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
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:
- ¼ cup Bake Believe® White Baking Chips
- ¼ cup plus ¾ cup heavy cream
- 2 cups strawberries, sliced
- Preheat oven to 350°F. Grease a 9-inch x 9-inch baking dish with butter.
- In a large bowl, beat together the cream cheese, butter, and Swerve until fluffy and no longer lumpy.
- Add the eggs, one at a time, beating until incorporated after each.
- Mix in the vanilla.
- Sift in the almond flour, baking powder, and salt. Stir until combined.
- 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.
- Allow the cake to cool for 10 minutes, then transfer to the refrigerator to chill completely, about 1 hour.
- Once the cake is cooled, poke holes every ½-inch in the cake using a skewer or chopstick.
- In a medium bowl, stir together the strawberry gelatin and boiling water until dissolved.
- Stir in the ice water and transfer to the refrigerator until the gelatin mixture is no longer warm, about 10 minutes.
- Slowly pour the gelatin evenly over the cake.
- Place the cake in the refrigerator to chill while you make the whipped cream.
- 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.
- Remove from the heat and whisk in the white baking chips until melted. Set aside to cool.
- Place a large bowl in the refrigerator to chill for 5 minutes.
- Place the remaining ¾ cup heavy cream in the bowl and beat with an electric mixer until medium peaks form.
- 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.
- Spread the mixture onto the cake and chill for 1 hour more.
- Top the cake with sliced strawberries and enjoy.