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.
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.
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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.
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!
Pat Green says
So why does the recipe call for a bunt pn and the picture shows a loaf pan?
Carolyn says
OOPS! If I wrote bundt, I meant loaf!
Noel C says
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.
Carolyn says
I can’t say for sure but I think it will work.
Sabrina says
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!
Carolyn says
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!
Shae says
What about oat flour?
Carolyn says
Oat flour is not low carb. Oat fiber is, though.
shelli says
Gonna try this! I’ll let you know how it goes. Looks ? yummy
Koshie says
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!
Carolyn says
Sorry, it’s not in the least bit scientific, I’ve just noticed it helps.
Mary says
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.
Amy says
Do you think I could use cacao powder instead of cocoa??
Carolyn says
Sure.
Linda says
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.
Koshie says
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.
Genice says
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.
Carolyn says
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.
San Dee says
Does the sour cream take the place of butter? I wondered why there is no butter in this cake.
Carolyn says
Yup…with full fat sour cream, you don’t need it. 🙂
julie kal says
Is there any way you could add a “print” recipe button?
Thank you
Julie
Carolyn says
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.
Judi Fikes says
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.
Carolyn says
I do alternating dollops and then I swirl with a knife.