ZEBRA CAKE – Keto, Low Carb, Gluten Free, Sugar Free
As soon as I saw a recipe video of a zebra cake with the regular flour, I felt like trying making one in a keto version!
The cake looks gorgeous to look at, but not just that. It also tastes great! I just love the fudgy brownie stripes of this cake ❤
I used a small cake pan (6 inch / 15 cm), so there are not so many stripes created. If you want more stripes, please adjust the ingredients and use a larger pan.
I have another zebra cake recipe, which is a No-Bake Peanut Butter Chocolate Zebra Cheesecake. Click the photo below for the recipe:
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Zebra Cake / Keto / Low Carb / Gluten Free / Sugar Free
- 1.5 oz Unsweetened Baking Chocolate (42 g)
- 1/4 cup Heavy Cream (60 cc)
- 1 tsp Liquid Stevia (or 3 tbsp Other Powdered Sweetener of Choice – Adjust)
- 1 tsp Vanilla Extract
- 3/4 cup Almond Flour (85 g)
- 1 tbsp Coconut Flour
- 1 tbsp Stevia Powder (or 1/2 cup Other Sweetener of Choice)
- 1 tsp Alminum-Free Baking Powder
- 3 Large Eggs
- 2 oz Melted Coconut Oil (56 g)
- 1 tsp Vanilla Extract
Heat the heavy cream in a saucepan over low heat. Bring to a simmer and remove from the heat.
Add the unsweetened chocolate. Stir until melted and smooth.
Add the liquid stevia and vanilla and mix well.
Allow it to cool.
Preheat the oven to 180 C / 350 F.
In a medium bowl, mix together the almond flour, coconut flour, stevia and baking powder.
Add the eggs, coconut oil and vanilla to a food processor and process well.
Add the dry ingredients into the food processor and process until uniform batter is formed.
Transfer about 6 tbsp of the batter to another bowl. Add the chocolate mixture to the bowl and mix well.
Transfer the batter (about 1.5 tbsp each) alternately to the center of a 6 inch (15 cm) round cake pan lined with parchment paper.
Drop the cake pan a few times to get the air bubbles out.
Bake for 25 - 30 minutes.
Let cool on a wire rack for about 15 minutes.
Calories 299 kcal, Protein 7.8 g, Total Fats 28.4 g, Total Carbohydrates 7.0 g, Dietary Fiber 3.5 g, Sugar 1.1 g
I always use SweetLeaf Stevia Powder for baking, so even though I provide the amount of other sweetener equivalent to Stevia in each recipe, that might end up in a different texture than mine.
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