MARBLE

CAKE RECIPE

LOW CARB DESSERT

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WHY YOU'LL LOVE IT

Fast. Ready in under an hour with simple ingredients that won't derail your low-carb journey. – Easy. Mix the batter, create the marble effect, and bake – it's that simple! – Low Carb. Minimal carbs per serving! – Delicious. Enjoy the classic taste of marble cake without the carb overload.

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INGREDIENTS

Almond Flour- A low-carb alternative to traditional flour, providing a moist texture to the cake. – Coconut Flour- Adds structure and helps absorb moisture, ensuring a fluffy cake. – Baking PowderSaltUnsalted Butter- Enhances the richness of the cake without the carbs found in sugar. – Erythritol or Your Preferred Keto-Friendly Sweetener- Provides sweetness without the added sugars. – Vanilla ExtractEggsUnsweetened Cocoa Powder- For the chocolate swirls. Heavy Cream- Adds moisture and creaminess to the batter.

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Preheat the Oven

Preheat your oven to 350°F. Grease a bundt pan generously with butter or cooking spray.

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Prepare the Dry Ingredients

In a bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.

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Cream the Butter and Sweetener

In a large mixing bowl, cream together the softened unsalted butter and Erythritol (or your preferred keto-friendly sweetener) until light and fluffy.

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Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

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Add Heavy Cream

Pour in the heavy cream and continue to mix until the batter is smooth and well combined.

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Divide the Batter

Divide the batter into two equal portions in separate bowls.

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Chocolate Swirl Mixture

In one bowl, add unsweetened cocoa powder to create the chocolate swirl mixture. Mix until well combined.

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Create the Marble Effect

Spoon dollops of the vanilla and chocolate batters alternately into the prepared bundt pan. Use a knife or skewer to swirl the batters together, creating a marble effect.

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Bake to Perfection

Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

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Cooling

Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.

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Serve

Once the cake has cooled, slice and serve. Optionally, dust the top with powdered Erythritol or a drizzle of sugar-free chocolate sauce.

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