Earthquake Cake

Preparation 00:20 Cook Time 00:45 Serves 20     adjust servings

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.

Ingredients

  • 1 cup unsweetened shredded coconut
  • 1/2 cup chopped pecans
  • 2 cups almond flour
  • 1/2 cup Swerve Sweetener
  • 6 tbsp cocoa powder
  • 1/4 cup unflavoured whey protein powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 14 tbsp butter, melted, divided
  • 1/2 cup cold coffee or water (coffee helps boost chocolate flavor)
  • 1/2 tsp vanilla extract
  • 8 ounces cream cheese, softened
  • 1 cup powdered Swerve Sweetener
  • 1/2 cup sugar-free chocolate chips

Instructions

  1. Preheat oven to 325F and grease a 9x13 baking pan. Sprinkle the bottom with the shredded coconut and the pecans.
  2. 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.
  3. 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.
  4. 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.

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