Low Carb Italian Cream Cake Recipe (Keto-Friendly)

When I discovered I could make a low carb Italian Cream Cake that rivals any traditional version, I knew I had to share it with you. This keto-friendly dessert has become my go-to cake for special occasions and celebrations.

I’ll be honest with you. Before going low carb, Italian Cream Cake was one of those desserts I thought I’d never enjoy again. The combination of tender cake layers, cream cheese frosting, and that signature coconut-pecan texture seemed impossible to recreate without sugar and wheat flour. But I was determined to prove myself wrong.

The first time I attempted this recipe, I spent an entire Saturday afternoon in my kitchen. I had almond flour spread across one counter, my stand mixer whirring on another, and ingredient bowls covering every available surface. It felt chaotic but exhilarating. When I pulled those golden cake layers from the oven, the aroma of toasted coconut and pecans filled my entire house.

What makes this low carb Italian Cream Cake so special is how it captures every element of the classic recipe. The almond flour creates an incredibly moist crumb that’s almost better than traditional versions. The coconut flour adds structure without heaviness. And separating those eggs? That step makes all the difference in achieving that light, fluffy texture we all crave.

I use Swerve Sweetener throughout this recipe because it measures cup-for-cup like sugar and doesn’t leave any bitter aftertaste. The cream cheese frosting becomes silky smooth and perfectly sweet. My family can never tell this cake is sugar-free, and that’s exactly what I want.

The technique of folding in beaten egg whites creates an airy texture that sets this cake apart from denser keto desserts. Yes, it requires a few extra steps and an additional bowl. But trust me when I say those fluffy egg whites are your secret weapon for bakery-quality results.

I’ve learned a few tricks through multiple batches of this cake. First, make sure all your ingredients are at room temperature. Cold eggs won’t incorporate properly, and cold cream cheese will leave lumps in your frosting. Second, don’t skip toasting the coconut and pecans for the garnish. Those five extra minutes in the oven amplify their flavor tenfold.

This recipe serves 12 generous slices, making it perfect for birthday parties, holiday gatherings, or whenever you need an impressive dessert. Each slice contains only 6 grams of net carbs, so you can indulge without guilt.

I’ve made this cake for friends who aren’t following a low carb lifestyle, and they’re always shocked when I reveal it’s sugar-free and grain-free. That moment of surprise never gets old. It reminds me that eating low carb doesn’t mean sacrificing the desserts we love.

Recipe Details & Instructions

Recipe Timing & Yield

Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes
Servings: 12 slices | Difficulty: Intermediate

Ingredients Table

Step-by-Step Instructions

Preparing the Cake Batter:

Start by preheating your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper circles. This prevents sticking and ensures easy removal.

In a large mixing bowl, cream together the softened butter and Swerve Sweetener until light and fluffy. This takes about 3 minutes with an electric mixer. The mixture should look pale and increased in volume.

Add the egg yolks one at a time, beating well after each addition. The mixture will become smooth and creamy. Pour in the heavy cream and vanilla extract, mixing until fully combined.

In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Add the dry ingredients to the wet mixture in two batches, stirring just until incorporated. Fold in the shredded coconut and chopped pecans.

Now comes the crucial step. In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form. This takes about 4 minutes on medium-high speed. The peaks should stand straight up when you lift the beaters.

Gently fold one-third of the beaten egg whites into the batter to lighten it. Then fold in the remaining egg whites carefully, using a rubber spatula. Work in gentle circular motions to maintain that airy texture.

Baking the Cake:

Divide the batter evenly between your prepared pans. Smooth the tops with a spatula. Bake for 28-32 minutes until the cakes are golden brown and a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks. Allow them to cool completely before frosting. This patience is essential for preventing melted, runny frosting.

Making the Cream Cheese Frosting:

Beat the softened cream cheese and butter together until smooth and creamy. Add the powdered Swerve and vanilla extract, beating until well combined. Gradually add the heavy whipping cream, beating on high speed until the frosting is light and fluffy.

Assembly:

Place one cake layer on your serving plate. Spread one-third of the frosting over the top. Add the second layer and frost the top and sides with the remaining frosting. Sprinkle the toasted coconut and pecans over the top and gently press some onto the sides.

Refrigerate the cake for at least 30 minutes before slicing. This helps the frosting set and makes cleaner cuts. Store leftovers covered in the refrigerator for up to 5 days.

Tips, Variations & FAQs (450-550 words)

Pro Tips for Perfect Results

Temperature matters more than you might think with this recipe. Room temperature ingredients blend together seamlessly, creating a smoother batter and silkier frosting. I take my eggs, cream cheese, and butter out of the refrigerator about an hour before baking.

When separating eggs, do it carefully. Even a tiny bit of yolk in your whites will prevent them from whipping properly. I crack each egg into a small bowl first, then transfer the white to my mixing bowl. This prevents one mistake from ruining the entire batch.

Don’t overmix after adding the flour mixture. Overmixing develops gluten in the almond flour and can make your cake dense. Mix just until you can’t see dry flour anymore.

Toast your coconut and pecans for the garnish in a 350°F oven for about 5 minutes. Watch them closely because they can burn quickly. The toasted flavor is worth this extra step.

Delicious Variations

Chocolate Version: Add 1/4 cup unsweetened cocoa powder to the dry ingredients and reduce almond flour by 1/4 cup. The chocolate-coconut combination is incredible.

Lemon Italian Cream Cake: Add 2 tablespoons of lemon zest to the batter and 1 tablespoon to the frosting for a bright, citrusy twist.

Walnut Substitute: Swap pecans for walnuts if that’s your preference. Both nuts work beautifully in this recipe.

Dairy-Free Option: Use coconut cream instead of heavy cream and dairy-free cream cheese. The results are slightly different but still delicious.

Storage & Make-Ahead Instructions

This cake actually tastes better the next day after the flavors have melded together. Store it covered in the refrigerator for up to 5 days. The cream cheese frosting keeps it moist.

You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake the day you plan to serve it.

The frosted cake can be frozen for up to 1 month. Wrap it well in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use a different sweetener instead of Swerve?
Yes, but results may vary. Monk fruit sweetener works well cup-for-cup. Avoid liquid sweeteners as they’ll alter the texture. Erythritol-based sweeteners give the best results in baking.

Why did my cake layers sink in the middle?
This usually happens when the oven temperature is too low or the cake isn’t fully baked. Use an oven thermometer to verify your temperature. The toothpick test should come out completely clean.

Can I make this as a single layer cake?
Absolutely! Use a 9×13 inch pan and bake for 35-40 minutes. Frost the top only for a simpler presentation. The flavor will be just as amazing.

How do I prevent the frosting from melting?
Make sure your cake layers are completely cool before frosting. If your kitchen is warm, chill the layers in the refrigerator for 30 minutes first. Keep the frosted cake refrigerated until 20 minutes before serving.

Can I make this nut-free?
Unfortunately, almond flour is essential to this recipe’s structure. Coconut flour alone would make the cake too dense. For a nut-free option, try my other keto cake recipes.

Nutritional Information (per slice)

• Calories: 385
• Fat: 36g
• Protein: 8g
• Total Carbs: 10g
• Fiber: 4g
• Net Carbs: 6g

Final Thoughts:

This Low Carb Italian Cream Cake proves that you don’t have to sacrifice flavor or texture when following a keto lifestyle. Every bite delivers that perfect combination of moist cake, cream cheese frosting, and nutty coconut-pecan goodness. Whether you’re celebrating a birthday, holiday, or just want an impressive dessert, this recipe delivers bakery-quality results. I hope you love it as much as my family does!

Low Carb Italian Cream Cake

This keto Italian cream cake features moist almond flour layers, rich cream cheese frosting, and a toasted coconut-pecan topping. With only 6g net carbs per slice, it’s the perfect sugar-free dessert for celebrations.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 385 kcal

Ingredients

  

• For the Cake:
• 1/2 cup butter softened to room temperature
• 1 cup Swerve Sweetener granular
• 4 large eggs separated, room temperature
• 1/2 cup heavy cream room temperature
• 1 tsp vanilla extract pure vanilla preferred
• 1 1/2 cups almond flour finely ground
• 1/4 cup coconut flour
• 2 tsp baking powder aluminum-free
• 1/2 tsp salt fine sea salt
• 1/4 tsp cream of tartar
• 1/2 cup shredded coconut unsweetened
• 1/2 cup chopped pecans
• For the Frosting:
• 8 oz cream cheese softened completely
• 1/2 cup butter softened to room temperature
• 1 cup powdered Swerve confectioners sweetener
• 1 tsp vanilla extract pure vanilla preferred
• 1/2 cup heavy whipping cream room temperature
• For Garnish:
• 2 tbsp shredded coconut lightly toasted
• 2 tbsp chopped pecans lightly toasted

Instructions

 

• Prepare the Pans:
• Preheat your oven to 350°F.
• Grease two 9-inch round cake pans and line the bottoms with parchment paper circles.
• Make the Cake Batter:
• In a large mixing bowl, cream together the softened butter and Swerve Sweetener until light and fluffy, about 3 minutes with an electric mixer.
• Add the egg yolks one at a time, beating well after each addition until smooth and creamy.
• Pour in the heavy cream and vanilla extract, mixing until fully combined.
• In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
• Add the dry ingredients to the wet mixture in two batches, stirring just until incorporated.
• Fold in the shredded coconut and chopped pecans.
• In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form, about 4 minutes on medium-high speed.
• Gently fold one-third of the beaten egg whites into the batter to lighten it.
• Fold in the remaining egg whites carefully using a rubber spatula, working in gentle circular motions.
• Bake:
• Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
• Bake for 28-32 minutes until golden brown and a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
• Make the Frosting:
• Beat the softened cream cheese and butter together until smooth and creamy.
• Add the powdered Swerve and vanilla extract, beating until well combined.
• Gradually add the heavy whipping cream, beating on high speed until light and fluffy.
• Assemble:
• Place one cake layer on your serving plate and spread one-third of the frosting over the top.
• Add the second layer and frost the top and sides with the remaining frosting.
• Sprinkle the toasted coconut and pecans over the top and gently press some onto the sides.
• Refrigerate the cake for at least 30 minutes before slicing.

Notes

Room Temperature Ingredients: Take eggs, cream cheese, and butter out of the refrigerator about an hour before baking for best results.
Egg Separation: Crack each egg into a small bowl first to prevent yolk from contaminating the whites.
Toast Garnish: Toast coconut and pecans in a 350°F oven for 5 minutes, watching closely to prevent burning.
Storage: Store covered in the refrigerator for up to 5 days. Cake tastes even better the next day.
Make-Ahead: Bake cake layers up to 2 days in advance, wrap tightly, and store at room temperature. Frost on serving day.
Freezing: Freeze frosted cake for up to 1 month wrapped in plastic wrap and aluminum foil. Thaw overnight in refrigerator.
Sweetener Substitutes: Monk fruit sweetener works cup-for-cup. Avoid liquid sweeteners.
Single Layer Option: Use a 9×13 inch pan and bake for 35-40 minutes.

Nutrition (per slice): 385 calories | 36g fat | 8g protein | 10g total carbs | 4g fiber | 6g net carbsClaude can make mistakes. Please double-check responses.

Keyword low carb italian cream cake