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 of 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.
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If you want to see this recipe a different way, check out my story: making the keto marble cake!
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 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.
- Coconut flour
- Eggs at room temperature
- Sugar-free crystal sweetener – erythritol, xylitol, or a 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.
- Vanilla extract
- Unsweetened cocoa powder
- Coconut cream or heavy cream at room temperature.
More low carb pound cake recipes
If you love this keto pound cake recipe, I have plenty to try :
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Keto Marble Cake
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- 5 large Eggs at room temperature
- ¾ cup Erythritol or monk fruit blend
- 1 teaspoon Vanilla Extract
- ½ cup Coconut Oil at room temperature (or avocado oil or almond oil)
- ¼ cup Coconut Cream from can of coconut cream, shake can before measuring (or use heavy cream) at room temperature
- 2 cups Almond Flour
- ¼ cup Coconut Flour
- 1 tablespoon Baking Powder
- Before you start, make sure all the ingredients including, oil, cream, eggs, flour, are at room temperature to avoid lumps. The best is to take them out of the fridge 30 minutes 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 combine evenly. 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 the 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 ½ 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. You should have 2 bowls of batter, one with 1 ½ 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 step by step.
- When no more batter is left, use a knife to swirl the top of the batter. Next, 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 the cake slices in individual boxes/bags.
- Defrost the day before, can be rewarmed in a toaster or oven if desired.
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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.