Low Carb, No Sugar Added Strawberry-White Chocolate Poke Cake

Low Carb, No Sugar Added Strawberry-White Chocolate Poke Cake

Yield: 16 servings 
  • Prep Time: 30 minutes 
  • Cook Time: 1 hour 
  • Cooling Time: 2 hours 
  • Total Time: 3 hours, 30 minutes 

Ingredients: 

For the Cake: 

  • 8 ounces cream cheese, softened 
  • 1 stick unsalted butter, softened 
  • ¾ cup Swerve 
  • 6 eggs 
  • 1 teaspoon vanilla 
  • 2 ½ cups almond flour 
  • 2 teaspoons baking powder 
  • ¼ teaspoon salt 

For the Strawberry Gelatin: 

  • 1 (0.3-ounce ) package sugar free strawberry gelatin 
  • 1 cup boiling water 
  • ½ cup ice water 

For the Whipped Cream: 

Instructions: 

  1.  Preheat oven to 350°F. Grease a 9-inch x 9-inch baking dish with butter. 
  2. In a large bowl, beat together the cream cheese, butter, and Swerve until fluffy and no longer lumpy. 
  3. Add the eggs, one at a time, beating until incorporated after each.   
  4. Mix in the vanilla. 
  5. Sift in the almond flour, baking powder, and salt. Stir until combined. 
  6. Pour the cake batter into the prepared baking dish and bake until only slightly jiggly in the middle, about 50 minutes. The cake will be a deep brown color, that is okay. 
  7. Allow the cake to cool for 10 minutes, then transfer to the refrigerator to chill completely, about 1 hour. 
  8. Once the cake is cooled, poke holes every ½-inch in the cake using a skewer or chopstick. 
  9. In a medium bowl, stir together the strawberry gelatin and boiling water until dissolved. 
  10. Stir in the ice water and transfer to the refrigerator until the gelatin mixture is no longer warm, about 10 minutes. 
  11. Slowly pour the gelatin evenly over the cake. 
  12. Place the cake in the refrigerator to chill while you make the whipped cream. 
  13. Place the ¼ cup heavy cream in a small saucepan and place over medium heat until bubbles begin to form around the edges of the pan and the cream begins to steam. 
  14. Remove from the heat and whisk in the white baking chips until melted. Set aside to cool. 
  15. Place a large bowl in the refrigerator to chill for 5 minutes. 
  16. Place the remaining ¾ cup heavy cream in the bowl and beat with an electric mixer until medium peaks form. 
  17. Fold the heavy cream into the cooled white baking chip mixture, then beat until fluffy. Be careful not to over beat the mixture or it will begin to separate. 
  18. Spread the mixture onto the cake and chill for 1 hour more. 
  19. Top the cake with sliced strawberries and enjoy. 

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