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keto boston cream cake
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3.8 from 5 votes

Keto Boston Cream Poke Cake

Prep Time50 mins
Cook Time25 mins
Cooling Time Between Layers1 hr
Total Time2 hrs 15 mins
Course: Dessert, Snack
Keyword: keto boston cream, keto boston cream cake, keto boston cream donuts
Servings: 18 slices
Calories: 331kcal


Poke Cake

Boston Cream Filling

  • 1 pkg. Simply Delish Vanilla Pudding Mix
  • 3/4 cup light unsweetened coconut milk or vanilla unsweetened almond milk
  • 1/2 cup heavy cream

Chocolate Glaze


  • Pre-heat oven to 350*F.
  • In a bowl, whisk together your dry ingredients including; almond flour, coconut flour, arrowroot starch, baking powder, baking soda, nutmeg and salt.
  • In a measuring cup or small bowl, add your coconut milk and vinegar and set aside.
  • In another very large bowl, beat together the butter and sweetener until light and fluffy (~2 min) then add your egg yolks and vanilla extract and beat again until smooth.
  • Finally, in another bowl, beat your egg whites until the turn pretty much solid white in color (see photo).
  • Add your dry ingredients as well as the cream/vinegar to the beaten butter and sugar mixture. Mix well until no flour is left visible and a thick dough forms.
  • Gently stir in the egg whites until no longer visible.
  • Press the cake into the bottom of a greased 9x13inch pan and bake for 23-27min or until golden brown around the edges and a toothpick comes out clean.
  • Once the cake is fully cooled, poke holes throughout it using the opposite end of a wooden spoon (see photo for reference). Poke all the way to the bottom of the cake.
  • You can then make the pudding simply by adding the dry mix to a bowl and beating with the cream and coconut milk until it just starts to thicken (don't over-beat it). You want it still liquid enough to be able to pour into the holes in the cake.
  • Use a spatula to spread the mixture over the top of the cake a few times to fill the holes and form an even layer.
  • Refrigerate for 30-40min.
  • After refrigeration, you can make your chocolate topping by microwaving the heavy cream in a large glass measuring cup or bowl until hot (~1min- 1min 30s). Add your chocolate chips and butter to the hot cream and leave for 40s before mixing well until everything is melted, silky and the mixture is a dark brown colour.
  • Pour the mixture as evenly over the cake as you can, then use a spatula to even it out. Refrigerate the whole cake again for at least 30-45min before slicing and serving. Enjoy your Keto Boston Cream Poke Cake! **Pro tip, once the cake has chilled and set, I actually like serving it at room temperature or heated for just 15-20s in the microwave to take the chill off. It gets so much softer!**



  • Arrowroot starch is an optional ingredient, you can replace it with cornstarch or leave it out entirely. It simply helps to make for a lighter/softer crumb while also keeping the cake moist inside.
  • For the sweetener you can use powdered or granular it doesn't matter! Just know that you'll probably need less powdered in terms of total weight so 180g may be a good amount to aim for. 
  • You don't have to separate the eggs and egg whites if you want to keep this cake simple BUT I'd recommend it for keeping the cake lighter and fluffier. 
  • When spreading the pudding over the cake, don't worry if it doesn't end up in all of the holes right away, just spread it out evenly over the cake and as it sits it will go where it's supposed to!
  • In terms of the chocolate, I used Krisda chocolate chips (a Canadian brand). They are 2g of NET carbs per tablespoon but you can use any sugar free chocolate chips or even 85-90% dark chocolate. 

Ingredients In Keto Boston Cream Poke Cake



Serving: 1boston cream cake slice | Calories: 331kcal | Carbohydrates: 6.3g | Protein: 5.4g | Fat: 30g | Fiber: 9.1g