Sugar Free Strawberry Poke Cake

Strawberry Poke Cake

Hands On Time: 15 minutes

Cooking Time: 20 minutes

Chilling Time: 4 hours

Serves: 16


Nutritional Information:

Net Carbs- 1.7g

Protein- 4.1g

Fat- 10.4g

Calories 122kcal


Rich and fluffy vanilla cake is drenched with sweet strawberry jello and then topped with a cloud of dreamy whipped cream.

Nobody will ever guess that this is a healthy dessert!





6 eggs

½ cup  of cream cheese

1/3 cup  of vanilla whey powder

1/3 cup  of coconut flour

2 tablespoons of Sukrin Icing

1 tablespoon of vanilla

1 tablespoon of baking powder


1 packet of sugar-free strawberry jello

1 cup of heavy cream

4 strawberries




Preheat oven to 340⁰F conventional.

Blitz the eggs, vanilla and cream cheese in a high powdered blender until smooth.

Add the dry ingredients and blend until fully combined.

Grease and line the bottom and sides of a square 9-inch cake pan, then pour the cake batter into the pan.

Spread the batter out evenly.

Bake for approx. 20 minutes or until a skewer inserted in the center comes out clean.

Set aside to cool slightly while you prepare the jello.

Prepare the sachet of strawberry jello according to package instructions.

Using a skewer or the narrow handle of a wooden spoon, poke holes all over the cake.

Gently pour the jelly over, making sure that the whole cake gets a good soaking.

Place the cake pan in the fridge to set for at least four hours.

Once set, whip the cream and spread it over the top.

Cut your strawberries into four slices and then divide the cake into 16 squares.

Top each square with a slice of strawberry.


Store in the fridge, in a covered container, for up to 5 days.

This recipe was created by the talented Naomi Sherman, creator of

Click HERE for a PDF version of this recipe