Name: Low Carb Italian Cream Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-American
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)

Jump to Recipe

Introduction

This Low Carb Italian Cream Cake is a deliciously moist and nutty treat perfect for anyone watching their carb intake. Made with almond and coconut flours, it’s rich, creamy, and topped with a luscious cream cheese frosting. Enjoy a slice of this classic dessert without the guilt.

The image shows a slice of Italian cream cake on a white plate in the foreground, with the remaining whole cake on a white cake stand in the background. The cake has two thick layers of light yellow cream filling mixed with bits of nuts, and the sponge layers are a light golden-brown with small pieces of nuts inside. The top layer is covered with smooth white frosting and sprinkled with chopped pecans. The cake surface has a soft, creamy texture, and the slice shows a clean cut revealing the even layers of sponge and cream. The background features a blurred dark surface, but the focus is on the cake and slice. Photo taken with an iphone --ar 4:5 --v 7

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 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
8 ounces cream cheese (softened)
1/2 cup butter (softened)
1 cup powdered Swerve Sweetener
1 teaspoon vanilla extract
1/2 cup heavy whipping cream (room temperature)
2 tablespoons shredded coconut (lightly toasted)
2 tablespoons chopped pecans (lightly toasted)

Instructions

Step 1: Preheat the oven to 325°F and grease two 8-inch or 9-inch round cake pans thoroughly. Line the pans with parchment paper and grease the paper as well.
Step 2: In a large bowl, beat the softened butter with the Swerve sweetener until well combined. Add the egg yolks one at a time, beating well after each addition. Mix in the heavy cream and vanilla extract.
Step 3: In another 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 and mix until just combined.
Step 4: In a separate large bowl, beat the egg whites with cream of tartar until stiff peaks form. Gently fold the egg whites into the cake batter, being careful not to deflate them.
Step 5: Divide the batter evenly between the prepared pans, spreading it to the edges. Bake for 35 to 45 minutes, or until the edges are golden and the cakes feel firm to the touch in the center.
Step 6: Remove the cakes from the oven and let them cool completely in the pans. Once cool, flip the cakes out onto a wire rack and remove the parchment paper if it sticks to the layers.
Step 7: To make the frosting, beat the cream cheese and softened butter together in a large bowl until smooth. Add the powdered Swerve sweetener and vanilla extract, beating until fully combined.
Step 8: Slowly add the heavy whipping cream, beating until the frosting reaches a spreadable consistency.
Step 9: To assemble the cake, place one layer on a serving plate and spread about one-third of the frosting on top. Add the second layer and frost the top and sides evenly.
Step 10: Sprinkle the toasted shredded coconut and chopped pecans over the top of the cake. Refrigerate for at least 30 minutes to allow the frosting to set before serving.

Tips & Variations

Use 8-inch pans for taller cake layers and a more impressive presentation; 9-inch pans will bake faster but result in thinner layers.
Lightly toasting the shredded coconut and chopped pecans enhances their flavor and adds a pleasant crunch.
If you prefer, substitute Swerve sweetener with another low-carb sweetener equal in sweetness to suit your taste.
For a dairy-free version, try using coconut cream instead of heavy cream and a dairy-free cream cheese alternative.

Storage

Store the cake covered in the refrigerator for up to 4 days. To keep it fresh longer, wrap the cake well with plastic wrap and store in an airtight container. Before serving, let the cake sit at room temperature for about 20 minutes to soften the frosting. You can also freeze the unfrosted layers wrapped tightly for up to 3 months; thaw in the fridge overnight before frosting and assembling.

How to Serve

The image shows a slice of cream cake on a white plate placed in front, and the remaining cake on a white cake stand in the background. The cake has two thick light beige layers with bits of nuts inside and a creamy off-white frosting in between and covering the top and sides. The top layer of frosting is decorated with chopped nuts. The cake slice reveals the texture of the soft, nutty cake and smooth frosting. The scene is set against a white marbled surface and a simple dark background, with a cake server resting beside the cake stand. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts in the cake?

Yes, you can substitute pecans with walnuts or almonds depending on your preference. Just chop them finely to maintain the texture of the cake.

Is this cake suitable for those following a keto diet?

Absolutely. This cake uses low-carb flours and sweeteners, making it a great choice for keto and other low-carb lifestyles.