This Keto lemon poke cake is simply irresistible! Fluffy cake filled with lemon Jell-O and topped with rich and smooth whipped cream is so delicious, you’ll never believe it’s low carb.
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Keto Lemon Poke Cake
I can never get enough of lemon desserts... especially when it's hot out! The combination of sweet and tart is my favorite way to indulge during the late spring and summer months.
And when I'm really in the mood to treat myself, absolutely nothing beats Keto lemon poke cake! Gooey lemon Jell-O gives this cake a soft texture and punch of flavor while smooth, rich, and creamy whipped cream tops it all off.
Not only is this dessert delicious and satisfying, but it's also Keto-friendly and gluten-free! But trust me, after one bite, you'd never be able to tell.
The only thing to remember when making this recipe is to plan a few hours in advance. Prep can be done in a quick 20 minutes, but you'll want to leave enough time to let the cake cool first, then chill in the refrigerator for about two hours.
As you can see, most of the time in this recipe is simply waiting. The actual process of making Keto lemon poke cake is incredibly easy and straight-forward!
What Is Poke Cake?
Poke cake gets its name because... well... it's a cake you poke full of holes! No, I'm not kidding. You bake a normal cake, then use a butter knife or the end of a wooden spoon to poke a bunch of holes in it.
The magic, however, is what happens right after. You see, once we poke the holes, the next step is to fill them with something delicious. In our case, that's lemon-flavored Jell-O!
The goal is to infuse the cake with lots of flavor. Plus, when you cut into your cake, it looks so cool. This trend started in the early 70s thanks to a Jell-O ad, and it's been a deliciously creative dessert option ever since.
You may see some poke cakes that use fillings besides Jell-O, like fudge or syrup or even pureed fruit. Personally, I love the nostalgia of using Jell-O. Plus, their sugar-free versions make it super easy for a Keto-friendly dessert!
How Many Carbs Are In Keto Lemon Poke Cake?
Traditional poke cakes are made using boxed cake mix, Jell-O, and Cool Whip on top. While the nutrition is going to vary based on the ingredients you use, you can expect a 12-slice cake to have between 40 and 50 grams of carbohydrates in each slice.
This low-carb lemon poke cake, on the other hand, uses a mixture of almond and coconut flour instead of boxed cake mix. We also replace the sugar with Swerve confectioners sugar substitute. The result is a delicious treat with only 4 net carbs per serving!
The rest of the cake ingredients like butter, eggs, oil, and heavy whipping cream are all naturally low in carbs. So as long as we use sugar-free Jello-O, it's pretty easy to make this classic dessert Keto-friendly.
Can You Store Keto Poke Cake?
You bet! I recommend cutting your cake into 12 slices, then storing them in an airtight container. You will definitely want to keep your leftover cake in the refrigerator to preserve it.
Poke cake is best-served chilled, which makes it a great summertime dessert. When you're craving something sweet, just grab a slice out of the fridge and dig in!
How To Make Keto Lemon Poke Cake
Preheat the oven to 350 degrees.
In a mixing bowl, beat together the butter, cream cheese, and ½ cup of Swerve confectioners sugar substitute.
Add the eggs, oil, and vanilla, then beat until smooth.
Mix in the almond flour, coconut flour, and baking powder. Beat until smooth and creamy.
Spread the batter evenly into a well-greased 9x9 baking dish.
Bake for 30 minutes or until cooked through, then remove from the oven. Let the cake cool for 15 minutes.
Using the end of a butter knife, poke holes throughout the cake.
Whisk together the boiling water and lemon Jello mix.
Pour the Jello mixture over the cake and into the holes.
Let the cake cool to room temperature, then place in the refrigerator to chill for 2 hours.
Beat together the heavy whipping cream and ¼ cup sweetener until soft peaks form.
Spread the whipped cream over the cake and serve.
Other Keto Desserts From The Keto Option That You Might Like
- 1 ½ cup almond flour
- ⅔ cup coconut flour
- 8 tablespoons butter, melted
- 6 large eggs
- ½ cup oil
- 4 tablespoons cream cheese softened
- ½ cup + ¼ cup low carb powdered sugar substitute, divided
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 cup boiling water
- 1 box sugar free lemon Jell-O mix
- 1 cup heavy whipping cream
- Preheat the oven to 350 degrees.
- In a mixing bowl, beat together the butter, cream cheese, and ½ cup of Swerve confectioners sugar substitute.
- Add the eggs, oil, and vanilla, then beat until smooth.
- Mix in the almond flour, coconut flour, and baking powder. Beat until smooth and creamy.
- Spread the batter evenly into a well-greased 9x9 baking dish.
- Bake for 30 minutes or until cooked through, then remove from the oven. Let the cake cool for 15 minutes.
- Using the end of a butter knife, poke holes throughout the cake.
- Whisk together the boiling water and lemon Jello mix.
- Pour the Jello mixture over the cake and into the holes.
- Let the cake cool to room temperature, then place in the refrigerator to chill for 2 hours.
- Beat together the heavy whipping cream and ¼ cup sweetener until soft peaks form.
- Spread the whipped cream over the cake and serve.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 253Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 88mgSodium: 154mgCarbohydrates: 9gNet Carbohydrates: 7gFiber: 2gSugar: 5gProtein: 6g
Nutrition is calculated using a third party plug-in. It is best to always validate!