Description
Experience the rich and decadent flavors of our Keto Earthquake Cake Recipe, a delightful low-carb dessert that combines the best of chocolate cake and creamy cheesecake swirled together. This indulgent treat features shredded coconut and crunchy pecans for added texture, making it perfect for any occasion from family gatherings to quiet evenings at home. With its easy preparation and guilt-free ingredients, you can enjoy a slice without any compromise on taste or your keto lifestyle. Whether served warm with whipped cream or chilled with fresh berries, this cake is sure to satisfy your sweet tooth while keeping your carbs in check.
Ingredients
Scale
- 1 cup unsweetened shredded coconut
- 1/2 cup chopped pecans
- 2 cups almond flour
- 1/2 cup Swerve Sweetener
- 3 large eggs
- 8 ounces cream cheese (softened)
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 325ºF and grease a 9×13 baking pan. Sprinkle 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 tablespoons), coffee (or water), and vanilla extract until mixed.
- Pour the batter over the coconut and pecan layer.
- In another bowl, beat softened cream cheese with remaining melted butter until smooth. Gradually mix in powdered Swerve sweetener.
- Spoon dollops of the cheesecake mixture over the cake batter and swirl gently with a knife.
- Sprinkle sugar-free chocolate chips on top before baking for 35 to 45 minutes or until mostly set but slightly soft in the center.
- Allow cooling for at least 20 minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 250
- Sugar: 1g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 85mg