This Chocolate Vanilla Marble Keto Pound Cake is enough like cake to feel like a decadent low carb dessert yet dense enough to pass for breakfast with coffee.
Keto Chocolate Vanilla Marble Pound Cake
What do you get when you cross low carb bread and a keto pound cake? This delectable recipe! Not only is it beautiful to look at, but it is perfectly dense and sweet. Great for a quick morning breakfast with a cup of coffee, but decadent enough to be a low carb dessert. It's a little labor intensive, but I promise the end result is worth it. Especially if you are living a dairy free keto lifestyle and are looking for dairy free keto bread recipes or dairy free keto cake recipes.
Can I substitute coconut flour for almond flour?
I have only tested this keto marble cake as written. Coconut flour is not a 1:1 substitution. Coconut flour is extremely absorbent, so when substituting coconut flour, it is necessary to add more liquid and more egg. A good rule of thumb is to substitute 1 cup of almond flour with ¼ of coconut flour and one additional egg for every ¼ cup of coconut flour. It may also be necessary to double the liquid called for in the recipe as well. If the mixture seems too dry, simply add more liquid, a little at a time until you reach your desired consistency. If your mixture is too wet, add additional coconut flour, mixing in 1 teaspoon at a time until you reach your desired consistency.
Other dessert recipes you might enjoy
- Keto Cinnamon Rolls
- Keto Candied Nuts with Bacon
- Flourless Chocolate Peanut Butter Cake
- Flourless Double Chocolate Chewy Keto Cookies
- Keto Peanut Butter Cookies
- Keto PB&J Smoothie
- Low Carb Blueberry Muffins
Keto Chocolate Vanilla Marble Pound Cake
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
Description
This recipe is a little more labor intensive than most of the recipes here on Peace, Love and Low Carb, but I promise that it is worth the time and effort.
Ingredients
For the Chocolate Layer:
- 3.5 ounces dark chocolate, chopped
- ¼ cup coconut oil
- 3 large eggs, yolks and whites separated
- ½ cup powdered erythritol (I use this brand)
- ⅓ cup plus 1 tablespoon unsweetened almond milk or coconut milk
- 1 teaspoon pure vanilla extract
- pinch of sea salt
- 3 tablespoon unsweetened cocoa powder
- 1 cup blanched almond flour (I use this brand)
- 1 teaspoon baking powder
For the Vanilla Layer:
- ½ cup plus 2 tablespoons blanched almond flour (I use this brand)
- ⅓ cup powdered erythritol
- ¼ cup coconut flour (I use this brand)
- ½ teaspoon baking soda
- 3 large eggs, yolks and whites separated
- ⅓ cup unsweetened almond milk or coconut milk
- ¼ cup coconut oil, melted
- 1 teaspoon pure vanilla extract
Instructions
Setting up:
- Preheat the oven to 350°F. Line a loaf pan (8 x 5 x 3.5 inches) with parchment paper.
- Separate the egg whites from the egg yolks, setting aside 3 yolks for the chocolate layer and 3 yolks for the vanilla layer. Place the egg whites in a large mixing bowl, and using a hand mixer, whip the egg whites until stiff peaks form. Set aside.
For the Chocolate Layer:
- Set up a double boiler by placing a heatproof bowl on top of a saucepan filled with about 1 inch of water. Make sure that the bowl is not touching the water and is suspended above the water line by the rim of the pan. To the bowl, add the chocolate chunks and coconut oil, and whisk to combine until melted and smooth. Remove the bowl from the pan and set aside.
- In a separate mixing bowl, combine the egg yolks, erythritol, almond milk, vanilla extract and salt, and whisk until all ingredients are well incorporated. Slowly fold in the melted chocolate. Once the chocolate in mixed in, gently fold in half of the whipped egg whites.
- Add the cocoa powder, almond flour, and baking powder and slowly mix until smooth. Be careful not to over mix and deflate the eggs.
For the Vanilla Layer:
- In a mixing bowl, mix together the almond flour, erythritol, coconut flour, and baking soda.
- In a separate large mixing bowl, combing the remaining 3 egg yolks, almond milk, coconut oil and vanilla extract. Gently fold in the remaining whipped egg white.
- Add the dry ingredients to the wet ingredients and mix until all of the ingredients are well incorporated
Putting it all together:
- Spoon ⅓ of the chocolate mixture into the bottom of the prepared loaf pan. Top with half of the vanilla mixture. Layer ⅓ of the chocolate mixture on top of the vanilla layer. Top with the remaining vanilla mixture. Finish by layering on the last ⅓ of the chocolate mixture.
- Using a knife, gently swirl the layers together a bit to make a marbling effect, but without completely mixing them together.
- Bake for 45 minutes or until a toothpick comes out mostly clean, but with a little bit of cake stuck to it. It will continue to firm up as it cools.
- Place the loaf pan on a cooling rack and let cool before slicing.
- Slice into 10 equal slices.
Notes
Net Carbs Per Serving: 5g per slice
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Cheryl D says
The cake was delicious. Very moist. The center fell on mine too. Will make again.
Heather Wylie says
CAnt wait to make this!
Nikki says
my middle fell as well! But sooo worth it.. does anyone know and other nutritional information? Calories per slice? Fat etc.,.
Dana says
The center fell, but it tastes *AMAZING* and is more like a brownie in texture than pound cake, but I consider that a bonus. Definitely going to try again!
Melodie says
Yes you were right- it was a lot of fact to make, loads of washing up etc but..... certainly worth the effort! Many thanks for this recipe- my husband will be well happy at tea time now!
PS enjoying your Craveable Keto book! Arrived here in France so quickly!
Tara says
This is delicious!!! Does take time but certainly worth it!
Marianne says
This was delicious. It did take time to make, but well worth it!
Sarah says
An Easter tradition in my family is to make a pound cake in a lamb mold (2 part cake mold in the shape of a lamb)- I know keto baking tends to be semi-fragile, do you think this holds together well enough when cool to survive coming out of a mold?
This looks amazing and I will definitely be making it wether in a mold or not!