Ingredients
2 cups almond flour
1/2 cup coconut flour
1 cup erythritol
1 cup unsalted butter, melted
4 large eggs
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 tsp non-alcoholic vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (180°C)
Line a 9×5-inch loaf pan with parchment paper
Whisk almond flour, coconut flour, baking powder, and salt in a bowl
In another bowl, mix melted butter with erythritol until smooth
Add eggs one at a time, beating well after each
Stir in non-alcoholic vanilla extract
Divide batter into two equal portions
Mix cocoa powder into one portion until fully incorporated
Spoon both batters into the pan and create a marbled pattern with a knife
Bake for 35 minutes or until a toothpick comes out clean
Cool completely before slicing and serving
Notes
Swirling the batters is forgiving – a rough pattern works well
Store in an airtight container in the fridge for up to 5 days
Freeze individual slices for extended storage
Adjust erythritol or add stevia to modify sweetness
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 0g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 40mg