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Keto Earthquake Cake

Keto Earthquake Cake: A Decadent Low-Carb Delight

Indulge in this Keto Earthquake Cake, a guilt-free low-carb dessert that combines rich flavors and comforting textures.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Keto
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups Almond Flour gluten-free essential
  • 1 cup Swerve Granular sugar-free sweetener
  • 1 scoop Whey Protein Powder adds moisture and protein
  • 2 tsps Baking Powder leavening agent
  • 2 tsps Pumpkin Pie Spice homemade mix available
  • 1/2 tsp Salt balances flavors
  • 3 large Pete & Gerry's Eggs for binding and moisture
  • 2/3 cup Pumpkin Purée adds rich pumpkin flavor
For the Creamy Swirl
  • 3/4 cup Unsalted Butter melted, can replace with coconut oil
  • 1/2 tsp Vanilla Extract elevates flavor profile
  • 8 ounces Cream Cheese softened for swirling
  • 3/4 cup Swerve Confectioners powdered erythritol can be used
For the Toppings
  • 1/2 cup Chopped Pecans adds crunch and flavor
  • 1/2 cup Sugar-Free Chocolate Chips sweet chocolatey element

Equipment

  • 9” x 13” baking pan
  • Mixing Bowl
  • spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease a 9” x 13” baking pan.
  2. In a large mixing bowl, whisk together the almond flour, Swerve Granular, whey protein powder, baking powder, pumpkin pie spice, and salt.
  3. Mix in the eggs, pumpkin purée, 1/2 cup of the melted butter, and vanilla extract into the dry ingredients.
  4. Pour the cake batter into the prepared baking pan and spread it evenly.
  5. In a separate bowl, beat together the softened cream cheese, remaining melted butter, and Swerve Confectioners until smooth.
  6. Dollop the cream cheese mixture over the top of the cake batter and sprinkle with pecans and chocolate chips. Swirl gently with a knife.
  7. Bake in the preheated oven for 40 to 45 minutes. The edges should be set, but the center will be slightly jiggly.
  8. Let the cake cool completely in the pan on a wire rack before serving.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 5gProtein: 8gFat: 24gSaturated Fat: 12gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store leftovers in the refrigerator for up to 5 days. Slice and freeze for long-term storage up to 3 months.

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