Healthy Marble Cake (Keto)
By Carine Claudepierre
Published on 12/19/2019 - Last updated on 11/21/2022
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
This keto marble cake is a moist almond flour pound cake with chocolate and vanilla layers.
Plus, it’s a healthy marble cake for you with no sugar, no gluten, no dairy, and only 3.8 grams of net carbs per slice!
What’s A Marble Cake?
A Marble Cake is a classic pound cake recipe made with alternating and swirling layers of vanilla cake and chocolate cake.
This Keto Marble Cake is a low-carb version of the classic marble pound cake recipe.
Why You’ll Love This Recipe
This Keto Marble Cake is delicious and tastes amazing, but it’s also:
- Gluten-Free
- Dairy-Free
- Low-Carb
- Keto-Friendly
How To Make A Marble Cake
A marble cake is a chocolate and vanilla layer cake. Therefore, you need two batters to create a marble cake, one with vanilla flavor and one with chocolate flavor.
The easiest way to make a marble cake is to first make a large vanilla batter. Then, separate a part of the vanilla batter in a different bowl and flavor it with cocoa powder.
Making a moist marble cake requires using oil in the recipe – not butter! That makes a whole lot of difference giving the most delicious moist texture to the almond flour pound cake.
The best healthy oils to use in this recipe are melted coconut oil, avocado oil, or almond oil.
Of course, if you want to use coconut oil, make sure you melt it first and cool it down before adding it to the batter.
In fact, hot oil can cook your eggs and create lumps in the batter.
Ingredients
A marble cake is basically a pound cake, with two layers with different flavors. The trick to making this easy marble cake is to use all ingredients at room temperature.
Let’s see what you need to make a healthy marble cake keto and gluten-free.
- Almond flour – fine, not almond meal. Almond Flour is one of the best keto-friendly flours.
- Coconut flour – Coconut flour is made from ground dried coconut flesh. It’s a keto flour rich in fiber and nutrients.
- Eggs at room temperature. You can take an egg out of the fridge for up to 2 hours without any risk, but it takes less than 30 minutes for them to reach room temperature.
- Sugar-free crystal sweetener – erythritol, xylitol, or a combo of Monkfruit/erythritol. Check out my keto sweetener converter to convert from one sweetener to another.
- Oil – avocado, almond, or coconut oil, melted at room temperature. Note: vegetable oils are not keto-friendly so don’t use these oils.
- Vanilla Extract – for the taste.
- Unsweetened Cocoa Powder – it’s essential to make sure the cocoa powder doesn’t contain added sugar.
- Coconut cream or heavy cream at room temperature.
Storage Instructions
You can store this marble cake in an airtight cake box in the pantry for up to 3 days, or freeze cake slices in individual boxes for up to 3 months.
Defrost the marble cake slices the day before, can be rewarmed in a toaster or oven if desired.
More Keto Pound Cake Recipes
If you love this keto pound cake recipe, I have many more for you to try:
Made this healthy marble cake recipe? Share a picture with me on Instagram!
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Keto Marble Cake
Ingredients
- 5 large Eggs at room temperature
- ¾ cup Granulated Sweetener or monk fruit blend
- 1 teaspoon Vanilla Extract
- ½ cup Coconut Oil at room temperature (or avocado oil or almond oil)
- ¼ cup Coconut Cream from can of coconut cream, shake can before measuring (or use heavy cream) at room temperature
- 2 cups Almond Flour
- ¼ cup Coconut Flour
- 1 tablespoon Baking Powder
Chocolate layer
- 2 tablespoons Unsweetened Cocoa Powder
- ¼ cup Coconut Cream can of coconut cream, shake can before measuring (or use heavy cream) at room temperature
Instructions
- Before you start, make sure all the ingredients including, oil, cream, eggs, flour, are at room temperature to avoid lumps. The best is to take them out of the fridge 30 minutes before you start the recipe.
- Preheat oven to 350°F (180°C). Cover a 9-inch x 5-inch loaf pan with parchment paper. Oil the paper if yours tends to stick to food. Set aside.
Vanilla cake layer
- In a medium mixing bowl, lightly whisk eggs with sugar-free crystal sweetener, vanilla, and coconut cream.
- Stir in coconut oil (at room temperature! hot melted coconut oil will cook your eggs. You don't want this to happen), baking powder, coconut flour, and almond flour.
- Whisk quickly to combine evenly. The vanilla cake batter is thick but spreads easily, shiny, with no lumps. If there are lumps (it shouldn't have some if you used ingredients at the same temperature). If so, use an electric beater, beat few seconds to get a smooth batter.
Chocolate cake batter
- In another medium-size mixing bowl, add 1 ½ cup of the vanilla batter you just made.
- To create the chocolate cake batter, stir in this medium bowl unsweetened cocoa powder and coconut cream until it forms a smooth chocolate batter. You should have 2 bowls of batter, one with 1 ½ cup of chocolate cake batter and one with vanilla cake batter.
How to make a marble cake?
- Alternate dollops of vanilla cake batter with chocolate cake batter until no more left. I highly recommend watching my recipe video tutorial below to see how to make marble cake step by step.
- When no more batter is left, use a knife to swirl the top of the batter. Next, insert the knife into the loaf and gently swirl into the batter, once or twice, to create a marble swirl effect.
- Bake at 180°C (350°F) for 50-65 minutes or until a skewer inserted in the middle of the loaf comes out clean with few to no crumbs on it.
- Cool marble cake for at least 4 hours, or overnight, on a cooling rack, before slicing. Don't slice too early, or the cake would crumble apart. You should be able to slice 14 slices in this loaf.
Storage
- Store the cake in an airtight cake box in the pantry for up to 3 days, or freeze the cake slices in individual boxes/bags.
- Defrost the day before, can be rewarmed in a toaster or oven if desired.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hello, do you reckon I could forgo the almond flour altogether snd just use coconut flour, I.e 2 cups coconut flour + 1/4 cup coconut flour? Thank you
No, you must use almond flour ! Coconut flour only will make the cake crumbly and dry
Can I use whipping cream instead of heavy cream? If yes,is it the same amount?
I suppose it will work well, I didn’t try this option yet so I am not too sure.
Made it today. I didn’t have any coconut cream so i used almond milk and i used xylitol instead of erythritol… it worked perfectly fine and the cake is yum. Thanks for the recipe.
Really nice and easy recipe.
Best Keto cake I’ve made so far! So good!
May I ask, if I want to make it into a lemon cake, how shall I adjust the ingredients. Obviously take out the part with the cacao, but I wonder how much lemon zest and juice I should add?
hi,Carine..can i replace the coconut flour to almond flour?
Unfortunately no, coconut flour is 4 times more absorbent so you would need lot more almond flour to balance the texture but then the cake will be dry
Lovely recipe! Instead of cocoa powder, I used 4 tbsp of instant coffee powder instead for a coffee marble cake. So delicious!!
Great recipe! I love this cake warmed with a little butter melted on top, just sinful! Has anyone tried adding a little butter before baking, if so how much did you use? I know it will jack up the calories, but the butter might be awesome alteration, especially with mixed crowds not all on Keto. Just a thought.
Hi, can i use olive oil ?
Any oil will work but olive oil has a strong flavor in cakes, so use a light olive oil, enjoy!
Hi, instead of 3/4 cup Erythritol or monk fruit blend, can i use stevia? In that case how much can i use for this recipe? I have stevia 1:5 😊
Probably but I didn’t try stevia so you will have to experiment to see how much deliver the perfect sweetness to the cake
Hi Carine, what can I use to substitute the coconut cream in the recipe thats still low carb please?
Thanks in advance
Heavy cream will work well, enjoy!
Thank you for this wonderful recipe, it’s awesome! I have to remind myself that even tho it’s Keto…I’m not supposed eat the whole cake in a sitting lol!
Btw, I used Monkfruit (brown) for the sweetner, but I added a little bit (teaspoon at best) of powdered white Monkfruit to the unsweetened Chocolate and it gave it a nice little kick I think. I may experiment with this Brownie Butter I just got down the road (more gooey vibed).
Question, If I wanted to add a bit of butter to get a little more of a buttery taste in this would it be too mushy? Thanks.
Thank you! You can’t add butter or the texture will change too much and as you said get mushy, but instead replace the coconut oil by melted butter.Enjoy!
I just commented earlier (still waiting for approval, forgot I had commented about the butter on this comment back in March, you can delete that other one). If I replace the coconut oil with butter, is it equal amounts? Thanks!
Yes, it’s equal amount of melted coconut oil or melted butter. Enjoy!
Hi Carine
Thank you for your great recipes. Every Monday I bake one of your cakes and enjoy it for the busy work week.
I want to know can I use this pound cake recipe as a cupcake recipe and make it in cupcake pan?
Thank you so much
I live your receipes 😍would like this one in grams because I’m french would be great thanks 😊
Can i use almond meal?
It should work but the texture will be gritty since almond meal is coarse compared to almond flour. Enjoy! XOXO Carine
Hi Carine!
Can I substitute the almond flour for oat flour in a 1:1 ratio?
Thank you!
I didn’t try this option as oat flour is not keto approved. However, oat flour often works as a 1:! substitute to almond flour so it should come out great if you want to try this option. Enjoy, XOXO Carine
This marble cake is so moist and delicious! Even my non-Keto family members love it. Thank you!!
I must have done something wrong the recipe says add another 1/4 cup of heavy cream to the chocolate mix and it made mine very runny. It took over the vanilla and did not cook very solid. Help please!
It is barely possible since 1/4 cup is only 60 ml it shouldn’t change the texture to runny liquid. Are you sure you are using US measuring cups ? Enjoy the recipes on the blog, XOXO Carine
Awesome ????????
I use almond meal , avocado oil, and heavy cream. Nice and moist
Hi, thank you for your amazing recipes. Unfortunately, I don’t understand the conversion table for converting the amount of stevia powder I have. If anyone could help I would really appreciate it as I want to make the marble cake.
This recipe use sugar crystal sweetener like erythritol or xylitol but the recipe won’t work with stevia powder. Stevia powder doesn’t add bulk in cakes and bread so you shouldn’t use it here. Enjoy! XOXO Carine