Low Carb Sour Cream Marble Loaf

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Have you ever baked with sour cream? It lends a wonderful tenderness to cakes and muffins and this low carb sour cream marble loaf is no exception. A tasty low carb breakfast or snack!

(59 votes, average: 3.61 out of 5)
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Low Carb Sour Cream Marble Loaf

Ingredients

  • 1/2 cup sour cream
  • 4 large eggs
  • Sweetener equivalent to 3/4 cup sugar
  • 1/2 tsp vanilla extract
  • 3 cups almond flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp cocoa powder
  • 2 tbsp water

Instructions

  1. Preheat the oven to 350 and grease a 9x5 inch bundt pan well.
  2. In a large bowl, whisk together the sour cream, eggs, sweetener and vanilla extract. Add the almond flour, baking powder, and salt and stir until well combined.
  3. Transfer about 1/3 of the batter to a second bowl and whisk in the cocoa powder and water.
  4. Dollop the two batters in an interchanging pattern, swirling together. Smooth the top.
  5. Bake about 40 to 50 minutes, until the edges are golden brown and the top is set to the touch.

Yield: 12

Cholesterol: 66mg

Food energy: 209 kcal

Total fat: 17.29g

Calories from fat: 155

Carbohydrate: 7.41g

Protein per serving: 8.56g

Total dietary fiber: 3.5g

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Rosa
Rosa

It looks pretty! I wish I could leave a picture of it!

Anu
Anu

This is SO pretty and such a lovely tasting cake! I used cream cheese rather than sour cream as that’s all I had on hand, but it still tasted great. For my sweetener I used 3/4 cup erythritol and 1/4 tsp monk fruit sweetener – perfect. Thanks so much for a wonderful recipe, we really enjoyed this :)

Asha
Asha

Hi sorry if I missed this in the above post. But the nutrition facts, is that per piece or for the whole loaf?

Erica B
Erica B

The whole loaf cannot possibly contain only 209 calories. Four eggs alone are 280 calories. So, it follows that it must be nutritional info per piece. =)

Denise
Denise

This marble loaf is wonderfully moist and just delicious. I used a 9×5 silicon loaf pan (sprayed with coconut oil) and it was ready at 40 minutes for me. Left it in the pan to cool and turned it out while still just warm. My husband is diabetic and he thought he’d died and gone to heaven! Unfortunately, we ate 2 thick slices each before I could get it into the freezer. So quick and easy too. Thank you so much. You are the best. Luv your other cooking blog too.

Dina
Dina

Hello, I just put the cake in the oven and realized the description of your cake is a loaf and the directions say bundt pan. I used a bundt pan and want to know if I should alter the cooking time? Thanks so much!

Cindy
Cindy

Hi! Do you mean BREAD pan? I have never seen a 9 X 5 Bundt pan. I thought I would try this in silicon. It sounds wonderful. thanks!

Cass
Cass

Great looking recipe and one l will try!
Just one thing: l think the instruction to use a 9×5 bundt pan should be loaf pan. I’m sure most can figure that out, but it might confuse a novice. :-)
You develop the most wonderful LC recipes. Thank you! You make a huge difference to the low carb world.

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