This Keto Marble Pound Cake is a low carb bread that’s super moist, buttery, and holds up well. It’s the perfect dessert or snack quick snack in between meals. This fabulous marble cake is gluten-free, grain-free, and sugar-free.
Yield: 14 slices
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time:1 hr
- 5 medium eggs room temperature
- 2 cups almond flour
- ¼ cup coconut flour
- 1 1/2 tsp baking soda
- ¼ cup heavy whipping cream or coconut cream
- 3/4 cup Erythritol
- 4 tbsp butter melted
- 2 tsp vanilla extract
- 1/4 cup unsweetened chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup heavy whipping cream
Preheat the oven to 350°F/180°C and line a 9X5 inch loaf pan with parchment paper. Set aside.
In a big bowl, combine the dry ingredients: almond flour, coconut flour, sweetener, baking soda (or baking powder). You can sift these ingredients to remove the lumps that the almond flour may have.
In a mixing bowl, add the eggs and whisk well. Add the heavy cream, melted butter (not boiling), and vanilla extract.
Combine the dry and wet ingredients until a smooth batter forms, and there are no visible lumps. If your batter it’s too hard, add a splash of unsweetened almond milk and stir again.
Transfer 1/3 of the vanilla cake batter to another bowl. Add the cocoa powder and heavy cream. Stir well, until you get a smooth chocolate cake batter.
To assemble the marble cake: Start by pouring about 3 tablespoons of vanilla batter on the bottom of the pan, then alternate with chocolate cake batter until you have no batter left. Use a skewer or a knife and swirl the top of the butter to create a beautiful effect. Watch the step by step video to see exactly how to do it.
Transfer the batter to the prepared loaf pan and bake in the preheated oven for 40-50 minutes or until a skewer inserted in the middle comes out clean.
Let the marble cool for about 10 minutes in the pan and then transfer to a cooling rack.
Slice and enjoy it warm with a cup of bulletproof coffee!