Keto Italian Cream Cake

Cake:

• 1/2 cup of Butter Without Salt, Softens
• 1 cup of Erythritol
• 4 large eggs, room temperature
• 1/2 cup of heavy cream
• 1 tsp Vanilla Extract
• 1 1/2 cup Almond Flour
• 1/2 cup of Shredded Coconut
• 1/2 cup of chopped pecan
• 1/4 cup of coconut flour
• 2 tsp baking powder
• 1/2 tsp Salt
• 1/4 tsp Cream of Tartar

Frosting:

• 8 ounce cream cheese, room temperature
• 1/2 cup of Butter Without Salt, Softens
• 1 glass of Narrow Powder
• 1 tsp Vanilla Extract
• 1/2 cup of heavy cream

Decorate:

• 2 pieces of chopped Pecan
• 2 tbsp Roasted Coconut

Directions
Cake:

1. Preheats the oven to 325 degrees. Coat the bottom of two 9-inch cake pans with baking paper and spray with cooking spray.
2. In a large bowl, mix flour, coconut, pecans, baking powder, and salt. Set aside.
3. Cream butter and sweeteners together until light and fluffy.
4. Separate eggs. Beat the egg yolks one by one into the butter mixture. Mix well between each addition. Add the vanilla and the thick cream mixture well.
5. Mix the dry ingredients into the mixture until mixed.
6. In another bowl, whip the egg white and cream tartar until a stiff peak is formed. Fold the egg white into the remaining mixture. (Make sure to gently fold so the mixture stays light.)
7. Pour the mixture into the two pan evenly. Bake in a preheated oven 35-40 minutes until the tip is golden and the center is tight.
8. Let it cool completely in the pan. Remove from the pan and leave a wire rack.

Frosting:

1. Cream the butter and cream cheese together shake until it expands. Add sweeteners and vanilla and continue to shake. Then add the heavy cream slowly until the desired consistency is reached. (More or less cream can be added depending on the desired consistency of spread)
2. Spread the bottom layer with frosting then apply frosting to the top layer. Spread the remaining frosting around the sides.
3. Bake the chopped pecans lightly. Sprinkle roasted pecans and roast coconut on top of the layer to finish.

Share this post