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 quick snack in between meals. This fabulous marble cake is gluten-free, grain-free, and sugar-free.
My keto blueberry bread got so many positive reviews and ever since I’ve got asked a lot to make a keto marble cake.
So far, I made a vanilla pound cake, an insanely delicious pumpkin bread, keto zucchini bread, and keto cornbread.
It’s super easy to make, perfect for school lunches or for a quick snack at work. Everyone will be impressed with the beautiful swirls of vanilla and chocolate.
Watch our quick video to see exactly how to make this gluten-free keto marble cake and how to get that beautiful marble effect.
Ingredients for Keto Marble Cake
- eggs
- almond flour
- coconut flour
- baking soda or baking powder
- heavy whipping cream or coconut cream for a paleo marble cake
- Sweetener– Powdered erythritol is a keto-friendly sweetener used in this recipe. It is a sugar alcohol that has a similar taste and texture to sugar but contains fewer calories and carbs. You can use any other keto-friendly sweetener of your choice.
- vanilla extract
- unsweetened chocolate chips
- unsweetened cocoa powder
- heavy whipping cream
How to Make Keto Marble Cake?
This chocolate and vanilla keto pound cake is not only moist and delicious but also extremely easy to make. What’s incredible about this bread: It’s made from scratch, you probably already have all the ingredients on hand, and it doesn’t fall apart even if you slice it while warm.
- Start by mixing all the wet ingredients into a large bowl. Add the eggs, heavy cream, melted butter (or coconut oil if paleo), and vanilla extract, and stir for 1-2 minutes until frothy. You can use a whisk or an electric mixer.
- In a different bowl, combine the dry ingredients: almond flour, coconut flour, sweetener, and baking soda (or baking powder). You can sift these ingredients to remove the lumps that the almond flour may have.
- Combine two bowls of contents until a smooth batter forms.
- Transfer 1/3 of the vanilla batter to a medium bowl and add the cocoa powder and heavy cream to get the chocolate layer.
- To assemble the cake and get those beautiful layers, then alternate with chocolate cake batter until you have no batter left. It’s easier than it seems, and you can watch the short video I made from you to see exactly how to make it.
- Bake the keto marble cake in the preheated oven for about 40-50 minutes.
Can you eat chocolate on keto?
Usually, chocolate is forbidden on keto because it’s filled with sugar and flavors. If you choose a sugar dark chocolate that’s sweetened with an approved keto sweetener you can eat chocolate on keto, but with a measure.
For example, adding 1/4 cup unsweetened chocolate chips to this keto sweet bread adds about 1g net carbs per slice.
I also have a recipe for homemade keto chocolate bars that are so easy to make.
How Many Carbs Are in this Chocolate Vanilla Marble Cake?
I sliced this bread into 14 slices, so each slice comes to about 182 calories and 5g carbs from which 3 grams are fiber. In conclusion, a slice is only 2g net carbs and that’s fantastic for a quick sweet keto snack.
How to Store Keto Marble Cake?
I love to serve this low carb pound cake warm, straight out of the oven but it tastes delicious a few days after.
It’s best to store the cake in an airtight container in the pantry for up to 3 days.
This keto cake is freezer-friendly, so you can freeze slices of cake wrapped individually in parchment paper and reheat when ready to eat.
Other Keto Desserts Recipes for You to Try:
- Low Carb & Keto Cheesecake Brownies
- Keto French Silk Pie
- The Best Fudgy Keto Brownies – Only 2g carbs
- Flourless Almond Butter Double Chocolate Chip Cookies
Keto Marble Cake – Keto Chocolate Vanilla Marble Pound Cake
Description
Ingredients
- 5 large 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 sweetener
- 4 tbsp unsalted butter melted
- 2 tsp vanilla extract
- 1/4 cup unsweetened chocolate chips
Chocolate batter
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F/180°C and line a 9X5-inch loaf pan with parchment paper. Set aside.
- In a large 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 separate mixing bowl, whisk the eggs well. Add the heavy cream, melted butter (ensure it's not hot), and vanilla extract. Stir to combine.
- Gradually combine the dry and wet ingredients until a smooth batter forms, making sure there are no visible lumps. If the batter is too thick, 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 and stir well until you have 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.
- Bake in the preheated oven for 40-50 minutes, or until a skewer inserted into the center comes out clean and the top is golden.
- 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!
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
Fantastic
I can’t find meduim eggs due to the lockdown. I have large eggs, do I use the same amount of eggs or less? Please advice, I really want to make this cake.
Start using 4 large eggs. If your batter turns out too thick add another egg until you get the consistency as shown in the video. Hope this helps. Let me know how it turned out.
Thank you for all the wonderful recipes !
I can’t tolerate Erythritol, it really bothers my stomach
Any suggestions for a keto approved sweetener?
Thank you
i would try a sugar free maple syrup. it may alter the taste though. monk fruit.
Hi Ioanna, cake came out really well, thank you for sharing the recipe. how do you store it please?
You can store this cake in an airtight container in the pantry for 2-3 days, or you can refrigerate for up to a week. So glad you liked it!!
Hi there, thank you for posting very easy recipe as I am a horrible baker but wanted to make something easy… I don’t have hwc, can I use half&half instead?
yes, that half & half should work.
Can almond flour be replaced with only coconut flour
Unfortunately in this recipe, this substitution is not possible. I have a delicious keto coconut flour brownies recipe on the blog that you can try.
Can i omit the coconut flour?
You can omit it and increase the almond flour with about 1/2 cup. The texture will be slightly different. I recommend using coconut flour. It won’t taste like coconut at all.
Can I replace baking soda with baking powder, and how much should I be using? Thanks
You can use the same quantity of baking powder. Can’t wait to see how your keto marble cake turns out!
Hi, I’m A Little confused your YouTube recipe calls for 1/3 of a cup of erythritol and your website shows 3/4 of a cup can you please clarify which one is the correct recipe amount thank you
I’m so sorry about that. You’ll need 3/4 cup erythritol!
hi ! Is it 3g net carb per slice? or the whole marble cake? thanks!!
Hi. The macros are calculated for a slice of this keto marble cake, so there are about 3g net carbs per slice if you cut the bread in 14 slices! Hope this helps!
I made this today!! It’s delicious! Thank you for your amazing recipe!
Here is the cocoa powder in your ingredients,and additional ¼ heavy cream?
Yes, for the chocolate batter you’ll need cocoa powder and 1/4 heavy cream extra mixed in the vanilla batter. Hope this helps and if you try my recipe I’d love to see how it turned out!
Yes, for the chocolate batter you’ll need cocoa powder and 1/4 heavy cream extra mixed in the vanilla batter. Hope this helps and it if you try my recipe I’d love to see how it turned out!
This is the correct comment: Yay. Thank you. I’ve been wanting to try this out for a while! It’s in the oven now I used (less) maple syrup instead of erythritol and I maaaay have used a different type of cream lol but here’s hoping it still comes out tasty! Oh and i did it sans the choc on top b/c i just wanted the cakey cake part. Thank you again! it’s smelling good so far.