I’m going to give you two different recipe for this KETO Marble cake. First lets make it with The Best Free From Versatile Sweet mix.
Scroll down to the last step for the recipe making this marble cake from scratch.
Preheat the oven to 180C, and line a 10 x 5 cake tin with parchment paper.
Whip the 7 medium eggs til becomes a stiff foam.
Divide the whipped eggs into two bowl.
Using a hand or stand mixer, mix The Best Free From Versatile Sweet mix, the 1/4 cup melted coconut oil, the vanilla essence and the salt into half of the whipped eggs.
Gently fold in the rest of the whipped eggs, just fold and do not stir hard, as you don’t want to break the foamy eggs.
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Take out quarter of the batter into another mixing bowl and add the 2 tbsp unsweetened cacao powder and the 2tbsp unsweetened almond milk into that, mix until fully combined.
Layer the batter in the prepared cake tin, spoon the plain batter and then the cacao batter.
Repeat until all batter is in the tin.
Take a spoon up side down or a butter knife and swirl it around in the mixture in the tin a few times to create a marbled effect.
Bake the Keto Marble cake for 45-50 minutes at 180C.
Don’t take it straight out of the oven, let it sit in it until the oven cools itself, about 5-10 minutes.
Let the cake cool on a cooling rack before slicing it.
We love this cake with literally a finger thick of unsalted Irish butter spread on it.
You can serve with jam or just enjoy it on its own.
It stays fresh for 3-4days, just wrap it in a tea towel and store it somewhere cool and dry.
Another way of making tis yummy Keto Marble cake is as follow
The method, the baking time and wet ingredients are the same as above.
But if you haven’t got The Best Free From Versatile Sweet mix, you can use these instead:
In a medium size bowl, mix together:
And mix this dry mixture into half of the whipped eggs instead of the versatile sweet mix.
And just follow the instructions above.