Earthquake cake gets its whimsical name from the dramatic cracks and swirls that form across the top as it bakes, creating a surface that looks like it’s been hit by seismic activity. This keto version takes that beloved concept and transforms it into a low-carb, sugar-free masterpiece that tastes like autumn in every bite. Imagine layers of rich pumpkin cake batter mixed with cream cheese swirls and pockets of melted chocolate, all coming together to create a dessert that’s fudgy, creamy, and impossibly decadent. The beauty of earthquake cake is that it’s supposed to look messy and cracked, so there’s no pressure to make it picture-perfect. Despite being keto-friendly, this cake delivers all the cozy flavors of pumpkin spice season without the sugar crash, making it perfect for anyone following a low-carb lifestyle who doesn’t want to miss out on seasonal treats.
This recipe serves twelve generous portions and takes about one hour and fifteen minutes from start to finish, including baking time. Each slice contains approximately 320 calories and only 6 net carbs, making it an indulgent dessert that fits perfectly into a ketogenic diet.
1. Ingredients for the Cake Base
- Almond flour – 2 cups
- Coconut flour – 1/4 cup
- Granulated erythritol sweetener – 3/4 cup
- Baking powder – 2 teaspoons
- Pumpkin pie spice – 2 tablespoons
- Salt – 1/2 teaspoon
- Pure pumpkin puree – 1 cup (not pumpkin pie filling)
- Large eggs – 4
- Melted butter – 1/2 cup (1 stick)
- Vanilla extract – 2 teaspoons
- Unsweetened almond milk – 1/4 cup
2. Ingredients for the Cream Cheese Layer
- Cream cheese – 8 ounces (softened)
- Powdered erythritol sweetener – 1/2 cup
- Large egg – 1
- Vanilla extract – 1 teaspoon
3. Ingredients for the Topping
- Sugar-free dark chocolate chips – 1 cup
- Chopped pecans – 3/4 cup
- Unsweetened shredded coconut – 1/2 cup
4. Prepare Your Baking Pan
Preheat your oven to 325 degrees, which is slightly lower than standard baking temperature to prevent the cream cheese layer from cracking too much before the cake sets. Grease a 9 by 13 inch baking pan generously with butter or coconut oil, making sure to get into all the corners. You can also line the bottom with parchment paper for easier removal, though it’s not strictly necessary. The key is ensuring nothing sticks because this cake has a gooey texture that can be tricky to remove if your pan isn’t properly prepared.
5. Mix the Dry Cake Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, pumpkin pie spice, and salt. Make sure to break up any clumps in the almond flour or coconut flour as you mix. The coconut flour is very absorbent and helps give structure to the cake, while the almond flour provides moisture and a tender crumb. The pumpkin pie spice is what gives this cake its signature autumn flavor, with cinnamon, ginger, nutmeg, and cloves all working together. Whisk everything thoroughly so the leavening and spices are evenly distributed throughout the flour mixture.
6. Combine the Wet Cake Ingredients
In a separate medium bowl, whisk together the pumpkin puree, eggs, melted butter, vanilla extract, and almond milk. Make sure your melted butter has cooled slightly so it doesn’t scramble the eggs when you mix everything together. The pumpkin puree should be pure pumpkin with no added sugars or spices. Whisk vigorously until the mixture is smooth and well combined. The eggs should be fully incorporated and the mixture should be uniform in color with no streaks of egg white visible.
7. Create the Cake Batter
Pour the wet pumpkin mixture into the bowl with the dry ingredients. Using a sturdy spatula or wooden spoon, fold everything together until just combined. Don’t overmix because that can make the cake tough and dense. The batter will be thick and somewhat heavy, which is normal for keto baking with almond and coconut flour. You might see a few small lumps, and that’s perfectly fine. The batter should smell incredibly fragrant with all those warm spices. Pour this batter into your prepared baking pan and spread it evenly across the bottom with a spatula.
8. Prepare the Cream Cheese Mixture
In a medium bowl, beat the softened cream cheese with an electric mixer on medium speed for about one minute until it’s smooth and fluffy. Make sure your cream cheese is truly at room temperature or it will be lumpy. Add the powdered erythritol, egg, and vanilla extract, and beat again for another minute until everything is completely smooth and creamy. The mixture should be lighter in color and texture than when you started. This cream cheese layer adds richness and creates those beautiful swirls throughout the cake.
9. Add the Toppings
Sprinkle the sugar-free chocolate chips evenly over the pumpkin cake batter in the pan. Distribute them as uniformly as possible so every slice gets some chocolate. Next, scatter the chopped pecans across the surface, followed by the shredded coconut. Don’t press these ingredients down into the batter. Just let them sit on top for now. As the cake bakes, some will sink while others will create a textured, crunchy top layer. The combination of chocolate, nuts, and coconut adds wonderful texture contrast to the soft, creamy cake.
10. Add the Cream Cheese Layer
Drop spoonfuls of the cream cheese mixture randomly across the top of the cake, distributing it as evenly as you can. You don’t need to spread it smooth. In fact, leaving it in dollops creates more interesting swirls and patterns. The cream cheese doesn’t need to cover every inch of the surface. As it bakes, it will spread slightly and sink into the batter, creating those signature earthquake cracks and marbled swirls. This is what gives the cake its dramatic, unpredictable appearance.
11. Create the Swirl Effect
Take a butter knife or wooden skewer and gently swirl it through the batter, cream cheese, and toppings in long, sweeping motions. Don’t overdo it. Just make a few swirls to help distribute the cream cheese slightly and ensure it marbles through the cake as it bakes. You can make figure-eight patterns, zigzags, or random swirls. There’s no wrong way to do this. The goal is to create movement that will become more pronounced as everything shifts during baking, creating those beautiful earthquake-like cracks across the surface.
12. Bake to Perfection
Place the pan in the preheated oven on the center rack and bake for 45 to 50 minutes. The cake is done when the edges are set and slightly pulling away from the sides of the pan, and the center is mostly set but still has a slight jiggle when you gently shake the pan. A toothpick inserted into the cake portion, not the cream cheese, should come out with just a few moist crumbs. Don’t overbake this cake or it will become dry. The cream cheese layer will still look slightly soft, and that’s exactly what you want. As the cake cools, everything will firm up to the perfect fudgy texture.
13. Cool Completely
Remove the cake from the oven and place it on a wire cooling rack. Let it cool in the pan for at least 30 minutes before attempting to cut it. This cooling time is crucial because the cake needs to set properly or it will fall apart when you try to slice it. For the best texture and easiest cutting, you can even refrigerate the cake for an hour after it reaches room temperature. The cold firms up the cream cheese layer and makes clean slices much easier to achieve. The cake actually tastes even better the next day after all the flavors have had time to meld together.
14. Slice and Serve
Once the cake is completely cool, use a sharp knife to cut it into twelve equal squares. Wipe the knife clean between cuts for the neatest slices. The cake should have a beautiful marbled appearance with cream cheese swirls throughout, chocolate chunks scattered within, and a crackly top studded with pecans and coconut. Each slice should be rich and dense with a fudgy texture that’s somewhere between a cake and a brownie. The pumpkin flavor is prominent but not overwhelming, balanced perfectly by the cream cheese tanginess and chocolate richness.
15. Storage and Serving Suggestions
This cake can be served at room temperature or cold from the refrigerator. Some people prefer it warm with a dollop of sugar-free whipped cream on top. Store any leftover cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to five days. The cake can also be frozen for up to three months. Just wrap individual slices in plastic wrap and then place them in a freezer bag. Thaw overnight in the refrigerator or at room temperature for a couple of hours before serving.
16. Nutritional Information Per Serving
- Calories – 320
- Protein – 8 grams
- Total fat – 29 grams
- Saturated fat – 11 grams
- Carbohydrates – 12 grams
- Fiber – 4 grams
- Sugar – 3 grams
- Net carbohydrates – 6 grams
- Cholesterol – 95 milligrams
- Sodium – 240 milligrams
17. Helpful Tips
The type of sweetener you use matters significantly in keto baking. Erythritol is the best choice for this recipe because it measures cup-for-cup like sugar and doesn’t have a bitter aftertaste. Monk fruit sweetener blends also work well. Avoid stevia as the sole sweetener because the amounts needed would make the cake bitter. Make sure you’re using pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices that will throw off the recipe. Almond flour can vary in texture between brands, so look for blanched, finely ground almond flour for the best results. Coarse almond meal will make the cake grainy. If your cream cheese isn’t fully softened, you can microwave it for 15 seconds to bring it to room temperature quickly. Room temperature ingredients blend more smoothly and create better texture. The chocolate chips should be specifically labeled sugar-free or they’ll add too many carbs. Brands sweetened with stevia, erythritol, or monk fruit all work well. If you can’t find sugar-free chocolate chips, you can chop up a sugar-free chocolate bar instead. Toast your pecans in a dry skillet for a few minutes before adding them to intensify their flavor and add extra crunch. This cake is quite rich, so the serving sizes are generous but meant to be savored slowly. If you want a stronger pumpkin flavor, you can increase the pumpkin puree to one and a quarter cups and reduce the almond milk slightly. For a different twist, you can substitute the pecans with walnuts or macadamia nuts, or leave them out entirely if you have a nut allergy. The unsweetened shredded coconut can be replaced with more nuts or simply omitted. This cake is very forgiving and adaptable to whatever you have on hand. Some people like to add a quarter cup of sugar-free chocolate chips to the cream cheese mixture for extra chocolatey pockets throughout the cake. The earthquake effect happens naturally during baking as the different components expand and shift at different rates, creating those characteristic cracks and fissures. Every cake will look slightly different, and that’s part of the charm. Don’t stress if yours doesn’t look exactly like someone else’s because the delicious taste is what matters most. This dessert is perfect for holiday gatherings when you want to offer a keto-friendly option that non-keto guests will enjoy just as much. Most people can’t even tell it’s sugar-free and low-carb because the flavors are so rich and satisfying.
