This keto marble cake is baked with almond flour and is a moist vanilla cake with swirls of chocolate orange cake. It's a sugar free, low carb, gluten free cake that will be enjoyed by all the family. Just 5g net carbs a slice too!
Marble cakes are fun to make with the swirl of the chocolate batter. I try not to overwork it too much as I had a disaster initially with my pumpkin cheesecake brownie and swirled the batter so much that the colours blended into one!
The Chief Taster loves marble cake as much as he does pound cake. This almond flour marble cake not only got sounds of approval, but a photo of his slice of cake with coffee at work.
How to make keto marble cake
The moisture of this cake is partly due to the addition of sour cream to the batter. We have also used whey protein powder for an added texture. Since the cake is a gluten free cake, they protein powder helps compensate and gives the cake a more "cake texture" with lift.
I used a 1 pound loaf tin measuring 8. 5 x 4. 5 x 2. 75 inches. The one I used has high edges and seems to always give great results.
A circular 8 inch cake tin or a bundt cake tin are other options that would go great with the marble swirls.
The low carb flour
For the flour, we used finely ground almond flour. Combined with the whey protein powder this makes a great cake mixture.
A marble cake is similar to a pound cake so can be adapted from a coconut flour pound cake or even a lupin flour pound cake.
The low carb sweetener
For the low carb sweetener we used a monkfruit/erythritol blend. We find this to be the closest in taste and texture of sugar with not after taste. Allulose is another option we like to bake cakes with.
How to store marble cake
This cake stores well in the frige in an air tight container. It will last up to 5 days without becoming too dry.
Can you freeze keto marble cake?
Freezing this cake is easy. It can be frozen as a whole cake or in slices. The slices will defrost quicker and can be enjoyed as part of a packed lunch too. Freeze the cake or cake slices in a zip lock bag. It should last up to 3 months. Defrost at room temperature.
Keto Marble Cake Recipe Tips
Decorate the cake with a chocolate ganache or frosting to double your chocolate pleasure!
The orange juice and rind could be replaced with a natural orange essence.
Omit the orange and try other flavours in the chocolate mixture. Coffee would be a delicious choice.
Add sugar free chocolate chips into the cocoa batter for an extra chocolate taste.
More low carb cakes to bake
This recipe was originally posted in March 2012. The photos and content have been changed and the recipe has been tweaked slightly.
Keto Marble Cake
- ½ cup butter softened
- ½ cup monkfruit/erythritol sweetener or other low carb sweetener
- 4 medium eggs
- ½ cup sour cream
- 2 cups almond flour
- ¼ cup whey protein powder
- 2 teaspoon baking powder
- 2 teaspoons orange zest
- 1 tablespoon orange juice
- ¼ teaspoon salt
- ⅓ cup cocoa powder unsweetened
- 1 teaspoon vanilla extract
- Preheat the oven to 180C/350F degrees. Grease a 1lb loaf tin with butter and line the bottom with parchment paper with the edges over lapping the tin (it makes the removal of the cake easier).
- Whisk the butter with the low carb sweetener.
- Add the eggs, sour cream and vanilla and whisk until smooth.
- Add the almond flour, baking powder and salt. Mix thoroughly.
- Place the cocoa powder to a medium bowl and add the orange juice and rind.
- Spoon a third to a half of the vanilla cake batter to the cocoa powder mixture and mix until combined.
- Spoon dollops of the cake batter into the tin, sitting the chocolate and vanilla batter side by side and on top of each other.
- Bake for 40-45 minutes until firm.
- Allow to cool for 5 to 10 minutes in the tin before removing.