Keto Earthquake Cake
Indulge in a delightful treat with this Keto Earthquake Cake Recipe, where rich chocolate intertwines with creamy cheesecake for a dessert that satisfies both cravings and dietary needs. Perfect for gatherings, this low-carb cake features swirls of sugar-free cheesecake, crunchy pecans, and unsweetened coconut, making it an irresistible choice for anyone looking to enjoy a guilt-free indulgence.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Keto
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)
- 3 large eggs
- 14 tbsp butter (melted, divided)
- Sugar-free chocolate chips for topping
Instructions
- Preheat oven to 325ºF. Grease a 9×13 glass or ceramic baking pan and sprinkle the bottom with shredded coconut and chopped pecans.
- In a large bowl, whisk almond flour, Swerve sweetener, cocoa powder, whey protein powder, baking powder, and salt. Stir in eggs, 6 tablespoons melted butter, cold coffee or water, and vanilla extract.
- Spread the batter evenly over the coconut and pecans in the pan.
- In another bowl, beat softened cream cheese with the remaining melted butter until smooth; mix in powdered sweetener.
- Dollop cheesecake mixture over the batter and swirl gently with a knife.
- Sprinkle sugar-free chocolate chips on top and bake for 35-45 minutes until mostly set but slightly jiggly in the center.
- Allow to cool for at least 20 minutes before serving.
Nutrition
- Serving Size: 1 piece (approximately 90g)
- Calories: 290
- Sugar: 2g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 130mg
Find it online: https://cooknatalie.com/keto-earthquake-cake-recipe/