Keto Low Carb Italian Cream Cake Recipe
Introduction:
Experience the luxurious taste of Italian cream cake while staying committed to your low-carb, keto lifestyle with this delectable recipe. This Keto Low Carb Italian Cream Cake combines the rich, creamy flavors of a traditional Italian cream cake with keto-friendly ingredients to create a dessert that is both indulgent and aligned with your dietary goals. Perfect for special occasions or a delightful treat, this cake offers a satisfying blend of textures and flavors without compromising your carb count.
Ingredients:
For the Cake:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 cup granulated erythritol (or other keto-friendly sweetener, adjusted to taste)
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 cup unsweetened shredded coconut
- 1/2 cup chopped pecans (or walnuts, if preferred)
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered erythritol (or other keto-friendly powdered sweetener)
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (for consistency)
For Garnish:
- 1/4 cup unsweetened shredded coconut (toasted, optional)
- Additional chopped pecans or walnuts (optional)
Instructions:
- Preparation:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. This will ensure that the cakes come out easily and have a smooth finish.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt. This mixture ensures even distribution of the leavening agents and helps achieve a light, fluffy texture in the cake.
- Cream Butter and Sweetener:
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated erythritol until light and fluffy. This process should take about 2-3 minutes. The erythritol should be well incorporated and the butter should be creamy.
- Add Eggs and Extracts:
- Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract and almond extract until fully combined. The extracts add a rich, aromatic flavor that complements the other ingredients.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a dense cake.
- Incorporate Coconut and Nuts:
- Fold in the unsweetened shredded coconut and chopped pecans (or walnuts). These ingredients add texture and flavor to the cake, making it reminiscent of a traditional Italian cream cake.
- Add Sour Cream:
- Mix in the sour cream until the batter is smooth and well combined. The sour cream adds moisture and a slight tang, enhancing the overall flavor of the cake.
- Pour Batter and Bake:
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Cakes:
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This step is crucial to prevent the cakes from becoming soggy or falling apart.
- Prepare the Frosting:
- In a medium bowl, use an electric mixer to beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered erythritol, mixing until well combined. Add vanilla extract and heavy cream, adjusting the amount of heavy cream to achieve the desired frosting consistency.
- Frost the Cake:
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of cream cheese frosting over the top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining cream cheese frosting, smoothing it out with a spatula.
- Garnish (Optional):
- Garnish the cake with toasted unsweetened shredded coconut and additional chopped pecans or walnuts, if desired. This adds a decorative touch and enhances the flavor and texture.
- Serve and Store:
- Slice and serve the cake at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cake in slices or as a whole, wrapped tightly in plastic wrap and aluminum foil, for up to 2 months. Thaw in the refrigerator before serving.
- Slice and serve the cake at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cake in slices or as a whole, wrapped tightly in plastic wrap and aluminum foil, for up to 2 months. Thaw in the refrigerator before serving.
Nutritional Information (Per Serving, based on 12 servings):
- Calories: 360
- Total Fat: 32g
- Saturated Fat: 16g
- Cholesterol: 140mg
- Sodium: 160mg
- Total Carbohydrates: 14g
- Dietary Fiber: 6g
- Sugars: 3g
- Protein: 6g
Weight Watchers SmartPoints:
- SmartPoints: 6 per serving (based on Blue Plan)
Additional Tips:
- Sweetener Adjustments: Erythritol is a popular keto sweetener, but you can use other sweeteners like monk fruit or allulose, adjusting quantities according to taste and sweetness level.
- Texture and Consistency: Ensure the butter and cream cheese are at room temperature before mixing to achieve a smooth and creamy frosting.
- Customization: Feel free to add other keto-friendly ingredients, such as sugar-free chocolate chips or fresh berries, to the cake batter for added flavor and variety.
- Toasting Coconut: To toast shredded coconut, place it in a dry skillet over medium heat and stir frequently until golden brown. This adds a nutty flavor and enhances the texture of the garnish.
Conclusion:
This Keto Low Carb Italian Cream Cake is a delightful way to enjoy a classic dessert while staying true to your keto lifestyle. By using almond and coconut flours, along with keto-friendly sweeteners, this recipe delivers a rich, moist cake with a luscious cream cheese frosting. Whether you’re celebrating a special occasion or simply indulging in a treat, this cake offers a satisfying and health-conscious option that doesn’t compromise on flavor or texture. Enjoy the elegant taste of Italian cream cake in a keto-friendly version that fits seamlessly into your low-carb eating plan.