Savor the sumptuousness of a timeless delight, the Italian Cream Cake, now reimagined with a low-carb, keto-friendly twist. This culinary masterpiece promises to tantalize your taste buds while aligning seamlessly with your dietary goals. Crafted with precision and passion, each slice offers a symphony of flavors and textures that linger on the palate, leaving you craving for more. Let’s embark on a journey to create this culinary marvel together!

Ingredients needed:

For the Cake:

½ cup of lusciously softened butter

1 cup of Swerve Sweetener, for that perfect sweetness sans guilt

4 large eggs, lovingly at room temperature and separated

½ cup of heavy cream, likewise at room temperature

1 teaspoon of pure vanilla extract, for that divine essence

1 ½ cups of finely ground almond flour, a cornerstone of keto baking

½ cup of tantalizingly shredded coconut

½ cup of exquisitely chopped pecans, adding a delightful crunch

¼ cup of coconut flour, for a hint of tropical flair

2 teaspoons of baking powder, ensuring that perfect rise

½ teaspoon of salt, to balance and elevate flavors

¼ teaspoon of cream of tartar, for that impeccable texture

For the Frosting:

8 ounces of cream cheese, luxuriously softened

½ cup of butter, meticulously softened to perfection

1 cup of powdered Swerve Sweetener, for a flawless sweetness

1 teaspoon of pure vanilla extract, enhancing the frosting’s allure

½ cup of heavy whipping cream, temptingly at room temperature

Garnish:

2 tablespoons of shredded coconut, lightly toasted for added depth

2 tablespoons of chopped pecans, likewise toasted to perfection

Source: Inspired by the timeless charm of Italian desserts, and meticulously adapted to align with the principles of low-carb and keto lifestyles, this recipe is a fusion of tradition and innovation.

How To Make:

Preparation:

Preheat your oven to a cozy 325°F and generously grease two 8-inch or 9-inch round cake pans. Pro tip: Opt for the 8-inch pans for a taller, more impressive cake.

Line the pans with parchment paper, ensuring a seamless release post-baking.

Creating the Cake:

In a spacious bowl, cream together the butter and Swerve Sweetener until they form a harmonious blend.

Introduce the egg yolks, one at a time, into the mixture, ensuring each incorporation is thorough and velvety.

Pour in the heavy cream and vanilla extract, infusing the batter with essence and richness.

In a separate bowl, combine the almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt, creating a symphony of flavors and textures.

Gently fold the dry mixture into the buttery concoction until a cohesive batter forms.

In yet another bowl, whip the egg whites with the cream of tartar until they reach stiff peaks, lending an airy lightness to the cake.

Carefully fold the whipped egg whites into the batter, ensuring a delicate incorporation.

Baking and Assembly:

Divide the batter evenly between the prepared pans, spreading it to the edges for uniformity.

Bake for 35 to 45 minutes, or until the cakes boast golden edges and a firm yet yielding texture.

Allow the cakes to cool completely in their pans before gently transferring them onto a wire rack to cool further.

Meanwhile, prepare the frosting by creaming together the cream cheese and butter until velvety smooth.

Gradually incorporate the powdered Swerve Sweetener and vanilla extract into the mixture until homogenous.

Slowly add the heavy whipping cream, whisking until the frosting reaches a lusciously spreadable consistency.

Assembly:

Place one cake layer onto a serving plate, generously coating its surface with a portion of the delectable frosting.

Gently position the second cake layer atop the frosted base, proceeding to frost the top and sides with finesse.

Sprinkle the toasted coconut and pecans over the cake’s crown, adding a touch of visual splendor and tantalizing crunch.

Allow the cake to set in the refrigerator for at least thirty minutes before indulging in its divine decadence.