keto italian cream cake- 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 garnish the same to get a delectable, healthy end-product. you can found a mouthwatering recipe from here Keto cheesecake cupcakes    or keto cheesecake moussefluff

this is an easy italian cream cake you can make at home. and you can also try Sugar-Free Low Carb Sponge Cake




Total Servings – 16
Prep Time – 45 minutes
Cooking Time – 45 minutes

Ingredients required for italian cream cake recipe

Cake:
4 eggs (large)
2 teaspoons baking powder
1 1/2 cups almond flour
One teaspoon vanilla extract
1 cup swerve sweetener
1/2 cup butter (softened)
Half cup coconut (shredded)
1/2 cup heavy cream
Half cup pecans (chopped)
1/2 teaspoon salt
1/4 cup coconut flour
1/4 teaspoon cream of tartar


Frosting:  keto italian cream cake

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

Garnishing:

2 tablespoons coconut (shredded and lightly toasted)
2 tablespoons pecans (chopped and lightly toasted)


How to Prepare best 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 another bowl and add almond flour, baking powder, coconut, coconut flour, pecans, and salt in it. 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 and spread the batter among the greased pans and bake the same for about 35 to 45 minutes or        until the cakes turn golden around edges and firm in the middle.

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



Italian Cream Cake
Frosting: 
1 – Whisk together the butter and cream cheese in a bowl followed by adding the sweetener and vanilla extract and         continue blending until a smooth mixture form.

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



Cake:
1 – Place one cake layer on a serving plate and cover the top with about one-third of thefrosting. 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

 


6 thoughts on “keto italian cream cake- sugar free cake in keto diet

  1. blog3008 Reply

    It’s nearly impossible to find well-informed people for this topic, however, you seem like you know what
    you’re talking about! Thanks

    1. Savita Thakur Reply

      Thanks and stay connected

  2. Joan Reply

    Looking forward to making it.

  3. Joan Reply

    Thx for sharing.

  4. Daphne Greyling Reply

    I would love to try making this cake.

    1. Savita Thakur Reply

      thanks so much and stay connected with us.

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