Earthquake Cake milk

Ingredients:

• 1 cup almond flour
• 1/2 cup unsalted butter, melted
• 1/4 cup cocoa powder
• 1/4 cup keto-friendly sweetener (such as erythritol or stevia)
• 2 teaspoons baking powder
• 1/4 teaspoon salt

For Ingredients And Complete Cooking Instructions Please Head On keep  on Reading  (>)

 

 

 

 

 

 

• 1/2 cup unsweetened almond milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut
• 1/2 cup chopped pecans
• 1/2 cup sugar-free chocolate chips
• 8 oz cream cheese, softened
• 1/2 cup keto-friendly powdered sweetener
• 1/2 cup heavy cream

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a large mixing bowl, combine the almond flour, melted butter, cocoa powder, keto-friendly sweetener, baking powder, and salt.
3. Add the almond milk, eggs, and vanilla extract, and mix until well combined.
4. Stir in the shredded coconut, chopped pecans, and sugar-free chocolate chips.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. In a separate bowl, beat together the cream cheese, keto-friendly powdered sweetener, and heavy cream until smooth.
7. Spoon the cream cheese mixture over the cake batter in dollops.
8. Use a knife or spatula to swirl the cream cheese mixture into the cake batter, creating a marbled effect.
9. Bake in the preheated oven for 30-35 minutes or until the center is set.
10. Allow the Earthquake Cake to cool before slicing and serving.