Low carb marble cake. Sugar and glutenfree

Chocolate and Vanilla marble CAKE
A marble cake is basically a cake with two layers with different flavours. The trick to make this easy marble cake is to use all ingredients at room temperature. 

5 large eggs at room temperature
100gr cup Erythirol
1 teaspoon Vanilla extract
100gr melted butter (cooled back to room temperature)
100gr heavy cream at room temperature
250gr Almond Flour
1 tablespoon Baking powder
1 tablespoon of baking Soda
3 tablespoons Unsweetened Cocoa powder

Baking instructions:
Preheat oven to (180°C). Cover a 23cm loaf pan with parchment paper. Oil the paper if yours tends to stick to food. Set aside.

Vanilla cake:
In a medium mixing bowl, lightly whisk eggs with Erythirol, vanilla and heavy cream.
Stir in butter (at room temperature! hot melted butter will cook your eggs), baking powder, baking soda and almond flour.
Whisk quickly to evenly combine (do not over whisk). The vanilla cake batter is thick but spreads easily, shiny, with no lumps. If there are lumps (it shouldn't have some if you used ingredients at same temperature). 

Chocolate cake
In another medium size mixing bowl, add 1 1/2 cup ( 1 cup + 1/2 cup ) of the vanilla batter you just made.
To create the chocolate cake batter, stir in this medium bowl unsweetened cocoa powder and heavy cream until it forms a smooth chocolate batter. Now, you should have 2 bowls of batter, one with 1 1/2 cup of chocolate cake batter and one with vanilla cake batter.

Create the marble:
Alternate dollops of vanilla cake batter with chocolate cake batter until no more left. When no more batter left, use a knife to swirl the top of the batter. Insert the knife into the loaf and gently swirl into the batter, once or twice, to create a marble swirl effect.

Bake at 180°C for 50-65 minutes or until a skewer inserted in the middle of the loaf comes out clean with few to no crumbs on it.

Enjoy your cake!