Keto Marble Cake

5 from 6 votes

Lush chocolate and vanilla flavoured swirls, a moist yet airy crumb texture - this healthy keto marble cake is going to make you come back for seconds! My post will show you exactly how to achieve that perfect marble effect.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: British

Servings:

Calories: 175kcal

Author: Katrin Nürnberger

Equipment

9 x 5 inch loaf pan

Ingredients

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

Chocolate Layer

2 tbsp cocoa powder
1 tablespoon almond milk (optional) to loosen the batter

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

2.6g net carbs per slice. Makes 12 slices.

Let the cake cool before removing from the pan and slicing. It firms up as it cools.

Add 1 tablespoon rum for a boozy cake.

Store at room temperature for up to 2 days, in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition