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.
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 9x13 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.
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 9x13 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.
