Low-carb marble cake

Ingredients for 1 servings:

• 200 g butter, soft
• 260 g erythritol (sugar substitute)
• 4 eggs, separated
• ½ pack of baking powder
• 1 pack of vanilla flavor
• 200 g almond flour
• 70 g potato flour
• 30 g coconut flour
• 1 tsp xanthan gum
• 6 tbsp almond milk
• 1 pinch of salt
• 50 g baking cocoa
• 2 tbsp almond milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

Line a loaf pan with baking paper. Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit). Mix the butter, vanilla, and erythritol in a bowl until creamy. Add the egg yolks one at a time, whisking continuously. Combine the flours, xanthan gum, and baking powder. Stir the flour mixture alternately with the 6 tablespoons of almond milk (or other milk) into the butter mixture. Beat the egg whites with a pinch of salt until stiff peaks form. Mix half of the egg white mixture into the batter. Then fold in the other half, e.g., with a whisk. Pour about half of the batter into the baking pan. Add the cocoa powder and 2 tablespoons of milk to the remaining batter. Pour into the cake pan and mix with a fork until spiralized. Bake the cake on the bottom rack for about 60-70 minutes. Test with a wooden skewer to see if any batter is still sticking to the surface. Bake for an additional 10 minutes if necessary. If using a Bundt cake pan, check the baking time after about 50 minutes. The baking time may be shortened.