Enjoy a slice of Southern charm, made keto! This Keto Italian Cream Cake features tender, moist cake layers packed with unsweetened coconut and crunchy pecans, all enveloped in a luscious, sugar-free cream cheese frosting. It’s a decadent and impressive dessert perfect for special occasions or anytime you crave a classic cake experience without the carbs.
Yields: 16 servings
Prep time: 40 minutes
Cook time: 25-35 minutes
Cooling time: 2+ hours (essential)
Total time: Approx. 3 hours 15 minutes (+ cooling)
Course: Dessert
Cuisine: American / Southern Inspired
Method: Baking
Equipment:
- Three 8-inch or 9-inch round cake pans (8-inch recommended for taller layers)
- Parchment paper
- Mixing bowls (large, medium, small)
- Electric mixer (stand mixer highly recommended)
- Rubber spatula
- Wire cooling racks
- Offset spatula or knife for frosting
Ingredients:
Keto Cake:
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (approx. 330-350g) granulated low-carb sweetener (e.g., erythritol, allulose blend – adjust to taste)
- 5 large eggs, separated, room temperature
- 1 tsp vanilla extract
- 2 1/2 cups (280g) fine almond flour
- 1/2 cup (56g) coconut flour
- 1 tsp baking soda
- 1 tsp baking powder (added for lift)
- 1/2 tsp salt
- 1 tsp xanthan gum (binder)
- 1 cup (240ml) Keto “Buttermilk” (See Note 1: 1 cup unsweetened almond milk + 1 tsp white vinegar or lemon juice, let sit 5 mins)
- 1 1/2 cups (approx. 120-130g) unsweetened shredded coconut
- 1 cup (approx. 115g) chopped pecans
Keto Cream Cheese Frosting:
- 11 oz (approx. 310g) full-fat cream cheese, softened
- 3/4 cup (170g) unsalted butter, softened
- 1 1/2 – 2 cups (approx. 240-320g) powdered low-carb sweetener (e.g., powdered erythritol or allulose blend – start with less, adjust to taste & consistency) – See Note 2
- 1 1/2 tsp vanilla extract
- 3/4 cup (approx. 85-90g) chopped pecans
- Optional: 1-3 Tbsp heavy cream or unsweetened almond milk (if frosting is too stiff)
Ingredient Notes:
- Keto “Buttermilk”: Easily made by combining 1 cup plain, unsweetened almond milk (or another low-carb milk) with 1 teaspoon of white vinegar or lemon juice in a small bowl or measuring cup. Stir briefly and let it sit for 5-10 minutes to curdle slightly before using in the recipe.
- Frosting Sweetener: Keto sweeteners vary in intensity. Start with the lower amount (1.5 cups) of powdered sweetener. Taste the frosting once combined and add more if needed for desired sweetness or a stiffer consistency. Using high amounts of erythritol can sometimes lead to a slight cooling aftertaste or recrystallization when cold; allulose blends often minimize this.
Instructions:
- Prep: Preheat oven to 350°F (175°C). Grease three 8-inch (recommended for height) or 9-inch round cake pans thoroughly. Line the bottoms with circles of parchment paper, then grease the parchment as well. Lightly “flour” the greased pans with a dusting of almond flour or coconut flour, tapping out any excess. Prepare the Keto “Buttermilk” (see Note 1) and set it aside. Separate the 5 eggs carefully, placing the yolks in one small bowl and the whites in a large, scrupulously clean, dry mixing bowl (preferably glass or metal – fat residue can prevent whites from whipping properly). Let eggs come to room temperature.
- Cream Butter & Sweetener: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), cream the 1 cup of softened butter and the granulated low-carb sweetener on medium-high speed for a full 5-7 minutes. Scrape down the sides and bottom of the bowl occasionally. The mixture should become very light in color, fluffy, and increased in volume.
- Add Yolks & Vanilla: Reduce the mixer speed to medium-low. Add the egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next. Beat in the 1 tsp vanilla extract. Scrape the bowl again.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, salt, and xanthan gum to combine thoroughly and break up any lumps.
- Alternate Dry & Wet: With the mixer on its lowest speed, add the dry ingredient mixture to the creamed butter mixture in three additions, alternating with the prepared Keto “Buttermilk” in two additions (Dry, Buttermilk, Dry, Buttermilk, Dry). Mix only until just combined after each addition. Be careful not to overmix at this stage.
- Stir in Coconut & Pecans: Remove the bowl from the mixer. Using a large rubber spatula, gently fold in the 1.5 cups unsweetened shredded coconut and 1 cup chopped pecans until evenly distributed.
- Beat Egg Whites: Using clean, dry beaters, beat the egg whites in their separate large bowl on medium-high speed until stiff, glossy peaks form. The peaks should stand straight up or curl slightly at the tip when the beaters are lifted, but the whites should not look dry or curdled.
- Fold in Egg Whites: Gently fold about one-fourth of the beaten egg whites into the cake batter using the rubber spatula – this lightens the batter initially. Then, gently fold in the remaining egg whites in two or three more additions, using an upward over-and-down motion, rotating the bowl, until just combined and no large streaks of white remain. Again, be very careful not to overmix or deflate the egg white volume.
- Bake: Carefully divide the finished batter evenly among the three prepared cake pans. Spread the batter gently to level it. Bake for 25-35 minutes, or until the tops are set, lightly golden brown, and a wooden skewer or toothpick inserted into the center comes out clean with no wet batter attached. Start checking around the 25-minute mark, as oven times can vary.
- Cool Cakes: Let the cakes cool in their pans on wire racks for 10-15 minutes. This allows them to firm up slightly. Then, carefully run a thin knife or offset spatula around the edges of each pan to loosen the cakes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and let them cool completely to room temperature (this will take at least 1-2 hours). Do not attempt to frost warm cakes.
- Make Keto Cream Cheese Frosting: While the cakes are cooling, prepare the frosting. In a large bowl using an electric mixer, beat the softened cream cheese and 3/4 cup softened butter on medium-high speed until completely smooth, creamy, and free of lumps. Reduce speed to low and gradually beat in 1.5 cups of the powdered low-carb sweetener and the 1.5 tsp vanilla extract until just combined. Increase speed to medium-high and beat until light and fluffy. If the frosting seems too stiff for spreading, beat in heavy cream or almond milk, 1 tablespoon at a time, until you reach the desired consistency. Taste the frosting and beat in additional powdered sweetener if desired for more sweetness or stiffness. Finally, stir in the 3/4 cup chopped pecans.
- Assemble Cake: Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread about one-third of the cream cheese frosting evenly over the top. Carefully place the second cake layer on top of the frosting and spread with another third of the frosting. Place the third cake layer on top. Use the remaining frosting to cover the top and sides of the entire cake, smoothing it with an offset spatula or creating decorative swirls.
- Chill: For the best flavor and texture, and to allow the frosting to set completely, refrigerate the assembled cake for at least 1-2 hours (longer is even better) before slicing and serving.
- Serve: Slice the chilled cake using a large sharp knife (wiping the blade clean with a damp cloth between slices helps). Serve chilled. Store leftover cake tightly covered in the refrigerator for up to 5 days.
Estimated Nutritional Information:
Disclaimer: Nutritional information is an estimate calculated using standard nutritional databases for the ingredients listed (almond/coconut flour, butter, full-fat cream cheese, heavy cream/almond milk, unsweetened coconut, pecans, erythritol/allulose-based sweeteners). Actual values will vary based on specific brands used, ingredient choices, exact sweetener types, potential substitutions, and portion sizes. This is a rich, calorie-dense cake.
Per Serving (1/16th of cake):
- Calories: approx. 515 kcal
- Total Fat: approx. 49g
- Saturated Fat: approx. 24g
- Total Carbohydrates: approx. 47g (Includes fiber & sugar alcohols)
- Dietary Fiber: approx. 4g
- Sugar Alcohols: approx. 39g (Primarily from sweeteners)
- Net Carbohydrates: approx. 4g (Total Carbs – Fiber – Sugar Alcohols)
- Protein: approx. 11.5g
- Sodium: approx. 335mg
(Note: Net carbs are calculated by subtracting fiber and applicable sugar alcohols like erythritol or allulose. Individual responses to sweeteners can vary. Ensure all ingredients fit your dietary needs.)
