Why You’ll Love This Recipe

This cake delivers all the traditional flavors of an Italian Cream Cake but is keto-friendly, using low-carb sweeteners and flours. The combination of almond flour, coconut flour, shredded coconut, and pecans creates a beautifully textured cake that’s both moist and flavorful. The creamy frosting complements the nutty cake perfectly, making this a standout dessert for any occasion.

Ingredients

Cake

1/2 cup butter, softened
1 cup Swerve Sweetener
4 large eggs, room temperature, separated
1/2 cup heavy cream, room temperature
1 teaspoon 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

8 ounces cream cheese, softened
1/2 cup butter, softened
1 cup powdered Swerve Sweetener
1 tsp vanilla extract
1/2 cup heavy whipping cream, room temperature

Garnish

2 tbsp shredded coconut, lightly toasted
2 tbsp chopped pecans, lightly toasted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large bowl, cream together the softened butter and Swerve Sweetener until light and fluffy.
Separate the eggs. In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form; set aside.
Beat the egg yolks into the creamed butter mixture one at a time.
Stir in heavy cream and vanilla extract.
In another bowl, whisk together almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Gently fold in the beaten egg whites, being careful not to deflate the batter.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
Prepare the frosting: Beat cream cheese and butter together until smooth. Add powdered Swerve Sweetener and vanilla extract, mixing until combined.
Slowly add the heavy whipping cream and beat until the frosting is light and fluffy.
Once the cake has cooled, spread the frosting evenly over the cake.
Garnish with toasted shredded coconut and chopped pecans before serving.

Servings and Timing

Servings: 8-10 slices
Prep time: 20 minutes
Bake time: 35-40 minutes
Total time: 1 hour

Variations

Chocolate Twist: Add 1/4 cup unsweetened cocoa powder to the dry ingredients for a chocolate version.
Fruit Addition: Fold in 1/2 cup sugar-free dried cherries or raspberries for a fruity note.
Spice It Up: Add 1/2 tsp ground cinnamon or nutmeg to the batter for extra warmth.
Lemon Zest: Add 1 tbsp lemon zest to the batter for a bright citrus flavor.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for best texture and flavor. This cake can also be frozen (without frosting) for up to 2 months; thaw overnight in the refrigerator before frosting and serving.

FAQs

Can I use a different sweetener?

Yes, you can substitute Swerve with other keto-friendly sweeteners such as erythritol or monk fruit sweetener.

Can I make this cake dairy-free?

Use dairy-free butter, coconut cream instead of heavy cream, and dairy-free cream cheese alternatives for the frosting.

How do I prevent the cake from drying out?

Avoid overbaking and ensure the cake is stored in an airtight container or covered to retain moisture.

Can I use regular flour instead of almond and coconut flour?

Yes, but this will no longer be keto-friendly and the texture will change significantly.

Can I make cupcakes instead of a cake?

Absolutely, bake the batter in lined muffin tins for about 20-25 minutes or until a toothpick comes out clean.

How do I toast coconut and pecans?

Toast them in a dry skillet over medium heat for a few minutes, stirring frequently, until golden and fragrant.

Can I make the frosting ahead of time?

Yes, prepare frosting up to 2 days in advance and keep refrigerated. Re-whip before spreading if needed.

What’s the best way to fold in egg whites?

Use a gentle folding motion with a spatula, cutting through the center and turning the bowl, to keep the batter light.

Is shredded coconut sweetened or unsweetened?

Use unsweetened shredded coconut to keep the recipe low in sugar.

Can I omit the pecans?

Yes, but pecans add great texture and flavor typical of an Italian Cream Cake.

Conclusion

This Keto Italian Cream Cake is a delicious and elegant dessert that brings together the flavors of toasted coconut, pecans, and creamy frosting in a moist, tender cake. Perfect for celebrations or a special treat, it’s a wonderful low-carb alternative to traditional desserts without compromising on taste or texture.