Low Carb Maple Pudding Poke Cake


Sustainability Master
Jul 22, 2011
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Klamath County, OR
This recipe is found at https://www.ketocookbooks.com/keto-slow-cooking/

1 1/2 cups Almond Flour
2 tsp Baking Powder
3/4 cup Erythritol (I use granulated Swerve)
5 large eggs
6 tbsp butter
6 oz cream cheese
1/4 tsp liquid stevia
1 tsp Vanilla
2 tsp Maple extract

1/2 cup heavy cream
1/3 cup sugar free maple syrup
1/2 tsp Guar Gum (I used Xanthan Gum because that's what I had)

Mix together the dry cake ingredients. Using a hand mixer, mix together the wet cake ingredients (I found it works best to cream the butter and cream cheese together before beating in the eggs 1 at a time, then the extracts). Then mix the dry ingredients into the wet.
Line a slow cooker with parchment paper and pour cake batter into the well.
Cook on low for 2 hours. Turn the slow cooker off and let cool for 30 minutes.
Remove the cake from the slow cooker by lifting it with the parchment paper edges, and carefully poke hles into the top using a fork.
Mix all the topping ingredients until thickened. Pour over the top of the cake and let sit at least 10 minutes (if you can!lol)

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