This is a fabulous and delicious, popular cake and quite easy to create as a low-carb cake as well. The bumps and tunnels that occur when this cake bakes makes it look like there was an earthquake! This cake does not require frosting and due to the cream cheese infused throughout the cake, it is a lovely, moist, fudgy cake.  It lasts a while in the refrigerator.

3/4 cup chopped pecans, OR walnuts (175 mL)

1/2 cup chocolate chips, OR (125 mL) 

  finely grated coconut 

Chocolate Cake: 

2 cups Gluten-Free Bake Mix 2, OR Grain-Free Bake Mix, OR (500 mL) 

  2 1/4 cups Keto Bake Mix 

1/3 cup cocoa (75 mL) 

2 tsp baking powder (10 mL) 

1/8 tsp salt (0.5 mL) 

3 eggs, fork beaten 

1/3 cup butter, melted (75 mL) 

Liquid sweetener to equal 3/4 cup sugar (175 mL) 

  (chocolate flavor would be good 

  2 drops = 2 tsp sugar sweetness equiv.) 

3/4 cup heavy cream (175 mL) 

1/2 cup cold coffee (125 mL) 

1/4 cup powdered sweetener (60 mL) 

1 tsp vanilla extract (5 mL) 

Cheesecake Filling: 

8 oz cream cheese, softened (250 g) 

1/2 cup butter, softened (125 mL) 

Liquid sweetener to equal 3/4 cup sugar (175 mL) 

  (vanilla flavor would be good 

  2 drops = 2 tsp sugar sweetness equiv.) 

1/4 cup powdered sweetener (60 mL) 

1/2 tsp vanilla extract (2 mL) 

1/2 cup sugar-free chocolate chips, OR this one (125 mL) 

  (OR Hershey's at Walmart) 


Preheat oven to 325°F (160°C).   

In bottom of 9 x 13-inch (23 x 33 inch) baking dish, place chopped pecans, OR walnuts and chocolate chips, OR coconut. 

Chocolate Cake: In large bowl, combine Gluten-Free Bake Mix 2, OR alternative, cocoa, baking powder and salt.  Add eggs and butter.  Add liquid sweetener, heavy cream, coffee, powdered sweetener and vanilla extract.  Mix well and pour over top of nuts and chocolate or coconut. 

Cheesecake Filling: In bowl with mixer or food processor, process cream cheese, butter, liquid sweetener, powdered sweetener and vanilla extract. 

Drop dollops of the cream cheese mixture over the batter.  With a knife, swirl the filling into the cake and bring some of the bottom filling up in places through the cake.  Sprinkle the remaining chocolate chips over top.  Bake 35 to 40 minutes.  The center should still be very soft.  Allow to cool 30 minutes before serving. 

Yield:  20 servings 

1 serving 

259.2 calories 

5.1 g protein 

23.6 g fat 

1.4 g fiber 

4.1 g net carbs

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