This Sugar Free Marble Cake is a combination of couverture chocolate and natural vanilla, making it an irresistible cake. What's more, it is gluten free! Sweetened with a natural, Low Glycemic Index stevia sweetener. (No bitterness, promise!)

• Healthy and Great Taste: Made with almond flour, 60% dark chocolate couverture, raw cacao nibs and natural vanilla extract with ZERO added sugar.
  
  
• 100% Almond Flour: What we claim on the front of the pack, is what you will find on the back of the pack too! No other fillers! Every word rings true. Read more about why we use almond flour.
  
  
• 60% Dark Chocolate: What we use in this cake is especially real premium chocolate couverture, made with real cocoa butter (not compound chocolate which is normally made with Vanaspati). Read more.
  
  
• Raw Cacao Nibs: What we use in this cake are cacao beans in their purest form, which pack an antioxidant punch.
  
  
• Zero Sugar Sweetener: Low GI blend sweeteners, customized by Artinci - lab-tested, diabetic-safe and everyone-safe too! All from natural sources too, with no artificial sweeteners. Read more about our sweetener here.
  
  
• Great Taste: At Artinci, we love good food and love our desserts more. Moreover a dessert without sugar is not really a dessert, unless it tastes great!
  
  
• Research and Science-backed: Although we go to great lengths to choose only the lowest glycemic index ingredients to use in our products, a lot of research goes into every recipe to ensure an equal balance of excellent taste and good health.

Almond Flour, Egg, 100% Sugar Free Sweetener (Erythritol, FOS, Stevia), Butter, Cocoa Powder, Natural Vanilla extract, Baking Powder, Natural Citrus Fibre

• Per g
• Calories (Kcal) 171
• Carbohydrates (g) 4.5
• Net Carbs (g) 4.7
• Fats (g) 14.5
• Cholesterol (mg) 66.6
• Proteins (g) 6

I discovered the wonders of Raw Cacao Nibs about 3 years ago. Chockfull of antioxidants, it makes for a great snack on its own. I have wanted to use it in our products ever since. While we developed the recipe for this chocolate cake in October 2022, we jumped at the chance to stud the tops of these cakes with raw cacao nibs!