Keto Pumpkin Earthquake Cake
Spiced almond flour pumpkin batter bakes around tangy cream cheese pockets, white baking chips, and pecans in 45 minutes for a moist low-carb dessert with rich, creamy crevices.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Mixer
Ingredients
- 2 cups Almond Flour
- 1/2 cup Swerve Confectioner's Sugar Substitute
- 3 large Eggs
- 1/3 cup Pumpkin Puree
- 3 tbsp Melted Butter
- 2 tsp Pumpkin Pie Spice
- 2 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1 tsp Pumpkin Pie Spice
- 6 ounces Cream Cheese (softened )
- 6 tbsp Butter (softened )
- 1 cup Swerve Confectioner's Sugar Substitute
- 1/3 cup Lily's White Baking Chips
- 1/3 cup Chopped Pecans
Instructions
- Set the oven to 350°F and let it preheat before baking. A fully heated oven helps the batter begin rising evenly.
- In a large bowl, combine the almond flour, the smaller portion of Swerve, eggs, pumpkin puree, melted butter, the larger spice portion, baking powder, and vanilla until evenly blended. The batter should look uniform, with no dry flour pockets.
- Grease a 9x13-inch baking dish thoroughly, then transfer the pumpkin batter into it and level the surface. An even layer helps prevent thin areas from drying before the center cooks.
- Using a mixer, work the softened cream cheese and softened butter together with 1 cup Swerve and 1 tsp pumpkin pie spice until creamy. The topping should have a consistent texture without visible cheese lumps.
- Drop spoonfuls of the cream cheese topping across the pumpkin layer. Keep recognizable pockets rather than covering the batter with a completely blended layer.
- Scatter the white baking chips and chopped pecans across the surface. Distribute them over both the pumpkin batter and cream cheese pockets.
- Place the dish in the oven for 30–35 minutes, checking that the cake portion has cooked through. Look for set edges and a mostly firm surface, with only a slight movement in the creamy center rather than loose batter.
- Leave the cake in its baking dish to cool before cutting. The soft cream cheese pockets firm as the cake cools, making the pieces easier to lift.
Notes
Ingredient tip: Use plain, unsweetened pumpkin puree rather than sweetened pumpkin pie filling, and thoroughly soften the cream cheese and butter for the topping to avoid stubborn lumps. Texture tip: Keep the cream cheese spoonfuls in distinct pockets across the dish, including near the edges, rather than blending them completely into the batter. Doneness: Check for set edges and a mostly firm top with only a slight jiggle in the creamy center; let the cake cool in the baking dish so the soft pockets firm up before slicing. Storage: Because the topping contains cream cheese, store chilled portions covered in an airtight container in the refrigerator rather than at room temperature. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.