Low Carb Marble Cake
Moist, rich, and beautifully swirled — this low carb marble cake combines vanilla and chocolate flavors into one soft and buttery keto-friendly dessert.
- Author
- Hind Alwan
- Prep Time
- 15 minutes
- Servings
- 12 slices
- Category
- Cakes
- Cuisine
- American
Ingredients
- 5 eggs
- ¾ cup sweetener (monk fruit or preferred zero-sugar sweetener)
- ¼ cup heavy cream
- ¼ cup almond milk or coconut milk
- ½ cup melted butter, cooled
- 2¼ cups almond flour
- ¼ cup coconut flour
- 3 tbsp cocoa powder
- 2 tsp baking powder
- 2 tsp vanilla extract
Directions
- Preheat oven to 180°C (350°F) and grease or line a loaf pan or cake pan.
- In a large bowl, whisk together almond flour, coconut flour, sweetener, and baking powder.
- Add eggs, heavy cream, milk, melted butter, and vanilla extract. Mix until smooth.
- Divide the batter evenly into two bowls.
- Stir cocoa powder into one half of the batter to create the chocolate layer.
- Alternate spoonfuls of vanilla and chocolate batter into the pan.
- Use a knife or skewer to gently swirl the batters together for the marble effect.
- Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before slicing and serving.