You can see more recipes and pictures of recipes that followers made successfully and tagged me by following my social medias, links below;


After having published a video on Coffee Marble Cake a few weeks ago, I feel that we just cannot do without a Chocolate and Vanilla Marble Cake. This is such a popular cake that you can get at any bakeries or dessert outlets. It’s also a basic cake that most people would make when they start to learn to bake. I personally love this cake and making a keto version of it is super easy. The result is such a soft, moist, aromatic and delicious cake.

The recipe in the video uses coconut flour which is the best alternative for low carb baking in terms of cost, health and lower net carb benefits. It does not taste eggy or coconutty. But if you prefer to use almond flour,, I have also provided the ratio at the written recipe below.

As usual, all you need is just a big bowl and spatula, no tools required. And that means less cleaning and that my friends, is my philosophy haha…

The recipe can be viewed and printed at this link; />
[ Total servings = 14 ]
Per serving ;
Total Carb = 2 g
Dietary Fiber = 0.6 g
Net Carb = 1.4 g
Calories = 107
Total Fat = 10.2 g
Protein = 2.3 g

[ Total servings = 14 ]
Per serving ;
Total Carb = 7 g
Dietary Fiber = 3 g
Net Carb = 4 g
Calories = 249
Total Fat = 22.8 g
Protein = 7.6 g

Coconut Flour = 90 g / 3/4 cup (OR Almond flour = 360 g / 3 cups)
Baking Powder = 12 g / 3 tsp (Note : If using double acting, reduce amount by half)
Baking Soda = 1/2 tsp (Optional)
Erythritol = 150 g / 3/4 cup (OR any Keto sweeteners to taste)
Note: 150g Erythritol is moderately sweet so you can adjust accordingly
Unsweetened cocoa powder = 10 g / 2 tbsp

Eggs = 4 large
Melted Butter = 60 ml / 1/4 cup
Whipping Cream = 240 ml / 1 cup
Vanilla Extract = 3 tsp

1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients (except the cocoa powder) until well combined. To prevent lumps, it’s good to sieve the coconut flour. If batter turns out lumpy, just use a hand held mixer to beat until smooth.
3. Add the wet ingredients (except the vanilla extract) and whisk until smooth and thick.
4. Divide the batter into 2 portions i.e. 2/3 and 1/3 portions.
5. Add the cocoa powder into the 1/3 portion and mix until well combined.
6. Add the vanilla extract into the 2/3 portion and mix until well combined.
7. Scoop both batters intermittently into a 7″ Bundt pan buttered and floured with cocoa powder or coconut flour. You can also use any suitable pans but it’s easier to cook if the pans are shallow. I find that using tall pans, the center tends to be curved and undercooked.
8. Swirl the batter around to create a marble effect with a wooden skewer.
9. Bake for about 40 mins or until cooked.
10. Cool completely before slicing.
11. The cake can be kept at room temperature for a few days if you have a dry and cool climate. Otherwise, it’s better to refrigerate earlier.
12. The cake can be refrigerated up to 1 week and frozen for months.

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