Keto Low Carb Italian Cream Cake

 

The Italian cream cake is a classic dessert. Today, we are going to know how to prepare a ketogenic variant of the celebrated delicacy. The low-carb 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.The keto version of the Italian cream cake requires a range of ingredients, but all are keto- friendly. Thus, no need to count the carbs. You need about 1-and-a-half hour before you can enjoy this low-carb dessert. It is, however, worth every bit of the effort.



Ingredients required
Total Servings – 16
Prep Time – 45 minutes
Cooking Time – 45 minutes
Cake:
 4 eggs (large)
 2 teaspoons baking powder
 1 1/2 cups almond flour
 1 teaspoon vanilla extract
 1 cup swerve sweetener
 1/2 cup butter (softened)
 1/2 cup coconut (shredded)
 1/2 cup heavy cream
 1/2 cup pecans (chopped)
 1/2 teaspoon salt
 1/4 cup coconut flour
 1/4 teaspoon cream of tartar




Frosting:
 227 grams cream cheese (softened)
 1 cup swerve sweetener (powdered)
 1 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
Cake Base:
Step #01 – Set the oven to 325 0 F and grease two 8-inch cake pans followed by lining with the parchment paper.
Step #02 – 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.
Step #03 – 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.
Step #04 – In another bowl, whisk egg whites with the cream of tartar until stiff peaks start to form. Gently fold it into the cake batter.
Step #05 – 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.
Step #06 – Remove the pans from the oven and let them cool off.

Italian Cream Cake
Frosting:
Step #01 – 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.
Step #02 – Add heavy whipping cream slowly to the butter-cheese mixture while mixing continuously. Keep doing until you get a desired level of consistency.



Cake:
Step #01 – 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.
Step #02 – Sprinkle coconut and pecans over the cake and refrigerate for about half an hour.

Nutritional Information for Keto Low Carb Italian Cream Cake
Energy – 335 kcal , Carbohydrates – 5.7 grams, Fat – 30.1 grams , Fiber – 2.4 grams, Protein – 5.8 grams

 


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