Low-Carb Tiramisu Poke Cake | The KetoDiet Blog

Low-Carb Tiramisu Poke Cake | The KetoDiet Blog

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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 cakes 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-on1 hourOverall5-6 hours

Nutritional values (per serving)

3.2 grams
2.3 grams
11 grams
24.4 grams
9.9 grams
291 calories

Total Carbs5.4gramsFiber2.3gramsNet Carbs3.2gramsProtein11gramsFat24.4gramsof which Saturated9.9gramsEnergy291kcalMagnesium50mg (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:

4 egg yolks
3 tbsp granulated Erythritol or Swerve (30 g/ 1.1 oz)
¾ cup unsweetened almond milk (180 ml/ 6 fl oz)
2 tbsp heavy whipping cream (30 ml)
½ cup strong brewed coffee (120 ml/ 4 fl oz) – you can use regular or Swiss water decaf coffee
1 tsp grass-fed gelatin powder
2 tbsp water (30 ml)
¼ cup dark rum or 1 tsp rum extract
Optional: add a few drops of liquid stevia, to taste
Mascarpone topping:


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).
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.

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.

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.

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 degrees F (this will take 6-8 minutes).
Sprinkle gelatine powder in a bowl with 2 tablespoons of water and combine until dissolved. Then, add it to the saucepan and mix well.
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.

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.

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.

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.

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.

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).

Once chilled and set, slice into 13 pieces as pictured below. Enjoy!

Store in the fridge for up to 5 days.

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