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DRY INGREDIENTS

Almond flour = 150 g (1 1/4 cups)

Coconut flour = 40 g (5 3/4 tbsp)

Other flour options;

1. Almond flour = 310 g

2. Coconut flour = 80 g

Baking powder = 12 g (3 tsp)

Baking soda = 4 g (1 tsp) (This is optional, but it does make the cake texture softer.)

Salt = 3/4 tsp

Monk Fruit = 80 g (6 1/2 tbsp) (OR any keto friendly sweetener)

COFFEE BATTER

Instant coffee powder = 15 g (3 tbsp)

Hot water = 15 ml (1 tbsp)

Unsweetened cocoa powder = 15 g (2 tbsp)

WET INGREDIENTS

Whole eggs = 4 large (230 g)

Unsweetened Greek Yogurt / Plain Yogurt = 260 g (1 cup + 2 1/2 tbsp) (OR Heavy/Whipping, Sour, Coconut Cream)

Unsalted Melted Butter = 80 g (1/3 cup)

Vanilla extract = 1 tsp

CREAM CHEESE FROSTING

Cream Cheese (softened) = 150 g (2/3 cup)

Whipping Cream (Cold) = 80 ml (1/3 cup)

Allulose Powdered Sweetener = 80 g (1/2 cup) (OR any keto friendly powdered sweetener)

Instant Coffee Powder = 10 g (2 tbsp)

Hot water = 7 ml (1/2 tbsp)

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350 F OR 180 C.  To avoid over browning and undercooked batter, I like to bake at 320 F OR 160 C for 30 minutes then increase heat to 350 F OR 180 C for another 30 minutes. However, this is optional.

3.  Add the instant coffee powder, hot water into a small cup and stir until dissolved. Set aside.

4.  In a bowl, add all the dry ingredients and mix until well combined.

5.  Add all the wet ingredients and whisk until well combined.

6.  Separate the batter into 2 portions. In the video, I divided the batter into half equally so you can see that the coffee color is more prominent. If you prefer the vanilla color to be more prominent then just divide the batter into 2/3 vanilla and 1/3 coffee. Once you have divided the batter, set the vanilla batter aside. Add the coffee mixture prepared earlier and the cocoa powder into the designated batter and whisk until well combined.

7.  In the video, I used a 6-inch round pan with a removable bottom. You can also use a loaf pan, square pan or any suitable pan. Line the pan with parchment paper.

8.  Spoon both batters into the pan intermittently. Then use a wooden skewer to swirl and make a marble effect. There is no right or wrong method and the beauty of it is that each marble cake will turn out differently, so they are unique.

9.  Bake for 1 hour or until a wooden skewer comes out clean. If you use any bigger pans, then the baking time can be shorter around 40 to 50 minutes.

10. Meanwhile, make the cream cheese frosting. This is optional but it does elevate the cake.

11. Mix the instant coffee powder with the hot water, stir until dissolved then set aside.

12. Mix the softened cream cheese until soft and creamy. Then add the powdered sweetener and mix until smooth. Add the cold whipping/heavy cream and whisk until well combined. Lastly, add the coffee mixture and whisk until combined. Chill until needed. The amount of this cream is sufficient to frost the top and sides of the cake. If you are only frosting the top of the cake, then you can reduce the amount by half.

13. Once the cake has been completely cooled, frost the cake then dust generously with cocoa powder.

[Total servings = 8}

NUTRITION INFO PER SERVING (including the cream cheese frosting)

Total carb = 5.6 g

Dietary fiber = 1.6 g

Net carb = 4.0 g

Calories = 318

Total fat = 29.3 g

Protein = 9.1 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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