Keto Recipe: Keto earthquake cake.

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  1. *A little formatting to make it easier to read…*

    ***

    Hey guys! I’m starting to get into keto baking and attempted an earthquake cake tonight.

    Here’s what you’ll need:

    ## INGREDIENTS
    * 1 cup shredded coconut
    * 1/2 cup chopped pecans
    * 2 cups almond flour
    * 1/2 cup granulated sweetener (I used allulose)
    * 1/3 cup cocoa powder
    * 1/4 cup unflavored whey protein
    * 2 tsp baking powder
    * 1/2 tsp salt
    * 3 large eggs
    * 14 tbs butter melted(divided)
    * 1/2 cup cold coffee (or water)
    * 1/2 tsp vanilla
    * 8oz cream cheese (softened)
    * 1 cup powdered sweetener
    * 1/2 cup lily’s chocolate chips

    ## INSTRUCTIONS
    1. Preheat your oven to 325 degrees F. Grease up your 9×13 baking pan. Sprinkle the bottom with the shredded coconut and pecans
    1. In a large bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, 6 tbsp melted butter, coffee or water, and vanilla extract until well combined. Pour over the coconut and pecans
    1. In another large bowl, beat the cream cheese with the remaining 8 tbsp melted butter until smooth. Beat in the powdered sweetener. Dollop this mixture over the cake mixture by the spoonful. Use a knife to swirl into the cake mixture, scraping all the way to the bottom in some places to mix up the coconut and pecans
    1. Sprinkle with the chocolate chips. Bake for about 45 minutes, until cake is mostly set through (will still be slightly soft and liquidy in the  middle). Remove and let cool at least 20 minutes before serving

    I divided my cake up into 8.

    ***

    7 carbs. 14 protein. 47 fat per serving.
    [here’s the link to the recipe](https://alldayidreamaboutfood.com/low-carb-earthquake-cake/#recipe)

    This will absolutely annihilate your sweet tooth. Cheers!

  2. Hey guys! I’m starting to get into keto baking and attempted an earthquake cake tonight.

    Here’s what you’ll need:

    1 cup shredded coconut
    1/2 cup chopped pecans
    2 cups almond flour
    1/2 cup granulated sweetener (I used allulose)
    1/3 cup cocoa powder
    1/4 cup unflavored whey protein
    2 tsp baking powder
    1/2 tsp salt
    3 large eggs
    14 tbs butter melted(divided)
    1/2 cup cold coffee (or water)
    1/2 tsp vanilla
    8oz cream cheese (softened)
    1 cup powdered sweetener
    1/2 cup lily’s chocolate chips

    1.) Preheat your oven to 325 degrees F. Grease up your 9×13 baking pan. Sprinkle the bottom with the shredded coconut and pecans
    2.) In a large bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, 6 tbsp melted butter, coffee or water, and vanilla extract until well combined. Pour over the coconut and pecans
    3.) In another large bowl, beat the cream cheese with the remaining 8 tbsp melted butter until smooth. Beat in the powdered sweetener. Dollop this mixture over the cake mixture by the spoonful. Use a knife to swirl into the cake mixture, scraping all the way to the bottom in some places to mix up the coconut and pecans
    4.) Sprinkle with the chocolate chips. Bake for about 45 minutes, until cake is mostly set through (will still be slightly soft and liquidy in the  middle). Remove and let cool at least 20 minutes before serving

    I divided my cake up into 8. 7 carbs. 14 protein. 47 fat per serving.
    [here’s the link to the recipe](https://alldayidreamaboutfood.com/low-carb-earthquake-cake/#recipe)

    This will absolutely annihilate your sweet tooth. Cheers!

  3. Thank you for posting this. I am starting Keto next week. This made the short list! Looks Yum.

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