A rich, buttery cake that reveals swirling patterns of chocolate and vanilla, satisfying your sweet tooth while keeping your carb count low.
Ingredients
Scale:
2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter (softened)
1 cup granulated erythritol (or preferred sweetener)
4 large eggs
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or line it with parchment paper.
In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and erythritol together using a hand mixer until light and fluffy, about 3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Divide the batter in half. To one half, add the cocoa powder and mix until combined.
Layer the batters in the prepared loaf pan by alternating spoonfuls of the vanilla and chocolate batter, creating a marbled effect. Use a knife to gently swirl the batters together.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
