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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Definetely a pretty cake! Does have good flavor! The icing is amazing for sure. The texture of the cake is not the best. dry and crumbly. It is beter than nothing but not the most appetizing texture. As my husband said ” for Keto this will work in a pinch”
Sounds like the layers go over-baked.
This is a great recipe. Very easy to make. Thanks for sharing your recipes.
What can be used in the place of heavy cream and also heavy whipping cream if I don’t have either on hand? Can whole milk replace heavy cream?
No, you really need to wait until you have the cream (heavy cream and heavy whipping cream are one and the same thing). Whole milk will make the frosting much too goopy.
Hi,
Can you freeze the slices after you bake and assemble? I live alone and don’t want it to go stale! Thank you.
I would think so, yes.
Hi Dee. I too live alone and when I bake I always portion and freeze. I personally would bake this in a 9×13 to make wrapping individual pieces easier. Wrap snuggly in plastic wrap and then into freezer bags. This cake would be a great candidate for freezing.
Thank thank you so much for sharing! I would always request this cake for my birthday and my mom would make it. She passed away at the end of November and my birthday was in January, so I did not get my birthday cake. Even though I do keto I would still have a piece of cake. But now I cake keep within my diet and remember my mom ❤️
One of my sisters use to make an Italian Cream Cake and it was absolutely delicious. I found your keto recipe and tried it. I reduced the sweetener, as I usually do and it was amazing. Everyone loved it. I have found all your recipes to be outstanding. Thank you
So glad!
I paid attention to this recipe-i didn’t want to mess it up-it surpassed my expectations! So delicious I am going to make a sheet cake w this recipe for my daughter’s wedding for a gluten free option for guests. It is so good!!!!
This is delicious. Thank you for the recipe. I cut the sweetener in half and it was just right for me. But I do that with conventional flour/sugar recipes, too.
Today is my second time making the Italian Cream Cake. It’s amazing and delicious. Every year I host a potluck for friends. I supply the clean house, coffee and dessert. I try to outdo myself every year. I always count on you for total deliciousness as well as beautiful presentation. This cake fits the bill.
So happy to have found your site a few years ago. I’ve never been disappointed in any of your recipes, whether sweet or savory.
Thanks for all your work to make us great bakers and cooks.
I have made this cake several times. It really is not “a lot of work” as a commenter states. It simple, straightforward and of SO SO DELICIOUS. It’s a firm favorite in the Keto Household. Thank you so much for all your hard work and dedication in bringing us these outstanding recipes. I for one truly appreciate it and you!
Wow, so delish. Without a doubt, this recipe is a lot of work, and mess. But it’s so worth it!
Just curious, what does the cream of tartar do for the cake? Thank you!
Helps it rise.
The best keto cake ever! Thank you so much for sharing.
Welcome!
Just made this for Thanksgiving dessert. My sugar loving friends prefered this over the “regular” desserts they had! Great recipe Carolyn!
So glad to hear it!
My husband and I just ate half of it right after lunch. Thank you so much for sharing!
Do you weigh the flour’s, or just use standard measuring cups?
I use cups, personally.