Sugar Free Low Carb Keto Apple Poke Cake Recipe (2024)

This is the ultimate keto cake for fall or special occasions the whole family will enjoy. This Low-Carb Keto Poke Cake uses zucchini instead of apple, and just 4 g net carbs per serving. Thanks to the quick homemade easy recipe for cinnamon apple puree, this delicious cake is flavorsome and moist..

What is Poke Cake?

What’s a poke cake you ask? Essentially it’s a sponge cake with holes in it.

By making holes in the sponge once cooked (I like to use a wooden spoon handle) add the topping, in this case a really good keto custard, fills the holes and you get the best bite with luscious custard oozing out!

Should the custard be hot or cold?

This is totally your choice. To be able to cut the cake, it’s best to pour on the custard while fluid, (warm but not boiling) then allow to cool and place in the fridge to set.

I made extra custard so you can reheat any that is left over and pour on hot custard to serve if you wish.

If you want your custard hot, you can totally do that. Just fill the holes all over the top and cut, just might be a bit messier, but so tasty!

Any leftover custard can be reheated. Just make sure you whisk with a hand whisk to remove any skin lumps that may form after cooling.

Best Tips for Keto Apple Cake

Whisk the eggsfor 2 - 3 minutes. This will make them super light and fluffy.

Use sparkling water.This really helps create some lightness this fluffy cake without flour alongside the baking powder

Use yogurtover all butter also helps lighten the batter.

There are 3 parts to this recipe but don't that let intimidate you from making it, as they are all very easy to come together.

For theapple puree ingredientsyou will need:

zucchini

apple cider vinegar

lemon juice

brown sugar sub sweetener,I like the Lakanto brand for this recipe.

butter

Directions for Apple Puree

Add all the ingredients to a non-stick pan and bring to the boil. Reduce the heat to medium - low and simmer for about10 minutes or until thick and the zucchini is slightly soft.

Allow to cool slightly and puree with a hand blender.

​Option to leave some of the zucchini a bit chunky, if you prefer chunks of ‘apple’ in your batter. Cool in the fridge while you prepare the base.

For the cake mix base ingredients, you will need:

• eggs
• brown sugar sub
• coconut flour
• almond flour
• baking powder
• cinnamon
• salt
• Greek yogurt
• vanilla extract
• sparkling water

Directions for Cake

Preheat oven to 350 degrees F.

Add the eggs and low-carb sweetener to a large bowl. Whisk with a hand balloon whisk for 2 minutes until really light and fluffy.

In a clean bowl, mix dry ingredients together.

Add the Apple Cinnamon Puree, yogurt and vanilla to the egg mixture and whisk with an electric whisk until combined. Add the sparkling water a little at a time while whisking until smooth.

Transfer the cake batter to an 8 by 8 parchment lined baking dish.

Bake for 35 - 37 minutes or until you can insert and remove a skewer without too many crumbs sticking. Note: if cake is browning too much on top, from 30-35 minutes cover loosely with foil (don’t seal the edges). Try not to over bake as the cake will firm up once cooled.

While the cake is cooling, prepare the custard.

When cake cool, poke holes in the top of the cake using the bottom of a wooden spoon.

For the Keto Custard Ingredients, you will need:

• heavy cream
• unsweetened almond milk
• egg yolks
• Allulose sweetener
• vanilla extract
• xanthan gum

Directions to make Keto Custard

Place the cream and almond milk into a large saucepan and gently bring to just below boiling point.

In a small bowl, whisk the egg yolks, low-carb sweetener and vanilla. Gradually pour the hot cream mixture into the sweetener mix, whisking constantly with a hand balloon whisk or use an electric mixer.

Add ¼ of the hot mix to a bowl with xanthan gum and whisk with a hand whisk to combine. Pour back into the pan with the hot cream and cook for a further 5 - 10 minutes on lowish heat or until thick, stirring regularly.

Allow to cool a touch so not boiling and pour the custard into the cooled poke cake. Place in the fridge to set or enjoy warm.

You can reheat any left over custard to serve warm.

Can this be made nut free?

If you can't use almond flour due to an allergy, you can swap the almond flour in the cake base with sunflower seed flour in the same amount.

In the custard ingredients, simply swap out the almond milk with your choice of a nut free milk you like.

Can I use a different keto sweetener?

You can swap any of the sweeteners in this recipe with whatever you like using. Please refer to my Low Carb Sweetener Guide and Conversion Chart.

More Great Recipes for Fall

​Caramel Apple Dump Cake

Low Carb Apple Cake

Apple Cider Donuts

Caramel Apple Cheesecake Bars

Cheesecake Stuffed Caramel Apples

Keto Caramel Sauce

Keto Cinnamon Rolls

Keto Maple Syrup