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Keto/Low Carb Earthquake Cake


Coconut Pecan Crust/Topping

2 cups shredded unsweetened coconut

2 cups chopped pecans

4 tablespoon melted butter

1/4 cup Pyure granulated sweetener

Cream Cheese Mixture

12 oz softened cream cheese

4 tablespoon melted butter

1 teaspoon vanilla extract

1/4 cup Pyure granulated sweetener

Chocolate Cake

1-1/4 cups almond flour

1/4 cup coconut flour

1/4 cup Pyure granulated sweetener

1/4 cup lakanto golden sweetener

2 tablespoon baking powder

1/4 cup black cocoa powder (can use regular cocoa powder if you like, the black cocoa gives it more of an "oreo" taste)

1 teaspoon vanilla extract

1/2 cup melted coconut oil

1/4 cup sour cream

2 ounces melted unsweetened chocolate

4 eggs, whisked

Additional 1 cup sugar free ChocZero dark chocolate chips, separated (link & discount code below)

Tools Needed:

9x13 baking dish

Cooking spray

Parchment paper


Preheat oven to 350 degrees Fahrenheit. Cover the baking dish with parchment paper cut to size, and spray liberally with your cooking spray.

In a stand mixer, combine all of the ingredients for the cream cheese mixture and set aside.

In a large bowl, prepare the chocolate cake. Add the almond and coconut flours, baking powder, sweeteners, and cocoa powder and mix well.

Stream in the melted coconut oil, vanilla extract, and sour cream. Mix well. Add in the melted chocolate and eggs. Mix well and set aside.

In a medium bowl, prepare the coconut crust/topping mixture. Add in the coconut, pecans, and sweetener. Mix well. Stream in the melted butter, mix well with a fork.

Scoop out 3/4 of the coconut/pecan mixture and reserve for the topping. Using the rest, layer the mixture in the bottom of the baking dish. Top with half of the chocolate chips.

Using a cookie scoop, alternate placing the chocolate cake and cream cheese mixture on top of the coconut pecan crust.

Smooth out with a silicone spatula. Sprinkle the remaining coconut/pecan mixture on top. top with the remaining chocolate chips

Place in the middle rack of the oven and bake for 45 minutes.

Allow to cool completely before cutting and serving.

Keep leftovers refrigerated

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