Description
Indulge in the rich flavors of this Keto Earthquake Cake, a delightful twist on a classic dessert that satisfies your sweet tooth without the guilt. This low-carb cake features a luscious chocolate base swirled with creamy cheesecake, crunchy pecans, and toasted coconut, making it perfect for any occasion. With its easy preparation and impressive presentation, it’s sure to wow your family and friends while keeping your carb count low. Enjoy it warm with whipped cream or chilled for a refreshing treat—either way, this cake is a heavenly keto-friendly delight!
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
- 8 ounces cream cheese (softened)
- Sugar-free chocolate chips for topping
Instructions
- Preheat the oven to 325ºF and grease a 9×13 baking pan. Sprinkle the bottom with shredded coconut and chopped pecans.
- In a bowl, whisk together almond flour, Swerve sweetener, cocoa powder, baking powder, and salt. Mix in eggs, melted butter (6 tbsp), cold coffee or water, and vanilla extract until combined.
- Spread the batter over the coconut and pecans in the pan.
- In another bowl, beat cream cheese and remaining melted butter until smooth; gradually mix in powdered Swerve sweetener.
- Dollop cheesecake mixture over the cake batter; swirl gently with a knife to combine slightly.
- Sprinkle sugar-free chocolate chips on top.
- Bake for 35-45 minutes until mostly set but slightly jiggly in the center. Let cool for at least 20 minutes before serving.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 225
- Sugar: 2g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg