Low-Carb Tiramisu Poke Cake

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Low-Carb Tiramisu Poke CakePin recipeFollow us 77.7k

I am a huge fan of anything Tiramisu and I'm always up for a challenge to try a new recipe. This poke cake was a hit in my house, especially if you are hosting a party or family gathering. It's not your everyday recipe - it does take a lot of effort but it's totally worth it!

If you've never made a cake in a slow cooker, now it's time to give it a go. It may seem odd at first but once you try it, you will want to make more and more. Cakes made in a slow cooker (also known as crockpot) are fluffy and moist and it's unlikely to burn them.

The only tricky part is to get the liquids right so the cake doesn't end up too wet. When I was working on my Keto Slow Cooker & One-Pot Meals Book, I spent a lot of time fine-tuning the recipes in the "Desserts" chapter, sometimes making the same cake 3 times before finding the optimal mix of ingredients, temperature and cooking time.

One of the things I've discovered was that using parchment paper to make cakes and other treats in a slow cooker makes a tremendous difference.

First, it will be easier to remove the cake from the slow cooker. Secondly, it reduces the risk of burning and sticking to the bowl. Lastly, it helps reduce moisture from excess condensation, because most of the condensation is dripping down the sides in between the parchment paper and the bowl, not in the cake. In my experience, heavy-duty parchment paper with an aluminium side works best.

Once you try it, let me know what you think :-)

Hands-on Overall

Nutritional values (per serving)

3.2 grams 2.3 grams 11 grams 24.4 grams 9.9 grams 291 calories
Total Carbs5.4grams
Fiber2.3grams
Net Carbs3.2grams
Protein11grams
Fat24.4grams
of which Saturated9.9grams
Calories291kcal
Magnesium50mg (13% RDA)
Potassium216mg (11% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (16%), fat (79%)

Ingredients (makes 13 servings)

Cake base:
Coffee-rum custard filling:
Mascarpone topping:
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Instructions

  1. Make the cake base. Line your slow cooker (I used a 6-quart slow cooker) with parchment paper and turn the heat to low. In a bowl, using a hand whisk, mix the wet ingredients for the cake base: eggs, melted butter and lukewarm almond milk (also apple cider vinegar if you are using it instead of cream of tartar).
  2. Place all the dry ingredients for the cake in a mixer: almond flour, coconut flour, whey protein powder, granulated Erythritol, baking soda, cream of tartar and salt. Mix until well combined. Pour the egg mixture into the mixer and process until smooth. Low-Carb Tiramisu Poke Cake
  3. Pour the batter into the lined slow cooker and cover with a lid. Cook on low for 2 to 3 hours (until the top is set). When done, remove the lid and let the cake cool down until it reaches room temperature. Low-Carb Tiramisu Poke Cake
  4. Meanwhile, prepare the coffee-rum custard filling. Place the egg yolks in a bowl. Add the Erythritol and whisk until frothy.
    Don't waste the egg whites and use them in other recipes. You can find tips on how to use leftover egg whites in this post: Keto Lemon Curd. Low-Carb Tiramisu Poke Cake
  5. Pour the almond milk, cream and coffee into a saucepan. Bring to a simmer. Use a ladle to gradually temper the hot coffee mixture into the egg yolk and Erythritol mixture. When you have added about half of the coffee mixture, return everything into the saucepan with the remaining almond and cream mixture and cook until it reaches 70 °C/ 160 °F (this will take 6-8 minutes).
  6. Sprinkle gelatine powder in a bowl with 2 tablespoons of water and combine until dissolved. Then, add it to the saucepan and mix well.
    Low-Carb Tiramisu Poke Cake
  7. Take off the heat. Add the rum and optionally, a few drops of stevia to taste. Pour the custard in a glass bowl and cover with a cling film. Chill for 2 hours before pouring on top of the cake. Low-Carb Tiramisu Poke Cake
  8. Using the handle of a wooden spoon, poke several holes all over the cake base. Pour the custard all over the cake base until covered and the holes are filled. Set aside. I left in a cool place for 2 hours to help the custard cool down and set. Low-Carb Tiramisu Poke Cake
  9. Meanwhile, prepare the mascarpone topping. Separate the egg yolks from the egg whites. Place the egg yolks into a heat-resistant bowl. Beat with a tablespoon of water, and add vanilla extract and powdered Erythritol. Beat until pale and creamy. Low-Carb Tiramisu Poke Cake
  10. Place the bowl on top of a saucepan with simmering water. Cook for about 10 minutes, stirring constantly. Remove from the heat and continue stirring to cool. Fold in the mascarpone cheese. Low-Carb Tiramisu Poke Cake
  11. Whisk the egg whites with a pinch of salt until it forms stiff peaks. Using a large spoon, slowly fold in the whisked egg whites, adding them in two parts to keep them as fluffy as possible. Spoon and spread on top of the cake. Low-Carb Tiramisu Poke Cake
  12. Finish with an even sprinkle of cacao powder. Grab the parchment paper with both hands and transfer the cake into the fridge to chill until set. It is important to use firm parchment paper that doesn't tear (e.g. parchment paper lined with aluminium foil on one side). Low-Carb Tiramisu Poke Cake
  13. Once chilled and set, slice into 13 pieces as pictured below. Enjoy! Low-Carb Tiramisu Poke Cake Store in the fridge for up to 5 days. Low-Carb Tiramisu Poke Cake
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (9)

What can I use to replace the whey protein powder or egg protein?
I don’t use protein powder very often and the one sitting on my pantry right now is chocolate flavour.
I’m making this recipe for Easter dinner.

Reply

Hi Nini, you could try collagen powder (not gelatine) or just skip it. It's used for texture/consistency. I use it to replace the gluten missing in low-carb baking. Other ingredients that help with texture is psyllium husk powder (just 2 to 3 teaspoons), or xanthan gum - not paleo but commonly used if you can tolerate it (1/2 to 1 tsp), or glucomannan powder (1/2-1 tsp as well).

Reply

Hi Martina I've just ordered your slow cooker cook book as i really wanted to make more use of my slow cooker. This looks scrummy. I use to make cakes in my slow cooker before keto woe. I use to pour the batter in the slow cooker pot and then lay a tea towel over the top and then put the lid on top of the towel this soaked up any steam and stopped it dripping back into the cake mix.  

Reply

Thank you Donna, that is a great tip as well! It works well unless you have really moist dough/recipe and the towel cannot absorb it all (not in this case though) 😊

Reply

Yum! I'm not the biggest fan of desserts, but I love poke cake and I love tiramisu. Is there a way I can make this without a slow cooker?

Reply

Absolutely! I made a similar recipe without a slow cooker here (oven-baked): Keto Key Lime Poke Cake

Reply

Sorry if this is a dumb question- Do I just change the base to the one from the key lime recipe to make it in the oven?

Reply

Not at all! I think it would be best to use the dough in the Key Lime Cake recipe has been optimised for oven (amount of liquids). Just skip the lime zest in the base.

Reply

Oh my! Tiramisu in a slow cooker. I can’t wait to try this!

Reply