a day early and kept chilled until serving. If you need more prep flexibility, bake the cake the night before and add the pudding and ganache the next morning.
The texture and flavor hold up beautifully!
Recipe Success Tips
POKE DEEP ENOUGH – Use the handle of a wooden spoon and go almost all the way to the bottom of the cake. This lets the pudding settle deep into each hole, giving you that signature creamy layer in every single bite.
POUR THE PASTRY FILLING RIGHT AWAY – As soon as you mix the pudding, pour it over the cake while it’s still pourable. If you wait even a few minutes, it starts to thicken and won’t sink into the holes the way it should.
CHILL BEFORE GANACHE – Let the pudding layer set in the fridge for at least an hour before adding the ganache. It helps keep the layers defined and prevents the chocolate from sliding around or mixing into the pudding.
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
slices
|
- 2 1/4 cup almond flour
- 1/2 cup low carb sweetener
- 1/3 cup unflavored whey protein powder
- 2 tsp baking powder
- 1/4 tsp Sea Salt
- 3 large eggs
- 1/2 cup butter melted
- 1/2 tsp Vanilla Extract
- 1/4 cup water more as needed
- 1/2 cup Heavy Cream
- 1/2 cup almond milk
- 1/3 cup low carb sweetener
- 3 egg yolks large
- pinch of salt
- 1 tsp Vanilla Extract
- 1 cup heavy whipping cream
- 3 ounces sugar-free chocolate chips
Ingredients
Cake
Pastry Cream Filling
Chocolate Ganache
|
|
- Preheat the oven to 350ºF and grease a 9×9 inch metal baking pan.
- In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt. Stir in the eggs, butter, vanilla, and water until well combined.
- If the batter is very thick, add more water, 1 tablespoon at a time. It shouldn’t be pourable, but you should be able to scoop and spread it easily.
- Spread evenly in the prepared pan and bake 15 to 20 minutes, until golden brown on the edges and just firm to the touch. Remove and let cool in the pan.
- Once cool, use a wooden spoon to poke holes all over the cake.
- In a medium saucepan over medium heat, combine the cream, milk, and the sweetener and bring to just a simmer.
- In a medium bowl, whisk together the egg yolks with a pinch of salt. Slowly stir in about half of the hot cream mixture whisking continuously. Then slowly whisk the egg mixture back into remaining cream mixture in the pan.
- Continue to cook another 3 to 5 minutes, whisking continuously, until the mixture begins to thicken. Stir in the vanilla extract.
- Remove from heat and let cool a few minutes, then pour over the cake, allowing it to sink into the holes. Give the cake a few gentle taps on the counter to help the filling sink in. Refrigerate 2 hours to help it firm up.
- In a small saucepan over medium low heat, bring the cream to a simmer. Remove from heat and add the chocolate chips. Let sit to melt 5 minutes then whisk until smooth.
- Pour over the chilled cake and spread to the edges. Let set 1 hour.
