Gluten-free Marble Bread

No sugar, no flour, gluten-free, keto, no oats, soft and moist

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Baking pan size: 20 x 10 cm Grease with oil and cover the bottom with parchment paper.

Step 2

Preheat oven to 180°C (356°F).

Step 3

Add almond flour, coconut flour, salt and baking powder in a bowl and mix the dry ingredients until there are no lumps.

Step 4

In another bowl crack the eggs, add vanilla extract, erythritol, vanilla sugar and whisk until everything dissolves.

Step 5

Add melted butter and whisk.

Step 6

Add sunflower or canola oil and mix.

Step 7

Add yoghurt or sour cream and mix.

Step 8

Add whipping cream and mix.

Step 9

Gradually add the dry ingredients to the egg mixture.

Step 10

Divide the batter in half.

Step 11

Add cocoa powder to one half.

Step 12

Add lemon or orange zest to the other half.

Step 13

Combine both batches but do not mix them together. Scoop one tablespoon from one batch, then add one tablespoon from the other and alternate between both to create a marble effect.

Step 14

Bake in a preheated oven at 180°C (356°F) for 40 - 50 minutes or until the toothpick is clean when inserted.

Step 15

Allow the cake to sit in the fridge for about 1 - 2 hours until your cake is fully chilled. It will be easier to cut.

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