KETO MARBLE CAKE

MOIST AND SIMPLE

INGREDIENTS

FOR THE CAKE BATTER – 5 large Eggs – ¾ cup Erythritol – 1 tsp Vanilla Extract – ½ cup Coconut Oil – ¼ cup Coconut Cream – 2 cups Almond Flour – ¼ cup Coconut Flour – 1 tbsp Baking Powder CHOCOLATE LAYER – 2 tbsp Cocoa Powder – ¼ cup Coconut Cream

Prepare Vanilla Cake

In a medium mixing bowl, lightly whisk eggs with sugar-free crystal sweetener, vanilla and coconut cream.

1

Add Coconut Oil

Stir in coconut oil, baking powder, coconut flour, and almond flour.

2

Whisk the Batter

Whisk quickly to evenly combine. The vanilla cake batter is thick but spreads easily, shiny, with no lumps.

3

Split the Batter

In another medium-sized mixing bowl, add 1 ½ cup of the vanilla batter you just made.

4

Make Chocolate Batter

Stir in unsweetened cocoa powder and coconut cream until it forms a smooth chocolate batter.

5

Lay the Batter

Alternate dollops of vanilla cake batter with chocolate cake batter until no more left.

6

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.

7

Bake

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.

8

Cool down

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.

9

NET CARBS FAT PROTEIN

3.8 grams

14.2 grams

5.2 grams

SERVINGS

TIME

Serving: 1 Slice Makes: 14 Slices

Prep: 15 Minutes Cook: 55 Minutes

KETO MARBLE CAKE

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