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
- ½ cup butter softened
- 1 cup Swerve Sweetener
- 4 large eggs room temperature, separated
- ½ cup heavy cream room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- ½ cup shredded coconut
- ½ cup chopped pecans
- ¼ cup coconut flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cream of tartar
Frosting
- 8 ounces cream cheese softened
- ½ cup butter softened
- 1 cup powdered Swerve Sweetener
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream room temperature
Garnish
- 2 tablespoon shredded coconut lightly toasted
- 2 tablespoon 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 ⅓ 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.
Aimee Shugarman says
Such a huge hit. So delish!
Liz says
This cake looks incredible! And I love that it’s low carb!
Alli says
This cake is so good. We love Italian Cream cake and I love that this is low carb!
Katerina @ diethood .com says
This is totally my kind of cake!! It looks and sounds SO delicious!! Aaand its Keto…wow!! A MUST try!
Pam says
I saw this and immediately ordered groceries to get the ingredients I needed! It was seriously so good! Thank you!
Sharon L says
Carolyn, what type of round cake pans do you use-silicone or metal? If metal, can you recommend a good brand? Love your recipes, thank you for all your hard work.
Carolyn says
I use metal. For my 9 inch, I have USA pans. They are spectacular and nothing sticks, everything practically falls out. Then I decided to buy some 8 inch and I went with less expensive Fat Daddio aluminum. I regret that, I should have gotten the USA Pans. https://amzn.to/2WMTM9s
Jayne says
Hi, I was so excited to make this, but sadly the cakes turned out like Hagrid’s from Harry Potter (rock hard). The only change I made to the recipe was that I only used almond flour, because I didn’t have coconut flour available. Was that why?
Carolyn says
Yes, there is a huge difference between almond flour and coconut flour. That is the issue here.
DION MESSER says
OMG – wonderful cake. I doubled the recipe for cake and frosting and used Vitafiber sweetener cup for cup to replace the Swerve (because I had that and was out of Swerve) plus 1 tablespoon of powdered monk fruit sweetener in both the cake and frosting in the doubled recipe. Using this sweetener combo – only half the amount of cream is needed in the frosting. I made it in 3 9″ pans and cooked in a 325 convection oven for 40 minutes. It came out moist and perfect. The frosting was light and wonderful. My guests raved. Yes – I know – twice the calories per slice – but the cake was magnificent in presentation.
Carolyn says
So glad they all liked it!
Sandra says
Accidentally used twice amount of butter called for and still turned out so good, my husband said I should make it that way from now on. I always ask him to rate new recipes and he said “you got this one right”. Think I’ll have a slice for breakfast????. Thanks for the awesome recipe for my favorite cake!
Barbara says
I just made this cake today. It is totally amazing. Can’t wait to try some of your other recipes. Thank you so much for sharing your delicious recipe!
Carolyn says
So glad you liked it!
Carolyn says
I have a pan question. The recipe noted an 8″ or 9″ pan (singular) in the beginning of the recipe. In the baking section, it notes to divide into “Pans.” I’m confused, one pan or two pans? Carolyn
Carolyn says
Not sure where you are seeing it say only one pan. The first step of the instructions say pans: “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.”
It’s two pans.
Catherine Abreu says
Thank you for your recipes, the ones I have tried have all been amazing. This cake doesn’t last long at home, sometimes I get home from work really “needing a piece of cake”, and it’s gone!
Keep up the good work
Catherine Abreu
Carolyn says
So happy to hear it!
Jessica says
Making this for Christmas, but was wondering To save time if I could make the cakes the day before, refrigerate unfrosted and then frost/assemble the following day?
Carolyn says
That should be fine.
Patti says
Could you complete the entire cake, frosting it, the night before and store it in the fridge? It would be about 24hrs.
Thanks
Mindy Engelhorn says
Did you use sweetened or unsweetened coconut? I have both but I’m not seeing that mentioned above.
Carolyn says
Always unsweetened. The sweetened kind is made with sugar.
Erica D. Garcia says
I was curious if you are able to make this recipe ahead of time and pop it into the freezer for a day or so?
Carolyn says
Honestly I didn’t try. It should be okay.
Vanessa says
Thanks for sharing! Does it keep long?
Suzanne says
This looks so good! I think I’ll try it with walnuts. What a yummy and healthy treat for guests!
Michelle says
I made this and it was great. I had trouble with the frosting. Not sure what I did wrong. Mine didn’t thicken up. I used Bocha sweet and powdered it in a coffee grinder. Not sure if that was the problem or my cream cheese was too warm. I added extra bocha sweet and it was still a loose frosting.
Carolyn says
The Bocha Sweet is likely the issue. Swerve is drier and it is non-hygroscopic (meaning it doesn’t attract moisture) whereas BS does. And grinding it yourself is not the same as using a commercially powdered sweetener.
Jane cooks says
How long can this keep? And how do you store it – plastic wrap/unwrapped? In the fridge/on the counter? Thanks!
Carolyn says
Always wrap the sides of any cake to keep them from drying out. It should be refrigerated and will last up to a week if your ingredients are fresh.
Terry says
Can I make this ahead, frosting and all, and freeze to save time for a special occasion dinner. I am such a do ahead cook so I can enjoy my company and not be rushing last minute. I am transporting the cake this year to a niece’s house which is 4 hours away and would like to not bake it there. Sounds too delish not to take along. Thanks for any advice
Carolyn says
I am not really sure. It should be okay but the frosting may harden a bit from the freezing.