Low Carb Zebra Cake
Indulge in the visually stunning and guilt-free delight of a Low Carb Zebra Cake! This beautifully striped dessert combines the delightful flavors of rich chocolate and light vanilla, creating a mesmerizing pattern that's as delicious as it is impressive. Perfect for those on a low-carb or keto-friendly diet, this recipe uses almond and coconut flours as the base, along with erythritol for a sugar-free sweetness. The unique layering technique ensures every slice dazzles with its elegant zebra design, while keeping the texture moist and fluffy thanks to melted butter and almond milk. With just a few simple steps and wholesome ingredients, this stunning low-carb cake comes together in under an hour, making it ideal for celebrations or a picturesque treat for your family. Serve plain or elevate each slice with a dollop of sugar-free whipped cream.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.75 cup Erythritol (granulated sweetener)
- 2 teaspoons Baking powder
- 2 tablespoons Unsweetened cocoa powder
- 6 large Eggs
- 0.5 cup Unsweetened almond milk
- 2 teaspoons Vanilla extract
- 0.5 cup Butter (melted)
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or a non-stick spray. Line the bottom of the pan with parchment paper for easy removal.
In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt. This will be the base of your dry ingredients.
In another bowl, whisk the eggs until lightly beaten. Add the melted butter, almond milk, and vanilla extract, and mix until well combined.
Gradually add the wet ingredients to the dry ingredients and stir until you have a smooth batter. Be careful not to overmix.
Divide the batter evenly into two separate bowls. In one bowl, mix in the unsweetened cocoa powder to create the chocolate batter. Leave the other bowl as is for the vanilla batter.
To create the zebra pattern, start by pouring 2 tablespoons of vanilla batter into the center of the prepared pan. On top of this, pour 2 tablespoons of chocolate batter. Continue alternating between the two batters, always pouring into the center, until all the batter has been used. The layers will spread and create a zebra-like pattern.
Tap the pan gently on the countertop to release any air bubbles and smooth out the batter.
Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the cake and serve. Enjoy your low-carb zebra cake as is or with a dollop of sugar-free whipped cream!
Nutrition Facts
Calories |
2519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.5 g | 289% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1374 mg | 458% | |
| Sodium | 2012 mg | 87% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 10.6 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 833 mg | 64% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 760 mg | 16% | |
*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.
