Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
This crazy mixed up keto earthquake cake is truly delicious stuff! An easy low carb cake to whip up, and a hit with all who try it.
cup unsweetened shredded coconut
cup chopped pecans
cups almond flour
cup Swerve Sweetener
tbsp cocoa powder
cup unflavoured whey protein powder
tsp baking powder
tbsp butter, melted, divided
cup cold coffee or water (coffee helps boost chocolate flavor)
tsp vanilla extract
ounces cream cheese, softened
cup powdered Swerve Sweetener
cup sugar-free chocolate chips
Preheat oven to 325F and grease a 9x13 baking pan. Sprinkle the bottom with the shredded coconut and the pecans.
In a large bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, 6 tbsp melted butter, coffee or water, and vanilla extract until well combined. Pour over the coconut and pecans.
In another large bowl, beat the cream cheese with the remaining 8 tbsp melted butter until smooth. Beat in the powdered sweetener. Dollop this mixture over the cake mixture by the spoonful. Use a knife to swirl into the cake mixture, scraping all the way to the bottom in some places to mix up the coconut and pecans.
Sprinkle with the chocolate chips. Bake for about 45 minutes, until cake is mostly set through (will still be slightly soft and liquidy in the middle). Remove and let cool at least 20 minutes before serving.