This easy 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.
Sometimes, messy food is the best food. And this Keto Earthquake Cake is the perfect example. It’s messy to make and messy to look at, but it’s crazy delicious.
Just think about it: all those mixed up layers, jumbled and swirled together, studded with pecans, coconut, and low carb chocolate chips. It’s like a keto chocolate cake slammed into a keto cheesecake, turned upside down, did a couple of backflips, and landed in a baking dish.
And with every bite, you get a mouthful of all that goodness mixed together. That’s my kind of keto cake recipe!
Why you need to try this recipe
Cake doesn’t need to be complicated or time consuming to be delicious. And this Keto Earthquake Cake proves that point. While it does dirty several bowls, it’s relatively easy to prepare.
And it’s easy to make it look good, because it’s supposed to look messy and jumbled! No perfect layers or perfect frosting, just swirl the cake and cheesecake together for a mouthwatering combo.
It’s a great recipe to take to a party or get-together, since it makes 20 servings. But if you want to make it just for your household, you can also freeze the leftovers!
And each gooey, swirled slice has only 3.3g net carbs per serving. Yummy stuff!
Reader Reviews
“OMG!!! These are so rich and decadent! By far the best bar out there! Thank you!” — Joanne J.
“Hi Carolyn! I’ve made this recipe twice now and I love it so much! My son who has celiac disease was just visiting with me and my husband so I made it for him to try and he loves it too. I followed the recipe to the tea and it was easy to make and I also made sure to clean the bowls and the beaters of course! Yum yum!” — Lisa L.
“This is the best chocolate cake recipe I’ve made. Sweet but doesn’t have the sugar substitute after taste. Anything sweet I make my wife doesn’t like because of the aftertaste, her statement was “this is holiday worthy”.” — Robert.
Ingredients you need
- Shredded coconut: Use unsweetened shredded coconut, rather than flaked coconut. It makes it easier to mix everything up together.
- Pecans: Use finely chopped pecans for better consistency and distribution.
- Almond flour: For a nut-free option you can use sunflower seed flour.
- Sweetener: The cake takes both granular and powdered sweetener. I used Swerve for both but you can also use allulose.
- Cocoa powder: Dutch process cocoa imparts a deeper, richer chocolate flavor.
- Protein powder: Protein powder helps the cake rise better and be fluffier. You can use whey, egg white, or plant-based protein.
- Cold coffee: I like coffee because it enhances the chocolate flavor, but water works too.
- Cream cheese: You can’t make the cheesecake filling without this!
- Sugar-free chocolate chips: You can use Lily’s or ChocZero. They both work well in this recipe.
- Kitchen staples: Eggs, butter, baking powder, vanilla extract, and salt.
Step-by-step directions
1. Prepare the pan: Grease a 9×13 glass or ceramic baking pan. Sprinkle the bottom with the shredded coconut and the pecans.
2. Whisk the dry ingredients: In a large bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt.
3. Add the wet ingredients: Stir in the eggs, 6 tablespoons of the melted butter, coffee or water, and vanilla extract until well combined. Pour over the coconut and pecans.
4. Prepare the cheesecake filling: In another large bowl, beat the cream cheese with the remaining 8 tablespoons of melted butter until smooth. Beat in the powdered sweetener.
5. Swirl the cake: 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.
6. Bake the cake: Sprinkle with the chocolate chips. Bake at 325ºF for about 35 to 45 minutes, until cake is mostly set through but still a little soft and jiggly in the center. Err on the side of underdone, rather than over-baking it. Remove and let cool at least 20 minutes before serving.
Tips for Success
The pan you use makes a difference. Metal and ceramic or glass conduct heat very differently so I specify ceramic/glass for this recipe. If you don’t have one, use the metal pan but keep your eye on it and test frequently for doneness.
Do NOT over-bake this cake. A few readers have had issues with it being dry, and that always comes from over-baking. Keep your eye on it, and err on the side of under-baking. The edges should be set, but the center should still have a little jiggle to it when you shake the pan. It should not be liquidy, however.
Conventional earthquake cake is made with chocolate cake mix, and you could certainly go that route for this recipe. I think it’s just as easy and less expensive to make your own.
It also usually takes shredded coconut, chopped pecans, and plenty of chocolate chips. But if any one of these additions doesn’t appeal to you, feel free to leave them out. They are not critical to the outcome of the cake itself.
If you truly object to adding protein powder, you can skip it. But just understand that the cake will not rise as well.
Frequently asked questions
This is a big cake that feeds 20 so it’s great for parties and get togethers. You can make it a day or so in advance and refrigerate it. Wrap it up tightly so that it doesn’t dry out, and let it come to room temperature before serving.
Because of the cheesecake filling, leftovers should be kept chilled. Store in a covered container in the fridge for up to 5 days. You can also freeze them for up to 2 months.
This keto earthquake cake recipe has 7.4g of carbs and 4.1g of fiber per serving. That comes to 3.3g net carbs per slice.
More keto cake recipes to love!
- Gooey Keto Butter Cake
- Pumpkin Crunch Cake
- Cinnamon Roll Poke Cake
- Keto Chocolate Cheesecake
- Keto Flourless Chocolate Cake
Keto Earthquake Cake Recipe
Ingredients
- 1 cup unsweetened shredded coconut
- ½ cup chopped pecans
- 2 cups almond flour
- ½ cup Swerve Sweetener
- ⅓ cup cocoa powder
- ¼ cup unflavoured whey protein powder
- 2 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 14 tablespoon butter melted, divided
- ½ cup cold coffee or water coffee helps boost chocolate flavor
- ½ teaspoon vanilla extract
- 8 ounces cream cheese softened
- 1 cup powdered Swerve Sweetener
- ½ cup sugar-free chocolate chips
Instructions
- Preheat the oven to 325ºF and grease a 9×13 glass or ceramic 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 tablespoons of the melted butter, coffee or water, and vanilla extract until well combined. Spread over the coconut and pecans.
- In another large bowl, beat the cream cheese with the remaining 8 tablespoons of 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 35 to 45 minutes, until cake is mostly set through but still a little soft and jiggly in the center. Err on the side of underdone, rather than over-baking it.
- Remove and let cool at least 20 minutes before serving.
Desiree says
This looks delicious! I realize it’s a keto recipe but it this Trim Healthy Mama compatible? If so, could you tell me what fuel setting it would fall under?
Carolyn says
Yes, it is and it’s an S Recipe.
Laura Fynn says
I am baking this right now. It takes amazing off the spoon, so I can’t wait until its ready. I used a Stevia/Erythritol blend called native (in Australia) and only used half the amount mentioned.
Carolyn, I have only stumbled across your page and have already favourited it. You have so many Keto recipes that look absolutely amazing. I am new to this lifestyle, but am already seeing the benefits.
Carolyn says
Thank you, Laura!
Linda says
This is SO GOOD! It has a definite German Chocolate Cake flavor. It is also quick & easy, and “carbers” love it too!
Those who commented that it is dry, when baking with almond flour, you have to get acclimated to the “done” consistency. Better to underbake than overbake. If it was too dry, then try again & bake less. My finished product was moist & divine!
Iamse7en says
Holy moly, this was awesome. Definitely a keeper. I had the Trader Joe’s vanilla whey, did not decrease sweetener or omitted vanilla, and it was awesome. My only suggestion to others is: more nuts. I did 3/4 cup instead of 1/2 cup nuts and it still wasn’t enough IMO. There is enough cake and cheesecake filling to justify quite a bit more nuts. You could do chopped walnuts or mixture of both. This was heavenly and everyone in my extended family on the SAD diet could not believe it was healthy/low carb.
Susan Pelter says
I made this recently and unfortunately, overbaked it! I cooked it in a glass baking dish for about 39 minutes, which was too long. Obviously, it was too dry, although the taste was tantalizing and I will try again. Another issue I encountered was that it was actually too sweet for me; very rare with your recipes. …And after being in the fridge, the Swerve really crystallized in the remaining cake. Good news, my significant other LOVED it, adores the sweetness, doesn’t mind the crystals, and finds it absolutely fabulous with the whipped cream I made to compensate for the dryness. So overall, a win! Next time: less (and mixed) sweeteners and less baking time. I can tell that when I get it right it is going to be amazing!
Cameron says
Could you use chocolate whey protein powder? I was thinking then cut back a little on the sweetener and cocoa….
Carolyn says
Sure, I guess that would work.
Ellen K Stehouwer says
Made this for the Fourth of July celebration. Very yummy – none of our non-LC guests knew! 🙂
Karyn says
Wow, just made this and it’s amazingly delicious. This is the first keto chocolate cake that I’ve made that really turned out well. We love it! Moist, flavorful, lots of nice texture and contrast. SO good. Thank you!
Shirley Kerkhove says
I made this cake yesterday and it’s terribly dry, almost crumbly. I think I need a scoop of ice cream to moisten it up. I would like to try this again but hate to waste ingredients. Followed recipe exact, but did cut back on the swerve sweetener. Help!
Carolyn says
I really don’t know. A few other people said the same but most people say it’s perfect. Could be your oven or perhaps your almond flour or cocoa powder.
Rose says
I personally love Swerve. I also just wanted to say thank you. No complaints just a thank you for still having amazing desserts on this wol. I appreciate your time and dedication.
Jeanette McGlothin says
I love your recipes and am looking forward to making some show stopping desserts for the 4th… Can you please explain the carbs listed in the nutrition info… is that for the whole pan? I am sorry, but I simply don’t understand, thank you
Carolyn says
The total servings are 20, which it states at the top of the recipe. The nutritional counts are always per serving so it’s 7.54g total carbs per serving with 3.4g fiber. Which means it’s 4.44g NET CARBS per serving.
Debbie says
Anyone know if this freezes well? Would love to be Able t pull out A serving once A week as A treat
Carolyn says
it should freeze just fine.
Melissa says
Carolyn I’m a little confused on the divided Swerve amounts. Is the first 1/2 cup for the cake and the second full cup for the cream cheese dollop? TIA…
Carolyn says
Granular for the cake, powdered for the cream cheese. So two different ingredients.
Susan says
Just following up to say, I warmed individual slices up in the micro and put them on top of a dollop of whipped cream.
So, so, so tasty.
Karen June Miller says
My mom and I made a carby version of this cake in California. Our understanding was that it was called Earthquake Cake because baking it caused cream cheese faults on the surface of the cake — at least with the high carb version.
Karen in Idaho
Brendw says
Carolyn I just want to check and see if you have any idea of how much THM baking blend I would use in place of the almond flour If I do is there any other adjustments you could recommend. I know you have baked a bit with-it in the past so I thought I would ask because I just made with almond flour and loved it. I just have so much baking blend on hand I’d like to use it .
Carolyn says
I would use the same amount but then I would add an extra egg and a little extra butter. Because baking blend is MUCH drier than almond flour alone.
Diane Downing says
This question is not particularly tied to this recipe but why do you not use more THM baking blends (flour or sugar) in your recipes? I love her erythritol, xylitol, Stevia sugar blend. It has no cooling or aftertaste with it. Always been curious. 🙂
Carolyn says
Because I don’t follow THM, only low carb. And I find they DO have an aftertaste and for me, Swerve does not. Every palate is different. I also don’t use xylitol because it does raise blood sugar quite a bit compared to erythritol.
jill says
I usually make 1/2 recipes as there is just two of us. When there are three eggs do I need to divide an egg or would two eggs make a big difference. I run into this pretty often. I could also use one egg and one white or yolk.. Saving half an egg it usually does not get used.
Carolyn says
This is what I usually do: 1 egg plus one egg white and then just hold back on 1 tbsp water, unless the batter is very thick.
Debbie says
what size pan would you recommend if i wanted to halve the recipe for 2 people?? Thanks I love all your recipes!
Carolyn says
You can try an 8×8…it will be thicker (deeper) so may take longer to cook through.
Kate says
Yet another indication that low carb is NOT hard with amazing sweets like this! Thank you so much for all your hard work…and sharing with us! I bought some espresso powder from my favorite spice store (myspicesage.com…and I don’t work for or get referral credits, I just LOVE it!). If I use that..use a tiny amount in…water to make up for the liquid? I’m a bit squicky about using too much, I don’t care for uber-strong coffee and don’t want it to take over…but I’d still like to use it,makes me all chefy n stuff :). Thanks so much, this is the first time in my life I’ve stuck with a new WOE, and its been a breeze because of stunning recipes like yours!
Kate says
Ugh, how I missed the “coffee or water” instructions…silly me, nevermind 🙂 I did email you with a small novel asking a simple question, smh. No rush, just another stupid human trick I tried dealing with on WordPress. Thanks!
Carolyn says
You can use just water in the same amount with a little of the espresso powder and I don’t think you will need extra liquid.
Vickie says
The protein powder I have on hand is vanilla flavored. Will this make a big difference in the outcome of the cake?
Carolyn says
Just omit any vanilla and maybe cut back on the sweetener a little.
Delaney says
That’s what I used and it was delicious!
Tonya says
Vanilla is the only kind I have and I dont omit the vanilla or cut back on sweetner.
Pamela says
I baked this cake ahead of time for tomorrow. Smells wonderful. Can’t wait to try it. What’s the best way to store it? In or out of the refrigerator?
Carolyn says
Mine didn’t last more than a day but I would probably refrigerate leftovers.