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Low Carb Healthy Strawberry Poke Cake Recipe with THM Baking Blend

Strawberry Shortcake Poke Cake

All the best of strawberry season in one delicious low carb poke cake. Tender cake with a sweet strawberry filling and topped with cream cheese. THM friendly!
Course Dessert
Cuisine Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Chill Time 1 hour
Total Time 2 hours 5 minutes
Servings 1 9-inch cake
Calories 172 kcal

Ingredients

Cake:

  • 2 1/2 cups THM Baking Blend or 3 cups almond flour
  • 3/4 cup Swerve Sweetener or 1/4 cup THM Super Sweet
  • 1/3 cup unflavoured whey protein powder
  • 2 tsp grain-free baking powder
  • 1/4 tsp salt
  • 1/2 cup butter melted
  • 3 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups almond or cashew milk unsweetened (use only 1/2 cup if using almond flour)

Strawberry Filling:

Topping:

Instructions

Cake:

  1. Preheat oven to 325F and grease a 9x9 baking pan well (you can use an 8x8 but the cake will take a little longer to cook).
  2. In a large bowl, whisk together the baking blend (or almond flour), sweetener, whey protein, baking powder, and salt. Stir in melted butter, eggs, vanilla extract and almond milk until well combined.
  3. Spread batter in prepared baking pan and bake 25 to 30 minutes or until edges are beginning to brown and top is firm to the touch. Remove and let cool, then use the handle of a wooden spoon to poke large holes all over the cake.

Strawberry Filling:

  1. In a medium saucepan over medium heat, combine strawberries and water. Bring to a boil and then simmer until berries are very soft. Puree in a blender or with a hand blender, then stir in sweetener. Sprinkle surface with xanthan gum and whisk vigorously to combine. Let cool until somewhat thickened.
  2. Pour filling over cake and tap the baking pan gently on the counter to help it fill the holes. Refrigerate until set, about 1 hour.

Topping:

  1. In a medium bowl, combine whipping cream, sweetener, and vanilla extract and beat until stiff peaks form. Spread over cake and refrigerate another hour or so to firm up.

Recipe Notes

Serves 16. Nutritional counts depend on whether you use THM Baking Blend or almond flour.

THM Baking Blend (per 1/16th of cake)
Food energy: 172kcal
Total fat: 13.60g
Calories from fat: 122
Cholesterol: 71mg
Carbohydrate: 9.55g
Total dietary fiber: 6.63g
Protein: 6.90g

Almond Flour (per 1/16th of cake):
Food energy: 253kcal
Calories from fat: 198
Cholesterol: 71mg
Carbohydrate: 6.49g
Total dietary fiber: 2.57g
Protein: 7.59g

Nutrition Facts
Strawberry Shortcake Poke Cake
Amount Per Serving (1 slice)
Calories 172 Calories from Fat 122
% Daily Value*
Fat 13.6g21%
Cholesterol 71mg24%
Carbohydrates 9.55g3%
Fiber 6.63g27%
Protein 6.9g14%
* Percent Daily Values are based on a 2000 calorie diet.