Marble Bundt Cake

Easy to bake and even easier to love, this cake the perfect treat to enjoy with coffee or tea. Tastes and feels like traditional braided sweet bread — but made with CoreBake’s low-carb, high-fibre blend.

Prep Time

Cook Time

Servings

Difficulty

20 mins

40 mins

10-12 slices

Easy

Prep Time

20 mins

Cook Time

40 mins

Servings

10-12 slices

Difficulty

Easy

Easy Low-Carb Low-sugar Keto-Friendly

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

Ingredients

35g CoreBake
3 tbsp (~30g) preferred sweetener or sweeten to taste
(This version used 3 tbsp erythritol-stevia triple strength sweetener. Link to make your own sweetener: click here)
1/2 tsp crème of tartar – optional for beating egg whites
8 medium eggs - separated
30g preferred fat (this version used melted butter)
1 tsp vanilla extract
🔅Cacao layer🔅
1 tbsp (~10g) preferred sweetener (this version used erythritol-stevia-triple strength sweetener) and 1.5 tbsp cacao powder – mixed together.

Nutrition Facts

Nutritional values (total)*

Energy (Kcal): 871
Fat: 62.9 g
Protein: 455.6 g
Carbohydrates: 7.8g; of which sugars: 0.5 g
Fibre: 34.3 g**

Nutritional values per slice*

Energy (Kcal): 87.1 Kcal
Fat: 6.2 g
Protein: 45.6 g
Carbohydrates: 0.8 g, of which sugars: 0.05 g
Fibre: 3.4 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

If using a tin, thoroughly brush it with melted butter. If using a silicone mould, there’s no need to grease it.
Separate the egg whites and yolks.
In a large bowl, beat the egg whites with 2 tsp sweetener and 1 tsp cream of tartar using a hand or stand mixer until stiff peaks form. Set aside.
In a medium bowl, beat the egg yolks with 1 tsp sweetener until pale and foamy. Add the melted fat and vanilla, and mix well.
Gently fold the egg yolk mixture into the beaten egg whites with a spatula until just combined.
Add CoreBake and mix on low speed until smooth and lump-free.
Transfer one-third of the batter into a separate bowl and mix in the sweetener–cocoa powder blend using a hand mixer.
Spoon half of the plain batter into your Bundt cake mould and smooth the surface. Add half of the cocoa batter on top, smooth again, and swirl lightly with a skewer in a circular motion to create a marbled effect. Repeat with the remaining plain and cocoa batters.
Bake at 175 °C for 40 minutes.
Once baked, transfer to a wire rack and let the cake cool completely before serving.