This crazy mixed up low carb cake is truly delicious stuff! Keto chocolate cake swirled together with sugar-free cheesecake, pecans, and coconut for a healthy take on the famous earthquake cake.

Sometimes, messy food is the best food. And this keto Earthquake Cake is the perfect example. It’s messy to make and messy to look at, but it’s crazy delicious.

Just think about it: all those mixed up layers, jumbled and swirled together, studded with pecans, coconut, and low carb chocolate chips. It’s like a keto chocolate cake slammed into a keto cheesecake, turned upside down, did a couple of backflips, and landed in a baking dish.

And with every bite, you get a mouthful of all that goodness mixed together.

That’s my kind of keto dessert!


I know what’s going to happen here. Call me clairvoyant or something but I know that the minute I publish this recipe, I am going to be inundated with questions. Why is this delicious chocolate and cream cheese concoction called “Earthquake Cake”???

This is Geology 101, friends, so hark back to your freshman year and remind yourself how the top layer of soil always sits neatly on top of clay or sandstone or granite layers.

But then an earthquake comes along and all those neat layers get churned up and messed up. Some bits that used to be on top are now on the bottom. And some of the bottom layers come all the way to the top. So that when you cut down into it, you see a bit of one layer here and a bit of another layer there.

Which is exactly what happens with this crazy mixed up keto earthquake cake…you pour everything into neat little layers and then you churn it all up. Some of the bottom layers of coconut and pecans comes to the top and some of the top layer of cream cheese sinks down to the middle or the bottom.

It’s a cake that looks like an earthquake hit it. Makes perfect sense to me!



Conventional earthquake cake is made with chocolate cake mix, and you could certainly go that route for this keto version. My personal favorite is the Swerve Chocolate Cake Mix, but there are other good options out there like Good Dee’s.

But you can also make it from scratch, as I did, and I have provided those directions in the recipe.


This is not a standard cheesecake filling, as you don’t add any eggs. You simply beat softened cream cheese with melted butter, sweetener, and vanilla. The makes the cheesecake extra gooey and delicious.


Earthquake cake typically takes shredded coconut, chopped pecans, and plenty of chocolate chips. But if any one of these additions doesn’t appeal to you, feel free to leave them out. They are not critical to the outcome of the cake itself.


A few readers have had trouble with the cake being a bit dry and I believe the baking pan is a likely culprit. I recommend baking a cake like this in a glass or ceramic baking dish. It makes a big difference, as metal pans conduct heat more efficiently and so your cake will bake through more quickly and dry out.


Because of the mixed up layers, it’s hard to be sure when this cake is cooked through. You want the edges to be set, but the center should jiggle somewhat when you shake the pan. If you are baking in glass or ceramic, it holds onto its heat for a while after the cake is out of the oven so it will continue to cook.


As with any keto cake, it’s important to let it cool completely before cutting into it. Otherwise it may fall apart too easily.


  • 1 cup unsweetened shredded coconut
  • ½ cup chopped pecans
  • 2 cups almond flour
  • ½ cup Swerve Sweetener
  • ⅓ cup cocoa powder
  • ¼ cup unflavoured whey protein powder
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • 14 tablespoon butter melted, divided
  • ½ cup cold coffee or water coffee helps boost chocolate flavor
  • ½ teaspoon vanilla extract
  • 8 ounces cream cheese softened
  • 1 cup powdered Swerve Sweetener
  • ½ cup sugar-free chocolate chips


  • Preheat oven to 325F and grease a 9×13 baking pan. Sprinkle the bottom with the shredded coconut and the pecans.
  • In a large bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, 6 tablespoon melted butter, coffee or water, and vanilla extract until well combined. Pour over the coconut and pecans.
  • In another large bowl, beat the cream cheese with the remaining 8 tablespoon 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.
  • 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.