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Keto Earthquake Cake

Irresistible Keto Earthquake Cake: A Low-Carb Delight

Enjoy this Keto Earthquake Cake, a delightful low-carb dessert perfect for autumn with rich pumpkin flavors and creamy cheesecake swirls.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups almond flour or sunflower seed flour for nut-free options
  • 1 cup Swerve Granular or erythritol as an alternative
  • 1 scoop unflavored whey protein powder no direct substitute
  • 1 tbsp baking powder ensure gluten-free for keto compliance
  • 2 tsp pumpkin pie spice can be homemade
  • 1/2 tsp salt
  • 4 large Pete & Gerry's eggs or flax eggs for vegan option
  • 1 cup pumpkin purée ensure unsweetened
  • 1/2 cup unsalted butter or coconut oil for dairy-free version
  • 2 tsp vanilla extract or vanilla bean paste as alternative
For the Cheesecake Layer
  • 8 oz cream cheese ensure softened
  • 1/2 cup Swerve Confectioners or powdered erythritol
For the Topping
  • 1 cup chopped pecans omit for nut allergies
  • 1 cup sugar-free chocolate chips or dark chocolate chips for richer taste

Equipment

  • 9” x 13” baking pan

Method
 

Step-by-Step Instructions for Keto Earthquake Cake
  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, protein powder, baking powder, pumpkin pie spice, and salt.
  3. Incorporate the eggs, pumpkin purée, ½ cup melted butter, and vanilla extract. Add water if the batter is too thick.
  4. Pour the cake batter into the prepared baking pan and spread it evenly.
  5. In a separate bowl, beat the softened cream cheese with melted butter and Swerve Confectioners until smooth.
  6. Dollop the cheesecake mixture over the cake batter and swirl gently with a knife.
  7. Sprinkle chopped pecans and sugar-free chocolate chips over the top.
  8. Bake for 40 to 45 minutes, checking for a slightly jiggly center.
  9. Cool completely in the pan for about an hour before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 6gProtein: 7gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 1gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store leftovers in the fridge for up to 7 days, or freeze wrapped slices for up to 2 months.

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