So here’s the deal. As most of you know, I’ve been hard at work on a keto dessert cookbook. Easy Keto Desserts will be coming out on July 3rd and I am so excited about that one. Because let’s be honest, that’s where my heart lies.
Creating healthy low carb desserts just makes me happy. And apparently it makes a lot of you happy too. But the recipes in that book are, obviously, on the “easier” side of things. They are delicious treats you can whip up without a whole lot of effort and without getting out every pan and whisk in your kitchen. They are still creative and innovative, but they aren’t overly complicated.
Keto Italian Cream Cake Recipe - a slice of cake on a white plate with the large cake in behind.
Low Carb Italian Cream Cake
1 hr 30 mins
Classic Italian Cream Cake goes low carb and keto! This rich layer cake is a truly special dessert recipe, and it's worth the time and effort.
Calories: 335 kcal Ingredients
1/2 cup butter softened
1 cup Swerve Sweetener
4 large eggs room temperature, separated
1/2 cup heavy cream room temperature
1 teaspoon vanilla extract
1 1/2 cups almond flour
1/2 cup shredded coconut
1/2 cup chopped pecans
1/4 cup coconut flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp cream of tartar
8 ounces cream cheese softened
1/2 cup butter softened
1 cup powdered Swerve Sweetener
1 tsp vanilla extract
1/2 cup heavy whipping cream room temperature
2 tbsp shredded coconut lightly toasted
2 tbsp chopped pecans lightly toasted Instructions
Preheat the oven to 325F and grease 8 inch or 9 inch round cake pans very well (the 8 inch pans will take a little longer to cook but the layers will be higher and I think they will look better). Line the pans with parchment paper and grease the paper.
In a large bowl, beat the butter with the sweetener until well combined. Beat in the egg yolks one at a time, mixing well after each addition. Beat in the heavy cream and vanilla extract.
In another bowl, whisk together the almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt. Beat into the butter mixture until just combined.
In another large bowl, beat the egg whites with the cream of tartar until they hold stiff peaks. Gently fold into the cake batter.
Divide the batter evenly among the prepared pans and spread to the edges. Bake 35 to 45 minutes (or longer, depending on your pans), until the cakes are golden on the edges and firm to the touch in the middle.
Remove and let cool completely in the pans, then flip out onto a wire rack to cool completely. Remove the parchment from the layers if it comes out with them. Frosting
In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener and vanilla extract until well combined.
Slowly add the heavy whipping cream until a spreadable consistency is achieved. To Assemble
Place the bottom layer on a serving plate and cover the top with about 1/3 of the frosting. Add the next layer and frost the top and the sides.
Sprinkle the top with the toasted coconut and pecans. Refrigerate at least half an hour to let set.