Italian Cream Cake
On Sunday of this week, this was the official birthday cake for my brother’s 75th birthday party. My brother and his wife had tried a slice of this a few weeks back and much to my amazement he asked for this to be his birthday cake. Who woulda thunk? I was so happy to make it and it is fast becoming a family favorite. It will find itself on our Thanksgiving dessert table as well!
The recipe is from the absolutely talented Carolyn Ketchum and I urge you all to visit her website All Day I Dream About Food and get her cookbooks — Easy Keto Desserts, Easy Keto Dinners and The Everyday Ketogenic Kitchen — for some of the best Keto recipes.
Cake ingredients
1/2 cup butter softened
1 cup Swerve (or other erythritol) Sweetener (granular)
4 large eggs room temperature, separated
1/2 cup heavy cream room temperature
1 tsp vanilla extract
1 1/2 cups almond flour
1/2 cup shredded coconut
1/2 cup chopped pecans
1/4 cup coconut flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp cream of tartar
Frosting ingredients
1/2 cup butter softened
8 ounces cream cheese softened
1 cup powdered Swerve (or other erythritol) sweetener
1 tsp vanilla extract
1/2 cup heavy whipping cream room temperature
Other
If you want to add a bit of color to this cake, it is lovely to insert fresh raspberries, blueberries or sliced strawberries (or all) between the two layers. Be sure to adjust the macros if you are adding fruit, although one slice will give you only a few berries.
Directions
For full directions and nutritional information, please see Carolyn Ketchum’s original recipe for Low Carb Italian Cream Cake at All Day I Dream About Food.