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This keto marble cake is a moist almond flour pound cake with chocolate and vanilla layers. Plus, it is an 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.

KETO MARBLE CAKE recipe from scratch, gluten free, paleo, easy chocolate vanilla layer cake #marblecake #keto #glutenfree #paleo #dairyfree #lowcarb #sugarfree #marble #chocolate #vanilla #layer

As a French girl I have been eating lots of French marble cake after school. Not always homemade ones! Indeed, I had lots of 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.

KETO MARBLE CAKE recipe from scratch, gluten free, paleo, easy chocolate vanilla layer cake #marblecake #keto #glutenfree #paleo #dairyfree #lowcarb #sugarfree #marble #chocolate #vanilla #layer

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.

KETO MARBLE CAKE recipe from scratch, gluten free, paleo, easy chocolate vanilla layer cake #marblecake #keto #glutenfree #paleo #dairyfree #lowcarb #sugarfree #marble #chocolate #vanilla #layer

A moist marble cake recipe with oil

The trick to make moist marble cake is to use oil in the recipe – not butter! That makes a whole difference adding 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.

KETO MARBLE CAKE recipe from scratch, gluten free, paleo, easy chocolate vanilla layer cake #marblecake #keto #glutenfree #paleo #dairyfree #lowcarb #sugarfree #marble #chocolate #vanilla #layer

Easy almond flour pound cake

A marble cake is basically a pound cake, with a two flavors moist cake layers . The trick to make this easy marble cake is to use all ingredients at room temperature.  Let see what you need to make an healthy marble cake keto and gluten free.

  • Almond flour – thin not almond meal
  • Coconut flour 
  • Eggs at room temperature 
  • Sugar-free crystal sweetener – erythritol, xylitol or combo of Monkfruit/erythritol. If you are not on keto diet see recipe note for options.
  • Oil – avocado, almond or coconut oil, melted at room temperature. Note: vegetable oils are not keto so don’t use those oils.
  • Vanilla extract
  • Unsweetened cocoa powder
  • Coconut cream or heavy cream at room temperature

KETO MARBLE CAKE recipe from scratch, gluten free, paleo, easy chocolate vanilla layer cake #marblecake #keto #glutenfree #paleo #dairyfree #lowcarb #sugarfree #marble #chocolate #vanilla #layer

More low carb pound cake recipe

If you love keto pound cake recipe I have plenty to try :

Made this healthy marble cake recipe ? Share a picture with me on instagram !

xoxo Carine
KETO MARBLE CAKE recipe from scratch, gluten free, paleo, easy chocolate vanilla layer cake #marblecake #keto #glutenfree #paleo #dairyfree #lowcarb #sugarfree #marble #chocolate #vanilla #layer

Keto marble cake

Keto marble cake, a sugar-free almond flour pound cake with moist chocolate vanilla layers
Prep Time: 15 mins
Cook Time: 55 mins
14 slices
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Ingredients

Chocolate layer

  • 2 tablespoons unsweetener cocoa powder
  • 1/4 cup full-fat coconut cream can of coconut cream, shake can before measuring (or use heavy cream) at room temperature

Instructions

  • Before you starts, 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 starts the recipe
  • Preheat oven to 350F (180C). Cover a loaf pan (9 inches x 5 inches) with parchment paper. Oil the paper if yours tend 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 spread easily, shiny, with no lumps. If there 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 2 times, to create a marble swirl effect.
  • Bake at 180C (350F) for 50-65 minutes or until a skewer inserted in the middle of the loaf come 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 of the cake will crumble appart. You should be able to slice 14 slices in this loaf.

Storage

  • 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. An healthy option will be coconut sugar (contain carbs and sugar but paleo! 
Net carb per slie : 3. 8 grams, cake serve 14 slices
Nutrition Facts
Keto marble cake
Amount Per Serving (1 slice)
Calories 212 Calories from Fat 128
% Daily Value*
Fat 14.2g22%
Carbohydrates 5.3g2%
Fiber 1.5g6%
Sugar 1.2g1%
Protein 5.2g10%
* Percent Daily Values are based on a 2000 calorie diet.
KETO MARBLE CAKE recipe from scratch, gluten free, paleo, easy chocolate vanilla layer cake #marblecake #keto #glutenfree #paleo #dairyfree #lowcarb #sugarfree #marble #chocolate #vanilla #layer

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    6 comments
  1. I want to know what I can substitute the almond flour with. My 95 year old mother became allergic to nuts at the age of 90 and can not have anything with almonds in it. Is it possible to substitute it with rice flour?

    • Hello! I am sorry to har that. Good news is, you can substitute almond flour by same ratio of sunflower seed flour in any recipe (that is the keto low carb option). If she is not on low carb diet, oat flour is an option too, very nourising and provide a similar texture. However I wouldn’t use rice flour, the cake will be chewy. Enjoy the recipe. XOXO Carine.

  2. 5 stars
    Hello Carine!
    I just wanted to let you now that I made this cake and it was so delicious and moist! The only thing I think I’d do is add a bit more sweetener. I tasted the batter before baking and it was great, but fatter, the sweetness had pretty much vanished. I’m considering slicing the leftovers and making them into biscotti. My family loved it and so did my in laws on 2de Kerstdag (Christmas)!! Think you for this delicious, not at all dry or weird-textured cake. I love when I win with Keto. 😘

    • Hello! Merry Christmas to you and our family. Thanks so much for sharing this marble cake recipe with the one you love. Re- sweetener, it very depends on brands too, some blend fae when baked. I love to use Lakanto or Swerve brands FYI. This said, if you can’t find those brand you can increase sweetener in the recipe. It will come out great. Or add few drops of vanilla stevia drops for a strong sweet boost without changing the texture! XOXO Carine.