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Delicious Low Carb Italian Cream Cake Recipe

Delicious Low Carb Italian Cream Cake Recipe


Low Carb Italian Cream Cake

Why You’ll Love This Recipe

  • Decadent Flavor: This Low Carb Italian Cream Cake is a delightful blend of creamy, rich flavors that will satisfy your sweet tooth without the guilt.
  • Low Carb Delight: With only 5 net carbs per serving, you can indulge in this cake while sticking to your low-carb lifestyle.
  • Easy to Make: The step-by-step instructions make this cake accessible for bakers of all skill levels, ensuring a successful baking experience.
  • Versatile Presentation: Whether for a special occasion or a casual gathering, this cake can be dressed up or down to suit any event.

Introduction

Are you ready to embark on a culinary adventure that will transport your taste buds straight to Italy? Introducing the Low Carb Italian Cream Cake, a dessert that combines the rich traditions of Italian baking with the modern twist of low-carb living! Imagine layers of moist cake, creamy frosting, and a sprinkle of toasted coconut and pecans, all while keeping your carb count in check. This cake is not just a treat; it’s a celebration of flavor and texture that will leave you and your guests craving more. So, grab your apron and let’s dive into this deliciously decadent recipe!

Ingredients

For the Cake:

  • 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

For the Frosting:

  • 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

Directions

Step 1: Preheat and Prepare

Preheat your oven to 325°F (160°C). Grease two 8 or 9-inch round cake pans thoroughly and line them with parchment paper to ensure easy removal after baking.

Step 2: Cream the Butter and Sweetener

In a large mixing bowl, cream together the softened butter and Swerve Sweetener until light and fluffy. This step is crucial for achieving a light texture in your cake.

Step 3: Add Egg Yolks and Cream

One by one, add the egg yolks to the butter mixture, mixing well after each addition. Then, stir in the heavy cream and vanilla extract until fully combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt. This mixture will add flavor and texture to your cake.

Step 5: Mix Dry and Wet Ingredients

Gradually mix the dry ingredients into the butter mixture until just combined. Be careful not to overmix, as this can lead to a denser cake.

Step 6: Beat Egg Whites

In another bowl, beat the egg whites with cream of tartar until stiff peaks form. This step is key to achieving a light and airy cake.

Step 7: Fold in Egg Whites

Gently fold the beaten egg whites into the batter, being careful to maintain the airiness of the mixture.

Step 8: Bake the Cake

Divide the batter evenly between the prepared pans and bake for 35 to 45 minutes, or until the cakes are golden and firm to the touch. Allow them to cool completely in the pans before transferring to a wire rack.

Step 9: Make the Frosting

In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually mix in the powdered Swerve Sweetener and vanilla extract. Finally, add the heavy whipping cream until the frosting is spreadable.

Step 10: Assemble the Cake

Place one layer of the cake on a serving plate and spread 1/3 of the frosting on top. Add the second layer and frost the top and sides of the cake. For a finishing touch, sprinkle the top with toasted coconut and pecans. Refrigerate for at least 30 minutes to set the frosting.

Presentation and Serving Suggestions

This Low Carb Italian Cream Cake is not only delicious but also visually stunning. Here are some creative ways to present and serve it:

  • Layered Elegance: Serve the cake on a beautiful cake stand to showcase its layers. Add fresh berries or edible flowers for a pop of color.
  • Individual Servings: Cut the cake into smaller squares and serve on decorative plates for a more personal touch.
  • Garnish with Whipped Cream: Add a dollop of unsweetened whipped cream on each slice for an extra creamy experience.
  • Pair with Coffee: This cake pairs wonderfully with a cup of coffee or tea, making it a perfect afternoon treat.

Storage and Shelf Life

To store your Low Carb Italian Cream Cake, keep it in an airtight container in the refrigerator. It will last for up to 5 days, although it’s so delicious you might find it disappears much sooner! If you want to keep it longer, you can freeze individual slices wrapped in plastic wrap and then placed in a freezer-safe container for up to 3 months. Just thaw in the refrigerator before serving.

FAQs

  1. Can I use a different sweetener? Yes, you can substitute with your preferred low-carb sweetener, but be sure to adjust the measurements accordingly.
  2. Is almond flour necessary? Almond flour gives the cake its unique texture, but you can experiment with other low-carb flours if needed.
  3. Can I make this cake ahead of time? Absolutely! This cake can be made a day in advance and stored in the refrigerator.
  4. What can I use instead of cream cheese? You can use mascarpone cheese for a different flavor profile, but it may alter the texture slightly.
  5. Can I add other nuts or fruits? Yes, feel free to customize with your favorite nuts or low-carb fruits like raspberries or blueberries.
  6. Is this cake gluten-free? Yes, this recipe is naturally gluten-free as it uses almond flour and coconut flour.
  7. How do I know when the cake is done baking? The cake is done when it’s golden brown and a toothpick inserted in the center comes out clean.
  8. Can I make this cake dairy-free? You can try using dairy-free butter and cream cheese alternatives, but the texture may vary.
  9. What’s the best way to frost the cake? Use an offset spatula for smooth frosting, and don’t be afraid to get creative with your design!
  10. Can I serve this cake at a party? Definitely! This cake is perfect for gatherings and will impress your guests with its flavor and presentation.


Low Carb Italian Cream Cake

Indulge in creamy layers, rich flavors, and delightful textures!
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Cuisine Italian
Servings 16 slices
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 tsp 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 oz 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 325°F (160°C) and thoroughly grease two 8 or 9-inch round cake pans, lining them with parchment paper.
  • In a large bowl, cream the butter and sweetener together.
  • Add the egg yolks one at a time, mixing well after each. Stir in the heavy cream and vanilla.
  • In another bowl, combine almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt. Mix this into the butter mixture until just combined.
  • In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form, then gently fold into the batter.
  • Divide the batter between the pans and bake for 35 to 45 minutes, until golden and firm. Cool completely in the pans before transferring to a wire rack.
  • Beat the cream cheese and butter until smooth, then mix in the sweetener and vanilla. Gradually add the heavy whipping cream until spreadable.
  • To assemble, place one cake layer on a serving plate, spreading 1/3 of the frosting on top. Add the second layer and frost the top and sides. Top with toasted coconut and pecans. Refrigerate for at least 30 minutes to set.

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