Print

Keto Earthquake Cake Recipe

Print Recipe

★★★★★

4.5 from 275 reviews

This Keto Earthquake Cake is a moist, rich, and chocolatey low-carb dessert perfect for those on a ketogenic diet. Made with almond flour and erythritol, it features a luscious cream cheese filling swirled into the batter and topped with optional sugar-free chocolate chips and nuts for added texture and flavor. This cake is easy to prepare and bakes to perfection in under 40 minutes, making it a delightful treat for any occasion while keeping carbs low.

Ingredients

Scale

For the Cake:

  • 2 cups almond flour (or coconut flour for a nut-free option)
  • 1 cup granulated erythritol (or your preferred keto sweetener)
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/2 cup unsweetened almond milk (or coconut milk)
  • 1/2 cup melted coconut oil (or butter)

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered erythritol
  • 1 teaspoon vanilla extract

For Topping:

  • 1/2 cup sugar-free chocolate chips (optional)
  • 1/2 cup chopped nuts (walnuts or pecans, optional)

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly throughout.
  2. Prepare Your Baking Pan: Grease a 9×13 inch baking dish with coconut oil or line it with parchment paper for easy removal after baking.
  3. Mix the Dry Ingredients: In a large mixing bowl, combine the almond flour, erythritol, cocoa powder, baking powder, and salt. Whisk them together until well blended to distribute all the dry ingredients evenly.
  4. Combine Wet Ingredients: In another bowl, whisk together the eggs, almond milk, and melted coconut oil until smooth and fully incorporated.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix to maintain a tender cake texture.
  6. Prepare the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy, with no lumps.
  7. Layer the Cake: Pour half of the cake batter into the prepared baking dish. Spoon dollops of the cream cheese mixture over the batter, then pour the remaining cake batter on top. Use a knife to gently swirl the cream cheese filling into the cake batter creating a marbled effect.
  8. Add Toppings: Sprinkle the sugar-free chocolate chips and chopped nuts evenly on top to add extra flavor and crunch, if using.
  9. Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  10. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature for the best taste and texture enjoyment.

Notes

  • For a nut-free version, substitute almond flour with coconut flour, but note that the texture and moisture may vary.
  • Sugar-free chocolate chips and nuts are optional but add great texture and flavor.
  • Ensure the cream cheese is softened to avoid lumps in the filling.
  • Do not overmix the batter to keep the cake tender and moist.
  • This cake is best stored covered in the refrigerator and can be enjoyed cold or reheated slightly.

Keywords: Keto cake, low carb dessert, almond flour cake, chocolate cream cheese cake, keto earthquake cake, sugar-free cake, ketogenic dessert

Find it online: https://yumwithmia.com/keto-earthquake-cake-recipe/