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.
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.