I always love a slice of a rich and creamy cheesecake and this Low Carb Marble Cheesecake is absolutely a go-to recipe - definitely a keeper.

This Low Carb Marble Cheesecake is so creamy and full of flavour, and knowing that it is a low carb, no sugar, wheat-free, grain-free, gluten-free cheesecake, I can enjoy without guilt!
What to expect from this cake? Okay here is the deal, this is a rich baked cheesecake with a decent chocolate swirl and crumbly almond-coconut crusty base.

1. Preheat oven to 160°C. Prepare the pan by lining it with baking parchment.
   
2. For the crust: In a large bowl, combine the almond flour, coconut flour and butter. Rub the butter and flour to form a crumbly-dough and add in beaten egg. Continue to mix until well combined. Press into a 7-inch pan, pushing the crumbs to cover the pan. Bake the crust at 160°C for 10-12 minutes. Once it's done, set aside to cool.
   
   
3. For the filling: In a large bowl, beat the cream cheese with an electric mixer until just softened. Add sweetener, milk kefir (or sour cream), vanilla extract and egg, and continue beating on medium speed until light and fluffy. 
   
4. Remove about 1/3 cup (or more if you prefer more chocolatey marble effect) of the cream cheese mixture into another bowl. Add the cocoa powder and stir until well combined.
5. Pour the "white" cream cheese mixture into the baked crust, gently tap on the pan. 
6. Randomly place few dollops of chocolate mixture and use a knife/skewer to gently swirl the mixture to create the marble-effect. (Tips: Just swirl it, do not mix)
   
   
7. Bake at 160°C for 35 minutes. Remove from oven and let it cool to room temperature. Serve at room temperature or chilled (refrigerate for several hours).