Keto Italian Cream Cake

If you’ve ever missed Italian cream cake since going keto, this one is for you. It’s rich, nutty, and layered with a cream cheese frosting that tastes just like the real thing.

This keto Italian cream cake uses almond flour and coconut flour instead of regular flour, so it stays low carb without sacrificing texture or flavor.

It’s got toasted pecans and coconut folded right into the batter, which gives every bite that classic nutty sweetness you’d expect from a traditional Italian cream cake.

The frosting is simple but perfect. Cream cheese, butter, and a little powdered sweetener whipped together until it’s light and fluffy.

Whether it’s for a birthday, a holiday, or just because you want cake, this recipe is a great one to have on hand. It’s keto friendly, impressive looking, and honestly just really good.

Why You’ll Love This Recipe

It Tastes Like the Real Thing – Italian cream cake is a Southern classic and this keto version nails that same rich and nutty flavor.

Whipped Egg Whites Make It Fluffy – Folding in stiff egg whites gives this cake a light airy texture that most almond flour cakes just can’t achieve.

Loaded With Texture – Between the shredded coconut and chopped pecans every single bite has something satisfying to chew on.

That Cream Cheese Frosting Though – The tangy cream cheese frosting is naturally low carb and pairs perfectly with the toasty coconut pecan cake layers.

Recipe Ingredients

For the Cake

• 2 cups Almond Flour
• 1/4 cup Coconut Flour
• 3/4 cup Granulated Erythritol
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Butter, softened
• 4 Large Eggs, separated
• 1/2 cup Sour Cream
• 1 tsp Vanilla Extract
• 1/2 cup Unsweetened Shredded Coconut
• 1/2 cup Chopped Pecans

For the Frosting

• 8 oz Cream Cheese, softened
• 1/4 cup Butter, softened
• 1 cup Powdered Erythritol
• 1 tsp Vanilla Extract
• 1/3 cup Chopped Pecans, for garnish
• 2 tbsp Unsweetened Coconut Flakes, for garnish

How To Make

Step 1

Preheat your oven to 325°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper. Whisk together the almond flour, coconut flour, baking powder, and salt in a bowl.

Step 2

In a large bowl, beat the softened butter and erythritol together until light and fluffy, about 3 minutes. Add the egg yolks one at a time, beating well after each. Mix in the sour cream and vanilla extract.

Fold in the flour mixture until just combined, then stir in the shredded coconut and chopped pecans.

Step 3

In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the batter in three additions. Divide the batter between the prepared pans.

Step 4

Bake for 28 to 32 minutes until the cakes are golden and a toothpick comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Step 5

For the frosting, beat the cream cheese and butter together until very smooth and creamy, about 2 minutes. Add the powdered erythritol and vanilla extract and beat until fluffy and light.

Step 6

Place one cake layer on a plate and spread a generous layer of frosting on top. Set the second cake layer on top and frost the top and sides evenly.

Step 7

Toast the garnish pecans and coconut flakes in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until fragrant and golden. Let them cool, then press them onto the sides and top of the cake. Refrigerate for 1 hour before serving.

Tips

Get the Egg Whites Right

The egg whites are what give this cake its lift, and with keto flours that’s extra important. Make sure the bowl and beaters are completely clean and dry – any grease or egg yolk will stop the whites from whipping up properly.

Beat them until they hold stiff peaks, meaning when you pull the beater out, the little peak stays standing up instead of flopping over.

When you fold them into the batter, do it gently in three batches. Use a spatula and scoop from the bottom up and over. You want to keep as much air in there as possible because that’s what makes the cake light instead of dense.

Toast the Coconut and Pecans Before Garnishing

Don’t skip the toasting step for the garnish. Raw coconut flakes and pecans taste flat compared to toasted ones, and the difference is huge on this cake.

Keep the heat at medium and stir constantly. Coconut flakes go from golden to burnt in about 10 seconds, so don’t walk away from the skillet.

Let them cool completely before pressing them onto the frosted cake. If they’re still warm, they’ll melt into the frosting and slide right off.

Bake at 325 and Don’t Go Higher

Almond flour and coconut flour brown faster than regular flour, so the lower oven temperature matters. If you bump it up to 350 thinking it’ll save time, you’ll end up with a cake that’s dark on the outside and still gummy in the middle.

Every oven runs a little different, so start checking at 25 minutes with a toothpick. You want it to come out clean or with just a tiny crumb on it – not wet batter.

More Recipes

• Low Carb Carrot Cake Cupcakes
• Low Carb Pecan Pie Bars
• Low Carb Ricotta Lemon Cake
• Low Carb Tiramisu Cups
• Low Carb Toasted Coconut Macaroons

Frequently Asked Questions

Can I use a different sweetener instead of erythritol?

Yes, you can use other keto-friendly sweeteners like allulose or a monk fruit blend. Just keep in mind that erythritol and allulose behave differently – allulose is less sweet and doesn’t crystallize the same way, so your frosting may turn out slightly softer.

If you use a monk fruit and erythritol blend, you can usually swap it 1:1. Avoid using pure stevia or liquid sweeteners since the amounts are totally different and it will throw off the texture of both the cake and the frosting.