Step 1

Preheat the oven to 325ºF and grease a 9x13 glass or ceramic baking pan. Sprinkle the bottom with the shredded coconut and the pecans.

Step 2

In a large bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt.

Step 3

Stir in the eggs, 6 tablespoons of the melted butter, coffee or water, and vanilla extract until well combined. Spread over the coconut and pecans.

Step 4

In another large bowl, beat the cream cheese with the remaining 8 tablespoons of melted butter until smooth. Beat in the powdered sweetener.

Step 5

Dollop this mixture over the cake mixture by the spoonful. Use a knife to swirl into the cake mixture, scraping all the way to the bottom in some places to mix up the coconut and pecans.

Step 6

Sprinkle with the chocolate chips. Bake for about 35 to 45 minutes, until cake is mostly set through but still a little soft and jiggly in the center. Err on the side of underdone, rather than over-baking it.

Step 7

Remove and let cool at least 20 minutes before serving.