HOW TO MAKE KETO MARBLE BUTTER CAKE | SHORT CUT METHOD | SUPER EASY | NO TOOLS | MOIST | DELICIOUS

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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Finally, here's the marble version of the short cut method of keto butter cake. It's super easy to make with no tools at all and still taste soft, moist and delicious.

Instead of the usual marble effect, you can make this beautiful design with just a bit of effort. And I am sure you can impress your guests with this simple yet beautiful cake.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 2.5 g
Dietary Fiber = 1.3 g
Net Carb = 1.2 g
Calories = 159
Total Fat = 15.7 g
Protein = 3.2 g

DRY INGREDIENTS
Almond flour = 150 g / 1 1/4 cup
Coconut flour = 40 g / 5 3/4 tbsp
Baking Powder = 12 g / 3 tsp
Monk fruit = 100 g / 1/2 cup (You can also use any other keto friendly sweetener.)
Unsweetened Cocoa Powder = 25 g / 3 tbsp
Salt = 1/2 to 1 tsp

WET INGREDIENTS
Unsalted Melted Butter (room temperature) = 225 g / 1 cup
Whole large eggs (room temperature) = 4 / 230 g
Vanilla Extract = 1 tsp
Water = 60 ml / 4 tbsp

DIRECTIONS
1. Preheat the oven to 340 F or 170 C.
2. In a bowl, add all the wet ingredients (except the water) and whisk until well combined. Set aside.
3. In a separate bowl, add all the dry ingredients (except the cocoa powder) and mix until well combined.
4. Add the wet into the dry ingredients and whisk until well combined. The batter is thick and smooth.
5. Divide the batter into 2/3 and 1/3 portions. Add the cocoa powder and water into the 1/3 portion and mix until well combined.
6. In the video, I used a 9x5 inch loaf pan, greased and lined with parchment paper. This pan is a little big for the recipe (normally I will use an 8x4 inch loaf pan) but the marble effect is well spread and looks more beautiful. But you can use any suitable pan of your choice. You can also increase the recipe for this 9x5 inch pan so that the cake will be taller.
7. Scoop about 2 to 3 spoonsful of the original batter onto the middle of the pan. Spread it as much as possible. Then alternate with 2 to 3 spoonsful of the chocolate batter and spread it as much as possible. Repeat the process until the batter is used up. Then tap the pan to spread the batter evenly.
8. You can also choose to use the normal method of scooping the batters onto the pan, alternating the colors then use a wooden skewer to swirl and create the marble effect.
9. Bake at the lower rack for 45 to 50 minutes or until a wooden skewer comes out clean. I found that baking at the lower rack helps to minimize the cracks at the top of the cake.
10. If the top is browning too fast, cover with foil.
11. Once ready, let the cake cool for just a bit before slicing. I actually love to eat the cake a bit warm as it is so soft and fluffy. As an option, you can rest the cake upside down for 15 minutes as this will help to prevent the butter from settling at the bottom. Then turn over and slice accordingly.
12. This recipe makes about 16 servings.
13. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for months.

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