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 big 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 mixing bowl, add the eggs and whisk well. Add the heavy cream, melted butter (not boiling), and vanilla extract.
Combine the dry and wet ingredients until a smooth batter forms, and there are no visible lumps. If your batter it's too hard, 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. Stir well, until you get 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 until a skewer inserted in the middle comes out clean and the top looks 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!