This keto marble cake has a light and fluffy texture. Expect a moist, vanilla flavoured crumb with delicious chocolatey swirls. It's a sugar free dessert the whole family is going to enjoy. Plus, it's fun to bake.
I've loved marble cake ever since I was a child. It was so exciting how the patterns of the vanilla and chocolate batter swirls changed with every slice!
We used to call it "tiger cake" and sometimes "zebra cake", which added to the excitement.
I still think marble cakes are beautiful to look at. And by baking a healthy marble cake like this one, I can now enjoy it guilt-free.
🌟 Why You'll Love This Recipe
- Fluffy texture - A light yet buttery crumb
- Full of flavor - Vanilla sponge and chocolatey swirls
- Fun to eat - every slice looks different from the next
- Diabetic-friendly - Only 2.3g net carbs per slice
- Gluten-free - not a grain in sight
These are the ingredients you'll need:
- Eggs - These should be large and room temperature.
- Almond flour and coconut flour - These low carb flours work well in combination. I used ground almonds in this recipe, which is the same as regular almond flour in the US. If your almond flour is super-fine, reduce by 2 tablespoons.
- Butter - Use melted and cooled butter. Cakes always turn out best if the ingredients used have similar temperatures.
- Almond milk - You can use any nut milk.
- Yoghurt. Not pictured. Use plain natural yoghurt or Greek. Sour cream is also an option. Helps with a good rise and loosens the batter.
- Powdered sweetener - I used powdered Bocha Sweet.
- Baking powder - Make sure it is fresh.
- Vanilla extract
- Unsweetened cocoa powder
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: In a large mixing bowl, whisk the eggs with the sweetener until they are frothy, pale in colour and have visibly increased in size.
Step 2: Add the remaining wet ingredients: butter, almond milk, yoghurt and vanilla extract. Blend until combined.
Step 3: Stir together the dry ingredients (option to also add a pinch of salt). Then, add them to the egg mixture. Separate the batter into 2 bowls.
Step 4: To make the chocolate batter, add the cocoa powder and cream to the second bowl. Whisk until combined.
Step 5: Using 2 spoons, dollop the chocolate and the vanilla batter into the loaf pan. Continue until all cake batter has been used up.
Step 6: Gently lift the cake tin and pound it onto the kitchen counter a few times to allow the batter to settle. Then, stick a knife inside the batter and swirl it first sideways in a slalom motion, then up and down lengthways.
Step 7: Bake in the oven until golden on top and a skewer inserted comes out clean.
Don't miss out on adding the yoghurt. I added it the second time I made the recipe. It helps to loosen the batter. This means you'll get a prettier swirl.
Any 1:1 sugar substitute works. And even though I used a powdered sweetener, a granulated sweetener is also fine for cakes. You can choose from erythritol, xylitol, allulose or monk fruit sweetener blends.
I used a 9 x 5 inch loaf pan. The recipe also works in a springform pan or in a bundt pan. Depending on the size you use, the baking time may differ.
Swap the butter for coconut oil and the yoghurt for coconut cream.
Below are ideas how you can change this healthy marble cake recipe.
For a decadent version, add sugar free chocolate chips to the chocolate batter!
Top it with a chocolate ganache. Melt sugar free or 90% dark chocolate (I like Lindt) with 1 tablespoon coconut oil. Let cool a little, then drizzle over the top.
Add 1 tablespoon of rum for a boozy cake.
Almond flour marble cake: Omit the coconut flour and use an additional ¾ cup or 75 grams of almond flour.
Use a blend of sunflower seed flour and sesame seed flour instead of almond flour. This makes the cake nut free. (I have not tried it in this recipe, but the substitution always works well).
Room temperature. Low carb marble cake can be stored at room temperature for up to 2 days. I wrap it in parchment paper and then in cling film.
Refrigerator. You can also keep it in the fridge. There, it stays fresh for up to 5 days.
Freezer. Slice and freeze for up to 3 months. This way, you can defrost single slices.
Tried this recipe? Give it a star rating below!
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Keto Marble Cakefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 9 x 5 inch loaf pan
- 5 eggs 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 yoghurt 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
- 2 tbsp cocoa powder
- 1 tablespoon almond milk (optional) to loosen the batter
- Preheat the oven to 180C / 350F electric or 160C / 320F fan and line a loaf pan with parchment paper.
- 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.
- Add the cocoa powder whisk until combined. Loosen with a splash of almond milk if necessary.
- 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.
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Do you think lupin flour would work instead of coconut flour? If so, what quantities would you suggest?
Definitely not the same quantity. Coconut flour is 3x more absorbent than most flours.
Hi Katrin! Just made the cake and it’s absolutely delicious and moist. Thank you for another great recipe.
So glad you like it!
Hi Katrine, this recipe was absolute winner, easy to make and delicious. It finished in no time. I only changed a few things. l used golden caster sugar, oat flour and salty butter. I know it sounds weird to use salty butter in cake, but it works, and I am happy.
I am so pleased that I found your site.
Thank you for your time.
My best wishes.
I like the idea of the salted butter! A pinch of salt always lifts sweets, especially when chocolate is involved.
Is there another option other than butter? That paired with coconut flour makes for a ton of saturated fat!! So not coconut oil either, maybe olive oil? Do you think that would work?? Thanks!! It looks DELICIOUS
I think that would probably work well. I have made this olive oil cake which was absolutely delicious. Perhaps use 1-2 tablespoons less as it is a pure fat.