Low carb marble cake? That’s fine! Because this cake is actually low in carbohydrates and therefore has a few calories less than its classic colleague. Instead of flour, ground almonds are used here. And the result is really impressive: A light, fluffy cake that is reminiscent of childhood days. EAT SMARTER shows how to make the low-carb cake yourself.
Bake low carb
In a low-carb diet, carbohydrates are avoided completely or for the most part. Especially when it comes to low-carb baking, you are often faced with the question: Which low-carb alternatives are there?
Cakes based on quark or cream cheese are very suitable. But it shouldn’t always be a creamy cake. So if you want a classic low-carb cake, you can replace the flour with coconut or almond flour, for example, which is sometimes quite expensive. We simply used ground almonds for this recipe.
Of course, the normal sugar must also be left out for low-carb cakes. Examples include stevia and xylitol.
Xylitol as a sugar substitute
Although xylitol is a pure carbohydrate, Zucker is suitable for a low-carb diet. Fatty acids are mainly formed from xylitol, which is not metabolized as quickly as glucose (simple sugar). Therefore, it can be used well by diabetics.
Unlike sugar, the blood sugar level rises very little after consuming xylitol, which relieves the pancreas. Nevertheless, xylitol has no negative impact on lipid metabolism and blood lipid levels. Due to the constant blood sugar level, there are no food cravings, as these are usually caused by a drop in blood sugar levels. Therefore, xylitol is very suitable as a sugar substitute for low-carb cakes.
The recipe for the low carb marble cake
For 15 pieces
- 100 g xylitol
- 50 grams of butter
- 6 eggs
- 250 g cottage cheese
- 1 lemon
- 2 vanilla beans
- 220 g ground almonds
- 1 pinch of baking soda
- 1 pinch of salt
- 2 tbsp baking cocoa
Preparation steps
- Preheat the oven to 160 degrees. Grease the loaf tin (or Gugelhupf tin) with a little butter or oil.
- Set the eggs and egg whites aside. Wash the lemon in hot water and grate the zest, then scrape out the vanilla beans.
- In a large bowl, mix together the butter and xylitol until creamy. Gradually add the egg yolks.
- Now stir in the quark, lemon zest, and vanilla pulp.
- Add the ground almonds and baking soda to the batter and mix well to form a batter. Beat the egg whites with salt until stiff and carefully fold into the batter.
- Divide the dough in half and mix one half with the cocoa powder.
- Put the light dough in the mold and the chocolate part on top. Mix the batter with a wooden skewer or knife to create the typical marble cake pattern.
- Bake the cake for about 45 minutes and let it cool down a bit. Serve warm or cold.
