Ingredients
The result: a moist sponge cake that melts in your mouth. The consistency is, of course, not to be compared with that of the classic marble cake. But the marble cake without flour, sugar and Co consists of almonds and an alternative sweetener. You can use xylitol, erythritol or a mix of both. Because of the almond flour, my low carb marble cake without curd has a subtle marzipan flavor. Important: You need ground almonds and (de-oiled) almond flour. They are not the same! Here I explain the differences. It is also not easy to bake the marble cake with coconut flour. This is still much more absorbent.
Since this is a low carb marble cake without gluten (gluten white), the result is more crumbly than usual despite guar gum. That's why I decided to bake the cake relatively flat. A rectangular or springform pan works better here than a loaf pan. Unless the box cake may become flat 😉 Or you make muffins out of it. Works very well!
How to make the Low Carb Marble Cake
First of all, grease the bottom of a small baking pan and sprinkle with almonds, the amount is enough for a 8 in / 20 cm springform pan or a square, about 18 cm. Preheat the oven to 340°F/170°C.
Separate the eggs carefully. Beat egg whites until stiff, adding about half of the xylitol towards the end. Set the beaten egg whites aside. Whisk the egg yolks well with the cream and remaining xylitol. Mix almond flour, ground almonds, baking powder, and guar gum. Stir into the egg yolk mixture. Gently fold in the beaten egg whites. Divide the cake batter in half. Stir baking cocoa and additional milk into one half.
Pour light and dark dough by tablespoonfuls alternately into the pan. Smooth out. Run a fork through to create a marble pattern. Bake marble cake for about 30-35 minutes. Cover towards the end of the baking time if necessary so it does not get too dark.
Top Tip
As alternative sweeteners, you can use xylitol, erythritol or a mix of both.
Recipe Card
Low Carb Marble Cake
Ingredients
- 3 eggs, medium
- 90 grams xylitol, or erythritol
- 200 grams cream
- 40 grams almond flour, de-oiled
- 60 grams ground almonds
- 10 grams baking powder
- ¼ teaspoon guar gum, or locust bean gum
- 15 grams baking cocoa
- 1 tablespoon milk
Instructions
- Grease the bottom of a small baking pan and sprinkle with almonds, the amount is enough for a 8 in / 20 cm springform pan or a square, about 18 cm. Preheat the oven to 340°F/170°C.
- Separate the eggs carefully. Beat egg whites until stiff, adding about half of the xylitol towards the end. Set the beaten egg whites aside. Whisk the egg yolks well with the cream and remaining xylitol.
- Mix almond flour, ground almonds, baking powder, and guar gum. Stir into the egg yolk mixture. Gently fold in the beaten egg whites. Divide the cake batter in half. Stir baking cocoa and additional milk into one half.
- Pour light and dark dough by tablespoonfuls alternately into the pan. Smooth out. Run a fork through to create a marble pattern.
- Bake marble cake for about 30-35 minutes. Cover towards the end of the baking time if necessary so it does not get too dark.
Ingredient substitutions
Variations
No matter which alternative you choose: I look forward to your feedback! On this blog, you will also find the birthday marble cake for kids.. And plenty of goodies are under the low carb baking recipes, too - like the low carb pancakes or the protein muffins.
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