Sugar-Free Mounds Poke Cake

Serves 12
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Directions

  1. 1Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
  2. 2In a large bowl, whisk almond flour, cocoa powder, Allulose, Monk Fruit, baking powder, baking soda, and salt.
  3. 3In another bowl, whisk eggs, melted butter, almond milk, heavy cream, and vanilla.
  4. 4Combine wet and dry ingredients until smooth and thick.
  5. 5Pour batter into prepared pan and bake for 35–38 minutes at 350°F until set but still moist in the center.
  6. 6Cool completely.
  7. 7Once cooled, carefully slice cake horizontally into two even layers.
  8. 8In a saucepan over medium heat, combine heavy cream, butter, and powdered Allulose.
  9. 9Simmer gently for 4–5 minutes until slightly thickened.
  10. 10Remove from heat and stir in cream cheese until smooth.
  11. 11Add shredded coconut, vanilla, and coconut extract. Mixture should be thick and spreadable.
  12. 12Let cool until fully thickened.
  13. 13Place bottom chocolate layer on serving plate.
  14. 14Spread thick coconut filling evenly over the entire surface, creating a generous middle layer.
  15. 15Place second chocolate layer on top and press gently.
  16. 16Heat heavy cream in microwave for 45 seconds at 1000W until hot but not boiling.
  17. 17Pour over chopped sugar-free chocolate and butter.
  18. 18Let sit 1 minute, then stir until smooth and glossy.
  19. 19Pour ganache over the top of the cake and gently spread to the edges so it forms a smooth, thick top layer.
  20. 20Refrigerate for 1 hour at 35°F to fully set before slicing.

Ingredients

  • 1.75 cups almond flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup granulated Allulose
  • 0.25 cup granulated Monk Fruit (Lakanto)
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 3 large eggs
  • 0.5 cup unsalted butter, melted
  • 0.5 cup unsweetened almond milk
  • 0.33 cup heavy cream
  • 1 tsp vanilla extract
  • 1.5 cups unsweetened shredded coconut
  • 0.75 cup heavy cream
  • 4 oz cream cheese, softened
  • 0.33 cup powdered Allulose
  • 2 tbsp unsalted butter
  • 0.5 tsp vanilla extract
  • 0.25 tsp coconut extract (optional, enhances flavor)
  • 5 oz sugar-free dark chocolate
  • 0.5 cup heavy cream
  • 1 tbsp butter

Equipment

9-inch round cake panparchment paperlarge bowlwhisksaucepanserving platemicrowave

Tips

  • Allow ganache to cool slightly before pouring for a thicker top layer.
  • Chill well before slicing for clean, defined layers.
  • Lightly toast shredded coconut for 5 minutes at 325°F if you prefer deeper flavor.
Sugar-Free Mounds Poke Cake | Clip Recipe