Ah, how happy I am it is Saturday. This past week was crazy, and of course being in the Midwest, we just had a snow storm come through. So I thought baking would be a good way to stay inside and hide from the weather. Flipping through old cookbooks, I came across this sour cream marble loaf. It sounded so amazing I couldn’t even believe it was low carb, bonus! This recipe is just like your typical sour cream loaf, but we substituted almond flour and no calorie sweetener.
You don’t even have to make this a marble cake, you can either omit the cocoa and leave the cake a nice white vanilla, or you can make it all chocolate. You can also choose what kind of pan you use, I used a loaf pan but you could use a bundt pan or mini loaf pans.
Start by preheating you oven to 350 degrees F, in a large mixing bowl combine the eggs, sour cream, sweetener of choice and vanilla, whisk until combined. Add in the almond flour, baking powder and salt, stir until combined.
Pour 1/3 of batter into a separate bowl and stir in the cocoa powder and water. Grease your pan and dollop the batters in interchanging patterns, once you use all the batter you can either leave the design as is, or you can use a toothpick and make a swirl design.
Bake for 40-50 minutes until the batter is set, allow to cool slightly, slice and enjoy! If you can stay away from eating the whole thing, this loaf will keep for about 4-5 days in a sealed container.
- 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
- Preheat your oven to 350 and grease a 9x5 inch loaf pan.
- In a large bowl, mix together the sour cream, eggs, sweetener and vanilla extract.
- Add in the almond flour, baking powder, and salt and mix until well combined.
- Pour 1/3 of the batter into a second mixing bowl and whisk in the cocoa powder and water, mix.
- Dollop the two batters in an interchanging pattern, using a toothpick to swirl them together.
- Bake for about 40 to 50 minutes, until the edges are golden brown and the top is set to the touch. Allow to cool, and slice.