Zebra Cake

This is taking marble cake to the next level. I was excited when I learnt how to make this Keto Zebra cake as the design looked so beautiful. It is basically the technique of spooning the batter into the pan and it just require a little patience. If you don't have the patience, then just swirl the batter into a marble cake. But as you can see in the video, the end result is definitely worth it and the cake is so soft, moist, flavorful and delicious.

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

2.  Preheat oven at 340F or 170C.

3.  In a bowl, mix all the dry ingredients (except the cocoa powder) until well combined. Set aside.

4.  In a separate bowl, mix all the wet ingredients (except the water) until well combined.

5.  Add the wet ingredients into the dry ingredients and mix until smooth and thick.

6.  Divide the batter into 2 equal portions.

7.  Add the unsweetened cocoa powder and water into one of the batters and mix until well combined.

8.  Grease and line parchment paper at the bottom of an 8" or 20 cm round pan.

9.  Spoon the batter onto the middle of the pan, alternating between the original and chocolate batter until all the batter is used up.

10.  The batter will spread naturally.

11. Tap the pan for a few times.

12. Bake for about 30 to 40 mins or until a wooden skewer comes out clean.

13. This recipe makes about 8 to 12 servings.

14. The cake can be kept at room temperature for 1 to 2 days if you have a cool climate. Otherwise, it's better to refrigerate earlier. It can be refrigerated up to a week or frozen for months.

[Total Servings = 12]

NUTRITION INFO PER SERVING (COCONUT FLOUR)

Total Carb = 2.5 g

Dietary Fiber = 1.1 g

Net Carb = 1.4 g

Calories = 83

Total Fat = 7.2 g

Protein = 2.7 g

[Total Servings = 12]

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carb = 6.2 g

Dietary Fiber = 2.9 g

Net Carb = 3.3 g

Calories = 198

Total Fat = 16.5 g

Protein = 6.8 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

Video Tutorial

About the recipe

Clock Icon - Diet X Webflow Template
Preparation: 
30 minutes
Cook Icon - Diet X Webflow Template
Cook time: 
30 to 40 minutes
User Icon - Diet X Webflow Template
Portions: 
12 servings
Graph Icon - Diet X Webflow Template
Difficulty: 
Moderate
Print Recipe

Zebra Cake

This is taking marble cake to the next level. I was excited when I learnt how to make this Keto Zebra cake as the design looked so beautiful. It is basically the technique of spooning the batter into the pan and it just require a little patience. If you don't have the patience, then just swirl the batter into a marble cake. But as you can see in the video, the end result is definitely worth it and the cake is so soft, moist, flavorful and delicious.

Ingredients

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DRY INGREDIENTS

Coconut Flour = 90 g / 3/4 cup (OR Almond Flour = 360 g / 3 cups)

Baking Powder = 12 g / 3 tsp

Baking Soda = 1/2 tsp

Monk fruit = 120 g / 0.6 cup (Note: This is mildly sweet so you can adjust accordingly)

Unsweetened Cocoa Powder = 25 g / 3 tbsp

Salt = 1/2 tsp

WET INGREDIENTS

Eggs = 4 large (+/- 60 g each with shell)

Melted Unsalted Butter = 60 ml / 1/4 cup

Whipping Cream = 240 ml / 1 cup

Vanilla Extract = 3 tsp

Water = 60 ml / 1/4 cup

Note:

1.  For best results, weigh the ingredients.

2.  You can make this recipe dairy free by using coconut oil instead of butter and coconut cream instead of whipping cream.

Directions

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

2.  Preheat oven at 340F or 170C.

3.  In a bowl, mix all the dry ingredients (except the cocoa powder) until well combined. Set aside.

4.  In a separate bowl, mix all the wet ingredients (except the water) until well combined.

5.  Add the wet ingredients into the dry ingredients and mix until smooth and thick.

6.  Divide the batter into 2 equal portions.

7.  Add the unsweetened cocoa powder and water into one of the batters and mix until well combined.

8.  Grease and line parchment paper at the bottom of an 8" or 20 cm round pan.

9.  Spoon the batter onto the middle of the pan, alternating between the original and chocolate batter until all the batter is used up.

10.  The batter will spread naturally.

11. Tap the pan for a few times.

12. Bake for about 30 to 40 mins or until a wooden skewer comes out clean.

13. This recipe makes about 8 to 12 servings.

14. The cake can be kept at room temperature for 1 to 2 days if you have a cool climate. Otherwise, it's better to refrigerate earlier. It can be refrigerated up to a week or frozen for months.

Nutritions

[Total Servings = 12]

NUTRITION INFO PER SERVING (COCONUT FLOUR)

Total Carb = 2.5 g

Dietary Fiber = 1.1 g

Net Carb = 1.4 g

Calories = 83

Total Fat = 7.2 g

Protein = 2.7 g

[Total Servings = 12]

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carb = 6.2 g

Dietary Fiber = 2.9 g

Net Carb = 3.3 g

Calories = 198

Total Fat = 16.5 g

Protein = 6.8 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