This crazy mixed up low carb cake is truly delicious stuff! Keto chocolate cake swirled together with sugar-free cheesecake, pecans, and coconut for a healthy take on the famous earthquake cake.
I know what’s going to happen here. Call me clairvoyant or something but I know that the minute I publish this recipe, I am going to be inundated with questions. Because I myself have the very same question that I bet about 50% of you are going to ask: why is this delicious low carb chocolate and cream cheese cake called “Earthquake Cake”??? So I am heading you all off at the pass right now and letting you know that I have no earthly idea why it is so named, but I have some pretty good guesses. And I bet you do too, upon closer inspection.
I am going to go all f0rmer archaeologist on you and point out that soil and rock and all the good stuff is always in nice neat little layers. This is Geology 101, friends, so hark on back to your freshman year and remind yourself how the top layer of soil always sits neatly on top of clay or sandstone or granite layers. And under that there are other layers. Layers upon layers, all the way down to the molten core of the Earth. When you head off to amazing natural sites like the Grand Canyon, you actually get to see those perfect layers in cross-section, the mighty Colorado River having cut it prettily for your viewing pleasure. And, as a former archaeologist/physical anthropologist, I have spent many a day excavating down into those layers, making detailed notes on the strata and which artifacts are found in which layers.
But then an earthquake happens and all those neat layers get churned up and messed up, and some bits that used to be on top are now on the bottom. And some of the bottom layers come all the way to the top. So that when you cut down into it, you see a bit of one layer here and a bit of another layer there and it’s much more difficult to make sense of. Which is also exactly what happens with this crazy mixed up low carb cake…you pour everything into neat little layers and then you churn it all up so that it makes no sense. Some of the bottom layers of coconut and pecans comes to the top and some of the top layer of cream cheese sinks down to the middle or even the bottom.
So what you have, in the end, is a gorgeously imperfect low carb cake with chocolate, coconut, pecans, cream cheese, and chocolate chips, all mixed and muddled together. This keto cake makeover was at the request of a few readers who brought the conventional earthquake cake idea before me on separate occasions. Of course, the conventional version is made with boxed cake mix (ACK!) and we don’t go there. It’s really so easy to whip up a quick low carb chocolate cake batter, I see no need for any sort of boxed mix. Scratch baking at its finest!
- 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
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.