Keto Chocolate Marble Cake. NUT-FREE. 1.8g net carbs per slice.
Moist and luxurious, yet tender and soft, this irresistible cake will melt in your mouth.
With the right amount of sweetness to satisfy the sweetest tooth, but without being too sickly.
You can have a slice for breakfast-on-the-go, enjoy it as a sweet mid-day treat, or serve it as after dinner dessert with some whipped cream or keto ice-cream on top.
How To Make Keto Chocolate Marble Cake
Coconut flour and bamboo fibre are the main dry ingredients. Eggs, avocado oil, and whipping cream (half and half) are the main liquid ingredients.
If you prefer, MCT oil is a good substitute for avocado oil. Or you can use an organic, cold-pressed, high-oleic sunflower oil (which is low in PUFA and non-inflammatory – unlike all other seed oils). During testing, I found that extra virgin olive oil was too strong for this recipe, so I would avoid it.
Weigh and mix all your dry ingredients into a bowl. Whip eggs and sweeteners until fluffy and doubled in size. Add the liquids one by one.
Put a quarter of the batter in a separate bowl and mix in the cocoa powder. Pour half the light batter into a 2lb silicone loaf mould, no bigger than 24cm x 11cm (9″ x 4″). Spread the chocolate batter onto the centre. Top with the remaining light batter.
Tap to remove air pockets. Create swirls using a knife and it’s ready for the oven.
It will take 1 hour to bake this Keto Chocolate Marble Cake to a perfectly moist, delicious treat.
Enjoy!
Keto Chocolate Marble Cake
Ingredients
- 50 g coconut flour (U.S. option HERE)
- 20 g bamboo fibre (U.S. option HERE)
- 2 tsp baking powder
- ½ tsp xanthan gum (U.S. option HERE)
- 80 g erythritol (U.S. option HERE)
- 1 tsp pure stevia powder (U.S. option HERE)
- 4 eggs - 220g net
- 60 g avocado oil (U.S. option HERE)
- 200 g whipping cream
- 1 tsp vanilla extract (U.S. option HERE)
- 60 g water
- 15 g Callebaut 100% cocoa powder (U.S. option HERE) or Tesco Finest - UK only
Instructions
- pre-heat oven to
175 °C static. - set out a 2lb silicone loaf mould, or line a 9” x 4” (23cm x 10cm) plum cake/loaf tin with non-stick baking paper, allowing for some overhang on the long sides.
- weigh and mix the first 4 ingredients.50 g coconut flour, 20 g bamboo fibre, 2 tsp baking powder, ½ tsp xanthan gum
- using a large mixing bowl, whip eggs until frothy, add sweeteners and vanilla, and continue to whip until foamy and quadrupled in size.80 g erythritol, 1 tsp pure stevia powder, 4 eggs, 1 tsp vanilla extract
- add remainder of liquids to the eggs, one at a time, whipping each one in before adding the next.60 g avocado oil, 200 g whipping cream, 60 g water
- tip in mixed dry ingredients and whip briefly to combine.
- transfer a quarter of the batter into a separate, small bowl, and sift the cocoa powder over it; whisk manually to combine.15 g Callebaut 100% cocoa powder
- now pour half the light batter into your mould, spread the chocolate batter onto the centre, and top with the remaining light batter.
- tap it on the counter to remove air pockets, then swirl it using a butter knife - no need for precision, but don’t overdo it.
- place the tin in the oven and immediately lower heat to170 °C.
- bake for 45 minutes, then reduce heat to150 °C and continue to bake for another 15 minutes.
- open oven door 60° and leave the cake in situ for another 10 minutes.
- remove mould/tin from oven and set it aside to cool completely before extracting the cake.
- if you find a little moisture on the base of the cake, wipe it with kitchen paper and place it on a cooling rack to air-dry.
Notes
Nutrition
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So moist and luxurious, yet neither heavy nor stodgy. This one is simply stunning. My new fav!