Keto Chocolate Poke Cake with Pecan Fudge Sauce
Yield: 16 squares Time: ~40 min + cool Est. net carbs: ~3–4 g per square (brand dependent)
Cake
2 cups (200 g) superfine almond flour
½ cup (50 g) Dutch-process cocoa powder
2 Tbsp coconut flour
¾–1 cup granular sweetener (allulose/erythritol blend)
2 tsp baking powder + ½ tsp baking soda
½ tsp fine salt
3 large eggs
½ cup sour cream
½ cup unsalted butter, melted (or avocado oil)
½ cup hot brewed coffee (or water)
2 tsp vanilla extract
Pecan fudge sauce
4 Tbsp butter
½ cup heavy cream
½ cup granulated allulose (keeps the sauce smooth)
½ cup sugar-free dark chocolate chips (or 3 oz 85% chocolate, chopped)
1 tsp vanilla, ¼ tsp salt
¾ cup chopped pecans, toasted
Optional: tiny pinch xanthan gum for extra thickness
Directions
Heat oven to 350°F / 175°C. Grease and parchment-line an 8×11" or 9×9" pan.
Mix dry: almond flour, cocoa, coconut flour, sweetener, baking powder, baking soda, salt.
Add wet: whisk in eggs, sour cream, melted butter, vanilla, then the hot coffee until smooth and pourable.
Bake 22–28 min until a toothpick comes out with a few moist crumbs. Cool 10 min.
Poke holes all over the warm cake with a skewer.
Make sauce: in a saucepan over medium heat, melt butter with cream and allulose; simmer 2–3 min. Remove from heat, add chocolate; whisk smooth. Stir in vanilla and salt (and a pinch xanthan if you want it thicker).
Soak & finish: pour warm sauce evenly over the cake so it seeps into the holes; scatter pecans on top. Let set 20–30 min (or chill) before slicing.
Tips
Want deeper chocolate? Add 1 tsp espresso powder to the batter.
Swap pecans for walnuts or toasted coconut.
Stores tightly covered in the fridge up to 5 days; serve at room temp for the fudgiest texture.
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