KETO MARBLE CAKE
MOIST AND SIMPLE
FOR THE CAKE BATTER – 5 large Eggs – 3/4 cup Erythritol – 1 teaspoon Vanilla extract – 1/2 cup Coconut oil – 1/4 cup Coconut cream – 2 cups Almond Flour – 1/4 cup Coconut Flour – 1 tablespoon Baking Powder CHOCOLATE LAYER – 2 tablespoons Unsweetened Cocoa powder – 1/4 cup Coconut cream
Prepare Vanilla Cake
In a medium mixing bowl, lightly whisk eggs with sugar-free crystal sweetener, vanilla and coconut cream.
Add Coconut Oil
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 the batter
Whisk quickly to evenly combine. The vanilla cake batter is thick but spreads easily, shiny, with no lumps. If there are lumps
Split the batter
In another medium-sized mixing bowl, add 1 1/2 cup ( 1 cup + 1/2 cup ) of the vanilla batter you just made.
Make Chocolate Batter
Stir in unsweetened cocoa powder and coconut cream until it forms a smooth chocolate batter. Now, you have one bowl with chocolate cake batter and one with vanilla cake batter.
Make the Layers
Alternate dollops of vanilla cake batter with chocolate cake batter until no more left.
Make the Marble Effect
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 on a cooling rack, before slicing. Don't slice too early or the cake would crumble apart. You should be able to make 14 slices in this loaf.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 14 Slices
Prep: 15 Minutes Cook: 55 Minutes
KETO MARBLE CAKE
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