Yields: 24 servings
Difficulty: Easy
Macros: 190 cal, 2 g net carb, 14. 9 g fat, 8. 7 g protein
Original Instagram link: https://www.instagram.com/p/Bj3QIlUlEl3/
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Buttermilk (310 g):
- 182 g water
- 92 g heavy cream
- 36 g apple cider vinegar
Cake:
- 270 g keto flour
- 1 tsp baking soda
- 1/2 tsp salt
- 226 g butter, room temp
- 100 g sweetener
- 100 g (2 large) eggs, room temp
- 2 tsp vanilla extract
- 310 g buttermilk (above)
Filling:
- 200 g fresh blueberries
- 50 g sweetener
- zest of 1 lemon
- 60 g water
- pinch of salt
Topping:
- 400 g heavy cream
- 40 g sweetener
- 1 tsp vanilla
- fresh blueberries, garnish
- lemon zest, garnish
Directions:
- Preheat oven to 325 F / 162C. Prepare a 9x13-inch pan.
- Combine water, heavy cream, and apple cider vinegar in a container with a pourable spout, and set aside.
- Whisk together keto flour, baking soda, salt, and set aside.
- Cream butter and sweetener until light and fluffy (approx 3-5 min).
- Add eggs, one at a time.
- Add vanilla extract, and beat until incorporated.
- In 3 alternating additions, add flour then buttermilk, and mix on medium speed until incorporated.
- Pour batter and spread evenly onto prepared pan.
- Bake for 30-35 min, or until the center springs back to the touch.
- In the meantime, combine the blueberries, sweetener, lemon zest, water, and salt in a small sauce pan.
- Cook until sweetener dissolves, and berries release their juices. Let cool.
- Cool cake for 8-10 min.
- Using the end of a wooden spoon, poke 1-inch spaced holes in the cake.
- Pour over the filling and push some down into the holes.
- Make the whipped cream by beating together the heavy cream, sweetener, and vanilla.
- Spread over the top of the cooled cake.
- Garnish with fresh blueberries and lemon zest.
Notes:
First time making a poke cake! I like how the berry juices soak into the cake and really gives good flavor. This is a great summery dessert.
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