Course: Dessert

Cuisine: American

Keyword: comfort, low carb, sweets

Prep Time: 10minutes minutes

Cook Time: 1hour hour

Total Time: 1hour hour 10minutes minutes

Servings: 12

Calories: 381kcal



  • 2 ¾ cups almond flour
  • ¾ cup cocoa powder
  • 1 ½ cups powdered Swerve
  • 2 teaspoons gluten-free baking powder
  • ½ teaspoon salt
  • 6 large eggs
  • ½ cup melted butter
  • ¼ cup unsweetened almond milk
  • 1 tablespoon vanilla extract


  • 6.75 ounces full fat coconut milk
  • 6 tablespoons powdered Swerve
  • 6 tablespoons cocoa powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon xanthan gum
  • 1 cup heavy whipping cream
  • ½ teaspoon vanilla extract
  • 1 ounces unsweetened dark chocolate melted


Preparation steps

  • Preheat your oven to 350°F (175°C) and grease a 10.5″ cast iron skillet.
  • In a large mixing bowl, sift together almond flour, cocoa powder, powdered swerve, gluten-free baking powder, and salt.
  • In a separate bowl, melt butter and let it cool slightly.
  • Crack 6 large eggs into a bowl and lightly beat them.
  • Measure and pour unsweetened almond milk into a small bowl.
  • Set aside unsweetened dark chocolate for melting later.

Cooking instructions

  • Add the melted butter, beaten eggs, almond milk, and vanilla extract to the large mixing bowl with the dry ingredients. Mix everything together until smooth.
  • Pour the cake batter into the greased skillet and transfer it to the preheated oven. Bake the cake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  • Melt the dark chocolate and put it aside to cool. In the blender, combine full-fat coconut milk, powdered swerve, cocoa powder, salt, xanthan gum, whipping cream, vanilla extract, and melted dark chocolate. Blend until smooth.
  • Use the end of a wooden spoon to poke holes all over the top of the baked cake.
  • Pour the blended pudding mixture over the cake, ensuring it fills the holes and covers the surface. Transfer the skillet to the refrigerator and let it set for about 3 hours.


Store loosely covered in refrigerator for up to 5 days.


Nutrition Facts

Keto Chocolate Pudding Poke Cake

Amount Per Serving

Calories 381Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 15g94%

Cholesterol 129mg43%

Sodium 292mg13%

Potassium 217mg6%

Carbohydrates 11g4%

Fiber 6g25%

Sugar 1g1%

Protein 11g22%

Vitamin A 647IU13%

Vitamin C 1mg1%

Calcium 151mg15%

Iron 3mg17%


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *