Keto Marble Pound Cake Recipe

Keto Marble Pound Cake with chocolate glaze cut into slices on a white platter.

Keto Marble Pound Cake has a rich cream cheese base and beautiful swirls of vanilla and chocolate batter. All topped off with sugar-free chocolate ganache for an exceptional treat!

Course Dessert

Cuisine American

Keyword keto marble cake, marble pound cake

Prep Time 30

Total Time 1 30

Servings slices

Calories 277kcal

Author Carolyn

Equipment

1 9x5 inch loaf pan

Ingredients

Cake

3 cups almond flour
1/3 cup whey protein powder
2 tsp baking powder
1/2 tsp salt
8 ounces cream cheese, softened
1/2 cup butter, softened
2/3 cup granular sweetener (see Sweetener Options section)
1 tsp vanilla extract
3 large eggs room temperature
1/2 cup almond milk
1/4 cup cocoa powder
1/4 cup hot water or coffee

Glaze

1/3 cup heavy whipping cream
1 tbsp allulose or xylitol
2 ounces sugar-free chocolate chips

US Customary - Metric

Instructions

Cake

Preheat the oven to 325ºF and grease a 9×5 inch metal loaf pan. Line the bottom with parchment paper with overhanging sides and grease the parchment.
In a large bowl, whisk together the almond flour, whey protein, baking powder, and salt. Break up any clumps as much as possible.
In another large bowl, beat the cream cheese and butter together until very smooth, then beat in the sweetener and vanilla until well combined. Beat in the eggs one at a time, scraping down the beaters and sides of the bowl as needed.
Add the almond flour mixture and beat until well combined, then beat in the almond milk. Transfer about two thirds of this mixture to a separate bowl and set aside.
In a medium bowl, whisk together the cocoa powder and hot coffee or water until you have a smooth paste. Beat the cocoa powder mixture into the remaining one third of the batter until well combined.
Add alternating dollops of vanilla and chocolate batter to the bottom of the pan and swirl with a knife. Repeat another layer with the remaining batter and swirl again, then smooth out the top. Bake 60 to 75 minutes, until the top is risen and is just firm to the touch. Do not over-bake.
Remove and let cool in the pan for 30 minutes. Loosen the edges with a sharp knife and lift the loaf out by the overhanging parchment. Let cool completely.

Glaze

In a small saucepan over medium heat, combine the cream and allulose. Bring to a simmer.
Add the chocolate chips and let sit a few minutes to melt, then whisk until smooth. Drizzle over the cooled pound cake.

Nutrition