Low Carb Italian Cream Cake

Low Carb Italian Cream Cake

Classic Italian Cream Cake goes low carb and Keto.  This rich layer cake is truly special dessert recipe, and it is so worth the time and effort.

Prep Time:         45 minutes

Cook Time:        45 minutes

Total Time          1 hour and 30 minutes

Servings:             16

Calories               335

Ingredients

Cake

• 1 cup of unsalted butter
• 1 cup of Swerve Sweetener
• 1 cup of sour cream
• 5 large eggs room temperature
• 2 teasp. of vanilla extract
• 2 cups Almond Flour
• 1 cup of  unsweetened shredded coconut
• 3/4 cups of chopped pecans
• 1/4 cup of coconut flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp of xantham gum

Frosting

• 8 ounces cream cheese softened
• 1/2 cup unsalted butter
• 1 cup powdered Swerve Sweetener
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream room temperature

Garnish

• 2 tbsp shredded coconut lightly toasted
• 2 tbsp chopped pecans lightly toasted

Instructions

Cake

1. Preheat the oven to 325F and grease two 8 or 9 inch pans very well (the 8 inch pans will take a little longer to cook but the layers will be higher and I think they look better).  Line the pans with parchment paper and grease the paper.
2. In a large bowl, beat the butter with the sweetener until well combined.  Beat in the eggs one at a time, mixing well after each addition.  Beat in sour cream and vanilla extract.
3. In another bowl, whisk together the almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, salt and xantham gum.  Beat into the butter mixture until just combined.
4. Divide the batter evenly among the prepared pans and spread to the edges.  Bake 35 to 45 minutes (or longer, depending on your pans), until the cakes are golden on the edges and firm to the touch in the middle.
5. Remove and let cool in the pans, then flip our onto a wire rack to cool completely.  Remove the parchment from the layers if it comes out with them.

Frosting

1. In a large bowl, beat the cream cheese and butter together until smooth.  Beat in the sweetener and vanilla extract until well combined.
2. Slowly add the heavy whipping cream until a spreadable consistency is achieved.

To Assemble

1. Place the bottom layer on a serving plate and cover the top with about 1/3 of the frosting.  Add the next layer and frost the top and the sides.
2. Sprinkle the top with the toasted coconut and pecans.  Refrigerate at least half an hour to let set.

**Please note for picture in cake I toasted about 1/2 cup of shredded coconut and 1/2 cup of chopped pecans.

Nutrition Facts:  Calories 335, Fat grams 30.1, Carbohydrates 5.7g, Fiber 2.4g, Protein 5.8g