Here’s a low-carb Italian Cream Cake that still tastes rich, moist, and delicious — but without the sugar and carbs. It’s a perfect dessert for keto or low-carb diets.
🇮🇹 Low-Carb Italian Cream Cake (Keto-Friendly)
Ingredients (Cake)
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 cup erythritol (or your favorite low-carb sweetener)
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 4 large eggs
- 1 cup unsweetened almond milk
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 1 tsp almond extract (optional, but authentic!)
- 1/2 cup sour cream
- 1 cup chopped pecans
- 1/2 cup unsweetened shredded coconut
Ingredients (Cream Cheese Frosting)
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 cup powdered erythritol
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (if needed for consistency)
- Optional: chopped pecans + coconut for topping
Instructions
1) Preheat Oven
Preheat oven to 350°F (175°C).
Grease a 9×13 inch pan (or two 8-inch round pans).
2) Mix Dry Ingredients
In a large bowl, combine:
- almond flour
- coconut flour
- sweetener
- baking powder
- baking soda
- salt
- cinnamon
3) Mix Wet Ingredients
In another bowl, whisk:
- eggs
- almond milk
- melted butter
- vanilla
- almond extract
- sour cream
4) Combine & Add Mix-Ins
Mix wet into dry until smooth.
Fold in:
- pecans
- shredded coconut
5) Bake
Pour batter into pan(s) and bake:
- 9×13 pan: 25–30 minutes
- 8-inch rounds: 20–25 minutes
Bake until a toothpick comes out clean.
6) Make the Frosting
Beat together:
- cream cheese
- butter
- powdered erythritol
- vanilla
Add heavy cream if needed for smoothness.
7) Assemble
- Let cake cool completely
- Frost with cream cheese frosting
- Sprinkle extra pecans + coconut on top
⭐ Tips for Best Results
✅ Use finely ground almond flour (not coarse)
✅ Don’t overbake (it dries out quickly)
✅ Let the cake cool fully before frosting
✅ Refrigerate after frosting for best texture