Keto Italian Cream Cake-100% Sugar Free Cake In Keto Diet

The Keto Italian cream cake is a classic dessert. Today, we are going to know how to prepare a ketogenic variant of the celebrated delicacy.



The Italian cream cake recipe requires preparing two cake layers, Followed by applying the frosting, and finally garnishing the same to get a delectable, healthy end-product. You can find a mouthwatering recipe from here Keto cheesecake cupcakes or keto cheesecake moussefluff

Italian cream cake you can make at home and you can also try, and you can also try Sugar-Free Low Carb Sponge Cake

Can you freeze Italian cream cake?

yes, we can freeze it and freezing this cake makes it even better. It is a great cake for your birthday party.

What does Italian cream cake taste like?

It is alike vanilla cake.

How long will Italian cream cake last in the fridge?

Total Servings	Prep Time	Cooking Time
16	45 minutes	45 minutes

 

Ingredients Required For Italian Cream Cake Recipe

Cake: 

4, eggs (large)
Two teaspoons of baking powder
1 1/2 cups almond flour
One teaspoon of vanilla extract



1 cup swerve sweetener
1/2 cup butter (softened)
Half cup coconut (shredded)
1/2 cup heavy cream
Half cup pecans (chopped)
Half teaspoon salt
1/4 cup coconut flour
1/4 teaspoon cream of tartar

Frosting:  keto Italian cream cake

227 grams of cream cheese (softened)
1 cup swerve sweetener (powdered)
One teaspoon of vanilla extract
1/2 cup butter (softened)
1/2 cup heavy whipping cream

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Garnishing:

Two tablespoons coconut (shredded and lightly toasted)
Two tablespoons of pecans (chopped and lightly toasted)

How To Prepare The Best Gluten-free Italian Cream Cake Recipe

 

Cake Base:  Keto Italian Cream Cake

1 – Set the oven to 325 0 F and grease two 8-inch cake pans followed by lining with parchment paper.

2 – Take a large bowl and thoroughly mix butter with the sweetener in it. Add egg yolks, one by one, and continue whisking. Add in the heavy cream and vanilla extract and continue mixing.

3 – Take a bowl, and add almond flour, baking powder, coconut, coconut flour, pecans, and salt to the bowl. Mix well and then add it to the butter mixture and mix thoroughly.

4 – In another bowl, whisk egg whites with the cream of tartar until stiff peaks start to form. Gently fold it into the cake batter.



5 – Evenly distribute & spread the batter among the greased pans and bake the same for about 35 to 45 minutes, until the cakes turn golden around the edges and firm in the middle.

6 – Remove the pans from the oven and let them cool off.

Frosting: 

1 – Whisk together the butter & cream cheese in a bowl, Followed by adding the sweetener and vanilla extract, and continue blending until a smooth mixture forms.

2 – Add heavy whipping cream slowly to the butter-cheese mixture while mixing continuously. Keep doing it until you get the desired level of consistency.

Cake:

1 – Place one cake layer on a serving plate and cover the top with about one-third of the frosting. Add the second cake layer and again apply the remaining frosting.

2 – Sprinkle coconut and pecans over the cake and refrigerate for about half an hour.

 

Nutritional Information For Italian Cream Cheesecake

Energy – 335 kcal, Carbohydrates – 5.7 grams, Fat – 30.1 grams, Fiber – 2.4 grams, Protein – 5.8 grams

Frequently Asked Questions:

How many carbs are in Italian cream cake?

It contains only 85g total carbs, 84g net carbs, 38g fat, 6g protein, and 720 calories.

Is Cake allowed in the keto diet?

It is probable to have cake on a ketogenic diet. There are some flavoursome yet fit low-carb and low-sugar keto cakes that one can relish without feeling guilty.