LOW CARB 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.
I am going to go all f0rmer archaeologist on you and point out that soil and rock and all the good stuff is always in nice neat little layers. This is Geology 101, friends, so hark on back to your freshman year and remind yourself how the top layer of soil always sits neatly on top of clay or sandstone or granite layers. And under that there are other layers. Layers upon layers, all the way down to the molten core of the Earth. When you head off to amazing natural sites like the Grand Canyon, you actually get to see those perfect layers in cross-section, the mighty Colorado River having cut it prettily for your viewing pleasure. And, as a former archaeologist/physical anthropologist, I have spent many a day excavating down into those layers, making detailed notes on the strata and which artifacts are found in which layers.
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.
- 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
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full recipe : click here
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