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Irresistible Low-Carb Pumpkin Poke Cake: Your Ultimate Keto Fall Dessert

As autumn leaves begin to fall and the air turns crisp, there’s nothing quite like the comforting aroma of pumpkin spice filling your home. This low-carb pumpkin poke cake is not just a dessert; it’s a celebration of fall flavors, masterfully blended with warm nutmeg, aromatic cloves, and cozy cinnamon. Designed for those who love indulgence without compromising their low-carb or keto lifestyle, this cake is incredibly moist, rich, and utterly delightful. Prepare to treat your taste buds to a true seasonal masterpiece that’s both healthy and satisfying.

What Exactly Is a Poke Cake?

The name “poke cake” gives a clear hint to its unique preparation method and, more importantly, its signature texture. It starts with a perfectly baked cake, which is then intentionally “poked” with holes. These holes serve as little reservoirs for a delectable, pourable topping, typically a luscious whipped cream and sugar-free caramel sauce. As the topping seeps into every crevice, it infuses the entire cake with an unparalleled moisture and rich flavor, transforming a simple cake into a gooey, melt-in-your-mouth experience.

If your heart sings for the warming embrace of cinnamon, the earthy sweetness of pumpkin, and the rich depth of caramel, then this low-carb version of a poke cake is about to become your new favorite. It’s a dessert that not only satisfies a sweet craving but also delivers on the comforting flavors of autumn. Plus, its generous size makes it ideal for feeding a crowd at any party or family gathering, yielding a good 12 to 15 slices. From start to finish, you can have this incredible dessert ready in about an hour, making it a perfect last-minute treat.

Crafting the Perfect Keto Pumpkin Cake Base

The foundation of any exceptional cake lies in its base, and for our homemade low-carb pumpkin poke cake, almond flour takes center stage. This gluten-free, low-carb flour is truly a star in keto baking, providing a beautifully balanced texture that is neither excessively crumbly nor overly dense. It contributes to a tender, moist crumb that holds up wonderfully to the “poking” and topping process, ensuring every bite is a dream.

While exploring different flours, it’s crucial to note that **coconut flour is not recommended for this recipe**. Coconut flour is extremely absorbent, and substituting it directly for almond flour would likely result in a very dry, dense cake, even with adjustments to liquid content. If you are determined to use coconut flour for other keto recipes, remember it often requires significantly more liquid and eggs to compensate for its drying properties.

When it comes to milk, the choice is yours, but always remember to **double-check the ingredients label for hidden sugars**. Opt for unsweetened varieties of almond milk, coconut milk, or even heavy cream for an extra rich texture, to ensure your cake remains low-carb and keto-friendly. Sweetened milks can significantly impact your overall carbohydrate intake and throw off the delicate balance of the recipe.

Mastering the Poke Cake Technique

The “poke” in poke cake is not just a whimsical step; it’s essential for achieving that characteristic moist, flavor-infused result. For this recipe, I recommend using a 9×12-inch sheet cake pan. This size allows for a perfect cake thickness that bakes evenly and absorbs the toppings beautifully. If you choose to use a different sized pan, be mindful that thinner cakes will bake more quickly, while thicker ones will require additional baking time. Always perform a toothpick test to ensure the cake is cooked through.

Now, about those holes: selecting the right tool is key. Avoid using a knife, as it tends to create irregular, overly large holes that can compromise the cake’s structure. My secret weapon for perfectly round and evenly spaced holes is a chopstick. The blunt end of a chopstick creates ideal channels for the topping to flow into, ensuring an even distribution of moisture and flavor throughout the cake. Alternatively, the handle of a wooden spoon or even the tines of a fork (for smaller, more numerous holes) can work. The goal is to create pathways for that delicious caramel-whipped cream mixture to saturate every bite, leaving no dry spots.

Perfect Pairings: What to Serve with Your Low-Carb Pumpkin Poke Cake

This low-carb pumpkin poke cake is undoubtedly one of the most delicious fall-themed desserts you’ll encounter. Its rich, spiced pumpkin flavor and ultra-moist texture make it a standalone star, but pairing it with complementary beverages or additional treats can elevate the experience even further. Consider serving it with a steaming cup of unsweetened coffee, a chai latte, or a warming herbal tea to enhance the cozy autumn vibe.

For those looking to expand their seasonal low-carb dessert repertoire, I have a collection of other delightful recipes that are perfect for any time of year:

For the festive holiday season, my keto gingerbread roll-ups are a must-try.
When summer arrives, refresh your palate with low-carb cream cheese peach roll-ups.
In spring, enjoy the fresh flavors of crispy keto blueberry roll-ups.
And for an all-year-round favorite, these keto strawberry cream cheese roll-ups are always a hit!

Beyond fruit-filled treats, if you’re a fan of cinnamon, I have more low-carb options to explore. Indulge in soft, chewy keto pumpkin snickerdoodle cookies for a delightful snack. Or, for a wonderful breakfast or brunch item, bake a comforting loaf of low-carb snickerdoodle bread. Each recipe is designed to bring you maximum flavor with minimal carbs, making healthy eating a delicious journey.

Storage Solutions: Keeping Your Cake Fresh

Given its wonderfully moist nature, proper storage is essential to keep your low-carb pumpkin poke cake tasting its best. I highly recommend storing this cake in the refrigerator. Transfer any leftover slices, or the entire cake, into an airtight container. This will protect its delicate texture and prevent it from drying out, allowing you to enjoy its fresh taste for up to three days.

For longer preservation, this cake also freezes exceptionally well. To freeze, ensure the cake has completely cooled, then wrap individual slices or the entire cake tightly in plastic wrap, followed by a layer of aluminum foil. Place the wrapped cake in a freezer-safe container or heavy-duty freezer bag. Stored correctly, it can remain fresh in the freezer for up to six months. When you’re ready to enjoy it again, simply transfer the cake to the refrigerator and allow it to thaw slowly overnight. This gentle thawing process helps maintain its moist texture and rich flavors.

Low-Carb Pumpkin Poke Cake Recipe

Ready to bake your own delicious low-carb pumpkin poke cake? Here’s a detailed guide with all the ingredients and step-by-step instructions you’ll need. This recipe is designed to be straightforward, ensuring a perfect outcome every time. Exact measurements are provided below.

Recipe at a Glance:

Servings: 12-15 slices (depending on slice size)
Prep Time: 10 minutes
Cook Time: Approximately 23 minutes for the cake, plus cooling time
Total Time: Approximately 55 minutes
Calories per serving: 255 kcal
Net Carbs per serving: 5 Net Carbs

Ingredients

2 cups Almond Flour
1/4 cup Granulated Sugar Substitute (e.g., Erythritol or Monk Fruit blend)
3 large Eggs
2/3 cup Pumpkin Puree (not pumpkin pie filling)
1/2 cup Butter, melted
1/2 cup Unsweetened Almond Milk (or your preferred low-carb milk)
1 tbsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Ground Allspice
1/2 tsp Ground Cloves
1 tsp Baking Powder
4 cups Sugar-Free Whipped Topping (e.g., Cool Whip Zero Sugar or homemade keto whipped cream)
3 tbsp Sugar-Free Caramel Topping (plus additional for drizzling)

Directions

Preheat your oven to 350 degrees F (175 degrees C). Lightly grease or line a 9×12-inch baking dish.
In a large mixing bowl, whisk together all of the dry ingredients: almond flour, cinnamon, nutmeg, allspice, cloves, and baking powder. Ensure there are no clumps and the spices are well distributed.
To the dry ingredients, add the melted butter, unsweetened milk, and eggs. Mix thoroughly until a smooth batter forms. Be careful not to overmix.
Stir in the pumpkin puree and granulated sugar alternative until fully incorporated and the batter is uniform in color and consistency.
Pour the smooth batter evenly into the prepared 9×12-inch baking dish, spreading it to the edges.
Bake for approximately 23 minutes, or until a toothpick inserted into the center comes out clean. The exact baking time may vary based on your oven.
Remove the cake from the oven and immediately poke holes into it while it’s still warm. Use the back of a spoon, a chopstick, or a similar utensil. Aim for evenly spaced holes across the entire surface of the cake.
In a separate bowl, gently stir together 2 cups of the sugar-free whipped topping and 3 tablespoons of sugar-free caramel topping until well combined.
While the cake is still warm, carefully spread the caramel cream mixture evenly over the top. The warmth of the cake will help the topping melt slightly and begin to seep into the poked holes, creating that signature moist texture.
Place your cake in the refrigerator to cool completely. This chilling process allows the flavors to meld beautifully and the topping to set.
When you are ready to serve, spread the remaining 2 cups of sugar-free whipped topping over the cake. For an extra touch of decadence, drizzle with additional sugar-free caramel topping, if desired. Slice and enjoy!

Recipe Notes:

Calories: 255 kcal per serving

Net Carbs: 5 Net Carbs per serving

The nutritional information for this recipe is provided as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site, as values can vary based on specific brands and exact measurements of ingredients used.

Pin this incredible recipe for later and follow me on Pinterest for more low-carb inspiration!

More Keto Pumpkin Recipes to Fall For

If you’ve savored every last crumb of this low-carb pumpkin poke cake, then you’re undoubtedly ready to dive deeper into the world of keto pumpkin delights. Pumpkin is an incredibly versatile ingredient, fitting seamlessly into both sweet and savory low-carb dishes. Here are some more fantastic keto recipes featuring pumpkin that you absolutely must try:

Indulge in a classic without the carbs with my Keto Costco Pumpkin Pie. It’s perfect for holiday gatherings or any time you crave a slice of pie.
For a quick and creamy treat, whip up a batch of Keto Pumpkin Fudge. It’s melt-in-your-mouth delicious and incredibly easy to make.
Spice things up with a hearty and comforting bowl of Keto Pumpkin Chili. This savory twist on a classic will warm you from the inside out.
Enjoy a delightful pastry with these adorable Keto Mini Pumpkin Crescent Rolls, perfect for breakfast or as a side dish.
And for a sophisticated sip, try the Keto Pumpkin Pie Martini, a festive drink that embodies the essence of fall.

Each of these recipes brings the beloved flavor of pumpkin to your table in a low-carb, keto-friendly way, proving that healthy eating can be incredibly delicious and diverse. Enjoy exploring these seasonal favorites!