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.
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!
Want more amazing keto cake recipes? Check out my new Keto Desserts page. All recipes under 7g TOTAL carbs!
Love to bake? You need this cookbook!
Low Carb Italian Cream Cake
Ingredients
Cake
- 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
Frosting
- 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
Garnish
- 2 tbsp shredded coconut, lightly toasted
- 2 tbsp chopped pecans, lightly toasted
Instructions
Cake
- Preheat the oven to 325F and grease two 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.
- 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.
- 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.
- In another large bowl, beat the egg whites with the cream of tartar until they hold stiff peaks. Gently fold into the cake batter.
- 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.
- 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.
Frosting
- In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener and vanilla extract until well combined.
- Slowly add the heavy whipping cream until a spreadable consistency is achieved.
To Assemble
- 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.
- Sprinkle the top with the toasted coconut and pecans. Refrigerate at least half an hour to let set.
Video
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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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
If it doesn’t say “whipped cream”, then it is liquid.
Thank you I will enjoy making this recipe as I have enjoyed many other recipes
cheers Rosemarie
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 🙂
Wow, yay! That makes me very happy to hear!
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.
Oh! WOW, one of my favorite cakes. Love your recipes. Can’t wait to try it. Thanks!
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.
I hate to nitpick but want to clarify. You list eggs but then say egg yolks in the directions. Do you separate the eggs?
Yes, that’s why it says “separated” in the ingredient list.
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.
En esta receta q al parecer es la original. Pide 1 taza de edulcorante para la torta. Me parece q es demasiado. En la receta que comparte el Dr. Berg. Solo pide 1/4 de taza de edulcorante. Lo cual esa cantidad de edulcorante esta perfecta. Suerte.????
You’re awfully snarky in your comments. Some people may be novice bakers and not understand. This is one of many comments that you’ve displayed an attitude. If you aren’t going to be kind…then don’t post recipes.
I’m sorry but you are reading snark into it. There is nothing here but me pointing out that the ingredients list says “separated”. Nothing more.
You know, I’ve been mulling this over and I find I have more to say here. What you read as snark was simply a direct and straightforward answer to a question. There may have been no extras to the answer but I want you to consider this for a moment, before you call me unkind.
I make myself available to answer all sorts of keto baking questions. I walk newbies through complicated recipes, I answer comments here on the blog, on Facebook, on Instagram, and by email. I have set myself apart from other bloggers by doing so, because I want people to get the best out of my recipes. With a readership in the millions, I sometimes find myself answering the same basic questions over and over. But I still do it.
And I don’t pass it off to any assistants, because I know there is no one out there who understands keto baking like I do. I take time to answer almost every single email and comment and question. It takes up a great deal of my time and energy. And at times, it can be absolutely exhausting.
Do I sometimes just answer directly with no extra sweetness? Sure. That’s my nature anyway. I am direct and straightforward in my manners. I don’t beat around the bush. I tell it like it is.
But to call me unkind for that is spectacularly unfair. I will remind you that tone is often misread over the internet, so a little leniency might be in order.
There you go. Make of that what you will.
Good response Carolyn. Thanks for your recipes and all of your hard work. I’m making this for Father’s Day tomorrow and I’m looking forward to it. It’s my second time using this recipe.
Thank you, Patty
Tk u for being straight forward…cuts out all the crap some ppl can throw at you!
LOVE the recipe! I’ve baked Italian cream cakes for 40 yrs. This is definitely a keeper from now on! You rock!
Thank you!
People who would read your comments as snarky might have their own snarky vein and see it where it is not present in others. I love that you get straight to the point. You are extremely generous with your time, and though you have every right to act as a diva because of your success (like so many have), you do not at all. I have several of your books and love them all. Thanks for all you do for us.
Thanks, Vicki.
Well said ???? oh yeah my first time making this cake. It’s in the oven now and smells amazing
Girl you weren’t snarky some people need to get off the internet for awhile. I never understood how people get emotions from words that are typed. thanks for all you do for us ketoers hun you totally rock!
Carolyn, I am reading the replies June 11, 2020. I just want to say first that my hubby loves you…or I should say your recipes. We’ve been keto for almost 3 years and he is in charge of desserts…and it seems it’s always your desserts, your recipes that he makes. Today he made this Italian cream cake for my son in law’s birthday and it’s was wonderful. He turned to me and said “Caro” (that’s what he calls you) always makes me look good! LOL..thank you for all you do, and also for taking the time to answer everyone’s questions.
Aw, that’s lovely!
Yes, great response Carolyn. Don’t worry about snarky commentors.
You are so gifted and wonderfully kind. The time you spend answering questions and experimenting with recipes are amazing. Thank you so much! You are a wealth of information.
Thank You Carolyn for all you do here. MUCH appreciated!
I don’t feel she is doing anything other than pointing out the obvious.
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!!!
Hooray!
Sounds delicious! I, too, would plan to use a 9×13 pan…. wondering if the 30 minutes (@ 325) would suffice for a non-stick metal pan?
You will have to experiment and see. I would watch it carefully.
did you double or triple the recipe for the 9×13 pan
Can you use half and half instead of heavy cream?
Thanks
Yes, but you will need less of it for the frosting.
Thanks!
This sounds amazing, allergic to coconut any suggestions for coconut substitute?
You can do more almond flour.
Looks delicious! I need to be dairy free, can coconut cream work to replace the heavy whipping cream? Thanks
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.
Stacy, when you use Ghee instead of butter, do you use the same amount or less? Thanks!!
There are lactose free creams and milks out now.
Yes, but if you have to be dairy-free due to casein intolerance, they can’t help… actually ghee is the only milk-derived product that can be tolerated in these cases because during the clarification process both lactose and casein are removed (but evetyone has to check his reaction because few people could stell ahve problems, for what I’ve read -maybe depending also by the purity of the clarification itself or contamination during production). Just to… “clarify” 😉
Does your Total Carbohydrates reflect the fibrr as in net carbs ?
Nope, it’s total carbs. You can do the math yourself on Net.
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??
That’s the only kind of almond flour there is. The other kind is almond “meal” which is not finely ground enough.
Can I omit the shredded coconut? Or replace it with an alternative?
Sure…omit and do a little more almond flour.
If I use an 8″ cake pan, am I only using 1 pan for this recipe?
No, it’s still two layers.
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.
Or not?
Probably? Not sure you would have to double it, though.
I used to but it turned out beautifully
Not sure what your comment is…did you double for Bundt pan or used as is
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?
No, Gentle Sweet is sweeter than sugar and Swerve measure like sugar. So use however much GS you would compared to sugar.
I just made this and it’s by far the best keto cake recipe I’ve attempted. Not at all dry, which has been a huge problem in other recipes I’ve tried. Fussy to make but worth it. My only modification was two squirts of liquid stevia added to the batter as I’ve had swerve fade a bit in baking in the past.
So glad it met with approval!
Hi Carolyn,
I’ll be making this for an upcoming birthday. I only have Sukrin products (brown, granulated and powdered) in the house currently – will that work with the recipe or should I order Swerve? Thanks so much for your fantastic recipes!
That should be fine for this recipe.
On the THM website is a chart that shows the conversions. But I think you will get better results with Swerve.
I make my own version of Gentle Sweet and I use it for everything.
How do you make it?
John, there are recipes on Pinterest for making your own Gentle Sweet.
Would it be ok to omit the coconut? Should I adjust anything? Thanks in advance.
Angela
Yes, you will need to add something to bulk it up without coconut. You can try taking slices almonds and grinding them until they resemble coconut flakes.
This cake is good but you can really only eat like one or two bites at a time I’m realizing. With all due respect though – Its entirely toooo sweet. My husband had 3 slices at once and almost instantly felt sick from the Erythritol in the Swerve. My daughter is only 7 just had a half of a slice and it gave her an upset stomach to where she vomited. I don’t like sweets to much so I just had a slice and it went right through me. I would recommend maybe half the Swerve or to use Stevia instead. I’m not trying to knock the recipe cause it’s great and it looked like a normal cake.
Some people like me are allergic to sugar alcohol like xylitol or erithyrol.
Can give stomach upset or diarrhea
You will need to find a different sugar for this recipe if that’s the case.
I’m searching for a keto substitute myself!
Let me know if you find a good one
Try monkfruit. It measures like sugar and doesn’t cause upset stomach in my experience. ????❤️
Hi April… please be advised that “monk fruit sweeteners” are usually mostly erythritol. So if someone has an issue with Swerve, they will likely also have an issue with these.