If you’re craving a classic dessert without the carb crash, this Low-Carb Boston Cream Poke Cake is your new best friend. Inspired by the timeless Boston Cream Pie, this version transforms the original into a fuss-free cake that’s rich, satisfying, and secretly Keto-friendly.
Thanks to the boxed Keto cake mix, the base comes together in no time—no need to measure almond flour or worry about sweetener ratios. For the creamy custard layer, you can go the homemade route or take a shortcut with a low-carb vanilla pudding mix. I love using Simply Delish’s instant pudding—sweetened with Stevia, it delivers the smooth texture and vanilla flavor without the sugar.
The real showstopper? A glossy, decadent chocolate ganache made with Lily’s sugar-free chocolate chips. It’s the perfect final layer that makes each bite feel indulgent. My family devours this cake every time, and no one ever suspects it’s low-carb.
Whether you’re following a Keto lifestyle or just looking for a lighter dessert that doesn’t sacrifice flavor, this poke cake is a total crowd-pleaser.
Ingredients
1 box Keto yellow cake mix
1/2 tsp nutmeg
1 cup cream
1/2 cup unsweetened coconut milk
3 egg yolks
1-1/2 tsp. vanilla
1/3 cup monk fruit powdered sweetener
1/2 tsp. xanthum gum
2 Tbsp. butter
2/3 cup cream
1/3 tsp. monk fruit powdered sweetener
2-1/2 oz. Lily’s baking chocolate
1/2 tsp. vanilla
Instructions
Preheat oven to 350 degrees. Grease a 9×9″ square pan.
Prepare the cake mix according to the package directions. Add the nutmeg to the batter and mix well. Bake the cake according to the package directions. Allow to cool completely.
In a saucepan, heat the cream, coconut milk, 1-1/2 teaspoons of vanilla and egg yolks. Stir until it starts to bubble around the edge of the pan, but do not boil. Remove from the heat. Meanwhile, whisk the powdered sweetener and xanthum gum in a small bowl. Stir into the cream mixture until thickened. Add 2 tablespoons of butter and stir until melted. Alternatively, you can prepare a box of the Simply Delish vanilla pudding.
Poke holes in the cake with the end of a wooden spoon.
Pour the cream mixture over the cake. Cover and refrigerate at least 2 hours.
In a saucepan, heat the remaining cream and 1/2 teaspoons of vanilla. Remove from the heat and add the chocolate and vanilla extract. Stir until the chocolate melts.
Pour the ganache over the chilled cake.
Refrigerate until the ganache sets up. This Low-Carb Boston Cream Poke Cake keeps beautifully in the fridge. Simply cover the cake tightly with plastic wrap or store it in an airtight container, and it will stay fresh for up to 4–5 days. Letting it chill overnight helps the custard soak into the cake even more, making it even more delicious the next day!
If you like this recipe, you may also like the following recipes:
Low-Carb Boston Cream Poke Cake
Equipment
- Measuring spoons
- 1 measuring cup
- 1 9×9" square pan
- 1 large mixing bowl
- 1 large wooden spoon
- 1 medium saucepan
- 1 whisk
- 1 Small bowl
- 1 spatula
- 1 small saucepan
- Aluminum foil or plastic wrap
Ingredients
- 1 box Keto yellow cake mix
- 1/2 tsp nutmeg
- 1 cup cream
- 1/2 cup unsweetened coconut milk
- 3 egg yolks
- 1-1/2 tsp. vanilla
- 1/3 cup monk fruit powdered sweetener
- 1/2 tsp. xanthum gum
- 2 Tbsp. butter
- 2/3 cup cream
- 1/3 tsp. monk fruit powdered sweetener
- 2-1/2 oz. Lily’s baking chocolate
- 1/2 tsp. vanilla
Instructions
- Preheat oven to 350 degrees.
- Grease a 9×9″ square pan.
- Prepare the cake mix according to the package directions.
- Add the nutmeg to the batter and mix well.
- Bake the cake according to the package directions.
- Allow to cool completely.
- In a saucepan, heat the cream, coconut milk and egg yolks.
- Stir until it starts to bubble around the edge of the pan, but do not boil.
- Remove from the heat.
- Whisk the powdered sweetener and xanthum gum in a small bowl.
- Alternatively, you can prepare a box of the Simply Delish vanilla pudding.
- Add 2 Tbsp. butter and stir until melted.
- Poke holes in the cake with the end of a wooden spoon.
- Pour the cream mixture over the cake.
- Cover and refrigerate at least 2 hours.
- In a saucepan, heat the remaining cream and butter.
- Remove from the heat and add the chocolate and vanilla extract.
- Stir until the chocolate melts.
- Pour the ganache over the chilled cake.
- Refrigerate until the ganache has set up.
