1/2 tsp vanilla extract
8 ounces cream cheese softened
1 cup powdered Swerve Sweetener
1/2 cup sugar-free chocolate chips
1 cup unsweetened shredded coconut
1/2 cup chopped pecans
2 cups almond flour
1/2 cup Swerve Sweetener
6 tbsp cocoa powder
1/4 cup unflavoured whey protein powder
2 tsp baking powder
1/2 tsp salt
3 large eggs
14 tbsp butter melted, divided
1/2 cup cold coffee or water coffee helps boost chocolate flavor
Preheat oven to 325F and grease a 9×13 baking pan. Sprinkle the bottom with the shredded coconut and the pecans.
In a large bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt.
Stir in the eggs, 6 tbsp melted butter, coffee or water, and vanilla extract until well combined. Pour over the coconut and pecans.
In another large bowl, beat the cream cheese with the remaining 8 tbsp melted butter until smooth. Beat in the powdered sweetener. 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.