Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Low Carb Italian Cream Cake Recipe

★★★★★

4.6 from 100 reviews
  • Author: lina
  • Total Time: 1 hour
  • Yield: 8 to 10 servings 1x
  • Diet: Diabetic

Description

Low Carb Italian Cream Cake is a moist, rich, and flavorful cake made with almond and coconut flours, sweetened with Swerve for a diabetic-friendly option. This layered dessert features toasted coconut and pecans in the batter and on top, with a creamy cream cheese frosting that perfectly balances the nutty, sweet flavors. Ideal for those looking for a low-carb, gluten-free celebration cake that doesn’t compromise on taste.

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. Prepare the pans: 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 parchment to prevent sticking.
  2. Mix wet ingredients: In a large bowl, beat the softened butter with Swerve sweetener until smooth and well combined. Add in the egg yolks one at a time, beating well after each. Mix in the heavy cream and vanilla extract until incorporated.
  3. Combine dry ingredients: In a separate bowl, whisk together almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt until evenly mixed.
  4. Incorporate dry into wet: Gradually add the dry ingredients to the butter mixture and beat until just combined, careful not to overmix.
  5. Beat egg whites: In another large bowl, beat the egg whites with cream of tartar until stiff peaks form, creating a light and airy texture.
  6. Fold egg whites into batter: Gently fold the beaten egg whites into the cake batter in batches to maintain the airiness and create a fluffy cake texture.
  7. Bake the cake layers: Divide the batter equally between the prepared pans, spreading the batter evenly 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 cake: Remove the pans from the oven and let them cool completely in the pans. Once cooled, invert the cakes onto wire racks to cool fully and carefully peel off the parchment paper if it adheres to the cake layers.
  9. Prepare the frosting: In a large bowl, beat softened cream cheese and butter together until smooth and creamy. Add powdered Swerve and vanilla extract and beat until well combined.
  10. Adjust frosting consistency: Slowly add the heavy whipping cream while beating until the frosting reaches a spreadable consistency suitable for layering and covering the cake.
  11. Assemble the cake: Place the first cake layer on a serving plate and spread about one-third of the frosting evenly over the top. Add the second layer on top, then frost the top and sides of the entire cake with the remaining frosting.
  12. Add finishing touches: Sprinkle the lightly toasted shredded coconut and chopped pecans over the top of the frosted cake for added texture and decoration.
  13. Chill before serving: Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set and flavors to meld for the best taste and presentation.

Notes

  • Using 8-inch pans will result in taller cake layers but may require a slightly longer baking time compared to 9-inch pans.
  • Ensure all dairy ingredients are at room temperature to achieve a smooth batter and frosting.
  • Be gentle when folding in egg whites to maintain the cake’s light texture.
  • The cake is gluten-free and low-carb, making it suitable for diabetic and ketogenic diets.
  • Toast the coconut and pecans lightly to enhance their flavor and crunch in the cake and topping.
  • Store the cake in the refrigerator and consume within 3-4 days for optimal freshness.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Keywords: Low Carb Italian Cream Cake, keto cake, gluten free cake, diabetic friendly dessert, almond flour cake, cream cheese frosting, low carb dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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