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Aunt Rocky’s Low Carb Boston Cream Poke Cake (Gluten Free, Low Carb)

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Level: Easy

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Description

A moist vanilla cake topped with a rich vanilla pudding and thick chocolate ganache. Rich, satisfying, and perfect for Mother’s Day or any brunch or holiday gathering. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, nut free, Low Potassium, Low Sodium, CKD/Renal Diet. Dairy Free, paleo and coconut-free options.

Ingredients

  • FOR THE CAKE LAYER:
  • ½ cups Coconut Flour
  • ⅛ teaspoons Salt
  • 1-½ teaspoon Rumford Baking Powder
  • ½ cups Swerve Granular Or Equivalent Sweetener
  • 1 Tablespoon Life Source Oat Fiber (See Notes)
  • ½ cups Butter, Melted (1 Stick) Or Non Dairy Butter Substitute
  • 5  Large Eggs
  • 3 Tablespoons So Delicious Unsweetened Coconut Milk (Carton)
  • 1 teaspoon Vanilla Extract
  • FOR THE VANILLA PUDDING LAYER:
  • ⅓ cups Swerve Confectioners (or Other Powdered Sweetener)
  • ½ teaspoons Glucomannan (Konjac Root Powder) Or Xanthan Gum
  • 1 cup Heavy Whipping Cream (Coconut Cream For Dairy Free)
  • ½ cups So Delicious Unsweetened Coconut Milk (Carton)
  • 3  Egg Yolks
  • 1-½ teaspoon Vanilla Extract
  • 2 Tablespoons Unsalted Butter
  • FOR THE GANACHE LAYER:
  • ⅔ cups Heavy Whipping Cream (Coconut Cream For Dairy Free)
  • ⅓ cups Swerve Confectioners (or Other Powdered Sweetener)
  • 2-½ ounces, weight Unsweetened Baker's Chocolate Chopped Fine
  • ½ teaspoons Vanilla Extract

Preparation

For the cake layer:
Preheat oven to 350ºF. Generously grease an 8×8 baking pan (I use glass). Set aside.

Put dry ingredients into a medium size mixing bowl and whisk to break up any lumps.

In a small bowl or measuring cup, melt the butter in the microwave (about 40 seconds).

Add the melted butter and eggs to the dry ingredients and quickly whisk until well blended. The coconut flour is very thirsty, and the batter will be a little thicker than a normal cake batter. Taste to be sure it’s sweet enough for you. Add sweetener if needed.

Scoop batter into baking pan. Bake 35-40 minutes. Check with toothpick to be sure center is done before removing from oven. Top will be slightly golden, with browning edges.

Transfer to wire rack to cool completely. If you are in a hurry, put it in the refrigerator after it has been sitting out for at least 30 minutes.

For the pudding layer:
Measure out all of your ingredients, and line up your serving dishes before starting. This pudding comes together quickly.

In a small bowl, mix the powdered sweetener and glucomannan together with a fork. This will keep the glucomannan from clumping when you mix it into the hot cream mixture. Set aside until needed.

Put cream, coconut milk and egg yolks into medium saucepan. Whisk briskly until egg yolks are completely blended and no yellow streaks appear.

Add the sweetener and glucomannan mixture and whisk again.

Heat on medium heat, stirring slowly most of the time. You don’t want it to boil! When it begins to foam around the edge and the pudding coats the back of a spoon, remove from heat. It will thicken more as it cools, and even further when refrigerated.

Add the 2 tablespoons butter and stir until completely melted and blended in.

Pour over cooled cake. Cover and refrigerate for at least 2 hours before adding the ganache.

For the ganache layer:
Combine cream and sweetener in a small saucepan, and heat on stove over medium to medium-low heat. Whisk slowly until sweetener is fully dissolved and cream comes to just a simmer. Do not let it come to a boil.

Remove from heat and stir in the vanilla and chopped chocolate. Allow the mixture to sit for 5 minutes. Chocolate should be fully melted. Whisk lightly to incorporate, then pour over chilled cake. Refrigerate another 30 minutes minimum, or until the ganache is fully set. Overnight is best, if you have time.

Cake must be stored in the refrigerator. May be frozen.

Notes:
• Since this cake is stored in the fridge and served cold, it is a perfect choice for a make-ahead dessert. This could also be made as 12 cupcakes for individual serving. I would recommend silicone or parchment cupcake cups for easiest removal. Cake is best served at room temperature, so pull out of the refrigerator and plate about 20 minutes before serving, or put a slice in the microwave for about 10 seconds to take the chill off.
• Oat fiber is made from the hull of the oat, not the grain. It is 100% fiber. For that reason most Ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest. If you can’t find it, omit it from the recipe. The outcome will not have as nice a texture, but will still be good.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates.The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 298, Total Fat 29 g, Saturated Fat 18 g, Sodium 140 mg, Potassium 65 mg, Total Carbohydrate 6 g, Dietary Fiber 3 g, Net Carbs 3 g, Sugars 2 g, Protein 5 g. Macros: 89% fat, 7% protein, 4% carbs.

© March 25, 2019 Roxana Lopez for Aunt Rocky’s. Modified from an almond flour version at All Day I Dream About Food.

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