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Keto Earthquake Cake Recipe

Keto Earthquake Cake Recipe

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Indulge in the rich and creamy flavors of our Keto Earthquake Cake Recipe, a delightful low-carb dessert that combines luscious chocolate cake with a decadent cheesecake swirl. This cake is perfect for any occasion, whether you’re celebrating a birthday or simply treating yourself at home. With its unique textures from shredded coconut and crunchy pecans, this dessert is not only satisfying but also guilt-free. Made with wholesome ingredients like almond flour and sugar-free sweeteners, this cake delivers on taste without the carbs, making it an ideal choice for those following a low-carb lifestyle. Bake it up and delight your family and friends with this irresistible treat!

Ingredients

Scale
  • 1 cup unsweetened shredded coconut
  • 1/2 cup chopped pecans
  • 2 cups almond flour
  • 1/2 cup Swerve Sweetener
  • 1/3 cup cocoa powder
  • 1/4 cup unflavoured whey protein powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 14 tbsp butter (melted, divided)
  • 1/2 cup cold coffee or water
  • 1/2 tsp vanilla extract
  • 8 ounces cream cheese (softened)
  • 1 cup powdered Swerve Sweetener
  • 1/2 cup sugar-free chocolate chips

Instructions

  1. Preheat oven to 325°F. Grease a 9×13 baking pan and sprinkle the bottom with shredded coconut and pecans.
  2. In a bowl, whisk together almond flour, Swerve Sweetener, cocoa powder, unflavoured whey protein powder, baking powder, and salt.
  3. Stir in eggs, melted butter (6 tbsp), cold coffee or water, and vanilla extract until well combined.
  4. Spread batter evenly over the coconut and pecan layer in the pan.
  5. Beat cream cheese with remaining melted butter until smooth; gradually add powdered Swerve Sweetener.
  6. Dollop cheesecake mixture over cake batter; swirl gently with a knife.
  7. Sprinkle chocolate chips on top and bake for 35 to 45 minutes until slightly soft in the center.
  8. Let cool for at least 20 minutes before serving.

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