This delicious keto Italian cream cake is a treat that’s sure to satisfy your sweet tooth without breaking your diet.
What makes this cake special is its rich, creamy texture and complex flavors. The combination of almond flour, coconut, and pecans gives it a unique taste that’s hard to resist.
Plus, the cream cheese frosting adds an extra layer of indulgence that will make you forget you’re eating a keto-friendly dessert.
One of the best things about this recipe is that it’s not too complicated to make. Even if you’re not an experienced baker, you can follow the steps and create a beautiful, tasty cake.
Whether you’re making this cake for a special occasion or just want to treat yourself, it’s a great choice. It’s filling and satisfying, so a small slice goes a long way.
You can enjoy it with a cup of coffee or tea, or serve it as a dessert after a keto-friendly meal. Just remember to store it in the fridge to keep it fresh and maintain its texture.
👍 Why You’ll Love This Recipe
Keto-Friendly Indulgence: This cake lets you enjoy a classic dessert without breaking your keto diet. It’s made with low-carb flours and sugar-free sweeteners, so you can satisfy your sweet tooth while staying in ketosis.
Protein Boost: With ingredients like eggs, cream cheese, and nuts, this cake offers a good amount of protein. This is great for keto dieters who need to keep their protein intake up.
Crowd-Pleaser: Even people who aren’t on a keto diet will love this cake. Its rich flavor and creamy texture are so good, most people won’t even realize it’s a “diet” food.
It’s a great way to share your keto lifestyle with friends and family without making them feel like they’re missing out.
Satisfying Texture: The combination of moist cake layers and creamy frosting creates a satisfying texture that will keep you coming back for more.
✨ Recipe Ingredients
For The Cake
- 1/4 cup Coconut Flour (I recommend this one – amazon)
- 1 1/2 cups Almond Flour (I recommend this almond flour – amazon)
- 1/2 cup Heavy Cream
- 1/2 cup Butter (softened)
- 4 Eggs (large, separated)
- 1 cup Swerve Sugar Free Sweetener (amazon link)
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Shredded Coconut
- 1/2 cup Pecans (chopped)
- 2 teaspoons Baking Powder
- 1/4 teaspoon Cream of Tartar
- 1/4 teaspoon Salt
For The Frosting
- 1/2 cup Heavy Whipping Cream
- 8 oz Cream Cheese (softened)
- 1/2 cup Butter (softened)
- 1 cup Swerve Sweetener (powdered)
- 1 teaspoon Pure Vanilla Extract
For Garnishing
- 2 1/2 tablespoons Pecans (toasted)
- 2 1/2 tablespoons Coconut (shredded, toasted)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 325°F and greasing two 8-inch round cake pans with butter. Then, line them with parchment paper and grease it with butter as well.
Step 2
We will first make the cake layers. Beat the butter and sweetener together in a large bowl until well combined. Then, beat in the egg yolks (one at a time for best results). Mix well.
Step 3
Beat in the heavy cream and vanilla extract until well combined.
Step 4
In another bowl, whisk together the shredded coconut, almond flour, chopped pecans, baking powder, coconut flour, and salt. Once combined, beat into the butter mixture until just combined.
Step 5
In a separate large bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold this into the cake batter (gently! it’s important to maintain the texture).
Step 6
Divide the batter between the prepared pans and spread evenly. Bake for 35-40 minutes until the cakes become golden at the edges. They should also be firm to the touch in the center.
Step 7
Remove them from the oven and let them cool completely in the pans for 20 minutes. Then flip them onto a wire rack and let them cool for 10 more minutes (without the parchment paper, of course).
Step 8
Now let’s make the delicious frosting. In a large bowl, beat the cream cheese and butter together until very smooth. Then, beat in the sweetener and vanilla until very well combined.
Step 9
Slowly add the heavy whipping cream until the desired consistency is reached.
Step 10
And now for the fun part! Let’s assemble the cake. Place the bottom cake layer on a serving plate. Cover it with about 1/3 of the frosting. Then, add the next layer and spread frosting on top and the sides. Sprinkle the top with coconut and pecans, and place in the fridge for 2 hours to allow it to set. Enjoy!
💡Tips
1. Room Temperature Ingredients
Before you start, make sure your eggs, butter, and cream cheese are at room temperature. This might take about 30 minutes.
Room temperature ingredients mix together much better, creating a smoother batter and fluffier cake. Cold ingredients can lead to lumpy batter or uneven mixing.
If you’re in a hurry, you can speed up the process by cutting the butter and cream cheese into small cubes. For the eggs, place them in a bowl of warm (not hot) water for about 5 minutes.
2. Watch Your Baking Time Closely
Keto cakes can be tricky when it comes to baking time. They often bake faster than traditional cakes because of the almond flour. Look for golden brown edges and a firm center. You can also use the toothpick test – insert a toothpick into the center of the cake.
If it comes out clean or with just a few crumbs, your cake is done. If it’s still wet or gooey, give it a few more minutes. Remember, every oven is different, so your baking time might vary.
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FAQ
1. Can I use coconut flour instead of almond flour?
No, I don’t recommend replacing almond flour with coconut flour in this recipe. Coconut flour absorbs a lot more liquid than almond flour, so it would completely change the texture of the cake.
2. Why did my cake turn out dry?
If your cake is dry, it might have been overbaked. Keto cakes often bake faster than traditional cakes, so start checking it 5-10 minutes before the recipe suggests. Also, make sure you’re measuring your ingredients accurately.
3. How do I know when the egg whites are beaten to “stiff peaks”?
Stiff peaks mean that when you lift the beater out of the egg whites, the peaks stand straight up without folding over at the tip. If you turn the bowl upside down, the egg whites shouldn’t slide out. It usually takes 3-5 minutes of beating to reach this stage.
Keto Italian Cream Cake
Print RecipeIngredients
For The Cake
- 1/4 cup Coconut Flour (I recommend this one – amazon)
- 1 1/2 cups Almond Flour (I recommend this almond flour – amazon)
- 1/2 cup Heavy Cream
- 1/2 cup Butter softened
- 4 Eggs large, separated
- 1 cup Sugar Free Sweetener (amazon link)
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Shredded Coconut
- 1/2 cup Pecans chopped
- 2 teaspoons Baking Powder
- 1/4 teaspoon Cream of Tartar
- 1/4 teaspoon Salt
For The Frosting
- 1/2 cup Heavy Whipping Cream
- 8 oz Cream Cheese softened
- 1/2 cup Butter softened
- 1 cup Swerve Sweetener powdered
- 1 teaspoon Pure Vanilla Extract
For Garnishing
- 2 1/2 tablespoons Pecans toasted
- 2 1/2 tablespoons Coconut shredded, toasted
Instructions
- Start by preheating the oven to 325°F and greasing two 8-inch round cake pans with butter. Then, line them with parchment paper and grease it with butter as well.
- We will first make the cake layers. Beat the butter and sweetener together in a large bowl until well combined. Then, beat in the egg yolks (one at a time for best results). Mix well.
- Beat in the heavy cream and vanilla extract until well combined.
- In another bowl, whisk together the shredded coconut, almond flour, chopped pecans, baking powder, coconut flour, and salt. Once combined, beat into the butter mixture until just combined.
- In a separate large bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold this into the cake batter (gently! it’s important to maintain the texture).
- Divide the batter between the prepared pans and spread evenly. Bake for 35-40 minutes until the cakes become golden at the edges. They should also be firm to the touch in the center.
- Remove them from the oven and let them cool completely in the pans for 20 minutes. Then flip them onto a wire rack and let them cool for 10 more minutes (without the parchment paper, of course).
- Now let’s make the delicious frosting. In a large bowl, beat the cream cheese and butter together until very smooth. Then, beat in the sweetener and vanilla until very well combined.
- Slowly add the heavy whipping cream until the desired consistency is reached.
- And now for the fun part! Let’s assemble the cake. Place the bottom cake layer on a serving plate. Cover it with about 1/3 of the frosting. Then, add the next layer and spread frosting on top and the sides. Sprinkle the top with coconut and pecans, and place in the fridge for 2 hours to allow it to set. Enjoy!
