A slice of marble cake always looks like it took more work than it did. This sugar-free marble loaf cake swirls a moist vanilla pecan batter with a chocolate one, then finishes the loaf with a thick, glossy chocolate ganache and more chopped pecans.
The cake is almond and coconut flour with eggs, Greek yogurt and a little butter, sweetened with allulose. The ganache is unsweetened baking chocolate melted into warm cream, and each of the 10 slices has about 174 calories and 3g net carbs.
There is only one batter. A third of it gets cocoa stirred in, and a few gentle swirls with a knife create the marble pattern.
Why You’ll Love This Sugar-Free Marble Loaf Cake
- One batter, two flavors. Cocoa turns a third of the vanilla batter into the chocolate swirl.
- A real ganache. Melted baking chocolate and cream make a thick, glossy topping with slight drips.
- 3g net carbs per slice. Each of the 10 slices has about 174 calories and 7g protein.
- Pecans inside and on top. Chopped pecans go into the batter and over the ganache.
Ingredient Notes
Flours. One cup of Bob’s Red Mill almond flour and 3 tablespoons of Bob’s Red Mill coconut flour give this sugar-free marble loaf cake a tender crumb. A teaspoon of baking powder gives the loaf its lift.
Eggs, yogurt and butter. Three large eggs, ¾ cup of FAGE Total 0% Greek yogurt and a little melted butter keep the cake moist. A teaspoon of alcohol-free vanilla flavoring gives the vanilla batter its flavor.
Cocoa and pecans. Two tablespoons of unsweetened cocoa powder color and flavor the chocolate swirl. Chopped pecans go into the batter (18g) and over the ganache (12g).
Ganache. One and a quarter ounces of Baker’s unsweetened baking chocolate is melted into 2 tablespoons of hot heavy cream, then sweetened with a tablespoon of powdered allulose. The chocolate contains no sugar, so the allulose does all the sweetening.
Allulose. Granulated allulose sweetens the cake and powdered allulose sweetens the ganache. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like almond flour, pecans and eggs yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Marble Loaf Cake
You need an 8×4-inch metal loaf pan that is 2½ inches deep, parchment, bowls, a whisk, a saucepan and a cooling rack. Prep takes about 25 minutes, the loaf bakes for 45 to 55 minutes, and cooling and chilling add about 1 hour and 20 minutes.
Make the two batters
Step 1. Preheat the oven to 325°F (163°C) and line the loaf pan with parchment.
Step 2. Whisk the almond flour, coconut flour and baking powder.
Step 3. Beat the eggs and granulated allulose for 2 to 3 minutes, until slightly pale and foamy.
Step 4. Mix in the yogurt, melted butter and vanilla.
Step 5. Fold in the dry ingredients, then the 18g of chopped pecans.
Step 6. Transfer one-third of the batter to another bowl and stir in the cocoa until evenly chocolate-colored.
Marble and bake
Step 7. Alternate spoonfuls of vanilla and chocolate batter in the pan.
Step 8. Swirl gently 2 to 3 times with a knife to create distinct marble patterns.
Step 9. Bake for 45 to 55 minutes, until golden and a toothpick comes out with moist crumbs.
Step 10. Cool for 15 minutes in the pan, then completely on a rack.
Make the ganache and finish
Step 11. Heat the cream until steaming. Remove it from the heat, add the chopped chocolate and let it rest for 2 minutes.
Step 12. Stir until melted and glossy, then mix in the powdered allulose. Cool for 5 to 8 minutes.
Step 13. Spread the thick ganache over the cooled loaf, allowing slight drips around the upper edges.
Step 14. Sprinkle with the 12g of chopped pecans. Chill for 20 minutes, then cut the sugar-free marble loaf cake into 10 slices.
Success Tips for Sugar-Free Marble Loaf Cake
Do not over-swirl. Two or three passes with the knife are enough. More than that blends the batters and you lose the marble pattern.
Do not overbake. Start checking at 45 minutes. The toothpick should come out with moist crumbs, so the crumb stays moist.
Use the right pan. An 8×4-inch pan gives a taller sugar-free marble loaf cake with a clear swirl in every slice.
Let chilled slices stand. After the ganache has set in the fridge, let slices stand for 10 minutes before serving.
More Sugar-Free Loaves and Cakes
If you love a cozy loaf, try my sugar-free pumpkin bread or the no-added-sugar banana bread. For a square cake with a thick chocolate topping, bake the sugar-free vanilla cake with thick chocolate cream.
And if chocolate with pecans is your favorite pairing, the sugar-free pecan brownies are a must.
Storage
The recipe does not give a storage time. Since the ganache is made with cream, keep the loaf in the refrigerator, and let chilled slices stand for 10 minutes before serving.
Sugar-Free Marble Loaf Cake FAQ
How do I get a clear marble pattern?
Alternate spoonfuls of the two batters in the pan, then swirl only 2 to 3 times with a knife. Over-swirling blends them together.
How do I know the loaf is done?
After 45 to 55 minutes the top should be golden and a toothpick should come out with moist crumbs.
How many slices does this sugar-free marble loaf cake make?
The recipe makes 10 slices from one 8×4-inch loaf of sugar-free marble loaf cake.
Why does the ganache need to cool before spreading?
Cooling it for 5 to 8 minutes thickens it slightly, so it stays on top of the loaf with just a few drips over the edges.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Vanilla and chocolate in every slice, a glossy ganache and a crunch of pecans on top, this sugar-free marble loaf cake is the kind of loaf you will bake again and again.
Sugar-Free Chocolate Pecan Marble Loaf Cake
Ingredients
Equipment
Method
- Preheat oven to 325°F. Line the loaf pan with parchment.
- Whisk almond flour, coconut flour and baking powder.
- Beat eggs and granulated allulose 2–3 minutes until slightly pale and foamy.
- Mix in yogurt, melted butter and vanilla.
- Fold in dry ingredients, then 18g chopped pecans.
- Transfer one-third of the batter to another bowl. Stir in cocoa until evenly chocolate-colored.
- Alternate spoonfuls of vanilla and chocolate batter in the pan.
- Swirl gently 2–3 times with a knife to create distinct marble patterns.
- Bake 45–55 minutes until golden and a toothpick comes out with moist crumbs.
- Cool 15 minutes in pan, then completely on a rack.
- Heat cream until steaming. Remove from heat, add chopped chocolate and rest 2 minutes.
- Stir until melted and glossy. Mix in powdered allulose. Cool 5–8 minutes.
- Spread thick ganache over the cooled loaf, allowing slight drips around the upper edges.
- Sprinkle with 12g chopped pecans. Chill 20 minutes, then cut into 10 slices.
Notes
- Avoid over-swirling to preserve the marble pattern.
- Do not overbake; the crumb should remain moist.
- Use an 8×4-inch pan for a taller loaf.
- Let chilled slices stand 10 minutes before serving.