This is rich, fudgy high-protein earthquake cake. A moist chocolate cake with a creamy coconut-cheesecake swirl and melty chocolate chips — a delicious low-carb dessert that looks and tastes incredible!
Why You’ll Love This Recipe
- Beautiful chocolate cake with creamy filling and chocolate chips
- High protein from protein powder and cream cheese
- Easy one-pan dessert
- Perfect for chocolate lovers
- Low carb and sugar-free
Ingredients (Serves 12)
Chocolate Cake Layer
- 1½ cups almond flour
- ½ cup chocolate whey protein powder
- ⅓ cup unsweetened cocoa powder
- ⅓ cup allulose or preferred sugar-free sweetener
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ⅓ cup melted butter or coconut oil
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
Creamy Filling
- 8 oz cream cheese, softened
- ⅓ cup allulose or preferred sugar-free sweetener
- 1 large egg
- ½ cup unsweetened shredded coconut
- 1 tsp vanilla extract
Topping
- ½ cup sugar-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9 baking pan.
- In a large bowl, mix almond flour, protein powder, cocoa powder, sweetener, baking powder, and salt.
- Add eggs, melted butter, almond milk, and vanilla. Mix until smooth. Pour into the prepared pan.
- In another bowl, beat cream cheese, sweetener, egg, coconut, and vanilla until creamy.
- Drop spoonfuls of the cream cheese mixture over the chocolate batter. Gently swirl with a knife.
- Sprinkle chocolate chips evenly on top.
- Bake for 28–32 minutes, or until the center is set but still slightly fudgy.
- Cool completely before slicing.
Prep Time: 15 minutes Bake Time: 30 minutes Total Time: 45 minutes
Nutrition (Per Slice)
- Calories: ~230
- Protein: 12g
- Total Carbs: 8g
- Net Carbs: 5g
- Fat: 18g
