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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My friend loves marble cake and I plan to bake her a sheet cake then cut into a shape and ice. Will this recipe work for that? And any idea how many times I will need to double or triple the recipe?
It very depends of the width of your sheet cake pan. My cake is baked in a 9 inches x 5 inches loaf pan, it means a 8 cups pan. If your pan has the same volume you don’t need to double or tripe the recipe. For exampLe a 8×8 square pan is 10 cups, a 9 x 9 is 12 cups. So if you are using one of these sizes you keep double the recipe by it won’t fit the whole pan. But if your sheet pan fit 16 cups then doubling the recipe will be perfect. And since its a sheet cake it will be way thinner than my loaf and it will bake faster too. I hope it helps, XOXO Carine
Hi there, would I be able to use a standard bundt cake pan?
Sure, but the size of the pan will impact baking time too
How much of coconut sugar should i be using instead of erythritol?
Same amount, but the recipe won’t be keto low-carb anymore. Enjoy, XOXO Carine
Can I substitute coconut oil with melted butter?
Sure ! Enjoy the recipe, XOXO Carine
Hi Carine, Thank you for the recipe. I would like to ask it is possible to use 8″ springform Pan or 8×8 Baking Pan. Please advise. Thank you.
Yes sure, as the pan will be wider it will make a thinner cake and it will bake faster. Check the baking with a pick inserted in the middle of cake to see if it is ready after 40-50 minutes
Hi Carine, can I replace almond flour with coconut flour and if so how much quantity shall I be using, thanks
Hi, Unfortunately you can’t swap almond flour for coconut flour with a 1:1 ratio. Coconut has 4 times mre fiber than almond flour and usually a recipe calling for almond flour will nee aroun 4 times less coconut flour and way more liquid to hold. Enjoy the recipes on the blog, XOXO Carine
Hello, would it be possible for this recipe to work using something to replace the eggs or even maybe 3 of the eggs? if so what would you suggest? I can cope with a bit of egg but not much
I didn’t try the recipe with egg replacement but some readers report success using this brand of egg replacer (note that this is my affiliate amazon link). Enjoy the recipe, XOXO Carine
Can one replace this recipe with flax eggs ? Will it work
No sorry, none of my keto cake recipe works with flax eggs. Enjoy, XOXO Carine
First time ever to leave comment .. but this is the most amazing cake recipe I have ever made.
It’s moist, delicious and better than even a regular one… Thank you ❤️
Thanks SO much for such a lovely comment! You made my day beautiful. Enjoy my recipes on the blog, XOXO Carine
I made this cake today… It’s lovely and now I can have a little treat everyday without feeling like I’ve slipped off the wagon… Thank you
Yeah! That is all I love to read. Treat is good even on keto. Enjoy the keto recipes on the blog, XOXO Carine
This by far the best cake I have found to make on Keto Low Carb
Yeah! That is the most beautiful feedback I read today, thank you, XOXO Carine.
I want to know what I can substitute the almond flour with. My 95 year old mother became allergic to nuts at the age of 90 and can not have anything with almonds in it. Is it possible to substitute it with rice flour?
Hello! I am sorry to har that. Good news is, you can substitute almond flour by same ratio of sunflower seed flour in any recipe (that is the keto low carb option). If she is not on low carb diet, oat flour is an option too, very nourising and provide a similar texture. However I wouldn’t use rice flour, the cake will be chewy. Enjoy the recipe. XOXO Carine.
Hello Carine!
I just wanted to let you now that I made this cake and it was so delicious and moist! The only thing I think I’d do is add a bit more sweetener. I tasted the batter before baking and it was great, but fatter, the sweetness had pretty much vanished. I’m considering slicing the leftovers and making them into biscotti. My family loved it and so did my in laws on 2de Kerstdag (Christmas)!! Think you for this delicious, not at all dry or weird-textured cake. I love when I win with Keto. ????
Hello! Merry Christmas to you and our family. Thanks so much for sharing this marble cake recipe with the one you love. Re- sweetener, it very depends on brands too, some blend fae when baked. I love to use Lakanto or Swerve brands FYI. This said, if you can’t find those brand you can increase sweetener in the recipe. It will come out great. Or add few drops of vanilla stevia drops for a strong sweet boost without changing the texture! XOXO Carine.