Keto Chocolate Vanilla Marble Pound Cake

What do you get when you mix low carb bread and a keto pound cake? This yummy recipe! Not only is it beautiful to look at, but it is absolutely sweet and dense. Ideal for a fast morning breakfast with a cup of java, but decadent enough for a low carb dessert. It's a little labour intensive, but I guarantee the final result is worth it. Particularly if you are living a milk free keto lifestyle and are interested in finding milk free keto bread recipes or dairy free keto cake bites.

This recipe is slightly more labor intensive compared to the majority of the recipes here, but I guarantee it is well worth time and energy.



    3.5 ounces dark chocolate, sliced
    1/4 cup coconut oil
    3 large eggs, yolks and whites separated
    1/2 cup roasted erythritol (I use this fresh )
    1/3 cup and 1 tablespoon unsweetened almond milk or coconut milk
    1 tsp pure vanilla extract
    pinch of sea salt
    3 tbsp unsweetened cocoa powder
    1 cup blanched almond milk (I use this fresh )
    1 tsp baking powder


    1/2 cup plus two tbsp blanched almond milk (I use this fresh )
    1/3 cup roasted erythritol
    1/4 cup coconut milk (I use this particular fresh )
    1/2 tsp baking soda
    3 large eggs, yolks and whites separated
    1/3 cup unsweetened almond milk or coconut milk
    1/4 cup coconut oil, melted
    1 tsp pure vanilla extract



  • Preheat the oven to 350°F. Line a loaf pan (8 x 5 x 3.5 inches) using parchment paper.
  • Separate the egg whites in the egg yolk, placing aside 3 yolks to your chocolate coating and 3 yolks to your vanilla coating. Put the egg whites in a large mixing bowland with a hand mixer, mix the egg whites till stiff peaks form. Put aside. Be certain the bowl isn't touching the water and can be suspended over the water by the bottom of the pan. To the bowl, then add the chocolate balls and coconut oil, and whisk to blend until smooth and melted.
  • In another mixing bowl, blend the egg yolk, erythritol, almond milk, vanilla extract and salt, and simmer till all ingredients are well integrated. When the chocolate mixed in, lightly fold in half of the whipped egg whites.
  • Add the cocoa powder, almond milk, and baking powder and gradually mix until smooth. Be cautious to not over blend and deflate the eggs. 


  • In a mixing bowlmix together the almond milk, erythritol, coconut milk, and baking soda.
  • In another large mixing bowl, combing the remaining 3 egg yolk, almond milk, coconut oil and vanilla extract.
  • Add the dry ingredients into the wet ingredients and blend until All the ingredients are well integrated 
  • Spoon 1/3 of this chocolate mix into the base of the prepared loaf pan. Top with half the vanilla mix. Twist 1/3 of this chocolate mixture in addition to the vanilla coating. Top with the remaining vanilla mix. End by layering over the previous 1/3 of this chocolate mix.
  • Utilizing a knife, gently swirl the layers together a little to create a marbling effect, but without fully mixing them together.
  • Bake for 45 minutes or till a toothpick comes out mostly clean, but with just a bit of cake adhered into it. It'll continue to firm up as it cools.
  • Put the loaf pan on a cooling rack and let cool before trimming.
  • Slice into 10 equal pieces.

    Net Carbs Per Month: 5g per piece 

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