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Healthy Marble Cake (Keto)

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4.93 from 472 votes
By Carine Claudepierre - - 55 Comments

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!

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What’s A Marble Cake?

A Marble Cake is a classic pound cake recipe made with alternating and swirling layers of vanilla cake and chocolate cake.

This Keto Marble Cake is a low-carb version of the classic marble pound cake recipe.

Why You’ll Love This Recipe

This Keto Marble Cake is delicious and tastes amazing, but it’s also:

  • Gluten-Free
  • Dairy-Free
  • Low-Carb
  • Keto-Friendly
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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 it with cocoa powder.

Making a moist marble cake requires using 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 it down before adding it to the batter.

In fact, hot oil can cook your eggs and create lumps in the batter.

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A marble cake is basically a pound cake, with two layers with different flavors. The trick to making 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. Almond Flour is one of the best keto-friendly flours.
  • Coconut flour Coconut flour is made from ground dried coconut flesh. It’s a keto flour rich in fiber and nutrients.
  • Eggs at room temperature. You can take an egg out of the fridge for up to 2 hours without any risk, but it takes less than 30 minutes for them to reach 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 – for the taste.
  • Unsweetened Cocoa Powder – it’s essential to make sure the cocoa powder doesn’t contain added sugar.
  • Coconut cream or heavy cream at room temperature.
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Storage Instructions

You can store this marble cake in an airtight cake box in the pantry for up to 3 days, or freeze cake slices in individual boxes for up to 3 months.

Defrost the marble cake slices the day before, can be rewarmed in a toaster or oven if desired.

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

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Keto Marble Cake

3.8gNet Carbs
Keto marble cake, a sugar-free almond flour pound cake with moist chocolate vanilla layers.
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Yield: 14 slices
Serving Size: 1 slice

Nutrition Snapshot

Net Carbs 3.8g
Fat 14.2g
Protein 5.2g
Calories 212kcal
4.93 from 472 votes
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Chocolate layer


  • 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.


Sweetener: if you are not on a keto diet, you can use the same amount of any crystal sweetener you like. A healthy option will be coconut sugar (contain carbs and sugar but paleo! 
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Serving Size: 1 slice
Yield: 14 slices
Serving: 1sliceCalories: 212kcal (11%)Carbohydrates: 5.3g (2%)Fiber: 1.5g (6%)Net Carbs: 3.8gProtein: 5.2g (10%)Fat: 14.2g (22%)Sugar: 1.2g (1%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    55 Thoughts On Healthy Marble Cake (Keto)
    1 2
  1. Hi Carine, Thank you for the recipe. I would like to ask it is possible to use 8″ springform Pan or 8×8 Baking Pan. Please advise. Thank you.

    • Yes sure, as the pan will be wider it will make a thinner cake and it will bake faster. Check the baking with a pick inserted in the middle of cake to see if it is ready after 40-50 minutes

  2. Hi Carine, can I replace almond flour with coconut flour and if so how much quantity shall I be using, thanks

    • Hi, Unfortunately you can’t swap almond flour for coconut flour with a 1:1 ratio. Coconut has 4 times mre fiber than almond flour and usually a recipe calling for almond flour will nee aroun 4 times less coconut flour and way more liquid to hold. Enjoy the recipes on the blog, XOXO Carine

  3. Hello, would it be possible for this recipe to work using something to replace the eggs or even maybe 3 of the eggs? if so what would you suggest? I can cope with a bit of egg but not much

  4. 5 stars
    First time ever to leave comment .. but this is the most amazing cake recipe I have ever made.
    It’s moist, delicious and better than even a regular one… Thank you ❤️

  5. 5 stars
    I made this cake today… It’s lovely and now I can have a little treat everyday without feeling like I’ve slipped off the wagon… Thank you

  6. 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.

  7. 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.

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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.

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