Description

Indulge in the rich, decadent flavors of our Keto Earthquake Cake Recipe, a delightful fusion of chocolate cake and creamy cheesecake that’s perfect for anyone following a low-carb lifestyle. This easy-to-make dessert features a luscious blend of sugar-free ingredients, ensuring you can satisfy your sweet tooth without the guilt. With crunchy pecans and sweet coconut adding texture, this cake is not only a feast for the taste buds but also visually stunning. Perfect for gatherings or a cozy family dinner, this cake promises to be a hit on any occasion.

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
2 tsp baking powder
1/2 tsp salt
3 large eggs
8 ounces cream cheese (softened)
1 cup powdered Swerve Sweetener
14 tbsp butter (melted, divided)
1/2 cup cold coffee or water
1/2 tsp vanilla extract

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Instructions

Preheat your 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. Stir in eggs, 6 tablespoons of melted butter, cold coffee or water, and vanilla extract until well combined.
Spread the cake mixture over the coconut and pecans in the pan.
In another bowl, beat softened cream cheese with remaining 8 tablespoons melted butter and powdered Swerve until smooth. Spoon dollops over the cake batter.
Gently swirl the cheesecake mixture into the batter using a knife.
Bake for 35 to 45 minutes until mostly set but slightly jiggly in the center. Cool for at least 20 minutes before serving.

Nutrition

Serving Size: 1 slice (65g)
Calories: 210
Sugar: 2g
Sodium: 210mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 4g
Protein: 6g
Cholesterol: 90mg