Name: Paleo Marble Cake (Gluten-free, Low-Carb)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 1/2 cups blanched almond flour; 1 teaspoon baking soda; 1/2 teaspoon fine himalayan salt; 4 tablespoons butter (room temperature (or coconut oil)); 1/4 cup unrefined coconut sugar; 1/2 cup full fat coconut milk; 2 teaspoons vanilla extract; 1 1/2 tablespoons raw cacao powder; 2 large eggs; 1/4 to 1/2 cup macadamia nuts (chopped); 1/4 cup semisweet mini chocolate chips (dairy/soy-free brand)

Preheat the oven to 350°F and line an 8.5 x 4.5-inch medium loaf pan with parchment paper.
In a medium bowl, mix the almond flour, baking soda and salt.
In a separate bowl, beat together the butter (or coconut oil) and coconut sugar with an electric mixer until fluffy.
Add the eggs, one at the time, beating after each addition, then mix in the coconut milk, and vanilla extract until smooth.
Using a rubber spatula, gently mix in the almond flour mixture with the wet ingredients. Then gently fold in the macadamia nuts and reserve some to garnish the top of the cake.
Remove about ½ cup of the batter and place it in a separate bowl. Add the cacao powder and mix to combine.
Pour in half the vanilla batter in the prepared pan, evenly coating the bottom of the pan. Then pour in the chocolate batter, followed by the remaining vanilla batter.
Using a knife swirl the chocolate and vanilla batter together. Then sprinkle the reserved macadamia nuts and chocolate chips on top.
Bake until a toothpick inserted into the center of the cake comes out clean, approximately 30 minutes. Cool on a wire rack completely before serving.

Paleo Marble Cake (Gluten Free, Low Carb)

Paleo Marble Cake (Gluten-free, Low-Carb)

Ingredients

Instructions

Notes

Nutrition per serving

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