Keto Pumpkin Earthquake Cake

keto earthquake cake
keto earthquake cake

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Watch the whole video from the proof user who explains in detail below.

I took my famous Keto Earthquake Cake and made it with pumpkin spice! So delicious and perfect for fall gatherings.

Full recipe below!

Ingredients:
2 1/3 cups almond flour
2/3 cup Swerve Granular or other granulated sweetener
1/4 cup unflavored whey protein powder
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoons salt
3 large Pete and Gerry’s Organic Eggs
2/3 cup pumpkin purée
3/4 cup unsalted butter, melted and divided
1/2 teaspoon vanilla extract
8 ounces cream cheese, softened
3/4 cup Swerve Confectioners or other powdered sweetener
1/2 cup chopped pecans
1/2 cup sugar-free chocolate chips

Instructions:
1. Preheat the oven to 325F and grease a 9” x 13” glass or ceramic baking pan (see notes if using a metal pan).

2. In a large bowl, whisk together the almond flour, granular sweetener, protein powder, baking powder, pumpkin pie spice, and salt. Stir in the eggs, pumpkin purée, 1/2 cup of the melted butter, and the vanilla until well combined.

3. If the batter is very thick, add water 1 tablespoon at a time until batter is spreadable, but not pourable. Spread the batter evenly in the prepared pan.

4. In another bowl, use an electric mixer to beat cream cheese with the remaining 1/4 cup of melted butter until smooth. Beat in the powdered sweetener. Dollop this mixture over the cake batter by the spoonful and sprinkle with the pecans. Use a knife to swirl everything together. Sprinkle the top with chocolate chips.

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5. Bake 40 to 45 minutes, or until the cake is mostly set but the center is still slightly soft and jiggly when the pan is gently shaken. Remove and let cool completely in the pan before serving, and store any leftovers in the fridge.

Check out my regular Keto Earthquake Cake here:

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24 thoughts on “Keto Pumpkin Earthquake Cake”

  1. For those avoiding almond flour, I made this with 2/3 cup coconut flour. It was ABSOLUTELY delish!

  2. Made this cake for a family reunion held this past Saturday, it was the only dessert pan that went home empty! I like to bring items that my hubby and I can enjoy since we follow keto. This cake was moist and delicious, and satisfies a sweet tooth without being that sweet. It's a keeper. I think it can be made without the nuts and chips (if that doesn't appeal to you) and still be just as delicious as a pumpkin bar. I'm going to try that today so I can use the rest of the pumpkin (one of my girls is not a fan of nuts, but loves pumpkin bars). Thanks Carolyn, I sure appreciate your efforts in the kitchen to help with our keto journey, besides the books of yours that I own, I always have an additional one on my shelf from the library!

  3. Finally got around to making this… so amazing! I did cut back a touch on the sweetener in the cream cheese… then also ended up using a bit less of the cream cheese topping… tasted amazing, and froze well too!

  4. Que ricas todas tus recetas 😋 en español no las puedo ver?
    Muchas felicidades ❤️ 😘 👏

  5. How do you think macadamia nuts would do in this recipe? Probably also best not to use salted ones. 🤔

  6. Pleasantly surprised! I saw "earthquake cake" and assumed there would be coconut in it. (I am not the typical ketoer. I am not a fan of coconut.) But watching this!!! Yum! Can't wait to try this out!!

  7. What if I don't want to use whey protein powder and I love all your recipe and your smile and they way you talk 💚🇵🇰

  8. Uh, yes please! A nice peanut butter icing over the top is how I am going to finish this one off. Thanks for sharing this fantastic looking dessert.

  9. Made this today and OMG, so delicious, easy to make, and a great dessert to kick off all things pumpkin. Thank you sooo much!!🤗

  10. Can you use a heavy cream powder instead of Whey powder or do you have another recommendation? Thank you.

  11. It is my 77th Happy Birthday and I am making this cake…thank you and God Bless us All.

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