Delicious Low Carb Almond Marble Cake


This delicious cake stays moist unlike others that are dry and crumbly, the secret is in the flour used, and replacing majority of conventional flour with white beans. I used Erithyrol but any natural sweetener could be used, just experiment with the amount to get the taste you want.

Macros per serving:
• 108 Calories
• 8.3g of Fat
• 4g of Protein
• 3.1g of Net Carbs

Yields Prep Time Cook Time
16 servings 25 minutes 50 minutes


½ tsp stevia
2tbs level, of almond meal
6 large eggs
1 tsp vanilla extract
3tbs cocoa powder
1 – 420gr can white beans, drained
½ cup unsalted butter
½ tsp baking soda
¾ cup erythritol
4tbs level, coconut flour
¼ tsp salt
1 tsp baking powder


  • Heat the stove to 350F
  • Now line the baking pan completely with parchment paper, base and sides.
  • Wash and drain the beans, place into a bowl.
  • Next put in the eggs, vanilla, erythritol, salt and stevia and mix together.
  • Place in a blender and pulse until smooth and fine.
  • Using a different bowl cream the butter.
  • Blend in the bean mix a little at a time, until it has all been used, beat together every time you add some.
  • Mix in the flour with the meal, lastly add the baking soda and powder, blend together well.
  • Divide the cake mix in 2 and add the cocoa powder to one half.
  • Now ladle half of the white cake mix in the lined pan, plus half of the chocolate mix.
  • Give it a quick stir then repeat with the remaining cake mix.
  • Place in the oven and cook for 50 minutes.
  • Before taking out check the center with a dry skewer or clean knife.
  • Once done rest for 5 minutes then remove, slice and enjoy warm or cold.

Recipe adapted from: yikesnocarbs


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