Homemade Keto Marble Bundt Cake
📝 Ingredients
Dry Ingredients:
2 cups almond flour
¼ cup coconut flour
1 tbsp baking powder
¼ tsp salt
Wet Ingredients:
½ cup unsalted butter (softened)
¾ cup erythritol or monk fruit sweetener
4 large eggs (room temperature)
½ cup unsweetened almond milk
2 tsp vanilla extract
For the Chocolate Batter:
2 tbsp unsweetened cocoa powder
1 tbsp almond milk (extra)
1 tbsp powdered erythritol (optional, for sweetness boost)
👩🍳 Instructions
Preheat oven to 350°F (175°C). Grease and flour a bundt pan (use almond flour or line with parchment).
In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
In another bowl, cream butter and sweetener until fluffy.
Beat in eggs one at a time, then add vanilla and almond milk.
Slowly add dry ingredients to wet, mixing until smooth.
Divide batter:
Leave 2/3 plain (vanilla batter).
Mix 1/3 with cocoa powder, extra almond milk, and erythritol to make the chocolate batter.
Pour vanilla and chocolate batters alternately into the bundt pan. Use a knife or skewer to gently swirl (don’t overmix).
Bake for 35–45 minutes, until a toothpick comes out clean.
Cool completely before slicing.
🍴 Tips & Variations
Add sugar-free chocolate chips to the chocolate batter for extra richness.
Drizzle with a sugar-free chocolate ganache (melt ½ cup sugar-free chocolate + ¼ cup heavy cream).
Store covered at room temp for 2 days or in fridge for up to a week.
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