Keto Earth-Shaking Cake
Per serving: 404 calories, 26 g protein, 9 g carbohydrates, 4 g net carbohydrates, 29 g fat
TOTAL TIME: 1 hour
- 1 cup / 71 g unsweetened shredded coconut
- ½ cup / 75 g pecans, chopped
- 2 cups / 192 g almond flour
- 1½ cups / 204 g Swerve confectioners sweetener, divided
- 1/3 cup / 40 g cocoa powder
- ¼ cup / 30 g vanilla coconut collagen powder
- 2 tsp baking powder
- ½ tsp sea salt
- 3 large eggs
- 14 Tbsp / 192 g butter, melted and divided
- ½ cup / 118 mL water
- ½ tsp vanilla extract
- 8 oz / 227 g cream cheese, softened
- ½ cup / 80 g sugar-free chocolate chips
Preheat oven to 325 degrees F / 163 degrees C.
Spray a 9 x 13 inch baking pan with cooking oil. Sprinkle the bottom with shredded coconut and pecans. Use a spatula to evenly distribute on the bottom of the pan.
In a large bowl, combine almond flour, ½ cup confectioners sweetener, cocoa powder, collagen powder, baking powder and sea salt. Whisk to combine.
To the mixture, add eggs, 6 tablespoons melted butter, water and vanilla extract. Stir until fully combined.
Pour batter over the coconut and pecans.
In another large bowl, place cream cheese and the remaining 8 tablespoons of melted butter. Stir to combine. Add remaining 1 cup confectioners sweetener to cream cheese mixture and beat until fully combined.
Dot cream cheese mixture onto the cake mixture by the spoonful. Use a spatula to swirl the cream cheese mixture into the cake mixture. Do not overmix.
Sprinkle chocolate chips onto the cake. Bake for 20 to 26 minutes, until edges are set and the middle is liquidy.
Remove and let cool at least 20 minutes before serving.
*Any comments on our blog or websites relating to weight loss results may or may not be typical and your results will vary depending on your diet and exercise habits.
***Always consult a professional before making any significant changes to your health.