Keto Italian Cream Cake
This Keto Italian cream cake looks amazing and tastes amazing. This cake is classic. Here is the recipe for this soft and moist easy to make Italian cake. This recipe is perfect for breakfast, snack time, or dessert.
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room temperature, separated
Cream of Tartar
shredded (lightly tossed)
chopped (lightly tossed)
Preheat your oven to 320° f and grease well with butter two cake pans.
Line the cake pans with parchment paper and grease with butter with the help of a brush.
Take a large bowl and add melted butter and sweetener and whisk till well combined.
Beat in the egg yolk; take one at a time and mix well after the addition of each.
Now beat in the vanilla extract and heavy cream.
Take another medium bowl and add Almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt and whisk together till well combined.
Now beat it into the butter mixture till combined properly.
Take a large bowl and beat the egg whites withthe cream of tartar till stiff peaks form.
Carefully fold into the batter of the cake.
Separate the batter into each pan and pour tothe edges.
Bake at least 30 to 40 minutes till the cakeslook golden brown or the toothpick comes out clean.
Remove from the oven and let it cool down completely.
Remove the parchment paper from the layers and put the cake on the plate or tray.
Take a large bowl and whisk the cream cheese and butter with a hand mixer till smooth.
Now slowly add the whipping cream into it.
Gently place the bottom layer onto the serving plate and cover the top with frosting. Carefully add the second layer and frost the top.
Sprinkle the top with shredded coconut or coconut pecans and refrigerate it for about half an hour to let it set.
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