Low Carb Marble Cake
Low carb marble cake - A classic but in low carb version. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Xylitol is a sugar alcohol obtained from various woods. In our body, it is metabolized insulin-independently, so it is suitable for diabetics. However, not too much of it should be eaten, because our body can react to it with flatulence. Gradually we get used to it and can consume larger quantities of it.
Marble cake is a classic that always goes down well. You are welcome to incorporate dark chocolate shavings into the dark batter. The dough can also be used to bake low-carb muffins. Just as with the cake, first pour the light batter into the muffins and then the dark batter on top. The baking time is reduced by about 25 minutes.
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 233 mg | (6 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 2.9 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 89 mg |
Ingredients
- Ingredients
- 6 eggs
- 1 lemon
- 2 Vanilla bean
- 1 ¾ ozs butter
- 6 Tbsps Xucker (xylitol)
- 9 ozs plain Greek yogurt
- 8 ozs ground almonds
- 1 generous pinch baking soda
- 1 pinch salt
- 2 Tbsps dark baking cocoa
Kitchen utensils
Preparation steps
Line a loaf pan with parchment baking paper.
Separate eggs and set egg whites. Wash lemon, dry, and grate peel, then cut vanilla beans in half and scrape out the pith.
In a large bowl, beat butter and xylitol sugar until creamy. Gradually add egg yolks.
Stir in yogurt, lemon zest and vanilla pulp.
Add ground almonds and baking soda to the batter and mix well. Beat egg whites with salt until stiff and gently fold into the batter.
Divide the batter in half and mix one half with the cocoa powder.
Pour light batter into the pan and then pour chocolate batter on top. Using a wooden skewer or knife, mix the batter to create the typical marble cake pattern.
Bake the cake for about 45 minutes in a preheated oven at 160 °C / 325 ˚F and allow it to cool slightly before slicing. Serve warm or room temperature.
