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Low Carb Italian Cream Cake Recipe

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★★★★★

4.7 from 75 reviews

This Low Carb Italian Cream Cake is a rich and moist dessert featuring almond and coconut flours for a gluten-free base, combined with chopped pecans and shredded coconut for texture and flavor. It is sweetened with Swerve Sweetener, making it a diabetic-friendly option, and topped with a creamy, smooth cream cheese frosting decorated with toasted coconut and pecans. Perfect for those following a low-carb or keto lifestyle.

Ingredients

Scale

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

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)

Instructions

  1. Preheat and prepare pans: Preheat the oven to 325°F. Grease two 8-inch or 9-inch round cake pans thoroughly. Line the pans with parchment paper and grease the parchment to ensure easy removal of the cakes.
  2. Mix wet ingredients: In a large bowl, beat softened butter with Swerve Sweetener until creamy and well combined. Add egg yolks one at a time, beating well after each addition. Incorporate heavy cream and vanilla extract, mixing until smooth.
  3. Combine dry ingredients: In a separate bowl, whisk together almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt to create a uniform dry mixture.
  4. Incorporate dry into wet: Beat the dry ingredients into the butter mixture until just combined, being careful not to overmix.
  5. Whip egg whites: In another large bowl, beat the egg whites with cream of tartar until stiff peaks form. This will add lightness to the batter.
  6. Fold egg whites: Gently fold the whipped egg whites into the cake batter, preserving as much air as possible.
  7. Bake the cake: Evenly divide the batter between the prepared pans, spreading it to the edges. Bake for 35 to 45 minutes, or until the edges are golden and the center feels firm to the touch.
  8. Cool the cakes: Allow the cakes to cool completely in the pans on a wire rack. Once cooled, carefully remove the cakes from the pans and peel off the parchment paper if it comes off with the layers.
  9. Prepare frosting: In a large bowl, beat softened cream cheese and butter until smooth and creamy. Add powdered Swerve Sweetener and vanilla extract, mixing until fully combined.
  10. Adjust frosting consistency: Slowly beat in heavy whipping cream until the frosting reaches a spreadable consistency suitable for layering.
  11. Assemble the cake: Place one cake layer on a serving plate. Spread about one-third of the frosting evenly over the top. Add the second layer and frost the top and sides of the cake smoothly.
  12. Decorate and chill: Sprinkle toasted shredded coconut and chopped pecans on top for garnish. Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set before serving.

Notes

  • Using 8-inch pans results in taller layers but may require longer baking time compared to 9-inch pans.
  • Ensure eggs and cream are at room temperature to optimize batter texture and rising.
  • Lightly toasting the coconut and pecans enhances their flavor and adds a delightful crunch to the topping.
  • Swerve Sweetener is a low-carb alternative suitable for sweetening the cake and frosting without raising blood sugar levels.
  • Allow the cake to chill to help the frosting firm up, making slicing easier and cleaner.

Keywords: Low carb cake, Italian cream cake, diabetic dessert, almond flour cake, keto cake, sugar-free cake, cream cheese frosting, gluten-free dessert

Find it online: https://freshrecipehub.com/low-carb-italian-cream-cake-recipe/