Root Beer Float Poke Cake
Your kids won't be able to keep their hands to themselves while you're making this yummy root beer float poke cake. This cake is keto friendly!
Equipment
- 9x13 Pan
Ingredients
- 4egg(s)room temperature
- 2Tbspcoconut oilliquid (but not hot if melted)
- 1tspvanilla extract
- 0.25cupgranulated erythritol
- 1.25cupalmond flour
- 1servingRoot Beer Float Keto Chow(or 1 scoop)
- 2tspbaking powder
PUDDING
- 0.5cupheavy cream
- 0.5cupwatercold
- 3TbspRoot Beer Float Keto Chow
WHIPPED TOPPING
- 1cupheavy cream
- 2Tbsppowdered 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!
Notes
NOTES: Can also be made in an 8x8 pan and cooked for a little longer.
Nutrition
Serving: 1pieceCalories: 230.7kcalCarbohydrates: 11.8gProtein: 8.9gFat: 20.5gSaturated Fat: 9.6gPolyunsaturated Fat: 2.12gMonounsaturated Fat: 7.17gTrans Fat: 0.4gCholesterol: 90.9mgSodium: 233.7mgPotassium: 362.71mgFiber: 2.3gSugar: 1.7gVitamin A: 547.83IUVitamin C: 20.11mgCalcium: 200.22mgIron: 0.94mgSugar Alcohol: 7.26gNet Carbs: 2.31g
Photos bySarah DeYoung Photography