Keto Italian Cream Cake

Classic Italian Cream Cake goes keto!  If you came for coffee at my house, this is what I would serve. It’s a delightful, decadent treat – dessert – for those in ketosis and those who have a sweet tooth. Keto Italian Cream Cake – You must try this recipe.

This keto Italian Cream Cake is one of my best recipes. I really am quite excited to bring this one to you today as it is seriously fantastic. I rank it up there among my best cake recipes, easily.

It’s actually not really Italian at all, but instead a kind of vintage southern cake recipe. But regardless of origins, it’s an astonishingly good cake and makes for a perfect low carb makeover.

What makes this cake even more awesome is that it’s sugar-free and keto! No spike of the blood sugar! I used the THM Sweet Blend instead of sugar for both the cake and icing! How great is that!

If you like this, you can try similar recipes:

• Best Keto Chocolate Cake
• Keto Chocolate Mousse Cake
• Keto Gooey Butter Cake
• Keto Flourless Chocolate Cake
• Keto Pound Cake
• Keto Matcha Roll Cake
• Keto-Friendly Brownie Cakes
• Keto Sansrival Cake
• Keto Chocolate Roll Cake
• Keto Chocolate Cake in a Mug
• Keto Coffee Cake
• Low Carb Lemon Blueberry Pound Cake
• Keto Red Velvet Cake
• Keto Gingerbread Bundt Cake
• Low Carb Chocolate Cake
• Low Carb Chocolate Walnut Cake
• Low Carb Lemon Ricotta Cake

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Keto Italian Cream Cake

4 from 105 votes

Recipe by Sarah; Photo Credit: Brent Hofacker Course: DessertCuisine: American

Servings

10

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

335

kcal

Classic Italian Cream Cake goes keto! If you came for coffee at my house, this is what I would serve. It’s a delightful, decadent treat – dessert – for those in ketosis and those who have a sweet tooth.

Ingredients

• Cake:

• 2 1/2 cups almond flour

• 6 large eggs

• 2 sticks of butter

• 1 cup of 0% Greek yogurt

• 1/2 cup almond milk

• 1/4 cup swerve

• 2 tsp vanilla

• 1 tsp baking soda

• 3/4 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp salt

• 1 cup chopped walnuts

• 1 cup shredded unsweetened coconut

• Icing:

• 16 oz cream cheese – 2 packages

• 1 stick unsalted butter

• 4 tsp THM Sweet Blend

• 2 tsp vanilla

• 1/2 tsp salt

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1 cup pecan

• 1 cup shredded coconut – unsweetened

Directions

• Cake:
• Mix all dry ingredients (except sweetener) together well.
• In a mixer, blend butter and sweetener well.
• Add yogurt, then eggs, then almond milk.
• Slowly pour dry ingredients into wet ingredients.
• Grease two 9″ round cake pans well.
• Pour batter evenly into both pans.
• Bake for 30-35 minutes at 350 degrees. Knife will come out clean.
• Allow to cool completely before flipping onto a cake plate.
• Icing:
• Mix the cream cheese and butter together.
• Add sweetener, vanilla, salt, nuts, and coconut.
• Mix well.
• Ice bottom later.
• Add top layer.
• Ice top and sides of cake.
• Enjoy!