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Keto Earthquake Cake Recipe

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3.9 from 87 reviews

This Keto Earthquake Cake is a decadent low-carb dessert bursting with rich chocolate flavor, a delightful swirl of cream cheese, and a crunchy pecan-coconut base. Perfectly moist and slightly fudgy, this cake combines almond flour, cocoa, and sugar-free sweeteners for a keto-friendly treat that satisfies chocolate cravings without the guilt.

Ingredients

Base & Cake Batter

  • 1 cup (93 g) unsweetened shredded coconut
  • 1/2 cup (54.5 g) chopped pecans
  • 2 cups (224 g) almond flour
  • 1/2 cup (91 g) Swerve Sweetener
  • 1/3 cup (28.67 g) cocoa powder
  • 1/4 cup (27 g) unflavoured whey protein powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 6 tbsp (approximately 85.5 g) butter, melted (out of total 14 tbsp)
  • 1/2 cup (118.29 ml) cold coffee or water (coffee enhances chocolate flavor)
  • 1/2 tsp vanilla extract

Cream Cheese Swirl

  • 8 ounces (226.8 g) cream cheese, softened
  • 8 tbsp (approximately 114.25 g) butter, melted (remaining from the total 14 tbsp)
  • 1 cup (182 g) powdered Swerve Sweetener

Topping

  • 1/2 cup (90 g) sugar-free chocolate chips

Instructions

  1. Prepare the pan and nuts: Preheat the oven to 325ºF (163ºC). Grease a 9×13 inch glass or ceramic baking pan. Evenly sprinkle the bottom of the pan with the shredded coconut and chopped pecans to create a crunchy base.
  2. Mix dry ingredients for cake: In a large bowl, whisk together the almond flour, Swerve Sweetener, cocoa powder, unflavoured whey protein powder, baking powder, and salt to ensure they are well combined and aerated.
  3. Add wet ingredients to cake batter: Stir in the eggs, 6 tablespoons of the melted butter, cold coffee or water, and vanilla extract until the batter is thoroughly mixed. Then spread this batter evenly over the coconut and pecans in the pan.
  4. Prepare cream cheese mixture: In another large bowl, beat the softened cream cheese with the remaining 8 tablespoons of melted butter until smooth and creamy. Then beat in the powdered Swerve Sweetener until fully incorporated.
  5. Swirl cream cheese into batter: Spoon dollops of the cream cheese mixture over the chocolate cake batter. Use a knife to swirl the cream cheese through the cake batter, scraping to the bottom in spots to distribute the pecan and coconut mix thoroughly.
  6. Add chocolate chips topping: Sprinkle the sugar-free chocolate chips evenly over the top of the cake mixture.
  7. Bake the cake: Place the pan into the preheated oven and bake for 35 to 45 minutes, until the cake is mostly set but still slightly soft and jiggles in the center. It’s better to underbake a bit than to overbake, to keep moist texture.
  8. Cool and serve: Remove from the oven and allow the cake to cool for at least 20 minutes before slicing and serving to let it set properly.

Notes

  • Using coffee instead of water intensifies the chocolate flavor.
  • Make sure the cream cheese is softened for easy mixing.
  • Do not overbake; the center should remain slightly jiggly for perfect texture.
  • This cake stores well in the refrigerator for up to 5 days.
  • Use sugar-free chocolate chips to keep the recipe keto-friendly.

Find it online: https://deliciousyum.com/keto-earthquake-cake-recipe/