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!
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.
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.
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!
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
- 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
- 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.
Total fat: 25.08g
Calories from fat: 225
Total dietary fiber: 5.07g
Other Low Carb Poke Cake Recipes
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.
Becky Hardin says
This poke cake has the most amazing taste ever! The perfect amount of peppermint and chocolate. So good.
This is absolutely delicious! This will be great for the holidays!
Looks SO SO good! Love that it’s healthier too!
Beth Pierce says
Made this for my family and it has instantly become a new family favorite recipe! Looking forward to enjoying this all season long!
Okay, this tasted AMAZING. Will be making it over and over again!
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?
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?
Yes, I think it would be just great.
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!
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…
The cake part itself could be frozen ahead, but you’d have to do the pudding and whipped cream the day of.
Lisa | Drop The Sugar says
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!
Gluten is a protein and in its absence, another dry protein helps baked goods rise and hold their shape.
Lisa | Drop The Sugar says
That’s good to know. I did not know that. Thanks!
Is there any way I could sub with THM Baking Blend? I have 2 bags and am low on almond flour at the moment.
Use the cake part of this recipe instead… https://alldayidreamaboutfood.com/2015/10/low-carb-thm-chocolate-snack-cake.html
FL Mom says
This looks amazing! I cannot wait to make it for my family.
Love chocolate and peppermint! This is a must try. Thanks Carolyn!
Yum! So excited to try this!
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!
I am not a fan of peppermint. Would this recipe work if I left it out?
Of course! Sub vanilla instead.