|February 15, 2024

Keto Marble Cake Recipe

By Tracy Block
Reviewed for Scientific Accuracy

Keto Marble Cake Recipe

Want to impress your friends and family with a visually stunning dessert that’s moist, flavorful and nutritionally superior to a buttercream-topped sheet cake or cream cheese-frosted cupcakes? This keto marble cake recipe knocks it out of the park in terms of look and taste—plus, it contains a few health-supportive ingredients that take things to another level compared to basic cakes.

What makes this the best marble cake? A combination of Bulletproof Vanilla Bean Energy Collagen Protein and Bulletproof Dark Chocolate Energy Protein gives this guilt-free dessert its signature chocolate swirl, while also supplying energy you can feel!

In addition, we keep things keto by swapping out cake flour and all-purpose flour for more macro-friendly dry ingredients. Meanwhile, five large eggs, unsalted butter (grass-fed, of course!) and coconut cream provide plenty of quality fats.

Although this low-carb take on a marbled cake requires a bit of elbow grease, you can cut down on prep time by using an electric mixer or stand mixer. (Warning: Just make sure to start on a low speed before you crank it up!)

As long as you follow the step-by-step instructions outlined below, you’ll be able to produce a tasty cake with a marble effect from your very own kitchen!

Pro tip: Our keto marble cake recipe is best paired with a cup of Bulletproof’s clean-and-toxin-tested, expertly roasted coffee beans. Try sweet and smooth medium roast The Original or go for rich and nutty medium-dark roast The Mentalist.

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Keto Marble Cake Recipe

This Bulletproof-backed keto marble cake looks amazing, tastes divine and delivers from a nutritional standpoint, too.
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Total Time5 hours
Servings12 slices


Vanilla Cake Ingredients

  • 5 pasture-raised eggs (room temperature)
  • ½ cup granulated erythritol monk fruit blend
  • 1 tsp vanilla extract
  • ½ cup grass-fed butter (melted and cooled)
  • ¼ cup coconut cream (at room temperature from a can of coconut milk; shake can before measuring)
  • 2 cups almond flour
  • 1 scoop Bulletproof Vanilla Bean Energy Collagen Protein
  • ¼ cup coconut flour
  • 1 tbsp baking powder

Chocolate Cake Ingredients


  • Make sure all ingredients are at room temperature to avoid lumps.
  • Preheat oven to 350°F. Prep 9-inch loaf pan (grease or cover bottom with parchment paper) and set aside.

Vanilla Cake Layer Instructions

  • In a large bowl, whisk eggs with sugar substitute, vanilla and ¼ cup of coconut cream. Whisk in melted butter (make sure it is cooled so it does not cook the eggs), followed by baking powder, coconut flour, almond flour and Vanilla Bean Energy Collagen Protein.
  • Combine all ingredients evenly to form a thick cake batter. If there are lumps, work with an electric beater to smooth the batter.

Chocolate Cake Layer Instructions

  • In a separate mixing bowl, add 1 ½ cups of the vanilla cake batter.
  • Add Dark Chocolate Energy Collagen Protein, cacao powder and remaining ¼ cup coconut cream. Mix until smooth chocolate batter is formed.

Marble Cake Instructions

  • In the loaf pan, spoon a large helping of vanilla cake batter in the bottom center of the pan, followed by a large spoonful of chocolate mixture. Continue alternating the vanilla and chocolate batters.
  • Once all the batter is added to the loaf pan in layers, use a butter knife or the back of a utensil to swirl the batter two times.
  • Bake for 50 minutes. Let cake cool on a wire rack for approximately 4 hours (or overnight) to ensure it will not crumble when slicing.
  • Slice cake (you can get 12-14 slices from this loaf pan size) and savor every last bite of this sin-free, keto-friendly dessert.

Nutritional Information

  • Calories: 242
  • Fat: 21 g
  • Protein: 8 g
  • Fiber: 4 g
  • Sugar: 1 g
  • Sugar Alcohols: 3 g
  • Carbohydrates: 10 g
  • Net Carbs: 3 g
  • Sodium: 219 mg
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