LOW CARB EARTHQUAKE CAKE #diet #cake #lowcarb #paleo #keto

This insane stirred up low carb cake is genuinely delightful stuff! Keto chocolate cake twirled together with without sugar cheesecake, walnuts, and coconut for a sound interpretation of the popular seismic tremor cake.

I realize what will occur here. Call me visionary or something yet I realize that the moment I distribute this formula, I will be immersed with questions. Since I myself have exactly the same inquiry that I wagered about half of you will ask: for what reason is this tasty low carb chocolate and cream cheddar cake called "Quake Cake"???

So I am taking all of you off at the pass at this moment and telling you that I have no natural thought why it is so named, yet I have some entirely great conjectures. What's more, I wager you do as well, after looking into it further.

I will go all previous paleontologist on you and point out that dirt and rock and all the great stuff is consistently in pleasant flawless little layers. This is Geology 101, companions, so behold on back to your first year and remind yourself how the top layer of soil consistently sits flawlessly on mud or sandstone or stone layers.

Also try our recipe : Cinnamon Bun Cookies #cookies #diet #snack #recipes #dessert

Ingredients :

• 1 cup unsweetened shredded coconut
• 1/2 cup chopped pecans
• 2 cups almond flour
• 1/2 cup Swerve Sweetener
• 6 tbsp cocoa powder
• 1/4 cup unflavoured whey protein powder
• 2 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 14 tbsp butter melted, divided
• 1/2 cup cold coffee or water coffee helps boost chocolate flavor
• 1/2 tsp vanilla extract
• 8 ounces cream cheese softened
• 1 cup powdered Swerve Sweetener
• 1/2 cup sugar-free chocolate chips

Instructions :

1. Preheat oven to 325F and grease a 9x13 baking pan. Sprinkle the bottom with the shredded coconut and the 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.

Source : bit.ly/2YwAPeu

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