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 (93 g) unsweetened shredded coconut
- 1/2 cup (54.5 g) chopped pecans
- 2 cups (224 g) almond flour
- 1/2 cup (91 g) Swerve Sweetener
- 1/3 cup (28.67 g) cocoa powder
- 1/4 cup (27 g) unflavoured whey protein powder
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 14 tbsp (143.75 g) butter, melted, divided
- 1/2 cup (118.29 ml) cold coffee or water, coffee helps boost chocolate flavor
- 1/2 tsp vanilla extract
- 8 ounces (226.8 g) cream cheese, softened
- 1 cup (182 g) powdered Swerve Sweetener
- 1/2 cup (90 g) 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.
Video
Notes
Nutrition
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Does this cake need to be refrigerated?
Yes.
Delicious! Thanks for all the fabulous recipes!
Followed this recipe exactly & both the batter & cream cheese mixture were way too dry (like wouldn’t budge off the spoon dry). I had to add extra liquid just to get it in the pan, & then the swirling process didn’t work out so well because of the dryness. I kinda just chopped the knife around to mix things up. lol it smelled great though & is in the oven right now, so we’ll see! Remaining hopeful, but definitely needed to modify (for me, anyway).
If they were way too dry… something was seriously wrong. You can see from the comments that most people have no issues with this recipe. What sweetener did you use? What almond flour?
Do you think a collagen protein powder would work with this? It looks delish and I have everything but the whey powder.
For this cake, which is supposed to be a bit gooey and moist, I think it would work. Hold back the liquid and add only a bit at a time to see how thin the batter is… I find that collagen tends to make the batter more wet so you have to offset that.
This sounds delicious! Do you use fresh coconut for this recipe?
No, it’s shredded dried coconut.
Sounds absolutely wonderful, I’m thinking it will be nice for a Mothers Day dessert for all the ladies in my family that are diabetic, and those who aren’t also!! I like to have the carb count, and the protein count, and I see they are listed, I don’t however see the sugars listed and I would greatly appreciate that count for those who have to keep a count. Thanks sooo very much for your great recipes and your time and hardwork helping us to eat “real food” and stay healthy and looking good. God bless You and Yours and have a wonderful mothers day.
I am glad you like the recipes… you will need to run those numbers yourself if you want to know the sugar content. 🙂
I saved this pin because the cover photo describes it as “Egg Free”. If you have an egg free version, I hope you will post that alternate recipe. I really wanted to make this dessert for a get together with someone who has an allergy to eggs. Crossing my fingers in anticipation!
What cover photo? I have never claimed ever that this is egg-free, so I am very confused.
This is the best! My husband loves it. Thank you????
My husband loves this cake! I am so blessed to come across your website as I have made several dishes. Thank you for all the details and options you give.
You are most welcome!
Is there a substitute for the whey protein powder? Thanks.
Egg white protein works.
When making with Swerve cake mix, do you use one or two boxes?
One should be sufficient.
If I can’t have whey protein powder what do you recommend I use instead?
Egg white protein powder.
You’re right. It was a mess to make, and looks kinda goofy, but love the taste. Added to my Tried and Like pins.
Sorry! I now see my question is answered on someone else’s comment! Thank you!
I can’t wait to try this recipe! Does the protein powder serve a specific purpose? Will the recipe turn out okay without it?
Helps baked goods rise properly.
I made this tonight for my husband’s birthday & it is wonderful. I use to make this cake the regular way years ago. I do have a question can I freeze this?
Yes, freeze away! And happy birthday to your husband!
Is the whey protein powder necessary? Could something be substituted?
Protein powder helps it rise properly and hold its shape. You can skip it but your cake may be more dense. Please watch this video to see how much of a difference protein powder makes: https://youtu.be/8SA_iBl0pUU
This cake was amazing Thank you for all your receipies
Thanks for your help. I read thru your post several times thinking I had missed the explanation. I have been looking at keto dessert recipes to try for my birthday this weekend.
I am allergic to pecans and coconut, should I grease the pan or use parchment instead?
Just great the pan, it will be fine.
The volcano cake is out of this world wonderful!
This is the AMAZING!!!! It’s the FIRST keto dessert I have made that tastes like you expect it to. I would serve it to anyone without needing to explain it’s sugar free. (I used a Swerve Chocolate Cake Mix) and then followed the rest of the receipe. I added a drizzle of Sukrin SF caramel syrup to the top prior to baking!
Did you still add the protein powder? I want to use the cake mix but just wondering if I need to still add the protein powder
Not if using the cake mix, no.
I never heard of this cake before yesterday. I made your recipe. I like it but my tooth is a bit sweeter ????♀️. What frosting could I use on it? A recipe you can recommend? Thank you!
Make my caramel sauce… it would be divine on this!