Description
This rich, low carb chocolate cake combines fudgy cocoa batter with ribbons of sugar-free cheesecake, crunchy pecans, and toasted coconut. The layers swirl together as it bakes, creating a rustic, crackled top and a gooey center—no frosting required.
Ingredients
Scale
- 1 cup unsweetened shredded coconut
- ½ cup finely chopped pecans
- 2 cups almond flour
- ½ cup granulated low carb sweetener (such as Swerve)
- ⅓ cup unsweetened cocoa powder
- ¼ cup unflavored whey protein powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 14 tablespoons butter, melted and divided
- ½ cup chilled brewed coffee or water
- ½ teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup powdered low carb sweetener
- ½ cup sugar-free chocolate chips
Instructions
- Prepare the pan and oven: Heat your oven to 325°F. Lightly grease a 9×13-inch glass or ceramic baking dish. Scatter the shredded coconut and chopped pecans evenly across the bottom.
- Combine dry ingredients: In a large mixing bowl, whisk together the almond flour, granulated sweetener, cocoa powder, protein powder, baking powder, and salt until evenly blended.
- Add wet ingredients to the batter: Stir in the eggs, 6 tablespoons of the melted butter, coffee (or water), and vanilla extract. Mix until smooth and fully incorporated. Spread this chocolate batter evenly over the coconut and pecan layer.
- Prepare the cheesecake mixture: In a separate bowl, beat the softened cream cheese with the remaining 8 tablespoons of melted butter until creamy. Add the powdered sweetener and mix until smooth and lump-free.
- Create the swirl: Drop spoonfuls of the cheesecake mixture over the chocolate batter. Using a knife, gently swirl the two together, dragging the blade down into the lower layer in spots to pull up some of the coconut and pecans.
- Top and bake: Scatter the sugar-free chocolate chips over the surface. Bake for 35 to 45 minutes, until the edges are set and the center still has a slight wobble. Avoid overbaking—the middle should remain soft, not dry.
- Cool before slicing: Remove from the oven and allow the cake to rest for at least 20 minutes before cutting. This helps the cheesecake swirl firm up and makes cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 serving
- Calories: 264 kcal
- Fat: 23.5 g
- Carbohydrates: 7.4 g
- Fiber: 4.1 g
- Protein: 6 g