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    Home » Keto Cakes » Keto Peanut Butter Cup Poke Cake

    Published: Jun 22, 2021 · Modified: Oct 10, 2021 by Carolyn

    Keto Peanut Butter Cup Poke Cake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    7.8K shares
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    This keto peanut butter cup cake is over-the-top delicious. Tender chocolate cake with a chocolate peanut butter filling and sugar free peanut butter frosting. Topped with a few keto peanut butter cups, it’s a sure-fire hit. This post is sponsored by ChocZero.

    Titled image of keto chocolate peanut butter poke cake on a white plate, with keto peanut butter cups in the background.

    Okay, chocolate peanut butter lovers, have I got the keto dessert for you! This poke cake is so fun to make, and an absolute delight to the senses. Add it to your must make keto cake recipes right away – you’ll be glad you did!

    I made this cake for my husband’s birthday this year. I love making a big multi-layer keto birthday cake but he wanted something little different this year. He wanted something rich and moist, that tasted like keto peanut butter cups.

    I was more than happy to oblige, let me tell you!

    Top down image of keto chocolate peanut butter poke cake.

    Peanut Butter Cup Poke Cake Inspiration

    As I so often do, I took to Pinterest in search of inspiration. It didn’t take long to find exactly what I was looking for.

    This lovely Reese’s Poke Cake from Cupcakes and Kale Chips caught my eye almost instantly. And since I always have a bag of ChocZero Peanut Butter Cups on the go, I couldn’t wait to give it a try.

    I took my basic keto chocolate cake recipe and downsized it a bit. Then I created an easy chocolate peanut butter sauce and poured it all over the cake.

    I whipped up a light peanut butter frosting and spread that overtop, and sprinkled the whole thing with chopped peanut butter cups.

    Absolutely divine!

    A collage of images showing how to make keto peanut butter poke cake.

    How to make Keto Poke Cake

    Don’t be put off by the multiple sections and long ingredient list. This peanut butter cup poke cake is easy to make!

    1. Make the cake: This is a basic almond flour keto chocolate cake recipe. It should only take you about 35 minutes to make, start to finish.
    2. Poke holes in the cake: Take the handle of a wooden spoon and poke holes all over the cooled cake.
    3. Make the chocolate peanut butter sauce: Heat up some almond or hemp milk and add the chocolate. Let it melt, then whisk in some peanut butter and some sweetener. Pour this over the cake and allow it to drip down into the holes.
    4. Make the frosting: This is a light and fluffy keto peanut butter frosting. You might be tempted to just eat it with a spoon, but resist the urge. Then spread it all over the top of the cake.
    5. Sprinkle with peanut butter cups: Coarsely chop the peanut butter cups and sprinkle them all over the top of the cake. If you have any leftover chocolate sauce, drizzle this lightly over the top.
    A piece of keto poke cake on a white plate over a blue patterned napkin, with peanut butter cups on the plate.

    Frequently Asked Questions

    Can you make this cake nut free?

    Absolutely! Try using sunflower seed flour in place of the almond flour at a 1:1 ratio. You could also use one of my coconut flour cakes as the base, but you’d need to cut it back by about 30 percent.

    Do I have to us protein powder?

    Gluten is a protein and adding protein powder to keto cakes helps them rise and hold their shape. You don’t have to add it but your cake will have a better texture. You can use egg white protein powder or plant based protein powder instead, but I really don’t recommend collagen protein. It tends to make the cakes very gummy.

    What’s the best way to poke holes in the cake?

    I recommend the end of a wooden spoon. I’ve tried with skewers before and the holes aren’t big enough to allow the filling to soak down into the cake.

    What if I can’t get ChocZero peanut butter cups?

    Make your own! I have a fabulous recipe for keto peanut butter cups.

    How do I store this cake?

    This keto poke cake is best kept in the refrigerator until you are ready to serve. Cover the top of the pan tightly to keep it from drying out.

    Two slices of keto chocolate poke cake in front of the cake pan.

    Carolyn recommends

    • I simply cannot recommend USA Pans enough. The best bakeware on the market, bar none! I’ve had the 9×9 inch pan for about 8 years and it’s still going strong.
    • My favorite whey protein is this grassfed protein powder. If you’d prefer to use egg white protein, try this one.

    More keto poke cake recipes

    • Coconut Cream Poke Cake
    • Boston Cream Poke Cake
    • Strawberry Shortcake Poke Cake
    • Lemon Poke Cake
    • Cannoli Poke Cake
    Titled image of keto chocolate peanut butter poke cake on a white plate, with keto peanut butter cups in the background.

    Keto Chocolate Peanut Butter Poke Cake

    This keto peanut butter cup cake is over-the-top delicious. Tender chocolate cake with a chocolate peanut butter filling and sugar free peanut butter frosting. Topped with a few keto peanut butter cups, it's a sure-fire hit.
    5 from 17 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto poke cake
    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Chill time: 1 hour 30 minutes
    Total Time: 55 minutes
    Servings: 16 servings
    Calories: 267kcal

    Ingredients

    Cake

    • 1 ½ cups almond flour
    • ⅔ cup Swerve Sweetener
    • ⅓ cup cocoa powder
    • ¼ cup unflavored whey protein powder (or egg white protein powder)
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • 2 large eggs
    • 6 tablespoon butter melted
    • ½ cup water
    • ½ teaspoon vanilla extract

    Filling

    • ½ cup unsweetened almond milk or hemp milk
    • 1 oz unsweetened chocolate chopped
    • ⅓ cup creamy peanut butter
    • ¼ cup powdered Swerve Sweetener

    Frosting

    • ⅓ cup creamy peanut butter
    • ¼ cup butter softened
    • ⅓ cup powdered Swerve Sweetener
    • ½ cup plus 2 tablespoon whipping cream divided

    Garnish

    • 4 sugar-free peanut butter cups chopped

    Instructions

    Cake

    • Preheat the oven to 325F and grease a 9×9 inch baking pan.
    • In a large bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt.
    • Stir in the eggs and melted butter, then stir in the water and vanilla extract until well combined.
    • Spread the batter in the prepared baking pan and bake 20 to 25 minutes, until risen and the top is firm to the touch. Remove and let cool completely.

    Filling

    • In a medium saucepan over medium heat, bring the almond milk to a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt, then whisk until smooth.
    • Add the peanut butter and the powdered sweetener and whisk until well combined. Set aside about 3 tablespoons of the filling (for drizzling over the cake when it's frosted).
    • Use the handle of a wooden spoon to poke holes all over the cake. Pour the remaing filling over the cake, allowing it to seep into the holes. Refrigerate 30 minutes to set.

    Frosting

    • In a large bowl, beat together the peanut butter and butter until smooth. Beat in the powdered sweetener.
    • Add two tablespoons of the cream and beat in to lighten.
    • In another bowl, beat the remaining cream until it holds stiff peaks. Add the whipped cream to the peanut butter mixture and beat on low until just combined.
    • Spread the frosting over the chilled cake.

    Garnish

    • Sprinkle the top of the cake with the chopped peanut butter cups and drizzle with the remaining filling. (Rewarm the filling gently and add a few teaspoons of liquid if it's too thick).
    • Refrigerate another 30 minutes to firm up the frosting.
    Nutrition Facts
    Keto Chocolate Peanut Butter Poke Cake
    Amount Per Serving (1 serving = 1/16th of cake)
    Calories 267 Calories from Fat 205
    % Daily Value*
    Fat 22.8g35%
    Carbohydrates 7.8g3%
    Fiber 3.9g16%
    Protein 7.9g16%
    * Percent Daily Values are based on a 2000 calorie diet.
    7.8K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Debbie says

      February 08, 2023 at 5:38 pm

      5 stars
      Carolyn,
      Could I substitute your Nutella recipe for the peanut butter filling without any alterations? Thank you for quick responses. You are so gracious to answer our questions

      Reply
      • Carolyn says

        February 08, 2023 at 8:01 pm

        Absolutely!

        Reply
    2. Linda says

      February 07, 2023 at 12:14 pm

      5 stars
      This cake is absolutely delicious! I made it as written and it was perfect. Thank you, Carolyn!

      Reply
    3. Marcia says

      January 29, 2023 at 5:25 pm

      Can I make this in an 8X8 pan instead? And if so, how would the bake time change?

      Reply
    4. Julie says

      October 02, 2022 at 7:00 pm

      5 stars
      I made this tonight and it was fabulous! One of the best keto cakes I’ve had.

      Reply
    5. Chester Payne says

      August 30, 2022 at 7:41 am

      5 stars
      What type of peanut butter do you use?

      Reply
      • Carolyn says

        August 30, 2022 at 10:28 am

        It’s linked in the recipe! 🙂

        Reply
    6. Fonda Carver says

      July 15, 2022 at 10:26 pm

      I never use Almond milk. I always have Half and Half on hand though. On this recipe and other ones that call for Almond milk is it ok to substitute the Half and Half? Please don’t ever stop posting your videos and recipes. You help keep me on track with my keto journey. Your recipes are amazing and your videos are great. You are a natural and so much fun to watch . You make cooking fun and easy to follow. Thank you so much!

      Reply
      • Carolyn says

        July 16, 2022 at 7:33 am

        Sure, that should be fine. Glad you enjoy the videos!

        Reply
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