Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 20 Servings
Layer after layer of sweet flavors, this Earthquake Cake is surely a must-try! The best thing about this cake is that it is low in carbs! What are you waiting for? It is time to go to your kitchen and start prepping now. Enjoy!
Ingredients:
3 large Eggs
14 tbsp butter, melted, divided
1 c unsweetened shredded coconut
½ c Swerve Sweetener
1 c powdered Swerve Sweetener
½ c cold coffee or water, coffee helps boost the chocolate flavor
¼ c unflavored whey protein powder
½ c sugar-free chocolate chips
⅓ c cocoa powder
8 oz. of cream cheese, softened
½ c chopped pecans
½ tsp vanilla extract
2 c almond flour
2 tsp baking powder
½ tsp salt
Directions:
Prepare the oven and preheat it to 325 degrees F.
Apply cooking spray to a 9×13-inch baking pan.
Scatter the pecans and shredded coconut into the bottom of the prepared baking pan.
Add baking powder, salt, cocoa powder, protein powder, almond flour, and sweetener into a large mixing bowl. Whisk everything until well incorporated.
Add vanilla extract, eggs, coffee, and 6 tbsp of melted butter. Stir until well combined. Transfer the mixture to the baking pan over the pecans and spread it evenly.
In a separate mixing bowl, add 8 tbsp of melted butter and cream cheese. Beat a few times until well blended.
Add the powdered sweetener and beat again until well incorporated.
Transfer the mixture on top of the cake mixture and spread it evenly. Run a knife on top of the layer to make swirls,
Scatter the chocolate chips on top. Place it in the preheated oven and bake for 45 minutes or until done.
Remove the cake from the oven and allow it to cool for about 20 minutes at room temperature.
Serve and enjoy!
Nutrition Facts:
Calories 264 Calories from Fat 212 Fat 23.5g36% Carbohydrates 7.4g2% Fiber 4.1g16% Protein 6g12%
Ingredients
- 3 large Eggs
- 14 tbsp butter, melted, divided
- 1 c unsweetened shredded coconut
- ½ c Swerve Sweetener
- 1 c powdered Swerve Sweetener
- ½ c cold coffee or water, coffee helps boost the chocolate flavor
- ¼ c unflavored whey protein powder
- ½ c sugar-free chocolate chips
- ⅓ c cocoa powder
- 8 oz. of cream cheese, softened
- ½ c chopped pecans
- ½ tsp vanilla extract
- 2 c almond flour
- 2 tsp baking powder
- ½ tsp salt
Instructions
Prepare the oven and preheat it to 325 degrees F.
Apply cooking spray to a 9x13-inch baking pan.
Scatter the pecans and shredded coconut into the bottom of the prepared baking pan.
Add baking powder, salt, cocoa powder, protein powder, almond flour, and sweetener into a large mixing bowl. Whisk everything until well incorporated.
Add vanilla extract, eggs, coffee, and 6 tbsp of melted butter. Stir until well combined. Transfer the mixture to the baking pan over the pecans and spread it evenly.
In a separate mixing bowl, add 8 tbsp of melted butter and cream cheese. Beat a few times until well blended.
Add the powdered sweetener and beat again until well incorporated.
Transfer the mixture on top of the cake mixture and spread it evenly. Run a knife on top of the layer to make swirls,
Scatter the chocolate chips on top. Place it in the preheated oven and bake for 45 minutes or until done.
Remove the cake from the oven and allow it to cool for about 20 minutes at room temperature.
Serve and enjoy!
