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Keto Marble Pound Cake Recipe

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4.3 from 8 reviews

A rich and moist Keto Marble Pound Cake that combines a creamy almond flour base with swirls of chocolate for a decadent low-carb dessert. Perfectly sweetened with granular sweetener and topped with a smooth sugar-free chocolate glaze, this pound cake is ideal for keto and low-carb diets without sacrificing flavor.

Ingredients

Cake

  • 3 cups (336 g) almond flour
  • 1/3 cup (36 g) whey protein powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 8 ounces (226.8 g) cream cheese, softened
  • 1/2 cup (113.5 g) butter, softened
  • 2/3 cup (126.67 g) granular sweetener (see Sweetener Options section)
  • 1 tsp vanilla extract
  • 3 large eggs, room temperature
  • 1/2 cup (118.29 ml) almond milk
  • 1/4 cup (21.5 g) cocoa powder
  • 1/4 cup (59.15 ml) hot water or coffee

Glaze

  • 1/3 cup (78.86 ml) heavy whipping cream
  • 1 tbsp allulose or xylitol
  • 2 ounces (56.7 g) sugar-free chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325ºF. Grease a 9×5 inch metal loaf pan and line the bottom with parchment paper, ensuring there are overhanging sides for easy removal. Grease the parchment paper well.
  2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, whey protein powder, baking powder, and salt. Break up any clumps to create a smooth dry mixture.
  3. Beat Wet Ingredients: In another large bowl, beat the softened cream cheese and butter together until very smooth. Then add the granular sweetener and vanilla extract and beat until well combined. Incorporate the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  4. Combine Dry and Wet Mixtures: Add the dry almond flour mixture into the wet ingredients and beat until combined. Then beat in almond milk until smooth.
  5. Prepare Chocolate Batter: Transfer approximately two thirds of the batter into a separate bowl and set aside. In a medium bowl, whisk together cocoa powder and hot water or coffee to form a smooth paste. Beat this cocoa mixture into the remaining one third of the batter until well combined.
  6. Layer and Swirl Batter: Alternate spoonfuls of vanilla and chocolate batter into the prepared loaf pan, then use a knife to swirl the batters together gently. Repeat layering with remaining batter and swirl again. Smooth out the top.
  7. Bake the Cake: Bake in the preheated oven for 60 to 75 minutes, until the top has risen and is just firm to the touch. Avoid over-baking to maintain moistness.
  8. Cool the Cake: Remove the pan from the oven and let it cool for 30 minutes. Use a sharp knife to loosen the edges and lift the cake out by the parchment paper. Allow it to cool completely on a wire rack.
  9. Prepare the Glaze: In a small saucepan over medium heat, combine the heavy cream and allulose or xylitol. Bring to a gentle simmer. Remove from heat and add the sugar-free chocolate chips. Let sit for a few minutes until melted, then whisk until smooth.
  10. Glaze the Cake: Drizzle the warm chocolate glaze generously over the cooled pound cake. Allow the glaze to set before slicing and serving.

Notes

  • Use room temperature eggs and softened cream cheese and butter for best batter consistency.
  • Hot coffee can be substituted for water in the cocoa mixture to enrich the chocolate flavor.
  • Do not over-bake to keep the pound cake moist and tender.
  • The loaf pan size (9×5 inch) is important for proper baking time and texture.
  • Sweetener options can vary; granular erythritol or monk fruit sweeteners work well.
  • Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
  • For a dairy-free version, substitute cream cheese, butter, and cream with suitable alternatives, but this may alter texture and taste.

Find it online: https://flavorspath.com/keto-marble-pound-cake-recipe/