Keto Marble Cake
User Reviews
5
Keto Marble Cake
Description
The Keto Marble Cake uses almond flour, coconut flour, and a powdered sweetener to keep carbs low while delivering a rich, moist cake. The recipe splits the batter into vanilla and chocolate components, swirling them together before baking to create the characteristic marble pattern. Eggs are whipped to introduce air and volume, while melted butter and yogurt provide moisture and tenderness.
Finished, the cake has a dense but soft texture with an appealing blend of vanilla and chocolate flavors. It is baked in a loaf pan and should be cooled before slicing, as it firms up upon standing, improving the texture and sliceability.
This cake can be served as a snack or dessert and pairs well with coffee or tea. It can be stored at room temperature for a couple of days and refrigerated up to five days, with freezing possible for longer storage. Adding rum to the batter offers a boozy variation.
For best results, use superfine almond flour and adjust the sweetener to taste. The batter should rest briefly before baking to hydrate the flours. Allow the cake to cool fully before removing from the pan to avoid breakage.
Ingredients
- 5 egg large, room temperature
- ⅔ cup powdered sweetener 120g (or more, to taste)
- 2 teaspoon vanilla extract
- ½ cup butter 114g, melted, then cooled
- ¼ cup yogurt 60g, or use heavy cream
- ¼ cup almond milk 60ml
- 2 ¼ cup almond flour 225g ***if using superfine almond flour, reduce to 2 cups / 200g
- ¼ cup coconut flour 30g
- 2 tsp baking powder
Chocolate Layer
- 2 tbsp cocoa powder
- 1 tablespoon almond milk to loosen the batter, optional
Instructions
- Preheat the oven to 180C / 350F electric or 160C / 320F fan and line a loaf pan with parchment paper.
Vanilla Batter
- Whisk the eggs with the sweetener until they are frothy, pale in colour and have visibly increased in size - about 2 minutes.
- Add the melted and cooled butter, almond milk, yoghurt and vanilla extract. Whisk until combined. Let the batter sit for a few minutes to absorb all moisture.
- Stir together the flours and baking powder, then add to the egg mix and blend until smooth. Taste and adjust sweetener if needed. Separate the batter into 2 bowls.
Chocolate Layer
- Add the cocoa powder whisk until combined. Loosen with a splash of almond milk if necessary.
Assembly
- Get a tablespoon for each bowl. Spoon some of the vanilla batter into the prepared loaf pan, followed by the chocolate batter. Continue until all batter is used up. Gently pound the loaf pan onto the counter to self-level the batter.
- To create the marble effect, swirl a knife sideways from one end of the pan to the other in a slalom motion, finishing off with 1-2 swirls lengthways.
- Bake for 55-60 minutes or until a skewer inserted comes out clean. Check the cake after 35-45 minutes. Once it is golden on top, place aluminium foil over the cake to stop it from over-browning.
- Let cool completely before cutting.
Notes
- Each slice has about 6g net carbs, fitting well into ketogenic diets.
- Let the cake cool fully before slicing to firm up the texture.
- You can add 1 tablespoon of rum to the batter for a boozy flavor.
- Store the cake at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze the cake for up to 3 months and thaw before serving.
- If using superfine almond flour, reduce the amount slightly for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Total Carbohydrates | 3.9g | 1% |
| Protein | 6.1g | 12% |
| Fat | 14.9g | 23% |
| Saturated Fat | 9.3g | 47% |
| Fiber | 2g | 8% |
| Sugar | 0.7g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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