If you’re craving a dessert that’s both indulgent and guilt-free, look no further than this Keto Pumpkin Earthquake Cake. Picture biting into a rich, moist pumpkin cake swirled with luscious chocolate, topped with a creamy frosting that feels like a warm hug on a chilly autumn day. This cake not only delights the senses but also fits perfectly into a low-carb lifestyle, making it an ideal choice for Thanksgiving or any fall gathering.
Ingredients
Scale:
2 cups Almond flour
1/2 cup Unsweetened cocoa powder
1 cup Granulated erythritol
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Ground ginger
4 Large eggs
1 cup Canned pumpkin puree
1/2 cup Coconut oil (melted)
1 teaspoon Vanilla extract
8 oz Cream cheese (softened)
1/4 cup Butter (softened)
1/2 cup Granulated erythritol (for frosting)
1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, combine the almond flour, cocoa powder, erythritol, baking powder, baking soda, salt, and spices. Mix thoroughly to prevent clumps.
In another bowl, whisk together the eggs, pumpkin puree, melted coconut oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing, which can affect texture.
Pour half of the batter into the prepared pan, spreading it evenly. Then, dollop spoonfuls of chocolate batter on top before covering with the remaining batter.
Using a knife, gently swirl through the batter to create the signature earthquake effect.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack.
While the cake cools, make the cream cheese frosting by beating together the softened cream cheese, butter, erythritol, and vanilla until fluffy.
Once the cake is completely cool, spread the cream cheese frosting on top. Slice and serve!
