This recipe for low carb and Keto poke cupcakes are the perfect blend of Jello and vanilla cupcake.
I was feeling a little overwhelmed today, so I decided to cook something silly.
I give you... the low carb strawberry poke cupcake.
In the normal world you make poke cakes by baking a store bought cake mix, poking holes in it and then pouring Jello on top. So easy. So rewarding. But for this low carb version, we'll be using Sugar-free Strawberry Jello and making the low carb cupcakes from scratch.
My low carb and keto version takes a little more time, but gets the same ridiculous result. Cakey Jello-y goodness in the palm of your hand.
Jello, take me away!
📋 Recipe
Low Carb Keto Poke Cupcakes
This recipe for low carb poke cupcakes are the perfect blend of Jello and vanilla cupcake.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
cake:
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ¼ cup Swerve or equivalent granulated sweetener
- 4 large eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoons baking powder
Jello:
- 1 (.3 oz) box Sugar Free Strawberry Jello
- 1 cup boiling water
whipped cream:
- ½ cup heavy whipping cream
- 1 tablespoons powdered Swerve or equivalent powdered sweetener
Instructions
1. Preheat oven to 350 degrees F and add foil cupcake lines to a cupcake pan.
2. Add softened butter, cream cheese and sweetener to a large bowl, and use an electric mixer to cream them together.
3. Add the eggs and vanilla extract to the blended ingredients. Blend with the electric mixer until smooth.
4. In a separate medium sized bowl, mix together the almond flour, coconut flour, baking powder, and salt.
5. Slowly add the dry ingredients into the batter. Blend until very smooth. The batter will be very thick.
6. Pour batter into the cupcake pan. Bake for 20-25 minutes at 350F. The tops should be browned and a toothpick in the middle should come out dry.
7. After the cupcakes goes into the oven, dissolve the Jello powder into 1 cup of boiling water. Put it in the fridge until you are ready to use it.
8 Cool the cupcakes for 15 minutes.
9. Using a wooden skewer or toothpick, poke holes in the cupcakes.
10. Pour the Jello over the top of the cupcakes and then chill for 1 hour in the fridge.
11. Whip together the heavy whipping cream and powdered sweetener until stiff peaks form.
12. Frost the cupcakes with whipped cream. Return to the refrigerator for 1 more hour.
Nutrition
- Serving Size: 1 cupcake
- Calories: 191
- Fat: 17
- Carbohydrates: 4
- Fiber: 2
- Protein: 5
Keywords: Low Carb Poke Cupcake, Keto Poke Cupcake, Poke Cupcake
Frances says
Do you think I can use casava flour instead of coconut? I am alergic to coconut
★★★★★
EmilyKrill says
I've never worked with cassava flour, so I don't know what ratio it would be to substitute it for coconut flour. I recommend a recipe that uses almond flour instead. Just omit the blueberries and follow the poke cupcake instructions from the time that they come out of the oven. Hope this helps!
https://www.wholesomeyum.com/recipes/keto-low-carb-paleo-blueberry-muffins-recipe-almond-flour/
Hillary says
I love how fun these cupcakes are.
★★★★★
EmilyKrill says
Thanks!
Melissa Willson says
Will this frosting melt and fall off the cupcake as time passes? Or will it hold up well?
Emily says
The topping is just whipped cream so it's not going to last too long. This recipe is very similar to strawberry shortcake, which you should really eat the same day you make it. If you need a longer lasting frosting, you could mix unflavored gelatin into the whipped cream. Then it would last for several days. Here's how to do that:
https://www.thekitchn.com/the-easy-way-to-make-fresh-whipped-cream-last-longer-132094
You only need a small amount of frosting for the cupcakes so the ingredients would be:
1 teaspoon Knox unflavored gelatin
8 teaspoons water
1 tablespoon Swerve or equivalent
1/2 cup heavy whipping cream
Just a warning though- the unflavored gelatin will be difficult to work with in such a small quantity. That's why I went with a simple whipped cream frosting.
Kim says
Can I double the almond flour? I don't have any coconut flour.
Emily says
You can substitute 1/4 cup almond flour for the 1/4 cup coconut flour. It'll be a little bit heavier, but will still be good.
Meme says
Gosh! This looks yummy!! You have answered a looming question I had about how to make a low carb cake or cupcakes! Thank you, thank you, thank you!!