This keto poke cake takes all the delicious flavor of your favorite cinnamon rolls and turns it into a delectable sugar-free dessert. It's fun to make and looks fabulous when you're ready to serve.
Preheat the oven to 350ºF and grease a 9x9 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.
Filling
In a small saucepan over medium low heat, combine the butter and sweeteners. Whisk until the sweeteners are dissolved. Stir in the cream and cinnamon.
Bring to a simmer and whisk in the glucomannan. Cook about 3 minutes, until it begins to thicken. Remove from heat and let cool to a sauce-like consistency.
Pour over the cake, making sure to get some of the filling into every hole.
Frosting
In a large bowl, beat the cream cheese and butter together for 2 minutes, until well creamed. Beat in the sweetener and vanilla extract.
Add the cream and beat until well combined. Spread over the cooled cake. Sprinkle with additional cinnamon, if desired.
Notes
Storage Information: Unless you live in a very hot environment, this cake can be kept on the counter, tightly covered, for 2 to 3 days. You can also store it in the fridge for up to a week, or freeze it for several months.