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.
In some cases, untidy food is the best food. What’s more, this keto Earthquake Cake is the ideal model. It’s muddled to make and chaotic to take a gander at, however it’s insane delicious.Just consider the big picture: each one of those stirred up layers, confused and twirled together, studded with walnuts, coconut, and low carb chocolate chips. It resembles a keto chocolate cake hammered into a keto cheesecake, flipped around, two or three reverse somersaults, and arrived in a heating dish.
This is Geology 101, companions, so look back to your first year and remind yourself how the top layer of soil consistently sits conveniently on top of mud or sandstone or rock layers.But then a tremor tags along and each one of those slick layers get agitated up and wrecked. A few pieces that used to be on top are currently on the base. Furthermore, a portion of the base layers come right to the top. So when you cut down into it, you see a touch of one layer here and a touch of another layer there.
Which is actually what occurs with this insane stirred up keto tremor cake… you empty everything into flawless little layers and afterward you agitate everything up. A portion of the base layers of coconut and walnuts goes to the top and a portion of the top layer of cream cheddar sinks down to the center or the base.
Keyword: earthquake cake, keto earthquake cake
Calories: 264 kcal
- 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
- Preheat oven to 325F and grease a 9×13 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 tbsp 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 tbsp 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.