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Root Beer Float Poke Cake

Course Dessert
Keyword Amanda Balle, Rootbeer Float
Recipe Creator Amanda Balle
Created By:
Recipe Creator ,Amanda Balle
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour

Yields:

12 pieces

Ingredients:

PUDDING

WHIPPED TOPPING

  • 9x13 Pan

Directions:

  • Mix together eggs, oil, vanilla and erythritol.
  • Add remaining ingredients and mix for 1-2 minutes until it’s nice and creamy, it will be thick.
  • Spread mixture into a 9x13 greased baking dish.
  • Preheat the oven to 350 and let the batter sit for 10 minutes (it makes it raise better). Place cake in oven and bake for 20 minutes.
  • Cool cake for roughly 10-15 minutes. While the cake cools you can make your pudding by blending the cream, water, and Keto Chow with an immersion blender.
  • Use the bottom of a wooden spoon and poke holes evenly through the cake. Pour pudding into the holes first and then spread the remaining pudding over the top.
  • Cover and refrigerate for at least two hours.
  • Right before pulling it out of the fridge you can make the topping by whipping together the cream and sweetener on high speed until stiff peaks form. Spread topping and serve!
NOTES: Can also be made in an 8x8 pan and cooked for a little longer.
Nutrition Facts
Root Beer Float Poke Cake
Serving Size
 
1 piece
Amount per Serving
Calories
230.7
% Daily Value*
Fat
 
20.5
g
32
%
Saturated Fat
 
9.6
g
60
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
2.12
g
Monounsaturated Fat
 
7.17
g
Cholesterol
 
90.9
mg
30
%
Sodium
 
233.7
mg
10
%
Potassium
 
362.71
mg
10
%
Carbohydrates
 
11.8
g
4
%
Fiber
 
2.3
g
10
%
Sugar
 
1.7
g
2
%
Sugar Alcohol
 
7.26
g
Net Carbs
 
2.31
g
Protein
 
8.9
g
18
%
Vitamin A
 
547.83
IU
11
%
Vitamin C
 
20.11
mg
24
%
Calcium
 
200.22
mg
20
%
Iron
 
0.94
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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