Turtle Poke Cake
Turtle Poke Cake

Turtle Poke Cake

Recipes   Gluten Free     Sweets    


Chocolate Cake

  • 2 cups almond flour
  • ⅔ cup Swerve, Granular
  • ½ cup cocoa powder
  • 1/3 cup unflavored whey protein powder
  • 1 tbsp baking powder
  • ½ tsp salt
  • 3 large eggs
  • ½ cup butter, melted
  • ¾ cup unsweetened almond milk
  • ½ tsp vanilla extract

Caramel Sauce

  • 6 tbsp butter
  • 9 tbsp Swerve, Granular
  • 1 tbsp molasses
  • ¾ cup heavy cream
  • ½ tsp xanthan gum
  • ¼ tsp sea salt
  • 3 tbsp water

Chocolate Whipped Cream Frosting

  • 1 cup whipping cream
  • 3 tbsp Swerve, Confectioners
  • 2 tbsp cocoa powder
  • ½ tsp vanilla extract
  • ¾ cup chopped, toasted pecans



  1. Preheat oven to 325F and grease an 8x8 or 9x9 square baking pan very well.
  2. In a large bowl, whisk together the almond flour, Swerve, cocoa powder, whey protein powder, baking powder, and salt. Stir in the eggs, melted butter, almond milk and vanilla extract until well combined.
  3. Spread batter in prepared pan and bake 25 to 30 minutes, or until cake is firm to the touch and a tester inserted in center comes out clean. Remove and let cool completely, then use the handle of a wooden spoon to poke holes all over the cake.

Caramel Sauce

  1. In a medium saucepan over medium heat, combine the butter, Swerve, and molasses. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it). Remove from heat and add the cream. Mixture will bubble vigorously.
  2. Sprinkle the surface with xanthan gum and whisk in quickly to combine. Add the salt and whisk in. Return the mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in the water until well combined.
  3. Pour about ¾ of the caramel sauce over the cooled cake, allowing it to sink into the holes. Let cool. Reserve remaining caramel sauce for drizzling over finished cake.

Chocolate Whipped Cream Frosting

  1. Beat the whipping cream with the Swerve, cocoa powder, and vanilla extract until it holds stiff peaks. Spread over the cake and sprinkle with chopped pecans. Gently rewarm the caramel sauce over low heat until it can be drizzled over the cake (add a few tsp of water to thin it out, if necessary).
  2. Refrigerate cake at least 1 hour before serving.

Makes 16 servings.

Turtle Poke Cake
Nutrition Facts

Serving Size 1 piece

Servings 16

Calories 320
Total Fat 31g
Total Saturated Fat 14g
Cholesterol 100mg
Sodium 240mg
Total Carbs 24g
Dietary Fiber 4g
Sugars 2g
Swerve 17g
Protein 6g
Net Carbs: 3g
Turtle Poke Cake