This keto marble cake is a moist almond flour pound cake with chocolate and vanilla layers. Plus, it’s a healthy marble cake for you with no sugar, no gluten, no dairy and only 3.8 grams net carbs per slice! Keep reading to learn more.
As a French girl I have eaten a lot of French marble cakes after school. Not always homemade ones! Indeed, I had way too many of the sugar-loaded, store-bought ‘French Savane Papy Brossard’ pound cake as a kid. So this keto pound cake recipe is my healthy marble cake recipe that brings back some lovely childhood memories, without the sugar or carbs.
How to make a marble cake?
A marble cake is a chocolate and vanilla layer cake. Therefore, you need two batters to create a marble cake, one with vanilla flavor and one with chocolate flavor. The easiest way to make a marble cake is to first make a large vanilla batter. Then, separate a part of the vanilla batter in a different bowl and flavor with cocoa powder.
A moist marble cake recipe with oil
The trick to make a moist marble cake is to use oil in the recipe – not butter! That makes a whole lot of difference giving the most delicious moist texture to the almond flour pound cake. The best healthy oils to use in this recipe are melted coconut oil, avocado oil or almond oil. Of course, if you want to use coconut oil, make sure you melt it first and cool down before adding in the batter. In fact, hot oil can cook your eggs and create lumps in the batter.
Easy almond flour pound cake
A marble cake is basically a pound cake, with a two layers with different flavors. The trick to make this easy marble cake is to use all ingredients at room temperature. Let’s see what you need to make a healthy marble cake keto and gluten free.
Almond flour – fine, not almond meal
Eggs at room temperature
Sugar-free crystal sweetener – erythritol, xylitol or combo of Monkfruit/erythritol. Check out my keto sweetener converter to convert from one sweetener to another.
Oil – avocado, almond or coconut oil, melted at room temperature. Note: vegetable oils are not keto friendly so don’t use these oils.
Unsweetened cocoa powder
Coconut cream or heavy cream at room temperature
More low carb pound cake recipes
If you love this keto pound cake recipes, I have plenty to try :
Keto Orange Pound cake
A moist keto pound cake with orange flavor and orange glazing
1/4cupCoconut creamcan of coconut cream, shake can before measuring (or use heavy cream) at room temperature
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Before you start, make sure all the ingredients including, oil, cream, eggs, flours are at room temperature to avoid lumps. The best is to take them out of the fridge 3 hours before you start the recipe
Preheat oven to 350°F (180°C). Cover a 9-inch x 5-inch loaf pan with parchment paper. Oil the paper if yours tends to stick to food. Set aside.
Vanilla cake layer
In a medium mixing bowl, lightly whisk eggs with sugar-free crystal sweetener, vanilla and coconut cream.
Stir in coconut oil (at room temperature! hot melted coconut oil will cook your eggs you don't want this to happen), baking powder, coconut flour and almond flour.
Whisk quickly to evenly combine. The vanilla cake batter is thick but spreads easily, shiny, with no lumps. If there are lumps (it shouldn't have some if you used ingredients at same temperature). If so, use an electric beater, beat few seconds to get a smooth batter.
Chocolate cake batter
In another medium size mixing bowl, add 1 1/2 cup ( 1 cup + 1/2 cup ) of the vanilla batter you just made.
To create the chocolate cake batter, stir in this medium bowl unsweetened cocoa powder and coconut cream until it forms a smooth chocolate batter. Now, you should have 2 bowls of batter, one with 1 1/2 cup of chocolate cake batter and one with vanilla cake batter.
How to make a marble cake?
Alternate dollops of vanilla cake batter with chocolate cake batter until no more left. I highly recommend watching my recipe video tutorial below to see how to make marble cake steps by steps.
When no more batter left, use a knife to swirl the top of the batter. Insert the knife into the loaf and gently swirl into the batter, once or twice, to create a marble swirl effect.
Bake at 180°C (350°F) for 50-65 minutes or until a skewer inserted in the middle of the loaf comes out clean with few to no crumbs on it.
Cool marble cake for at least 4 hours, or overnight, on a cooling rack, before slicing. Don't slice too early or the cake would crumble apart. You should be able to slice 14 slices in this loaf.
Store the cake in an airtight cake box, in the pantry for up to 3 days or freeze slices of cake in individual boxes/bags.
Defrost the day before, can be rewarm in a toaster or oven if desired.
Sweetener: if you are not on keto diet, you can use same amount of any crystal sweetener you like. A healthy option will be coconut sugar (contain carbs and sugar but paleo! Net carb per slie : 3. 8 grams, cake serve 14 slices