The Keto Marble Cake, with its stunning zebra stripes, is an absolute showstopper, as delicious as it is beautiful. This tender low-carb cake isn't as complicated as it looks; it's simply keto marble cake in disguise and is well worth the effort.
Why This Recipe Works
This keto marble cake has a light and fluffy texture, with a moist, vanilla-flavored crumb and delicious chocolatey swirls. It's a sugar-free dessert the whole family is sure to enjoy.
No Compromise on Taste
The key to baking is in the technique and using proper measurements because baking is essentially a form of chemistry. The balance of vanilla and chocolate flavors in this keto marble pound cake, combined with the rich, buttery base, creates a cake that satisfies both keto and non-keto eaters alike! There’s no artificial aftertaste or unusual texture that sometimes comes with sugar-free desserts.
Simple Ingredients & Instructions
This marble pound cake might be keto, but luckily, it uses common keto pantry staples that most low-carb bakers already have on hand. Plus, straightforward instructions help you make the perfect keto pound cake every time!
Ingredients
Here's what you'll need to create this delightful keto marble cake:
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Cake
- Almond flour
- Coconut flour
- Sweetener (Granular Swerve or other granular sweeteners)
- Protein powder (whey protein or egg white protein)
- Baking powder
- Salt
- Eggs (large, room temperature)
- Butter (melted and cooled)
- Water or unsweetened almond milk
- Vanilla extract
- Cocoa powder (Dutch process cocoa preferred)
- Yoghurt (plain natural yoghurt or Greek)
Frosting (Optional)
- Keto Chocolate Frosting
Supplies Needed
- 8- or 9-inch round metal baking pan or 9 x 5 inch loaf pan or Bundt Pan
- Parchment paper
- Mixing bowls
- Whisk or Stand Mixer or Hand Mixer
- Measuring cups and spoons
- Rubber spatula
- Piping bags or plastic bags
Step-by-Step Instructions
Here's how to make your very own Keto Marble Cake:
1. Prepare the Cake Pan
Preheat the oven to 350ºF (180°C). Grease an 8- or 9-inch round metal baking pan or a 9X5-inch loaf pan. Line the bottom with parchment paper and grease the parchment.
2. Make the Vanilla Batter
In a large bowl, whisk together the almond flour, coconut flour, sweetener, protein powder, baking powder, and salt. In a separate mixing bowl, whisk the eggs well. Add the melted and cooled butter, almond milk, yoghurt and vanilla extract. Whisk until combined. Let the batter sit for a few minutes to absorb all moisture. Stir together the flours and baking powder, then add to the egg mix and blend until smooth. Taste and adjust sweetener if needed.
3. Make the Chocolate Batter
Transfer about one-third of the vanilla batter to another bowl. Add the cocoa powder and a few more tablespoons of water or coffee. The chocolate batter should be the same consistency as the vanilla batter. Loosen with a splash of almond milk if necessary.
4. Alternate Spoonfuls
Drop a spoonful of vanilla batter in the center of the prepared pan. Then drop a spoonful of chocolate batter in the very center of the vanilla batter. Tap the pan gently on the counter to help the batter spread toward the edges. Repeat with alternating spoonfuls of batter until both batters are used up.
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5. Create the Marble Effect
Gently pound the loaf pan onto the counter to self-level the batter. To create the marble effect, swirl a knife sideways from one end of the pan to the other in a slalom motion, finishing off with 1-2 swirls lengthways.
6. Bake the Cake
Bake for 25 to 30 minutes (round pan) or 40-50 minutes (loaf pan), until the top of the cake is just firm to the touch or until a skewer inserted into the center comes out clean. Check the cake after 35-45 minutes. Once it is golden on top, place aluminium foil over the cake to stop it from over-browning.
7. Cool and Frost
Remove and let cool completely, then run a sharp knife around the edges and flip out onto a wire rack. Prepare the frosting as directed in the recipe (if using). Spread over the top and sides of the cake. Sprinkle with keto sprinkles, if desired. Let the cake cool before removing from the pan and slicing.
Tips for Success
- Batter Consistency: The key to this keto marble cake is to make sure the two batters are about the same consistency before adding them to the pan. If one is a lot thicker than the other, they won’t spread well and push out to the sides.
- Don’t Split Batter Exactly in Half: Because you add some cocoa powder and more liquid to the chocolate batter, it increases the volume. So only use about one-third of the vanilla batter to create the chocolate batter.
- Warm Liquids for Chocolate Batter: Adding warm (not hot!) water or coffee to the chocolate batter helps the cocoa powder mix in more easily.
- Sweetener Choice: You can make the cake with other granular sweeteners, but do be aware that allulose tends to make things brown too quickly. So the vanilla portion may look darker on the outside. It will still be light colored when you slice into the cake. The frosting requires a powdered sweetener for structure.
- Bundt Pan Preparation: Be sure to grease the bundt pan well to make sure that the cake doesn’t stick.
- Extra Chocolatey: For an extra chocolatey keto marble pound cake, add sugar-free mini chocolate chips to the batter!
Variations and Substitutions
- Dairy-Free Option: If you would like to make a dairy-free version of this cake, use egg white protein powder and another oil like coconut or avocado oil. For the frosting, use the dairy-free chocolate frosting from a Keto Chocolate Cake Recipe. Swap the butter for coconut oil and the yoghurt for coconut cream.
- Nut-Free Option: Use a blend of sunflower seed flour and sesame seed flour instead of almond flour. This makes the cake nut free.
- Almond Flour Only: Omit the coconut flour and use an additional ¾ cup or 75 grams of almond flour.
- Decadent Chocolate Ganache: For a decadent version, add sugar free chocolate chips to the chocolate batter! Top it with a chocolate ganache. Melt sugar free or 90% dark chocolate (I like Lindt) with 1 tablespoon coconut oil. Let cool a little, then drizzle over the top.
Serving Suggestions
- Eat plain
- Add a little butter to a pan and grill each side of a sliced piece of pound cake.
- Add homemade sugar-free whipped cream and a few sliced strawberries or any fresh fruit.
- Serve with a scoop of keto ice cream.
In a skillet or griddle melt some of your favorite butter. Let it melt on medium heat and then place a slice of the pound cake directly onto the pan and allow it to brown slightly. Flip it and repeat. Serve with some easy homemade whipped cream and fresh strawberries or any fresh fruit.
Storage Information
- Room Temperature: Marble cake can be stored at room temperature for up to 2 days.
- Refrigerator: You can also keep it in the fridge. There, it stays fresh for up to 5 days. For leftovers, be sure to cover any of the exposed sides with plastic wrap to keep it from drying out. The cake and frosting taste best at room temperature so let it sit out for a bit before serving.
- Freezer: Slice and freeze for up to 3 months. This way, you can defrost single slices. This keto cake is freezer-friendly, so you can freeze slices of cake wrapped individually in parchment paper and reheat when ready to eat.
What’s the difference between zebra cake and marble cake?
Zebra cake is really a form of marble cake, where the swirls of chocolate batter look like zebra stripes. It requires carefully adding alternating spoonfuls of vanilla and chocolate batter, allowing them to spread to the edges of the pan. This creates the striped pattern. Marble cake is often simply swirled together.
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Nutrition Information
Serving: 1 slice | Calories: 162kcal | Carbohydrates: 3g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 295mg | Fiber: 1g | Sugar: 1g
This Keto Marble Cake has 7.6 grams of carbs and 3.6 grams of fiber per slice. This means that it has 4g net carbs per serving.