keto-pumpkin-spice-earthquake-cake
Keto pumpkin spice earthquake cake is a seismic mass of chocolatey goodness with pecan peaks and cream cheese fault lines in every single bite.
Keto pumpkin spice earthquake cake is a seismic mass of chocolatey goodness with pecan peaks and cream cheese fault lines in every single bite. Keto pumpkin spice earthquake cake is a seismic mass of chocolatey goodness with pecan peaks and cream cheese fault lines in every single bite.
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Keto Pumpkin Spice Earthquake Cake

  • Desserts
  • Low Carb
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5/5 - 66 Ratings
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Prep Time 20 minutes
Cook Time
Serving Yield 20 servings

If you're the type of person who can't decide between cookies, cheesecake, and layer cake, earthquake cake will rock your world. Appropriately named, this keto pumpkin spice earthquake cake starts with a low carb base of moist almond flour and protein powder crumb cake with sweet cream cheese swirled into the batter. When baked, it becomes a seismic mass of chocolatey goodness with pecan peaks and cream cheese fault lines in every single bite.

By: All Day I Dream About Food

Ingredients

  • 2 1/3 cups almond flour
  • 2/3 cup Swerve Granular or other granulated sweetener
  • 1/4 cup unflavored whey protein powder
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoons salt
  • 3 large Pete and Gerry’s Organic Eggs
  • 2/3 cup pumpkin purée
  • 3/4 cup unsalted butter, melted and divided
  • 1/2 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 3/4 cup Swerve Confectioners or other powdered sweetener
  • 1/2 cup chopped pecans
  • 1/2 cup sugar-free chocolate chips

Nutritional Information plus

Check out the nutritional information for this pumpkin spice earthquake cake here.

Directions

Step 1

Preheat the oven to 325F and grease a 9” x 13” glass or ceramic baking pan (see notes if using a metal pan).

Step 2

In a large bowl, whisk together the almond flour, granular sweetener, protein powder, baking powder, pumpkin pie spice, and salt. Stir in the eggs, pumpkin purée, 1/2 cup of the melted butter, and the vanilla until well combined.

Step 3

If the batter is very thick, add water 1 tablespoon at a time until batter is spreadable, but not pourable. Spread the batter evenly in the prepared pan.

Step 4

In another bowl, use an electric mixer to beat cream cheese with the remaining 1/4 cup of melted butter until smooth. Beat in the powdered sweetener. Dollop this mixture over the cake batter by the spoonful and sprinkle with the pecans. Use a knife to swirl everything together. Sprinkle the top with chocolate chips.

Step 5

Bake 40 to 45 minutes, or until the cake is mostly set but the center is still slightly soft and jiggly when the pan is gently shaken. Remove and let cool completely in the pan before serving, and store any leftovers in the fridge.

Farm Team Tips:

We recommend using a glass or ceramic baking dish for this cake. You will be cutting the pieces right out of the pan and you don’t want to scratch your non-stick bakeware! If you don’t have a glass or ceramic pan, you can also use a metal one, but be advised that the cake will bake more quickly, so be sure to test for doneness starting at the 35 minute mark.

Pre-mixed pumpkin pie spice is a great option, but you can always mix up your own if you prefer. For this recipe, combine 1 teaspoon ground ginger, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a 1/8 teaspoon ground cloves.

When dolloping the cream cheese mixture over the batter, it's helpful to try to get some of the cream cheese swirls all the way to the edges so every piece of the cake is nice and gooey.

This cake won't be totally set when you remove it from the oven, and you don’t want it to be. The center should still have a bit of jiggle when the pan is shaken, and it will continue to set as it cools in the pan.

Be sure to store this delicious cake in the fridge, as it’s far too moist to sit on the counter.

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!

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COMMENTS

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RESPONSES

Cheryl

November 28, 2021

I love this recipe, but i have made similar cakes and Brownies with the cream cheese swirled into batter. This cream cheese mixture was too thick to swirl. Next time i make i will use my recipe for the cream cheese part.. 1 egg instead of butter It's creamier, easier to swirl

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1 Reply

[email protected]

November 30, 2021

Hi Cheryl, What an interesting tidbit! Thank you for sharing.

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[email protected]

November 08, 2021

Hi Bella, There are definitely several alternative flours you can use while still following the keto diet! Oat flour, sunflower seed flour, coconut flour, and flaxseed flour are just a few examples. Other nut/seed flours also work well in many recipes. Hope this helps! Happy baking.

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Bella Bastos

November 07, 2021

If I have an allergy to almonds, what can I use instead? Thank you!

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Nancy

October 06, 2021

This sounds delicious- is it gluten free? We are having company next week a couple of the guests can’t have gluten.

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1 Reply

[email protected]

October 07, 2021

Great question, Nancy! So long as you stick to using almond flour rather than regular flour this will be a delicious gluten free treat!

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Pamela Burns

September 14, 2021

I don't have protein whey powder, could I use 2 egg whites?

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1 Reply

Steven Bissonnette

September 16, 2021

Hey Pamela, we haven't tried making that substitution, but if you don't have whey protein, you could try substituting in a different type of protein powder like soy or hemp. We hope this helps!

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Elaine

September 14, 2021

Can I substitute Whey powder. I have not seen pumpkin pie spice in NZ. What can I use instead. Thanknyou

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1 Reply

Steven Bissonnette

September 16, 2021

Hey there Elaine, the protein powder helps provide structure to this recipe, so we wouldn't recommend omitting, however you could certainly substitute in a different protein powder like soy or hemp. You can also find a homemade pumpkin spice mix in the notes section above. We hope you enjoy!

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Elizabeth Lamberti

September 14, 2021

Mmmmmm

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1 Reply

Steven Bissonnette

September 15, 2021

We hope you enjoy this recipe, Elizabeth!

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Carol

August 10, 2021

Is the whey used to thicken the cake

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1 Reply

[email protected]

August 11, 2021

Great question, Carol! In baking, whey protein is used for its emulsifying, foaming, gelling, stabilizing, browning, and nutritional properties. It is also used as a substitute for egg whites.

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Dawnj

February 08, 2021

Delicious! Made in a slightly smaller pan (for a deeper dessert) with divided Lily’s chips: chocolate salted Carmel chips, white chocolate chips, chocolate chips. Our new favorite dessert!

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1 Reply

Deneé@peteandgerrys

February 08, 2021

That sounds like a delicious combination, Dawn! Thanks for giving the recipe a try.

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Pan

January 03, 2021

This is so good! I’ve made it twice. One of the times I added sugar free pumpkin spice baking chips.

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1 Reply

Marco

January 04, 2021

Hey Pan, We are so glad you are enjoying this recipe. Your innovation with the sugar-free chips sounds like a great option for those that are keto or diabetic. Keep up the creativity!

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Erin Nordlee

December 13, 2020

Keto pumpkin cake

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1 Reply

[email protected]

December 14, 2020

We hope you enjoy!

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Amy Garner

December 12, 2020

Made this for Thanksgiving. So delicious. Making it again for family and friends for Hanukkah.

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1 Reply

[email protected]

December 14, 2020

We are so happy to hear how much you love this recipe! Thank you so much for sharing it with those you love.

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Carol L Xenos

December 07, 2020

FABULOUS!!!! Freezes wonderfully, making it for guests ahead of time. Thanks !!

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1 Reply

[email protected]

December 08, 2020

Thank you for the wonderful feedback, Carol! We are so happy to hear this recipe was a winner in your book. Wishing you many more delicious pans of this cake.

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Shirley

November 23, 2020

Thank you, will try it soon

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1 Reply

[email protected]

November 30, 2020

We can't wait to hear how it goes for you, Shirley!

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Audrina Diocson

November 21, 2020

Can I use the swerve cake mix...adding puree and spice...

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1 Reply

Marco

November 24, 2020

Hi Audrina, Yould use that cake mix, however, the cake will most likely be denser, more crumbly, and not as sweet.

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Carol Giannola

November 20, 2020

Love it

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1 Reply

[email protected]

November 30, 2020

So happy to hear you love this cake as much as we do, Carol!

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Ren

November 19, 2020

Decided to test this recipe out before making it for thanksgiving. Simple and easy to make! We used vegan cream cheese and monk fruit for the sugar. We also replaced the whey protein with half pea and half hemp. It turned out amazing and we will definitely be making it again. Thank you!

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1 Reply

Marco

November 24, 2020

Hey Ren, Sounds like you made this recipe even more healthy and amazing! Keep up the innovations!

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Cynthia Thomas

November 17, 2020

Is whey protein powder the same as whey protein isolate?

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1 Reply

[email protected]

November 17, 2020

Hi Cynthia, for recipe purposeds, whey protein isolate would be just fine. To our understanding, the main difference between whey protein isolate and other whey protein powders is that isolate means the whey protein has been processed down further to increase the protein content it contains per serving. We hope this is helpful and that you enjoy this recipe!

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Christina PEREZ

November 15, 2020

Excited to try it!

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1 Reply

[email protected]

November 16, 2020

We're excited for you to try as well! Can't wait to hear what you think.

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Kathy Rupert

November 14, 2020

Great recipe. It was very easy and the house smells wonderful. It was easy to cut the recipe in half.

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1 Reply

Deneé@peteandgerrys

November 14, 2020

We're so glad the recipe went well, Kathy! Thanks for giving it a try.

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Polly

November 13, 2020

I can’t wait to try this! It looks and sounds like it will be delicious!

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1 Reply

[email protected]

November 13, 2020

Thanks, Polly! We really enjoy this recipe and hope you will too!

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Barbara

November 12, 2020

What if I only have Vanilla or coffee whey protein powder? Could one of those work?

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1 Reply

[email protected]

November 12, 2020

Hi Barbara, we've only tried this with unflavored whey powder, however you could probably make the vanilla powder work. You may just want to omit the vanilla extract and add a little less sweetener since the vanilla whey is likely already sweet. We can't wait to hear if you give this a try!

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Nyota

November 12, 2020

Enjoy

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Alyce

November 11, 2020

Yummy. So decadent. Is freezing this an option? There’s only two of us and this is quite a lot.

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1 Reply

[email protected]

November 11, 2020

Hi Alyce, we don't see why not! You could also try cutting the recipe in half. We hope you enjoy!

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P.J

November 08, 2020

What could I use in place of the whey protein powder💬

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2 Replies

Asand

November 25, 2020

Egg whit protein

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[email protected]

November 09, 2020

Hi PJ, we haven't tried using anything else in place of the whey protein for this recipe, but you should be able to sub in your preferred protein powder like soy or hemp. We hope you enjoy!

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Sheila

November 08, 2020

Can I swap the Whey for something strict keto friendly?

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1 Reply

[email protected]

November 09, 2020

Hi Sheila, we haven't tried subbing anything else for the whey powder, but if you have a favorite keto protein powder, you should be okay to use that in place of the whey. We can't wait to hear how it comes out!

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Candy Sue Hannan

November 07, 2020

This cake looks wonderful!

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1 Reply

[email protected]

November 09, 2020

Thanks, Candy! This recipe is quite decadent and definitely one of our newest favorites. Excited to hear what you think!

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Marcia

November 06, 2020

I will be making this soon!

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1 Reply

[email protected]

November 09, 2020

Wonderful! We hope you enjoy, Marcia!

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Sonya Ruffin

November 06, 2020

Carolyn, I make your recipes all the time. I have a couple of your books that I love. This one is way over the top good. It's one of those that feel like "cheating." Thanks again for all you do.

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Dodie Winters

November 06, 2020

What is the carbs count?

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1 Reply

[email protected]

November 09, 2020

Hi Dodie! This recipe has 6.7g of carbs per serving. All of the nutritional information can be located on the author's website by clicking the link located below the ingredient list. We hope you enjoy!

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Suzanne SC

November 06, 2020

What can be used in place of whey protein powder? What purpose does that fill in this recipe; would it change texture of omitted? (I only have collagen protein powder, would that work as well, or does it have to be whey?).

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1 Reply

[email protected]

November 09, 2020

Hi Suzanne--all great questions! The whey protein powder provides structure to this recipe. Without it, the bars may not hold together as well. We haven't tried substituting another protein powder for the whey, but this should work just fine and may just change the texture of the bars slightly. We look forward to hearing if you give this a try and how they turn out!

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Caroline

November 06, 2020

This tasted amazing! My hubby said he’d better eat the whole thing because it was sooo bad! Haha!!! I don’t think I swirled my cheesecake as good as Carolyn. I found it wasn’t as easy as she made it look!

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1 Reply

[email protected]

November 09, 2020

That sounds like a win in our book! We are so glad you gave this recipe a try, Caroline.

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Jeanette G.

November 05, 2020

Can coconut flour be used in place of whey prot.? If not what can be?

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2 Replies

[email protected]

November 09, 2020

Hi Jeanette, we haven't tried making that substitution but, if you would prefer not to use whey protein, you could try substituting in a different type of protein powder like soy or hemp. We hope this helps!

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Linda Thommas

November 09, 2020

Partner is allergic to almonds. How does using coconut flower affect the taste?

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1 Reply

[email protected]

November 09, 2020

Hi Linda, we haven't tried making this recipe using coconut flour however we do know that coconut flour has a slight coconut flavor to it in most baked goods. We also know that due to the nature of coconut flour, it should be used more sparingly than almond flour. The almond flour to coconut flour ratio is usually 3:1. We hope this helps and are eager to hear if you give this substitution a try!

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Amber

November 05, 2020

Can you substitute or leave out the protein powder?

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1 Reply

[email protected]

November 09, 2020

Hi Amber, we wouldn't recommend it, however you could try to substitute another protein powder in place of the whey. Please let us know if you give this a try!

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Becki

November 05, 2020

Can I make the recipe without the whey powder?

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1 Reply

[email protected]

November 09, 2020

Hi Becki, the protein powder helps provide structure to this recipe, so we wouldn't recommend omitting, however you could certainly substitute in a different protein powder like soy or hemp. We hope you enjoy!

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Leah Ritchie

November 05, 2020

Great recipe!! Just came out of oven can't wait for it to cool its so good!! Thanks !!!

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1 Reply

[email protected]

November 09, 2020

Yay! Thank you for giving this recipe a try. We are thrilled to hear you enjoyed it.

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Helene J McNally

November 05, 2020

I want to see the nutrition information. It is important to people on keto or other diets.

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1 Reply

[email protected]

November 05, 2020

Hi Helene, thanks for checking out this recipe--it is one of our favorites! We understand nutrition information is important so, just below the ingredient list, we have linked to the creator's website where she has included this information. We hope that helps and that you enjoy this recipe!

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