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This is taking marble cake to the next level. I was excited when I learnt how to make this Keto Zebra cake as the design looked so beautiful. It is basically the technique of spooning the batter into the pan and it just require a little patience. If you don’t have the patience, then just swirl the batter into a marble cake. But as you can see in the video, the end result is definitely worth it. I am sure that you can impress your guests with this cake and they would not be able to tell that it is a keto cake.

This recipe is adapted from my Keto Marble Cake (see link here – but with a slight tweak. In the video, I used coconut flour and the cake is so soft, moist, flavorful and delicious. But if you are not a fan of coconut flour, you can try the almond flour option provided below. Frankly, the coconut taste is not obvious as it is masked by the chocolate flavor and the net carb is much lower than the almond flour version.

The recipe can be viewed and printed at this link; />
[ Total Servings = 12 ]
Per serving;
Total Carb = 2.5 g
Dietary Fiber = 1.1 g
Net Carb = 1.4 g
Calories = 83
Total Fat = 7.2 g
Protein = 2.7 g

[ Total Servings = 12 ]
Per serving;
Total Carb = 6.2 g
Dietary Fiber = 2.9 g
Net Carb = 3.3 g
Calories = 198
Total Fat = 16.5 g
Protein = 6.8 g

Coconut Flour = 90 g / 3/4 cup (OR Almond Flour = 360 g / 3 cups)
Baking Powder (single acting) = 12 g / 3 tsp
Baking Soda = 1/2 tsp
Erythritol = 120 g / 0.6 cup (Note : This is mildly sweet so you can adjust accordingly)
Unsweetened Cocoa Powder = 25 g / 3 tbsp
Salt = 1/2 tsp

Eggs = 4 large (+/- 60 g each with shell)
Melted Unsalted Butter = 60 ml / 1/4 cup
Whipping Cream = 240 ml / 1 cup
Vanilla Extract = 3 tsp
Water = 60 ml / 1/4 cup

1. For best results, weigh the ingredients.
2. You can make this recipe dairy free by using coconut oil instead of butter and coconut cream instead of whipping cream.

1. Preheat oven at 340F or 170C.
2. In a bowl, mix all the dry ingredients (except the cocoa powder) until well combined. Set aside.
3. In a separate bow, mix all the wet ingredients (except the water) until well combined.
4. Add the wet ingredients into the dry ingredients and mix until smooth and thick.
5. Divide the batter into 2 equal portions.
6. Add the unsweetened cocoa powder and water into one of the batter and mix until well combined.
7. Grease and line parchment paper at the bottom of an 8″ or 20 cm round pan.
8. Spoon the batter onto the middle of the pan, alternating between the original and chocolate batter until all the batter is used up.
9. The batter will spread naturally.
10. Tap the pan for a few times.
11. Bake for about 30 to 40 mins or until a wooden skewer comes out clean.
12. This recipe makes about 8 to 12 servings.
13. The cake can be kept at room temperature for 1 to 2 days if you have a cool climate. Otherwise, it’s better to refrigerate earlier. It can be refrigerated up to a week or frozen for months.

First track of music : Cuban Island
Music credit to : Ultimate Tracks
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