4.5
(91)
Your folders
Your folders
Export 12 ingredients for grocery delivery
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.
Your folders
theseasonedmom.com
5.0
(1)
40 minutes
Your folders
theidearoom.net
4.8
(5)
45 minutes
Your folders
theidearoom.net
4.8
(5)
45 minutes
Your folders
food.com
5.0
(3)
50 minutes
Your folders
thefirstyearblog.com
4.3
(311)
45 minutes
Your folders
thefirstyearblog.com
Your folders
smalltownwoman.com
5.0
(12)
40 minutes
Your folders
southyourmouth.com
Your folders
insanelygoodrecipes.com
5.0
(1)
Your folders
iambaker.net
5.0
(18)
50 minutes
Your folders
easiereats.com
5.0
(1)
50 minutes
Your folders
cookiedoughandovenmitt.com
4.7
(90)
35 minutes
Your folders
thebestdessertrecipes.com
5.0
(3)
45 minutes
Your folders
myincrediblerecipes.com
45 minutes
Your folders
myincrediblerecipes.com
Your folders
iambaker.net
5.0
(2)
50 minutes
Your folders
thissillygirlskitchen.com
5.0
(1)
45 minutes
Your folders
thissillygirlskitchen.com
Your folders
12tomatoes.com
4.8
(32)
45 minutes