Root Beer Float Poke Cake
Serving: 12
Calories: 230.7kcal
Equipment
- 9x13 Pan
Ingredients
- 4 eggs room temperature
- 2 Tbsp coconut oil liquid (but not hot if melted)
- 1 tsp vanilla extract
- 1/4 cup granular erythritol
- 1 1/4 cup almond flour
- 1 serving Root Beer Float Keto Chow (or 1 scoop)
- 2 tsp baking powder
PUDDING
- 1/2 cup heavy cream
- 1/2 cup cold water
- 3 Tbsp Root Beer Float Keto Chow
WHIPPED TOPPING
- 1 cup heavy cream
- 2 Tbsp confectioners erythritol
Instructions
- Mix together eggs, oil, vanilla and erythritol.
- Add remaining ingredients and mix for 1-2 minutes until it’s nice and creamy, it will be thick.
- Spread mixture into a 9x13 greased baking dish.
- Preheat the oven to 350 and let the batter sit for 10 minutes (it makes it raise better). Place cake in oven and bake for 20 minutes.
- Cool cake for roughly 10-15 minutes. While the cake cools you can make your pudding by blending the cream, water, and Keto Chow with an immersion blender.
- Use the bottom of a wooden spoon and poke holes evenly through the cake. Pour pudding into the holes first and then spread the remaining pudding over the top.
- Cover and refrigerate for at least two hours.
- Right before pulling it out of the fridge you can make the topping by whipping together the cream and sweetener on high speed until stiff peaks form. Spread topping and serve!Â
Notes
NOTES: Can also be made in an 8x8 pan and cooked for a little longer.
Nutrition Facts
Root Beer Float Poke Cake
Serving Size
1 serving
Amount per Serving
Calories
230.7
% Daily Value*
Fat
20.5
g
32
%
Saturated Fat
9.6
g
60
%
Trans Fat
0.4
g
Polyunsaturated Fat
2.12
g
Monounsaturated Fat
7.17
g
Cholesterol
90.9
mg
30
%
Sodium
233.7
mg
10
%
Potassium
362.71
mg
10
%
Carbohydrates
11.8
g
4
%
Fiber
2.3
g
10
%
Sugar
1.7
g
2
%
Sugar Alcohol
7.26
g
Net Carbs
2.31
g
Protein
8.9
g
18
%
Vitamin A
547.83
IU
11
%
Vitamin C
20.11
mg
24
%
Calcium
200.22
mg
20
%
Iron
0.94
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1serving | Calories: 230.7kcal | Carbohydrates: 11.8g | Protein: 8.9g | Fat: 20.5g | Saturated Fat: 9.6g | Polyunsaturated Fat: 2.12g | Monounsaturated Fat: 7.17g | Trans Fat: 0.4g | Cholesterol: 90.9mg | Sodium: 233.7mg | Potassium: 362.71mg | Fiber: 2.3g | Sugar: 1.7g | Vitamin A: 547.83IU | Vitamin C: 20.11mg | Calcium: 200.22mg | Iron: 0.94mg | Sugar Alcohol: 7.26g | Net Carbs: 2.31g
Photos by Sarah DeYoung Photography
I just made this in an 8×8 pan and it was just sooooo good!! Also substituted butter for coconut oil, so that’s an option!