Description
Indulge in a guilt-free delight with this Keto Earthquake Cake, a rich and chocolatey dessert that’s perfect for those following a keto diet.
Ingredients
Scale
- 2 cups almond flour
- 1 cup granulated erythritol
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup sugar-free chocolate chips
- 8 ounces cream cheese, softened
- 1/4 cup powdered erythritol
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine almond flour, erythritol, cocoa powder, baking powder, and salt. Mix well.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until fully combined. Fold in the sugar-free chocolate chips.
- In a separate bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
- Pour half of the cake batter into the prepared baking dish.
- Drop spoonfuls of the cream cheese mixture over the batter, then pour the remaining cake batter on top.
- Using a knife, gently swirl the cream cheese mixture into the batter to create a marbled effect.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before slicing and serving.
Notes
- For a richer flavor, add 1 teaspoon of instant coffee granules to the batter.
- You can substitute the sugar-free chocolate chips with chopped nuts for added texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg