Keto Peanut Butter Earthquake Cake
A delicious low-carb dessert combining rich chocolate and creamy peanut butter in a stunning, guilt-free cake.
Ingredients
For the Cake Batter
- 2 cups almond flour
- ½ cup Swerve Sweetener (granular) or any low-carb sweetener
- ¼ cup cocoa powder unsweetened
- 2 teaspoons baking powder
- 3 large eggs large eggs
- 6 tablespoons melted butter
- ⅓ cup water
- ½ teaspoon vanilla extract
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- ½ cup peanut butter smooth
- ½ cup Swerve Sweetener (granular)
- 1 teaspoon vanilla extract
- 2 large eggs
For the Toppings
- ½ cup sugar-free chocolate chips optional
- ¼ cup chopped nuts such as pecans or walnuts
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease a 9×13 inch baking pan.
- In a large bowl, mix together almond flour, Swerve, cocoa powder, baking powder, and salt.
- Add eggs, melted butter, water, and vanilla extract to the dry ingredients, and mix until well combined.
- Spread the cake batter evenly in the prepared pan.
Making the Cream Cheese Filling
- In another bowl, beat the softened cream cheese until smooth.
- Add Swerve sweetener and vanilla extract to the cream cheese and mix well.
- Whisk in the eggs until fully incorporated.
Marbling and Baking
- Pour the cream cheese filling over the cake batter.
- Using a knife or skewer, swirl the cream cheese filling into the cake batter to create a marbled effect.
- Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Serving
- Let the cake cool before serving.
- Top with sugar-free chocolate chips and chopped nuts if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. This cake can also be frozen for longer storage. Wrap slices individually for convenient thawing.