Keto Earthquake Cake
If you love coconut and chocolate, then you should make keto earthquake cake! It has a coconut pecan crust and cream cheese swirl.
Equipment
- 9x13 Baking Dish
- Mixing Bowl
Ingredients
- 2 cups Almond Flour
- 1 heaping scoop Vanilla Protein Powder
- 1 tsp Vanilla
- 3 large Eggs
- 8 ounces Cream Cheese softened
- 1/2 cup Pecans chopped
- 1/3 cup Unsweetened Cocoa Powder
- 2 tsp `Baking Powder
- 1/2 tsp Baking Soda
- 1 cup Unsweetened Coconut Flakes
- 1 1/3 cup Swerve Confectioner's Sugar Substitute divided
- 1 cup Keto Chocolate Chips
- 3/4 cup Melted Butter divided
- 1/2 cup Almond Milk
Instructions
- Preheat the oven to 325 degrees, and spray a 9x13 baking dish with baking spray.
- In a mixing bowl, combine the almond flour, protein powder, vanilla, eggs, cocoa powder, baking powder, baking soda, 1 cup of the Swerve, almond milk and half of the melted butter. Blend until smooth and fluffy.
- Mix together the coconut flakes and pecans in the bottom of the baking dish.
- Spread the cake batter over the coconut and pecans.
- In a bowl, beat together the remaining butter, cream cheese and ⅓ cup of Swerve until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture on the cake, and use the top of a knife or tines of a fork to swirl it into the batter.
- Top the cake with the chocolate chips and bake for 45-50 minutes until cooked through.
- Let cool before serving.
Notes
Calories: 267 Net Carbs: 4 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.