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    Home » Dessert Recipes » Cakes & Cupcakes » Keto Marble Chocolate Cake

    Keto Marble Chocolate Cake

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Oct 19, 2018 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for keto double chocolate upside down cake

    Is there anything better than a delicious chocolate cake recipe? How about one with a chocolate topping that doesn't even need a frosting? This Keto Marble Chocolate Cake Recipe is actually an upside-down chocolate cake. You layer the bottom of the pan with chopped chocolate and then flip it over so all that chocolatey goodness is on top! This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.

    slice of keto marble chocolate cake being lifted by pie server

    collage of food
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    I had one of those days last week that had me running to the kitchen in search of chocolate. All the chocolate. I will eat plain chocolate when necessary but I much prefer chocolate baked goods. That could be why I have no less than 12 different brownie and brownie inspired recipes already here at Joy Filled Eats and a couple more coming soon. Not to mention chocolate cakes, cookies, and pies.

    A couple weeks ago I converted an old favorite, Upside Down Cake with Cranberries, to make it healthier. That got me thinking about making a chocolate upside down cake. Wouldn't it be neat to flip over a chocolate cake and have a beautiful marble top from melted chocolate chunks? It was!

    overhead view of keto marble chocolate cake close up

    Marbled Chocolate Topping

    How did I do that? Easy, a little butter, a little sweetener, and some chopped 85% dark chocolate. The picture below is exactly what it looked like when I started putting scoops of the chocolate cake recipe batter on top of it.

    baking tin layered with broken chocolate pieces on bottom

    How to make a Chocolate Cake

    I'm made fussy cakes over the years with sifting flour, beating egg whites, and dozens of steps. I can do it but I normally don't want to. Give me a one bowl cake that I can mix with a wooden spoon and I'm a happy girl. This cake is just that. With one bowl you have the whole cake with marbled chocolate topping. And many fewer dishes than those other types of cake recipes.

    keto marble chocolate cake batter in mixing bowl with wooden spoon next to a bowl of broken chocolate pieces

    Ingredients in Chocolate Cake Recipe

    I try to keep the ingredients in all my recipes under 10 so I need to apologize that this has 11. Since you do make the topping and the cake all in one I forgave myself that extra ingredient. The ingredients are all standard in low carb, keto, and Trim Healthy Mama baking so you might have them in your pantry already.

    Almond Flour - I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.

    Coconut Flour -  Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.

    85% Dark Chocolate - This dark of a chocolate bar is naturally low carb because it has such a high percentage of cocoa. There is only a little room left for other ingredients. If you would rather use an unsweetened chocolate you may want to increase the amount of sweetener in the topping to balance the bitterness.

    Sugar-Free Sweetener - I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.

    Cocoa Powder or Cacao Powder - I'm currently using raw cacao powder which can be used for cocoa powder. Costco has Navitas Cacao Powder for a good price. I like the flavor in my baked goods.

    Vanilla - With the price of vanilla being astronomical I decided to try a Mexican vanilla extract and have been happy with the results. It is much much cheaper than other vanilla extracts. I got 5 oz for under $6.

    Coconut Oil - I use refined coconut oil in recipes that I don't want a coconut flavor like this Marble Chocolate Cake.

    Baking Powder, Butter, Sour Cream, Eggs - Baking staples. You can sub in yogurt or even cottage cheese for the sour cream if you prefer.

    overhead view of keto marble chocolate cake batter pressed into round baking tin

    If you'd like a vanilla cake base with the chocolate topping simply sub the cake batter from my Upside Down Cake with Cranberries. I would omit the cinnamon.

    I served this with a scoop of low carb chocolate ice cream and a dollop of whipped cream. SO good.

    slice of keto marble chocolate cake on plate next to whipped cream, a scoop of ice cream and spoon

    That bite made my Friday so much better. Isn't it amazing how chocolate can do that? I hope you love this Keto Marble Chocolate Cake Recipe too!

    spoon with scoop of keto marble chocolate cake close up

     

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    slice of keto marble chocolate cake being lifted by pie server

    Keto Marble Chocolate Cake Recipe

    Keto Marble Chocolate Cake Recipe is has chopped chocolate on the bottom and is flipped so all that chocolatey goodness is on top!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Course: Dessert
    Cuisine: American
    Servings: 10
    Calories: 252
    Author: Taryn

    Ingredients

    Marbled Chocolate Topping:

    • 2 tablespoon butter
    • ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 3.5 oz 85% dark chocolate chopped into large chunks

    Chocolate Cake:

    • 1 cup almond flour
    • ½ cup sour cream
    • 2 eggs
    • ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • ¼ cup coconut flour
    • ¼ cup refined coconut oil
    • 2 tablespoon butter
    • 2 tablespoon cocoa
    • 1.5 teaspoon baking powder
    • 1 teaspoon vanilla
    US Customary - Metric
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    Instructions

    • Preheat oven to 350. Spray a 9 inch round cake pan with cooking spray and then line with parchment paper.
    • Spread the 2 tablespoon softened butter on the bottom of the cake pan. Sprinkle with the sweetener and top with the chopped chocolate.
    • Add all the cake batter ingredients to a medium bowl and mix with a wooden spoon until smooth. Drop scoops onto the chocolate topping. The batter will be very thick. Gently smooth to cover the chocolate.
    • Bake for 25 min until the cake is slightly firm to the touch. Cool for 15 minutes. Run a knife around the edge and then invert onto a serving platter. Peel off the parchment paper. Serve immediately.

    Notes

     
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.
     
     
     
     
     

    Nutrition

    Calories: 252 | Carbohydrates: 8g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 71mg | Potassium: 202mg | Fiber: 4g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 2.6mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

     

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    Comments

    1. Esther says

      January 09, 2019 at 12:58 pm

      Could you use THM blend instead of almond and coconut flour? It’s what I have in my pantry. What’s your thoughts on measurement? Maybe 1 1/2 cups THM blend? Thanks.5 stars

      Reply
      • Taryn says

        January 09, 2019 at 9:50 pm

        I normally recommend using a little less baking blend. The almond plus coconut flours is 1 1/4 cups. Use a little less than that.

        Reply
    2. Suzy says

      December 20, 2018 at 10:39 am

      I really like that this is low-carb! Thanks for sharing.5 stars

      Reply
    3. Britni says

      December 20, 2018 at 10:30 am

      Thank you for the yummy recipe.5 stars

      Reply

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