Classic Italian Cream Cake goes low carb and keto! This rich layer cake is a truly special dessert recipe, and it’s worth the time and effort. This post is sponsored by Bob’s Red Mill.
Some recipes make me do the happy dance. And this keto Italian Cream Cake is one of those recipes. I really am quite excited to bring this one to you today as it is seriously fantastic. I rank it up there among my best cake recipes, easily.
So here’s the deal. As most of you know, I’ve been hard at work on a keto dessert cookbook. Easy Keto Desserts will be coming out on July 3rd and I am so excited about that one. Because let’s be honest, that’s where my heart lies. Creating healthy low carb desserts just makes me happy. And apparently it makes a lot of you happy too. But the recipes in that book are, obviously, on the “easier” side of things. They are delicious treats you can whip up without a whole lot of effort and without getting out every pan and whisk in your kitchen. They are still creative and innovative, but they aren’t overly complicated.
And while I know many of you will appreciate that, I actually have a bit of a thing for more complicated desserts – the kind that really do have you getting out multiple bowls and beaters and whisks. The sort that has every cupboard open and every spare surface of kitchen counter covered. When I have the time for them, I really love those recipes…just burrowing into my kitchen and losing myself in the creation of something delicious.
I’d never heard of Italian Cream Cake before I moved to the US. It’s just not a Canadian thing…and with good reason. It’s actually not really Italian at all, but instead a kind of vintage southern cake recipe. But regardless of origins, it’s an astonishingly good cake and makes for a perfect low carb makeover. I realized it was perfect as a recipe to showcase Bob’s Red Mill products, because I would not only be using almond flour, but also their unsweetened shredded coconut and a little coconut flour as well. I always rely on their low carb flours and meals, as I know they will produce excellent results. And they came through for me as always!
How to Make Keto Italian Cream Cake
One thing I would do differently for this cake, however, is use smaller 8 inch pans. At the time of creation, I only had 9 inch round pans. They worked just fine but the layers weren’t as high and impressive looking as I would have liked – the cake was rather wide and squat-looking…but the amazing flavour more than made up for it. If you choose to use 8 inch pans, the baking time will be longer, of course. My guess is anywhere from 5 to 10 minutes longer. This is a big, rich cake, so whether you bake it in 9 inch pans or 8 inch pans, it serves about 16 people.
So here’s to easy desserts and here’s to complicated desserts. They both have a place in my heart!
Classic Italian Cream Cake goes low carb and keto! This rich layer cake is a truly special dessert recipe, and it's worth the time and effort.
- 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
- 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
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Preheat the oven to 325F and grease 8 inch or 9 inch round cake pans very well (the 8 inch pans will take a little longer to cook but the layers will be higher and I think they will look better). Line the pans with parchment paper and grease the paper.
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In a large bowl, beat the butter with the sweetener until well combined. Beat in the egg yolks one at a time, mixing well after each addition. Beat in the heavy cream and vanilla extract.
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In another bowl, whisk together the almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt. Beat into the butter mixture until just combined.
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In another large bowl, beat the egg whites with the cream of tartar until they hold stiff peaks. Gently fold into the cake batter.
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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.
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Remove and let cool completely in the pans, then flip out onto a wire rack to cool completely. Remove the parchment from the layers if it comes out with them.
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In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener and vanilla extract until well combined.
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Slowly add the heavy whipping cream until a spreadable consistency is achieved.
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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.
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Sprinkle the top with the toasted coconut and pecans. Refrigerate at least half an hour to let set.
Mindy says
Hello! This sounds amazing! I don’t have the Swerve brand sweetener, but I have the THM Gentle Sweet. Would you use the same amount of GS as you would the Swerve?
Carolyn says
No, Gentle Sweet is sweeter than sugar and Swerve measure like sugar. So use however much GS you would compared to sugar.
Kate says
Italian Cream Cake used to be my favorite cake, so this is an extra special treat. I’m excited to try it. It looks like it will be perfect, as always.
Do you think it could be doubled and baked in a bundt pan? Obviously it would need a longer bake time.
Kate says
Or not?
Carolyn says
Probably? Not sure you would have to double it, though.
Olivia says
Can I omit the shredded coconut? Or replace it with an alternative?
Carolyn says
Sure…omit and do a little more almond flour.
Janet Shaffer says
Oh yummy… sounds delicious! I am going to try and make this for Ladies Day at church. It’s gotta be good!! Is Blanched Almond Flour ok??
Carolyn says
That’s the only kind of almond flour there is. The other kind is almond “meal” which is not finely ground enough.
Shannon says
Does your Total Carbohydrates reflect the fibrr as in net carbs ?
Carolyn says
Nope, it’s total carbs. You can do the math yourself on Net.
patricia says
Looks delicious! I need to be dairy free, can coconut cream work to replace the heavy whipping cream? Thanks
Stacy Schneider says
I am dairy free also (casein intolerance) and have successfully replaced heavy cream with coconut cream from the can. I prefer Arroy D, but many people use Thai Kitchen. I use Kite Hill “cream cheese” instead of regular and use Ghee instead of butter. I have used these substitutions in about 10 of Carolyn’s recipes with great results.
Diane says
This sounds amazing, allergic to coconut any suggestions for coconut substitute?
Carolyn says
You can do more almond flour.
Bistra says
Can you use half and half instead of heavy cream?
Thanks
Carolyn says
Yes, but you will need less of it for the frosting.
Bistra says
Thanks!
judy a fitzsimonds says
I made this as soon as it popped up on my Facebook feed this morning and as soon as the eggs, butter, and cream were room temperature. It is awesome! I made it in a 9×13 glass pan for 30 minutes. It is wonderful! I think it is the best low carb cake I have ever made. My mother agrees, too! Thank you, Carolyn!!!
Carolyn says
Hooray!
carole says
I hate to nitpick but want to clarify. You list eggs but then say egg yolks in the directions. Do you separate the eggs?
Carolyn says
Yes, that’s why it says “separated” in the ingredient list.
carole says
I read thru that twice and didn’t see it until this afternoon I assembled the ingredients and then it was there like a big red flag. I really worry about my reading and comprehension anymore. It is like I have become dyslexic or what not. Thank you.
Susan says
Oh, can’t wait…
Something I have always enjoyed about your recipes, Carolyn, is the ease of making them. When you can have a yummy sweet treat with a single bowl and some measuring cups, perfect.
But I’ll go with you down the more complicated lane as well.
And your Italian Cream Cake reminds me of the Southern Hummingbird Cake
That was always served in the Spring.
Holly says
Oh! WOW, one of my favorite cakes. Love your recipes. Can’t wait to try it. Thanks!
CArol says
I would bake this right now if I had coconut. I need to go to Sprouts to get some.
Or I could walk a block to Natural Grocers and get some. Maybe tomorrow.
Zlatka says
Absolutely without a doubt one of the best cakes I’ve ever tasted, low carb or not. Thank you! Can’t wait for your book, July seems so far 🙂
Carolyn says
Wow, yay! That makes me very happy to hear!
Rosemarie Madden says
Thank you I will enjoy making this recipe as I have enjoyed many other recipes
cheers Rosemarie
Mary Lou Little says
The cake recipe calls for heavy cream. The frosting calls for heavy whipping cream. Does the cream need to be “whipped” and folded in for the frosting or in the liquid state? Thank You
Carolyn says
If it doesn’t say “whipped cream”, then it is liquid.
Beth says
The cake was wonderful! Thank you for this amazing recipe.
Carolyn says
I too am excited about your dessert cookbook coming out this summer. Can we pre-order it? I hope there are both types of recipes in your cookbook, (meaning easy and more complicated), as I think you are an incredible chef,… (a fantastic baker of sweets and a great cook).
From one Carolyn to another, though I wish I had your figure and talent.
Carolyn says
Yep, it’s available for pre-order now! https://amzn.to/2HwLNZf
Carolyn says
I not only pre-ordered your dessert book from Amazon but I also ordered your other cookbook Easy Keto Dinners. Can’t wait to get it.
Thanks Kindly,
-Carolyn
Carolyn says
Thank you!
Anna Mathea says
Swerve upsets my stomach. Is is possible to use another low carb sweetener like Pyure or Monk fruit? Can’t wait to try this. Thanks so much for sharing!!
Carolyn says
Should be fine in the cake but you really need a proper powdered sweetener for the frosting.
Scill says
This is AMAZING. I made it last night and my thoughts all day today have been about that freakin’ delicious cake waiting for my in my fridge.
Tia says
I used to make Italian Cream cakes for a local Little Italy Festival each Labor Day and have missed them over the years since I moved away- AND gone low carb. Today is my lucky day! Can’t wait to try this out! Thank you- love your recipes.
Louise says
Can’t wait to try it! I can only find Almond Meal in Australia will it still work?
Carolyn says
It’s going to be heavier but it should be okay.
Michelle says
Always listen to yourself at the grocery store – I was there today and almost grabbed cream cheese, but didn’t. And wouldn’t you know it’s the ONLY ingredient in this recipe that I’m missing! Can’t wait to try this out.
Toni says
Carolyn, I have to say officially that I’m in love with you! Anyone that can make a low carb Italian Cream cake has won my affection for life!!! I can’t wait to try this. I’ve had great success with many of your dessert recipes before, so I’m so excited about this one!
Kristina Biro says
What is Swerve sweetener? I’ve never heard of it.
Carolyn says
https://amzn.to/2JZMmJv
Sherri says
Just curious will your dessert book be able to buy for kindle? And can this dessert be portioned out and frozen I am afraid I would want to eat the whole cake lol.
Carolyn says
Yes, all my books are available on Kindle right when they come out. And maybe you should turn this into cupcakes…
Jessica says
Planning on making this cake this weekend! Can I sub xylitol for the swerve in equal parts?
Thanks for another amazing recipe!
Carolyn says
The frosting may be a little different with xylitol but I think it should be okay.
Veronica says
Hi, Carolyn, been stalking your recipes for over a year but don’t think I’ve ever commented before! I’ve made your peanut butter sheet cake and shared with other low carb friends that raved. In fact, a fireman I shared it with paid me to make another for his whole team, LOL! Anyway I plan to make this, it’s one of my favorite cakes and would love to enjoy it low carb since I no longer eat sugar. Wanted to clarify on how to cool it, it says cool completely in pan, then turn out onto a rack to cool completely. I’m a baker and usually turn normal sugar-laden cakes out of the pans after about 10 minutes, but haven’t yet had to turn any low carb cakes out of pans (I’ve only served ones in the pan so far), so wasn’t sure if they are more delicate and need to cool completely in pans. Thanks for your help!
Carolyn says
This is a bit fragile…let them cool in the pan longer than 10.