Low Carb Italian Cream Cake
Indulge in creamy layers, rich flavors, and delightful textures!
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.
