Description
A moist and decadent Keto Italian Cream Cake made with almond flour, coconut, and pecans, layered with a rich sugar-free cream cheese frosting while staying low carb and keto-friendly.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 3/4 cup granulated keto sweetener (erythritol or monk fruit)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1/2 cup unsalted butter, melted
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup unsweetened shredded coconut
- 1/2 cup chopped pecans
- 8 oz cream cheese, softened
- 1/2 cup powdered keto sweetener
- 1/4 cup heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a bowl, mix almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.
- In another bowl, whisk egg yolks, melted butter, almond milk, and vanilla.
- Combine wet and dry ingredients until smooth, then fold in coconut and pecans.
- Beat egg whites to stiff peaks and gently fold into batter.
- Divide batter evenly between pans and bake for 25–30 minutes until set.
- Cool cakes completely.
- Beat cream cheese, powdered sweetener, and heavy cream until fluffy.
- Frost cake layers and sides, then chill before serving.
Notes
- Use room-temperature ingredients for best texture.
- Chill cake before slicing for clean cuts.
- Store refrigerated up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American