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.
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 dessert!
What is an 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. Why is this delicious chocolate and cream cheese concoction called “Earthquake Cake”???
This is Geology 101, friends, so hark 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.
But then an earthquake comes along and all those neat layers get churned up and messed up. 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.
Which is exactly what happens with this crazy mixed up keto earthquake cake…you pour everything into neat little layers and then you churn it all up. 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 the bottom.
It’s a cake that looks like an earthquake hit it. Makes perfect sense to me!
How to make Keto Earthquake Cake
The chocolate cake
Conventional earthquake cake is made with chocolate cake mix, and you could certainly go that route for this keto version. My personal favorite is the Swerve Chocolate Cake Mix, but there are other good options out there like Good Dee’s.
But you can also make it from scratch, as I did, and I have provided those directions in the recipe.
The cheesecake filling
This is not a standard cheesecake filling, as you don’t add any eggs. You simply beat softened cream cheese with melted butter, sweetener, and vanilla. The makes the cheesecake extra gooey and delicious.
The add ins
Earthquake cake typically 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.
The baking pan
A few readers have had trouble with the cake being a bit dry and I believe the baking pan is a likely culprit. I recommend baking a cake like this in a glass or ceramic baking dish. It makes a big difference, as metal pans conduct heat more efficiently and so your cake will bake through more quickly and dry out.
Give it a jiggle
Because of the mixed up layers, it’s hard to be sure when this cake is cooked through. You want the edges to be set, but the center should jiggle somewhat when you shake the pan. If you are baking in glass or ceramic, it holds onto its heat for a while after the cake is out of the oven so it will continue to cook.
Let it cool properly
As with any keto cake, it’s important to let it cool completely before cutting into it. Otherwise it may fall apart too easily.
Can you make Keto Earthquake Cake ahead?
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.
More Delicious Keto Cake Recipes
- Keto Almond Ricotta Cake
- Keto Gooey Butter Cake
- Keto Raspberry Cream Cheese Coffee Cake
- Keto Lemon Poppyseed Cake
- Keto Red Velvet Cake
- Keto Hummingbird Cake
Earthquake Cake
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 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 tablespoon 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 tablespoon 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.
Video
Kerri says
Does this cake need to be refrigerated?
Carolyn says
Yes.
Carrie says
Delicious! Thanks for all the fabulous recipes!
Jess says
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).
Carolyn says
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?
Colette says
Do you think a collagen protein powder would work with this? It looks delish and I have everything but the whey powder.
Carolyn says
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.
Leigh says
This sounds delicious! Do you use fresh coconut for this recipe?
Carolyn says
No, it’s shredded dried coconut.
Lori Ottinger says
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.
Carolyn says
I am glad you like the recipes… you will need to run those numbers yourself if you want to know the sugar content. 🙂
Irish says
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!
Carolyn says
What cover photo? I have never claimed ever that this is egg-free, so I am very confused.
Diane says
This is the best! My husband loves it. Thank you????
Kim says
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.
Carolyn says
You are most welcome!
Dawn says
Is there a substitute for the whey protein powder? Thanks.
Carolyn says
Egg white protein works.
Wilma Shuey says
When making with Swerve cake mix, do you use one or two boxes?
Carolyn says
One should be sufficient.
Gwen says
If I can’t have whey protein powder what do you recommend I use instead?
Carolyn says
Egg white protein powder.
Becky says
You’re right. It was a mess to make, and looks kinda goofy, but love the taste. Added to my Tried and Like pins.
Amanda Skorobohach says
Sorry! I now see my question is answered on someone else’s comment! Thank you!
Amanda Skorobohach says
I can’t wait to try this recipe! Does the protein powder serve a specific purpose? Will the recipe turn out okay without it?
Carolyn says
Helps baked goods rise properly.
Lori says
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?
Carolyn says
Yes, freeze away! And happy birthday to your husband!
Laura says
Is the whey protein powder necessary? Could something be substituted?
Carolyn says
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
Vance says
This cake was amazing Thank you for all your receipies
Laura says
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.
Ramona says
I am allergic to pecans and coconut, should I grease the pan or use parchment instead?
Carolyn says
Just great the pan, it will be fine.
Terri says
The volcano cake is out of this world wonderful!
Julia M Wiard says
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!
Rachel says
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
Carolyn says
Not if using the cake mix, no.
Ermeess says
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!
Carolyn says
Make my caramel sauce… it would be divine on this!