This keto zebra cake is super soft, moist, fluffy, and topped with a luscious sugar-free chocolate frosting. You won't believe how easy it is to make this low-carb cake. Seriously, it's a piece of cake to make (pun intended), using everyday ingredients you probably already have in your kitchen.
Preheat your oven to 350°F/180°C. Line the bottom of a 8-inch round cake pan with parchment paper.
In a large mixing bowl, combine the eggs, heavy cream (or coconut cream), melted butter (or coconut oil), and vanilla extract.
Add the baking powder, sweetener, almond flour, and coconut flour to the wet mixture. Mix thoroughly until all ingredients are well combined.
Now, divide the batter into two portions. In a separate bowl, create the chocolate batter by adding cocoa powder and heavy cream. Stir until you have a smooth chocolate cake batter.
Begin layering your zebra cake: Start by adding about 1 cup of the vanilla batter to the bottom of the prepared pan. Then alternate with dollops of chocolate batter until you've used up all the batter. Use a toothpick or a knife to create a zebra stripe pattern by swirling the two batters together gently.
Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the chocolate frosting. In a large bowl, combine cream cheese, room temperature butter, melted unsweetened chocolate, heavy whipping cream, powdered sweetener, vanilla extract, and cocoa powder. Use an electric mixer to whip the ingredients until fluffy and creamy.
Once the cake is baked, remove it from the oven and allow it to cool in the pan for a bit. Then transfer it to the refrigerator and let it chill for about one hour.
After the cake has chilled, spread the prepared chocolate frosting over the top.
Slice and enjoy your homemade Keto Zebra Cake with Chocolate Frosting!