Vanilla Latte Poke Cake – Low Carb, Grain & Sugar Free, THM S

This rich and moist Vanilla Latte Poke Cake has a creamy coffee soaked base topped with whipped cream lightly flavored with coffee and vanilla.

My husband’s family loves tiramisu but I have to admit I’m not a huge fan. The espresso soaked ladyfingers are just too strong a flavor for me. I prefer my coffee light with cream. This is my take on a light and creamy tiramisu.

I only have one poke cake so far on my blog and I needed to remedy that situation. The one that I have so far is my Tres Leches Cake. If you have not tried it yet I highly recommend it. It is similar to this without the coffee flavor. One of the worst things is a dry cake. Poke cakes are fabulous because after pouring a flavorful liquid over the cake they are guaranteed to be moist.

Here are a few other poke cakes to check out:

Better Than Snickers Cake from The Fabuless Wife

Strawberry Shortcake Poke Cake from All Day I Dream About Food

Paleo Lemon Blueberry Poke Cake from Beauty and the Foodie

Keto Key Lime Poke Cake from Keto Diet App

Peppermint Mocha Poke Cake from All Day I Dream About Food

Vanilla Latte Poke Cake – Low Carb, Grain Gluten & Sugar Free, THM S

Cake Ingredients:

2 tbsp butter, softened

1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener)

4 eggs

2 oz brewed coffee, room temperature

1 tsp vanilla

1/4 cup plain Greek yogurt or sour cream

1 cup almond flour

1/4 cup coconut flour

1 tsp baking powder

1/4 tsp salt

Condensed Coffee:

1 cup brewed coffee

1/2 cup half and half

1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener)

1 tbsp vanilla

Whipped Topping:

1 cup heavy cream

2 tsp Trim Healthy Mama Gentle Sweet (or my sweetener)

1 tsp vanilla

1/2 tsp instant coffee

Instructions:

Preheat oven to 350. Spray a 9 x 9 baking dish with cooking spray.

In a bowl with an electric mixer cream the butter and sweetener until light and fluffy. Add the coffee, yogurt, and vanilla and beat until combined. Add the eggs one at a time mixing after each. Stir in the flours, baking powder, and salt until thoroughly combined. Spread in the prepared baking dish.

Bake for 25-30 minutes until the cake it set. Cool completely.

Meanwhile, in a medium saucepan combine the 1 cup brewed coffee with the half and half and 1/4 cup sweetener. Simmer until reduced by half, about 30 minutes. Cool completely.

When the cake is cool poke small holes in it. Pour the cooled coffee mixture on top. Let it soak in for at least 1 hour. At this point I put the cake in the fridge overnight. I prefer it thoroughly chilled.

To make the whipped cream topping whip the cream with an electric mixer until peaks begin to form. Sprinkle the instant coffee and sweetener on top. Add the vanilla. Continue mixing until well incorporated. Do not overbeat.

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Vanilla Latte Poke Cake

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

Course: Dessert

Servings: 16 servings

Author: Taryn

Ingredients

Cake Ingredients:

• 2 tbsp butter softened
• 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
• 4 eggs
• 2 oz brewed coffee room temperature
• 1 tsp vanilla
• 1/4 cup plain Greek yogurt or sour cream
• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt

Condensed Coffee:

• 1 cup brewed coffee
• 1/2 cup half and half
• 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
• 1 tbsp vanilla

Whipped Topping:

• 1 cup heavy cream
• 2 tsp Trim Healthy Mama Gentle Sweet or my sweetener
• 1 tsp vanilla
• 1/2 tsp instant coffee

Instructions

1. Preheat oven to 350. Spray a 9 x 9 baking dish with cooking spray.
2. In a bowl with an electric mixer cream the butter and sweetener until light and fluffy. Add the coffee, yogurt, and vanilla and beat until combined. Add the eggs one at a time mixing after each. Stir in the flours, baking powder, and salt until thoroughly combined. Spread in the prepared baking dish.
3. Bake for 25-30 minutes until the cake it set. Cool completely.
4. Meanwhile, in a medium saucepan combine the 1 cup brewed coffee with the half and half and 1/4 cup sweetener. Simmer until reduced by half, about 30 minutes. Cool completely.
5. When the cake is cool poke small holes in it. Pour the cooled coffee mixture on top. Let it soak in for at least 1 hour. At this point I put the cake in the fridge overnight. I prefer it thoroughly chilled.
6. To make the whipped cream topping whip the cream with an electric mixer until peaks begin to form. Sprinkle the instant coffee and sweetener on top. Add the vanilla. Continue mixing until well incorporated. Do not overbeat.

Nutrition calculated for 1/16th of the recipe.