Keto Pumpkin Earthquake Cake Recipe

Close up shot of a slice of Keto Pumpkin Earthquake Cake on a white plate on a white wooden table.

Keto Pumpkin Earthquake Cake is a deliciously twisted low carb dessert! Pumpkin spice cake swirled with cream cheese, pecans, and chocolate chips, it's the perfect treat for fall celebrations.

Course Dessert

Cuisine American

Keyword pumpkin earthquake cake

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 237kcal

Author Carolyn

Ingredients

2 1/3 cups almond flour
2/3 cup brown sugar replacement
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoons salt
3 large eggs
2/3 cup pumpkin puree
3/4 cup butter melted, divided
1/2 teaspoons vanilla extract
8 ounces cream cheese softened
1/2 cup powdered sweetener
1/2 cup chopped pecans
1/2 cup sugar-free chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 325ºF and grease a 9x13 inch glass or ceramic baking pan.
In a large bowl, whisk together the almond flour, granular sweetener, baking powder, pumpkin pie spice, and salt. Stir in the eggs, pumpkin puree, 1/2 cup of the melted butter, and the vanilla until well combined.
If the batter is very thick, add water a tablespoon at a time until spreadable but not pourable. Spread the batter evenly in the prepared pan.
In another bowl, beat the cream cheese with the remaining 1/4 cup of melted butter until smooth. Beat in the powdered sweetener.
Dollop this mixture over the cake batter by the spoonful and sprinkle with the pecans. Use a knife to swirl everything together. Sprinkle the top with the chocolate chips.
Bake 40 to 45 minutes, until the cake is mostly set, but the center is still slightly soft and jiggly when the pan is shaken. Remove and let cool completely in the pan before serving.

Notes

Storage Information: Store the cake in a covered container in the fridge for up to a week. You can also freeze the cake for several months. Be sure to wrap it up tightly to avoid freezer burn.

Nutrition