Preheat oven to 35 ans grease a 9 X 13 inch baking dish
Sprinkle the bottom with the shredded coconut and 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, 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.
Sprinkle with the chocolate chips. Bake for about 45 minutes to 1 hour, until cake is mostly set through (will still be slightly soft and liquidy in the middle). Remove and let cool at least 20 minutes before serving.
Recipe Notes
7 Carbs per serving,3 grams of fiber 23 grams of fat .