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Strawberry Earthquake Cake
Alice

Strawberry Earthquake Cake Recipe

Strawberry Earthquake Cake is a low-carb, fruit-forward dessert that balances creamy pockets of sweetened cream cheese with fresh strawberry ribbons set inside a tender almond-flour cake. It’s easy to assemble, freezes well, and averages about 4–5 g net carbs per slice, making it a great sugar-free option for celebrations or everyday treats.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Brunch sweet, Dessert
Cuisine: American, Low-Carb
Calories: 289
Ingredients Method

Ingredients
  

  • 200 g almond flour
  • 20 g coconut flour
  • 100 g erythritol divided: 80 g batter, 20 g cream cheese, 30 g strawberries — totals included below
  • 4 large eggs ≈200 g
  • 100 g unsalted butter melted
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 226 g cream cheese softened
  • 300 g fresh strawberries hulled & quartered
  • Optional: 100 g heavy whipping cream + 10 g erythritol for drizzle

Method
 

  1. Preheat oven to 175°C / 350°F. Line a 9×13 pan with parchment and grease the sides.
  2. Toss 300 g strawberries with 30 g erythritol; set aside to macerate 10 minutes.
  3. Beat 226 g cream cheese with 20 g erythritol and 1 egg yolk until smooth; set aside.
  4. Whisk dry: 200 g almond flour + 20 g coconut flour + 1 tsp baking powder + 1/4 tsp salt.
  5. Whisk wet: 4 eggs + 80 g erythritol until slightly thick, then add 100 g melted butter + 1 tsp vanilla.
  6. Fold dry into wet until just combined; add 1 tbsp almond milk if batter is too stiff.
  7. Spread half the batter in the pan. Drop cream-cheese dollops (1–2 tbsp each) evenly. Scatter half the strawberries. Spoon remaining batter around in patches, then finish with remaining cream cheese dollops and strawberries (don’t fully cover — pockets create the earthquake).
  8. Bake 35–40 minutes until edges are golden and a toothpick shows a few moist crumbs. Tent with foil if browning too fast.
  9. Cool 20 minutes in pan, then lift out and cool slightly more. Optional: whip 100 g heavy cream + 10 g erythritol and serve on slices. Slice into 12 and enjoy.