Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 20 Servings
You will surely feel the heavy magnitude of this Earthquake Cake! Every bite is so good that you may want to eat the entire thing! Try this recipe now and prepare to be amazed. Have a great day, friends. Enjoy!
Ingredients:
1 c unsweetened shredded coconut
½ c chopped pecans
2 c almond flour
½ c Swerve Sweetener
⅓ c cocoa powder
¼ c unflavored whey protein powder
2 teaspoons baking powder
½ teaspoon salt
3 large Eggs
14 tablespoons butter melted, divided
½ c cold coffee or water coffee helps boost the chocolate flavour
½ teaspoon vanilla extract
8 ounces cream cheese softened
1 c powdered Swerve Sweetener
½ c sugar-free chocolate chips
Directions:
Prepare the oven and preheat to 162 degrees C or 325 degrees F.
Apply cooking spray in a 9×13-inch baking pan.
Sprinkle shredded coconut and pecans in the bottom of the prepared baking pan.
Add the sweetener, cocoa powder, almond flour, baking powder, protein powder, and salt into a large mixing bowl. Whisk until well mixed.
Add the eggs, coffee, vanilla extract, and 6 tablespoons of melted butter. Stir until well combined.
Pour the mixture on top of the pecans in the baking pan and spread it evenly.
In a separate mixing bowl, add the rest of the melted butter and cream cheese. Beat until well blended.
Add the powdered sweetener and beat until well mixed.
Spoon the mixture and drop each on top of the cake.
Run a knife from top to the bottom to make swirls.
Sprinkle chocolate chips on top.
Place it inside the preheated oven and bake for about 45 minutes or until done.
Remove from the oven and allow the cake to cool for about 20 minutes at room temperature.
Serve and enjoy!
Nutrition Facts:
Calories 264 | Calories from Fat 212 | Fat 23.5g 36% | Carbohydrates 7.4g 2% | Fiber 4.1g 16% | Protein 6g 12%
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