counter

Low-Carb Italian Cream Cake

by

Preparation Time

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Cooling Time: 1 hour
  • Frosting Time: 15 minutes
  • Total Time: 2 hours 15 minutes

Difficulty: Intermediate

Servings: 12 slices

Ingredients

For the Cake

  • 3 cups finely ground almond flour
  • ½ cup coconut flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated keto sweetener (erythritol or monk fruit blend)
  • ½ cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ cup unsweetened almond milk
  • ½ cup sour cream
  • 1 cup unsweetened shredded coconut
  • 1 cup chopped toasted pecans

For the Cream Cheese Frosting

  • 16 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1½ cups powdered keto sweetener
  • 2 teaspoons vanilla extract
  • Pinch of salt

Garnish

  • ½ cup toasted pecans
  • ½ cup toasted unsweetened coconut flakes

Equipment Needed

  • Two 8-inch cake pans
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Cooling rack
  • Offset spatula
  • Wire whisk

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Grease two 8-inch cake pans and line the bottoms with parchment paper to ensure the cakes release easily after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl combine:

  • Almond flour
  • Coconut flour
  • Baking powder
  • Baking soda
  • Salt

Whisk thoroughly until evenly combined.

Step 3: Cream Butter and Sweetener

In a large bowl beat the softened butter with the keto sweetener for 3–5 minutes until light, fluffy, and pale in color.

This step incorporates air, helping create a lighter cake texture.

Step 4: Add Eggs

Beat in the eggs one at a time.

Mix well after each addition.

Add:

  • Vanilla extract
  • Almond extract

Continue mixing until smooth.

Step 5: Add Wet Ingredients

Mix in:

  • Sour cream
  • Almond milk

The batter may appear slightly loose at this stage, which is normal.

Step 6: Combine Everything

Gradually add the dry ingredients to the wet mixture.

Mix on low speed until just combined.

Fold in:

  • Toasted pecans
  • Shredded coconut

Do not overmix.

Step 7: Bake

Divide the batter evenly between the prepared cake pans.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

The tops should be lightly golden.

Step 8: Cool

Allow cakes to cool in the pans for 10 minutes.

Transfer to a cooling rack.

Cool completely before frosting.

Make the Frosting

Beat together:

  • Cream cheese
  • Butter

Mix until completely smooth.

Gradually add powdered keto sweetener.

Add vanilla and salt.

Beat another 3–4 minutes until light and fluffy.

Assemble the Cake

Place one cake layer on a serving plate.

Spread a generous layer of frosting.

Top with the second layer.

Cover the top and sides with the remaining frosting.

Decorate with toasted pecans and toasted coconut flakes.

Baking Tips

  • Use room-temperature ingredients for a smoother batter.
  • Toast the pecans to deepen their flavor.
  • Measure coconut flour carefully, as it absorbs a lot of moisture.
  • Let the cake cool completely before frosting.
  • Chill for 30 minutes before slicing for clean, neat pieces.

Variations

Chocolate Italian Cream Cake

Add ¼ cup unsweetened cocoa powder for a rich chocolate version.

Lemon Version

Add one tablespoon of fresh lemon zest for a bright citrus flavor.

Extra Nutty

Mix chopped walnuts with the pecans for added crunch.

Dairy-Free

Replace butter and cream cheese with dairy-free alternatives.

Storage

Refrigerator: Store covered for up to 5 days.

Freezer: Freeze individual slices for up to 3 months. Thaw overnight in the refrigerator before serving.

Serving Suggestions

This cake pairs beautifully with:

  • Fresh berries
  • Sugar-free whipped cream
  • Hot coffee
  • Espresso
  • Unsweetened iced tea

Serve chilled or let it sit at room temperature for about 15 minutes before enjoying for the best texture.

Recipe Notes

Because almond flour lacks gluten, the cake is naturally more delicate than a traditional wheat-flour cake. Cooling the layers completely before frosting helps prevent breakage. Toasting the coconut and pecans adds extra depth of flavor and creates a beautiful presentation. For the best results, use finely ground almond flour rather than almond meal to achieve a tender, even crumb. The sugar-free frosting balances the richness of the cake while keeping the carbohydrate count low.

Nutrition Information (Per Serving)

  • Calories: 395
  • Protein: 10 g
  • Fat: 36 g
  • Carbohydrates: 11 g
  • Fiber: 5 g
  • Net Carbs: 6 g
  • Sugar: 2 g
  • Sodium: 235 mg
  • Cholesterol: 108 mg
  • Calcium: 120 mg
  • Potassium: 220 mg

Nutrition values are approximate and may vary depending on the brands and ingredients used.

Leave a Comment