 |
| As a California native, I have experienced several earthquakes.... and just had to make a cake with that name! Note: This cake gets it's name from the way that the ingredients shift while baking. The cream cheese sinks and the coconut and pecans rise. It's not a pretty cake, but it tastes delicious! |
Ingredients:
1 cup unsweetened shredded coconut
1/2 cup chopped pecans
2 cups almond flour
1/2 cup Lakanto Classic monkfruit granulated sweetener
6 tablespoons unsweetened dark cocoa powder (or regular cocoa)
1/4 cup unsweetened coconut flavored whey protein powder (or unflavored)
2 teaspoons baking powder
1/2 teaspoon pink Himalayan salt
3 eggs
6 tablespoons butter, melted
1/2 cup coffee, room temp or chilled
1/2 teaspoon coconut extract
8 ounces cream cheese, softened
8 tablespoons butter, melted
1 cup Lakanto monkfruit powdered sweetener
1/2 teaspoon vanilla extract
1/2 cup Lily's sugar free chocolate chips
whipped cream (optional)
Method:
Preheat oven to 325*. Grease the bottom and sides of a 9x13 pan with butter. Sprinkle the coconut evenly onto the bottom of the pan. Sprinkle the pecans over the coconut.
In a large bowl, whisk together almond flour, granulated sweetener, cocoa, protein powder, baking powder and salt. Add the eggs, 6 tablespoons melted butter, coffee and coconut extract. Stir, just until the ingredients are well mixed. Pour over the coconut and pecans.
In a separate bowl, beat together the cream cheese, 6 tablespoons melted butter and vanilla extract, until smooth, with an electric mixer. Beat in the powdered sweetener. Drop large spoonfuls of the cream cheese mixture on top of the chocolate batter. Use a knife to swirl the layers in the pan. Sprinkle the chocolate chips evenly over the top of the uncooked batter.
Bake for 35 to 45 minutes, or until the cake top is set and lightly browned.
Cool for 20 to 30 minutes. Cut into 20 equal portions. Serve warm or chilled. Store in an airtight container, in the refrigerator. If desired, garnish with a dollop of whipped cream.
Nutritional info per portion (1/20 of cake):
approximately 274 calories ~ 26 grams fat ~ 3 grams carbs ~ 7 grams protein
3 eggs
6 tablespoons butter, melted
1/2 cup coffee, room temp or chilled
1/2 teaspoon coconut extract
8 ounces cream cheese, softened
8 tablespoons butter, melted
1 cup Lakanto monkfruit powdered sweetener
1/2 teaspoon vanilla extract
1/2 cup Lily's sugar free chocolate chips
whipped cream (optional)
Method:
Preheat oven to 325*. Grease the bottom and sides of a 9x13 pan with butter. Sprinkle the coconut evenly onto the bottom of the pan. Sprinkle the pecans over the coconut.
In a large bowl, whisk together almond flour, granulated sweetener, cocoa, protein powder, baking powder and salt. Add the eggs, 6 tablespoons melted butter, coffee and coconut extract. Stir, just until the ingredients are well mixed. Pour over the coconut and pecans.
In a separate bowl, beat together the cream cheese, 6 tablespoons melted butter and vanilla extract, until smooth, with an electric mixer. Beat in the powdered sweetener. Drop large spoonfuls of the cream cheese mixture on top of the chocolate batter. Use a knife to swirl the layers in the pan. Sprinkle the chocolate chips evenly over the top of the uncooked batter.
Bake for 35 to 45 minutes, or until the cake top is set and lightly browned.
Cool for 20 to 30 minutes. Cut into 20 equal portions. Serve warm or chilled. Store in an airtight container, in the refrigerator. If desired, garnish with a dollop of whipped cream.
Nutritional info per portion (1/20 of cake):
approximately 274 calories ~ 26 grams fat ~ 3 grams carbs ~ 7 grams protein
No comments:
Post a Comment