Low Carb Marlenka
Indulge in a guilt-free twist on a timeless classic with this Low Carb Marlenka recipe—an irresistible honey cake that’s reimagined for a keto-friendly lifestyle. Crafted with almond and coconut flours, a sugar-free honey substitute, and luscious cream cheese filling, this dessert delivers all the indulgent flavor without the carbs. Layers of golden, tender cake are balanced by a creamy, whipped filling and topped with crunchy walnuts for a perfect harmony of textures. Ideal for special occasions or as a satisfying low-carb treat, this Marlenka is easy to prepare with just 30 minutes of prep time and is best served chilled to let the flavors fully develop. Perfect for those following keto, gluten-free, or low-carb diets, this recipe proves you don’t have to compromise on taste to stay on track!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams almond flour
- 50 grams coconut flour
- 1 teaspoon baking soda
- 120 grams unsalted butter
- 80 milliliters sugar-free honey substitute
- 100 milliliters heavy cream
- 2 large eggs
- 50 grams powdered erythritol
- 1 teaspoon vanilla extract
- 250 grams cream cheese
- 200 milliliters whipping cream
- 50 grams walnuts
Instructions
Preheat your oven to 170°C (340°F).
In a bowl, mix almond flour, coconut flour, and baking soda.
In a saucepan, melt the butter over low heat. Add the sugar-free honey substitute and heavy cream, stirring until well combined. Allow it to cool slightly.
In a separate bowl, beat the eggs with powdered erythritol until fluffy. Gradually add the cooled butter mixture and vanilla extract.
Fold dry ingredients into the wet mixture, stirring until just combined and smooth.
Divide the batter evenly into two 20 cm (8 inch) round cake pans, lined with parchment paper.
Bake in the preheated oven for 15-20 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
Allow the cakes to cool completely on a wire rack.
While the cakes are cooling, prepare the filling. In a mixing bowl, combine cream cheese and whipping cream. Whip until smooth and creamy.
Place one cake layer on a serving plate and spread half of the cream cheese filling evenly over the top.
Place the second layer on top and spread the remaining filling over the top and sides of the cake.
Chop walnuts finely and press them gently into the sides of the cake for decoration.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
4616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 438.0 g | 562% | |
| Saturated Fat | 190.3 g | 952% | |
| Polyunsaturated Fat | 27.3 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 2394 mg | 104% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 22.7 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 812 mg | 62% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1023 mg | 22% | |
*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.
