Low-Carb Carrot & Lemon Curd Poke Cake

Step 1Preheat the slow cooker on low setting. Make the cake base. Line your slow cooker (I used a 6-quart slow cooker) with strong parchment paper and turn the heat to low. (It is important to use firm parchment paper that doesn't tear, e.g. parchment paper lined with aluminium foil on one side)

Step 2In a bowl, using a hand whisk, mix the wet ingredients for the cake base: eggs, lukewarm almond milk, melted butter and apple cider vinegar.

Step 3Place all the dry ingredients for the cake in a bowl: almond flour, coconut flour, whey protein powder, powdered Erythritol.

Step 4Add the carrots, zucchini, walnuts, ginger, vanilla powder, baking soda, salt and cinnamon.

Step 5Mix until well combined.

Step 6Pour the egg mixture into the bowl and process until smooth using an electric whisk.

Step 7Pour the batter into the lined slow cooker and cover with a lid. Cook on low for 3 – 3 1/2 hours (until the top is set). When done, remove the lid and let the cake cool down until it reaches room temperature.

Step 8Meanwhile, prepare the lemon custard filling. Juice the lemons. Place the egg yolks in a bowl. (Save the egg whites and use in another recipe.)

Step 9Mix the yolks with the lemon juice and add lemon zest. Place the bowl over a pan filled with simmering water and stir continually, make sure the water doesn’t touch the bottom of the bowl. Continue stirring for 5 – 10 minutes or until the custard starts to thicken.

Step 10Remove from the heat. Add the butter or coconut oil and mix until dissolved.

Step 11Add homemade keto condensed milk and mix until combined.

Step 12Using the handle of a wooden spoon, poke several holes all over the cake base.

Step 13Pour the custard evenly 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.

Step 14Meanwhile, prepare the cream topping. Whip the cream or coconut milk (add powdered Erythritol if preferred) until stiff peaks form. Spread over the cooled cake.

Step 15Finish with an even sprinkle of lemon zest. Grab the parchment paper with both hands and transfer the cake into the fridge to chill until set.

Step 16Once chilled and set, slice into 13 pieces (just like on the picture in this Keto Tiramisu Poke Cake recipe.

Step 17Optionally, enjoy with a drizzle of heavy whipping cream.

Step 18Store in the fridge for up to 5 days or freezer for 3 months.