Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Servings: 20
I am enjoying my keto journey. I started not too long ago, and I realized there are so many amazing keto recipes out there! This keto Earthquake Cake is what I am obsessing about for the past few days. It’s a wonderful, delicious cake, not to mention so easy to whip up.
Ingredients
1 c. unsweetened shredded coconut
1/2 c. chopped pecans
2 c. almond flour
1/2 c. Swerve Sweetener
1/3 c. cocoa powder
1/4 c. unflavoured whey protein powder
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
14 tablespoons butter melted, divided
1/2 c. cold coffee or water coffee helps boost the chocolate flavour
1/2 teaspoon vanilla extract
8 oz. cream cheese softened
1 c. powdered Swerve Sweetener
1/2 c. sugar-free chocolate chips
How to make Earthquake Cake
Step 1: Prepare the oven. Preheat it to 325 degrees F. With the shredded coconut and pecans, sprinkle the bottom of a greased 9 x 13-inch pan.
Step 2: Place the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt in a large bowl. Stir well to combine. Add the eggs along with the 6 tbsp melted butter, coffee or water, and vanilla extract. Stir until incorporated. Then, pour this over the coconut and pecans.
Step 3: Place the cream cheese in a different large bowl with the rest of the 8 tbsp melted butter. Beat until smooth. Add the powdered sugar and continue to beat until incorporated. Over the cake mixture, dollop this mixture with spoonfuls. Swirl this into the cake mixture using a knife, scraping to the bottom in some places to combine the coconut and pecans. And sprinkle over the chocolate chips.
Step 4: Place in the preheated oven and bake for about 45 minutes or until the cake is almost set. It’s okay if the cake is still a bit soft and liquidy in the middle. When done, remove the cake from the oven and allow it to cool for at least 20 minutes. Slice and serve. Enjoy!
Nutrition Facts:
Amount Per Serving (1 serving = 1/20th of cake), Calories 264 | Calories from Fat 212 | Fat 23.5g 36% | Carbohydrates 7.4g 2% | Fiber 4.1g 16% | Protein 6g 12%
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