Description
Indulge in the delightful Keto Earthquake Cake Recipe, a luscious dessert that masterfully marries rich chocolate with a creamy cheesecake swirl. This low-carb treat is not only satisfying for your sweet tooth but also aligns perfectly with your ketogenic lifestyle. Topped with crunchy pecans and shredded coconut, this cake is a crowd-pleaser for any occasion, whether it’s a family gathering or a holiday feast. Easy to make and irresistibly tasty, it promises to be a hit among both keto dieters and dessert lovers alike.
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
- 8 ounces cream cheese (softened)
- 1 cup powdered Swerve Sweetener
- 3 large eggs
- 14 tbsp butter (melted, divided)
- 1/2 cup cold coffee or water
- 1/2 tsp vanilla extract
- 1/4 cup unflavoured whey protein powder
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat oven to 325ºF and grease a 9×13 baking pan, sprinkling the bottom with shredded coconut and chopped pecans.
- In a large bowl, whisk together almond flour, Swerve Sweetener, cocoa powder, baking powder, and salt. Stir in eggs, melted butter (6 tbsp), cold coffee or water, and vanilla until combined.
- In another bowl, beat softened cream cheese with remaining melted butter until smooth. Gradually add powdered Swerve Sweetener.
- Spread the cake batter over the coconut and pecans in the pan. Spoon dollops of the cheesecake mixture on top and swirl gently using a knife.
- Sprinkle sugar-free chocolate chips over the mixture before baking for 35 to 45 minutes until slightly jiggly in the center.
- Let cool for at least 20 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 255
- Sugar: 2g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 87mg