Keto Earthquake Cake Recipe

A slice of Keto Earthquake Cake on a white plate with fresh berries.

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.

Course Dessert

Cuisine American

Keyword earthquake cake, keto earthquake cake

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 264kcal

Ingredients

1 cup unsweetened shredded coconut
1/2 cup chopped pecans
2 cups almond flour
1/2 cup Swerve Sweetener
1/3 cup 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

US Customary - Metric

Instructions

Preheat the oven to 325ºF and grease a 9x13 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

Storage Information: Store the cake in a covered container in the fridge for up to 5 days or in the freezer for up to 2 months. Be sure to wrap it tightly for the freezer to avoid freezer burn.

Nutrition