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    Home » Keto Cakes » Sour Cream Marble Loaf Cake – Low Carb

    Published: Mar 17, 2018 · Modified: Nov 9, 2022 by Carolyn

    Sour Cream Marble Loaf Cake – Low Carb

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    4.2K shares

    Low carb marble loaf cake – a classic cake recipes gets a low carb, gluten-free makeover. With a sour cream base, this keto cake is tender and delicious and not too sweet. 

    Low carb marble loaf cake cut into slices with flowers

    Sometimes I just want to bake, without have a very good idea of WHAT I want to bake. Do you do this? I pour over pictures on Pinterest looking for inspiration, but nothing is quite right. I follow down one idea and then switch over to another, trying to get the hazy thoughts in my head to settle on something, anything. I often reference my own recipes in this case, as I sort through high carb recipes trying to figure out how I can adapt them to the keto diet. I waste a lot of time just poking down rabbit holes on social media, looking for I am not quite sure what.

    Easy keto marble loaf cake recipe

    And then I decide I need to simplify and make a classic. Because you really can’t go wrong with the classics and those of us on the low carb diet need these options. So a few weeks ago, when my fevered brain was overloaded with ideas and my heart was set on baking, I tackled one of the classics and made this delicious keto marble loaf. The perfect low carb quick bread for breakfast, snack, or even dessert.

    This delicious marble loaf is low carb and gluten free.

    But in referencing my own recipes, I decided that the way to make this classic was decidedly unclassic in approach. I used a sour cream base for tenderness and because I’ve found that this way, I don’t need to use whey protein to help the cake rise and hold its shape as well. It worked perfectly!

    Please see my Low Carb Marble Loaf Cake on A Sweet Life

    4.2K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Andrea says

      March 12, 2022 at 11:18 am

      Love your recipes Carolyn! Please add the recipe to your pin. I don’t see it there. Thanks!

      Reply
      • Carolyn says

        March 13, 2022 at 9:23 am

        It lives on another site so just click the link for A sweet life.

        Reply
    2. Isabel says

      July 07, 2020 at 9:35 am

      I’m psyched to make this marble loaf. Are the carbs listed net carbs or total carbs? Thanks in advance!

      Reply
      • Carolyn says

        July 07, 2020 at 1:07 pm

        Total carbs, not including erythritol since our bodies don’t recognize it as a carb.

        Reply
    3. poor13itch says

      March 22, 2019 at 7:59 pm

      dang !!! i have no sour cream, only cream cheese ?? can i use equivalent amount of cream cheese to make this ? please and ty

      Reply
      • Carolyn says

        March 22, 2019 at 10:22 pm

        Cream cheese is a lot thicker than sour cream. I’d do half cream cheese and half heavy cream

        Reply
    4. Deb Pickens says

      March 18, 2019 at 11:49 am

      I am not sure what I did wrong! I made this and it was terrible. I did use homemade Greek Yogurt (plain) instead of Sour cream. I used stevia powder for the sugar substitute. All others turn gritty for me which I hate. The chocolate part was overwhelming and bitter. I even made a cream cheese frosting but that did not help it at all. I think I am going to give up baking! Nothing has turned out good– except for cheesecake. Darn!

      Reply
      • Carolyn says

        March 18, 2019 at 8:00 pm

        Sorry but I think it’s the stevia. It’s awfully bitter when mixed with chocolate.

        Reply
    5. Rami says

      October 30, 2018 at 8:26 am

      Hello I really appreciate your recipes. I had a question about this marble cake though. What kind of sweetener did you use to get your macros?
      I appreciate your response in advance.

      Reply
      • Carolyn says

        October 30, 2018 at 9:01 am

        I always use Swerve because it has zero impact on blood glucose.

        Reply
    6. Judi Fikes says

      August 22, 2018 at 12:37 pm

      It is in the oven so whatever it is..it is…but I had a little bit of confusion about how to put both of the batters in the pan! Dollops…alternate dollops? I tried visualizing your picture but I think it ended up all mixing together! Any help with that because I would like to make again.

      Reply
      • Carolyn says

        August 22, 2018 at 6:14 pm

        I do alternating dollops and then I swirl with a knife.

        Reply
    7. julie kal says

      April 09, 2018 at 1:47 pm

      Is there any way you could add a “print” recipe button?

      Thank you

      Julie

      Reply
      • Carolyn says

        April 09, 2018 at 3:15 pm

        It’s not my site. I always have them when the recipe is on my site. You should write to A Sweet Life and ask.

        Reply
    8. San Dee says

      March 25, 2018 at 5:32 pm

      Does the sour cream take the place of butter? I wondered why there is no butter in this cake.

      Reply
      • Carolyn says

        March 25, 2018 at 6:59 pm

        Yup…with full fat sour cream, you don’t need it. 🙂

        Reply
    9. Genice says

      March 21, 2018 at 10:38 am

      I noticed your comment about using sour cream instead of whey protein. I just purchased your cookbook Everyday Ketogenic Kitchen and am new to your blog. I was going to purchase some whey protein so I could start making some more of your recipes but now hopefully I can just use sour cream instead. My question is it a 1:1 ratio? If the recipe calls for 1/2 cup whey protein could I use 1/2 cup full fat sour cream instead?
      I made your Tagalong Bars last week and they were wonderful! I can’t wait to try more things.

      Reply
      • Carolyn says

        March 21, 2018 at 4:08 pm

        It’s not quite so simple, unfortunately. This was based on a whole different recipe base (my Blender Sour Cream Muffins) and has different proportions of everything. You would throw off the wet and dry amounts in other recipes completely. Whey protein is a very useful low carb ingredient so I still recommend it.

        Reply
    10. Linda says

      March 19, 2018 at 6:08 pm

      I made this last night sand I loved how quick and simple it was. It tastes great, like really great. The only issue I had was I put it in for 40 mins and the toothpick came out clean but it still felt a bit squishy so I put it in for another 5 mins, then another 5 and then another 5. Afraid that I would burn the outside I left it to cool. I cut it in half and dead centre it was raw at the top. So I put it in for another 10 mins. Still raw. Could be because I kept taking it out or that I’m a high altitude but next time I will do a lower temp for longer. I will definely make it again.

      Reply
      • Koshie says

        March 20, 2018 at 2:21 pm

        I live in the Rocky Mountains, so I feel your pain with altitude problems. Based on what you describe, your solution is NOT to lower temperature and bake longer — this will simply result (well, most likely) in a fallen dry loaf. I believe a better solution is to split your batter and bake in TWO smaller loaf pans.

        Reply
    11. Amy says

      March 18, 2018 at 8:57 pm

      Do you think I could use cacao powder instead of cocoa??

      Reply
      • Carolyn says

        March 20, 2018 at 7:22 am

        Sure.

        Reply
    12. Koshie says

      March 18, 2018 at 7:05 pm

      I’ve got a food science minor in grad school (just to let you know where I’m coming from), and I also like to bake, and your last sentence has me all kinds of curious! Can you please explain to me how sour cream works to replace the use of whey (for rising and holding shape)? I mean, is this physical or chemical? Are you using more almond meal than you would’ve if you’d also used whey protein?
      And why are you interested in reducing the use of whey protein? Or were you trying to create a recipe that hits certain macro nutrients?
      The more I learn the better baker I also become, so I hope you don’t mind my asking. Thanks!

      Reply
      • Carolyn says

        March 20, 2018 at 7:23 am

        Sorry, it’s not in the least bit scientific, I’ve just noticed it helps.

        Reply
      • Mary says

        August 29, 2018 at 12:05 pm

        I don’t think the sour cream would help with rising (maybe a little bit; the acid could help the leavening activate), but holding together it basically will help bind stuff together in conjunction with the eggs.
        The real benefit of stuff like sour cream or yogurt in recipes like these is that they keep stuff super moist.

        Reply
    13. shelli says

      March 18, 2018 at 2:28 pm

      Gonna try this! I’ll let you know how it goes. Looks ? yummy

      Reply
    14. Sabrina says

      March 18, 2018 at 11:22 am

      Wah! This is my whining because this looks incredible, but my husband has an almond intolerance! But I’m super pumped to make your donuts! I ordered a donut pan and it comes in today!! Holler!

      Reply
      • Carolyn says

        March 18, 2018 at 12:30 pm

        Well you can always use sunflower seed flour instead but be sure to use a tbsp of acid like lemon juice so it doesn’t turn green!

        Reply
        • Shae says

          October 04, 2018 at 7:47 pm

          What about oat flour?

          Reply
          • Carolyn says

            October 05, 2018 at 8:41 am

            Oat flour is not low carb. Oat fiber is, though.

            Reply
    15. Noel C says

      March 18, 2018 at 8:22 am

      Do you think an unsweetened almond milk yogurt (I’m thinking Kite Hill brand) could work in place of the sour cream? I’m worried it may impact the texture if I try this.

      Reply
      • Carolyn says

        March 18, 2018 at 9:16 am

        I can’t say for sure but I think it will work.

        Reply
    16. Pat Green says

      March 17, 2018 at 7:39 pm

      So why does the recipe call for a bunt pn and the picture shows a loaf pan?

      Reply
      • Carolyn says

        March 17, 2018 at 9:08 pm

        OOPS! If I wrote bundt, I meant loaf!

        Reply
        • Lisa says

          October 19, 2018 at 3:06 pm

          Buuuuut, could one use a bundt pan if they wanted? And if so, would things change?

          Reply
          • Carolyn says

            October 20, 2018 at 2:47 pm

            Yes you could but I have no idea what the baking time will be, you will have to experiment.

            Reply

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