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    Home » Gluten Free » Peppermint Mocha Poke Cake

    Published: Dec 16, 2015 · Modified: Aug 4, 2022 by Carolyn

    Peppermint Mocha Poke Cake

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

    3.5K shares
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    A rich low carb chocolate poke cake with chocolate peppermint pudding. This is the healthy holiday dessert recipe that’s going to blow your guests’ minds!

    The low carb holiday dessert of your dreams. Peppermint Mocha Poke Cake. Grain free, gluten free.

    You are so going to hate me for this recipe. I mean, you’re going to love the recipe, there’s no question about that. But you are going to hate me because it’s 9 days to Christmas and I am completely messing with your holiday menu plans. If you are one of those organized people who has it all mapped out by the beginning of December, you are going to be cursing my name to the heavens as you rearrange everything to fit this awesome low carb poke cake into the mix. Because you can’t not make this cake. You just can’t. It’s a must.

     

    Pouring low carb chocolate peppermint pudding into a delicious grain-free mocha poke cake.

    I am now very enamoured of this poke cake trend. I really wasn’t so sure about it before, because poke cakes usually take boxed pudding or jello for the filling. Even sugar-free boxed pudding or jello is just not something I want to purchase anymore, and it’s not something I want my family eating. I also didn’t really see the allure of poking a bunch of holes in a cake in order to sink some pudding or jello into it. Until I tried it, and then I was sold. First of all, it’s fun. You can take out a little aggression or frustration poking holes into your cake! Second of all, it produces some of the moistest cake you will ever eat, the way the pudding works itself into every bite.

    Low Carb Grain-free Chocolate Peppermint Poke Cake Recipe

    Sadly, you can’t see the pudding worked into every hole, the way you can with some poke cake recipes. In this Peppermint Mocha Cake, the colour of the pudding and the cake is just too similar to stand out against each other. Nevertheless, I assure you that it’s in there and I double triple infinity assure you that it’s delicious! So for all those of you missing the sugar-laden Peppermint Mochas at your favourite coffee shop, let’s raise a piece of low carb, grain-free poke cake instead. Cheers!

    The low carb holiday dessert of your dreams. Peppermint Mocha Poke Cake. Grain free, gluten free.

    PS – for those of you who would prefer just Chocolate Peppermint Poke Cake, you can easily adapt this recipe. Leave out the instant coffee and replace the brewed coffee with water or almond milk. Voila, low carb chocolate peppermint poke cake. I am nothing if not accommodating!

    Peppermint Mocha Poke Cake

    A rich low carb chocolate poke cake with chocolate peppermint pudding. This is the healthy holiday dessert recipe that's going to blow your guests' minds!
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Chill Time: 2 hours
    Total Time: 3 hours 5 minutes
    Servings: 1 cake
    Calories: 298kcal

    Ingredients

    Mocha Cake:

    • 2 cups almond flour
    • ⅔ cup cocoa powder
    • ⅓ cup coconut flour
    • ⅓ cup unflavored whey protein powder
    • 2 tablespoon instant coffee granules
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • ½ cup butter softened
    • ⅔ cup granulated Swerve Sweetener
    • 4 large eggs room temperature
    • 1 teaspoon vanilla extract
    • ¼ teaspoon liquid stevia extract
    • 1 cup cold coffee

    Chocolate Mint Pudding:

    • ½ cup unsweetened almond milk
    • ½ cup whipping cream
    • ¼ cup Swerve Sweetener
    • 2 egg yolks
    • ⅛ teaspoon xanthan gum
    • 2 tablespoon cocoa powder
    • 1 oz unsweetened chocolate chopped
    • 1 ½ tablespoon butter in 3 pieces
    • 1 teaspoon peppermint extract

    Whipped Cream Topping:

    • 1 cup whipping cream
    • 2 tablespoon powdered Swerve Sweetener
    • ½ teaspoon vanilla extract

    Instructions

    Mocha Cake:

    • Preheat oven to 325F and grease a 9x9 baking pan well (can also use 8x8 but may take longer to bake).
    • In a medium bowl, whisk together the almond flour, cocoa powered, coconut flour, whey protein, instant coffee, baking powder, and salt.
    • In a large bowl, beat butter with sweetener until well creamed. Add eggs, vanilla extract, and stevia extract and beat until well combined.
    • Beat in half of the almond flour mixture, then beat in coffee. Beat in remaining almond flour until well combined. Spread batter into prepared baking pan.
    • Bake about 25 minutes, until firm to the touch and a tester inserted in the center comes out with a few crumbs attached. Remove and let cool completely, then take a kitchen skewer and poke holes all over the cake.

    Chocolate Mint Pudding:

    • In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve sweetener.
    • In a bowl, whisk egg yolks until smooth. Slowly whisk about ½ cup of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into saucepan.
    • Reduce heat to medium low and sprinkle surface with xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook until thickened, about 2 or 3 minutes.
    • Remove from heat and stir in chopped chopped chocolate and butter until smooth. Stir in peppermint extract. Let cool at least 15 minutes and then pour over cooled cake. Tap pan firmly on the counter to get the pudding to sink into the holes. Chill at least 2 hours.

    Whipped Cream Topping:

    • In a medium bowl, beat whipping cream with sweetener and vanilla until it holds stiff peaks. Spread over filling. Sprinkle cake with crushed sugar-free peppermint candies and shaved dark chocolate, if desired.

    Notes

    Serves 16. Each serving has 5.38 g NET CARBS.
    Food energy: 298kcal
    Total fat: 25.08g
    Calories from fat: 225
    Cholesterol: 119mg
    Carbohydrate: 10.43g
    Total dietary fiber: 5.07g
    Protein: 8.72g
    Nutrition Facts
    Peppermint Mocha Poke Cake
    Amount Per Serving (1 slice)
    Calories 298 Calories from Fat 226
    % Daily Value*
    Fat 25.08g39%
    Cholesterol 119mg40%
    Carbohydrates 10.43g3%
    Fiber 5.07g20%
    Protein 8.72g17%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    This is the low carb holiday dessert recipe you've been waiting for! Sugar-free, grain-free Chocolate Peppermint Poke Cake

    Other Low Carb Poke Cake Recipes

    Coconut Cream Poke Cake

    Coconut Cream Poke Cake

    Low Carb Slow Cooker Lemon Poke Cake

    Slow Cooker Lemon Poke Cake

    3.5K 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. Dawnj says

      May 17, 2020 at 1:58 pm

      5 stars
      We love peppermint! (Skipped adding mocha). It is a wonderfully dense chocolate cake and turned out just like Carolyn’s pretty photos. This is at the top of our favorite desserts! Will try making it with your caramel sauce and ganache.

      Reply
    2. Becky Hardin says

      August 21, 2019 at 9:08 am

      5 stars
      This poke cake has the most amazing taste ever! The perfect amount of peppermint and chocolate. So good.

      Reply
    3. wilhelmina says

      August 20, 2019 at 2:14 pm

      5 stars
      This is absolutely delicious! This will be great for the holidays!

      Reply
    4. Katie says

      August 20, 2019 at 1:29 pm

      5 stars
      Looks SO SO good! Love that it’s healthier too!

      Reply
    5. Beth Pierce says

      August 20, 2019 at 1:21 pm

      5 stars
      Made this for my family and it has instantly become a new family favorite recipe! Looking forward to enjoying this all season long!

      Reply
    6. Jennifer says

      August 20, 2019 at 1:15 pm

      5 stars
      Okay, this tasted AMAZING. Will be making it over and over again!

      Reply
    7. Hannah says

      December 08, 2017 at 10:56 pm

      This was amazing! I need use peppermint essential oil instead of extract but I know a lot of people won’t do that! I’m not a fan of extract after taste! Could i eat the whole cake tonight?

      Reply
    8. marieon says

      December 23, 2015 at 8:41 pm

      I have a daughter who can not have milk protein but can have the fat of the butter,Do you think this recipe would work with a pea protein powder in the cake portion and full fat canned coconut milk just the thick cream portion for whip cream portion?

      Reply
      • Carolyn says

        December 23, 2015 at 9:44 pm

        Yes, I think it would be just great.

        Reply
    9. Moira says

      December 22, 2015 at 6:52 pm

      this cake is fantastic – thanks for posting! My hubby made it for me for my birthday and we both had it for breakfast this morning, yum! The cake itself is very dense and rich – i think when we have it again, i will try making it in a bigger pan so its a bit thinner but other than that, it is excellent!

      Reply
    10. Dianne says

      December 20, 2015 at 8:56 am

      Could this cake be prepared and then frozen to be thawed in the fridge later on? I like to have desserts prepared ahead of time and this recipe looks amazing! Thanks…

      Reply
      • Carolyn says

        December 20, 2015 at 9:20 am

        The cake part itself could be frozen ahead, but you’d have to do the pudding and whipped cream the day of.

        Reply
    11. Lisa | Drop The Sugar says

      December 18, 2015 at 3:21 am

      Oh this looks good! I’ve never baked with whey protein before. How does it help in recipes? I play around with coconut flour and almond flour a lot, and “hope for the best” lol!

      Reply
      • Carolyn says

        December 18, 2015 at 10:26 am

        Gluten is a protein and in its absence, another dry protein helps baked goods rise and hold their shape.

        Reply
        • Lisa | Drop The Sugar says

          December 19, 2015 at 3:07 am

          That’s good to know. I did not know that. Thanks!

          Reply
    12. Kim says

      December 18, 2015 at 12:32 am

      Is there any way I could sub with THM Baking Blend? I have 2 bags and am low on almond flour at the moment.

      Reply
      • Carolyn says

        December 18, 2015 at 10:25 am

        Use the cake part of this recipe instead… https://alldayidreamaboutfood.com/2015/10/low-carb-thm-chocolate-snack-cake.html

        Reply
    13. FL Mom says

      December 17, 2015 at 1:35 pm

      This looks amazing! I cannot wait to make it for my family.

      Reply
    14. Jeanne says

      December 17, 2015 at 9:34 am

      Love chocolate and peppermint! This is a must try. Thanks Carolyn!

      Reply
    15. Leah says

      December 16, 2015 at 9:52 am

      Yum! So excited to try this!

      Reply
    16. Carrie says

      December 16, 2015 at 9:40 am

      Nom nom nom!! Looks delicious! I thankfully have not gotten very far with my menu planning, so I can incorporate this with no gnashing of teeth!

      Reply
    17. Betsy says

      December 16, 2015 at 6:24 am

      I am not a fan of peppermint. Would this recipe work if I left it out?

      Reply
      • Carolyn says

        December 16, 2015 at 8:05 am

        Of course! Sub vanilla instead.

        Reply

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