Low Carb Italian Cream Cake
Savor rich, creamy layers, bursting with flavor, a surprisingly healthy delight.
Equipment
- 8-inch or 9-inch Round Cake Pans
- Parchment Paper
- Wire Rack
- Large Bowls
- Mixer
Ingredients
For the Cake
- 1/2 cup unsalted butter softened
- 1 cup Swerve Sweetener (or your preferred erythritol blend)
- 4 large eggs at room temperature, separated
- 1/2 cup heavy cream at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped pecans
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
For the Frosting
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 1 cup powdered Swerve Sweetener
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream at room temperature
For Garnish
- 2 tablespoons unsweetened shredded coconut lightly toasted
- 2 tablespoons chopped pecans lightly toasted
Instructions
- Preparing the Cake:
- Preheat your oven to 325°F (160°C). Lightly grease two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper, then grease the parchment as well.
- In a large bowl, beat the softened butter with the Swerve Sweetener until the mixture is light and fluffy. Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in the heavy cream and vanilla extract.
- In a separate bowl, whisk together the almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, beating just until combined. Be careful not to overmix.
- In another large, clean bowl, beat the egg whites with the cream of tartar until they form stiff, glossy peaks. Gently fold these whipped egg whites into the cake batter, taking care to maintain their airiness.
- Divide the batter evenly between your prepared pans and spread it to the edges. Bake for 35 to 45 minutes, or until the edges are golden and the center feels firm when lightly pressed.
- Allow the cakes to cool completely in their pans on a wire rack before carefully flipping them out. Remove the parchment paper if it comes off easily.
- Making the Frosting:
- In a large bowl, beat the softened cream cheese and butter together until the mixture is smooth and lump-free.
- Add the powdered Swerve Sweetener and vanilla extract, beating until well combined.
- Slowly pour in the heavy whipping cream, continuing to beat until the frosting reaches a spreadable consistency.
- Assembling Your Cake:
- Place one cake layer on your serving plate. Spread about one-third of the prepared frosting evenly over the top.
- Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting.
- Garnish the top of the cake with the lightly toasted shredded coconut and chopped pecans.
- Refrigerate the cake for at least 30 minutes to allow the frosting to set before slicing and serving.
Notes
Nutrition per serving (16 servings):
- Calories: 335kcal
- Total Carbs: 5.7g
- Net Carbs: 3.3g
- Fats: 30.1g
- Protein: 5.8g
