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.
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!