Classic Italian Cream Cake gets a keto makeover! This rich, layered dessert is truly exceptional and worth every bit of effort.
Some recipes just make me want to do a happy dance, and this keto Italian Cream Cake is definitely one of them. I’m thrilled to share it with you because it’s simply amazing. I’d rank it among my top cake recipes with ease.
Although the name might suggest otherwise, Italian Cream Cake isn’t actually Italian—it’s more of a vintage Southern recipe. But no matter its origins, this cake is incredibly delicious and makes a fantastic low carb alternative.
One adjustment I’d recommend for this cake is to use smaller 8-inch pans. When I first made it, I only had 9-inch round pans on hand, which worked fine but resulted in layers that weren’t as high or visually impressive. The cake ended up looking a bit wide and squat, though its amazing flavor more than made up for it.
If you opt for 8-inch pans, be prepared for a longer baking time—approximately 5 to 10 minutes more. This is a substantial, rich cake, so whether you use 9-inch or 8-inch pans, it will serve about 16 people. Cheers to both easy and elaborate desserts—each holds a special place in my heart!
INGREDIENTS
Cake:
- ½ cup butter, softened
- 1 cup Swerve Sweetener
- 4 large eggs, room temperature, separated
- ½ cup heavy cream, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- ½ cup shredded coconut
- ½ cup chopped pecans
- ¼ cup coconut flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cream of tartar
Frosting:
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 1 cup powdered Swerve Sweetener
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream, room temperature
Garnish:
- 2 tablespoons shredded coconut, lightly toasted
- 2 tablespoons chopped pecans, lightly toasted
INSTRUCTIONS
Cake:
- Preheat your oven to 325°F. Grease two 8-inch or 9-inch round cake pans thoroughly (note: 8-inch pans will make taller layers but require longer baking time). Line the pans with parchment paper and grease the paper.
- In a large bowl, beat the butter with the 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.
- In another bowl, whisk together the almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt. Fold this dry mixture into the butter mixture until just combined.
- In a separate bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gently fold the egg whites into the batter.
- Divide the batter evenly between the prepared pans and spread it to the edges. Bake for 35 to 45 minutes (or longer, depending on your pans), until the cakes are golden around the edges and firm to the touch in the center.
- Let the cakes cool completely in the pans before transferring them to a wire rack. Remove the parchment paper from the layers if it comes off with them.
Frosting:
- In a large bowl, beat the cream cheese and butter until smooth. Add the sweetener and vanilla extract, mixing until well combined.
- Gradually add the heavy whipping cream, beating until you achieve a spreadable consistency.
To Assemble:
- Place the bottom layer on a serving plate and spread about ⅓ of the frosting on top. Add the second layer and frost the top and sides of the cake.
- Garnish with the toasted coconut and pecans. Refrigerate for at least 30 minutes to allow the cake to set.
