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.
I know what’s going to happen here. Call me clairvoyant or something but I know that the minute I publish this recipe, I am going to be inundated with questions. Because I myself have the very same question that I bet about 50% of you are going to ask: why is this delicious low carb chocolate and cream cheese cake called “Earthquake Cake”???
So I am heading you all off at the pass right now and letting you know that I have no earthly idea why it is so named, but I have some pretty good guesses. And I bet you do too, upon closer inspection.
Ingredients :
- 1 cup unsweetened shredded coconut
- 1/2 cup chopped pecans
- 2 cups almond flour
- 1/2 cup Swerve Sweetener
- 6 tbsp 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
Instructions :
- Preheat oven to 325F and grease a 9x13 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.
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