Keto Zebra Cake
Indulge in the perfect blend of artistry and flavor with this Keto Zebra Cake, a stunning low-carb dessert that’s as delightful to look at as it is to eat. Featuring a velvety almond and coconut flour base, this gluten-free and sugar-free cake alternates between rich chocolate and creamy vanilla layers to create a mesmerizing zebra stripe pattern. Sweetened with keto-friendly erythritol, moistened with melted butter and almond milk, and lightly tangy with a hint of apple cider vinegar, each bite strikes a harmonious balance of textures and flavors. Simple to prepare in just 20 minutes, this show-stopping treat is baked to perfection in under an hour and is ideal for entertaining or enjoying a guilt-free indulgence. Serve this stunning cake on its own, or elevate it with a dollop of freshly whipped cream for the ultimate keto dessert experience.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 3 tablespoons Unsweetened cocoa powder
- 1 cup Granulated erythritol (or preferred keto sweetener)
- 0.5 cups Unsalted butter, melted
- 6 large Eggs, room temperature
- 2 teaspoons Vanilla extract
- 0.5 cups Unsweetened almond milk
- 1 teaspoons Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch round baking pan with parchment paper. Grease the sides lightly with butter or oil.
In a medium-sized bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
In a large mixing bowl, whisk the eggs and granulated erythritol together until well combined and slightly frothy. Add in the melted butter, almond milk, vanilla extract, and apple cider vinegar. Mix well.
Slowly add the dry flour mixture to the wet ingredients, mixing until a smooth, lump-free batter forms. Split the batter equally into two bowls.
In one of the bowls, sift in the unsweetened cocoa powder and mix until fully combined to create the chocolate batter. Leave the other batter plain for the vanilla layer.
Using a tablespoon, add a scoop of vanilla batter to the center of the prepared baking pan. Then, add a tablespoon of chocolate batter directly on top of the vanilla batter. Continue alternating between the two batters until all the batter is used up, forming concentric rings in the pan.
Gently tap the pan on the countertop to remove air bubbles and to level the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the zebra cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Slice and serve your beautiful Keto Zebra Cake as is, or pair it with a dollop of whipped cream for an extra treat. Enjoy!
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.9 g | 291% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1374 mg | 458% | |
| Sodium | 1958 mg | 85% | |
| Total Carbohydrate | 307.1 g | 112% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 13.2 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 840 mg | 65% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
