LOW CARB ITALIAN CREAM CAKE
Cream Cake goes keto and low carb! This layer cake that is rich is a dessert recipe that is unique, and it is well worth the time and energy. Bob's Red Mill sponsors this post.
Cream Cake goes keto and low carb! This layer cake that is rich is a dessert recipe that is unique, and it is well worth the time and energy. Bob's Red Mill sponsors this post.
Prep Time : 45 mins
Cook Time : 45 mins
Overall Time
Cream Cake goes keto and low carb! This layer cake that is rich is a dessert recipe that is unique, and it is well worth the time and energy.
Ingredients
Cake
- 4 eggs separated, room temperature
- 1/2 cup heavy cream space temperature
- 1 tsp vanilla extract
- 1 1/2 cups almond milk
- 1/4 cup coconut milk
- 1/2 tsp salt
Frosting
- 8 oz cream cheese softened
- 1 cup roasted Swerve Sweetener
- 1 teaspoon vanilla extract
Garnish
- 2 tablespoons coconut toasted
- 2 tablespoon chopped pecans toasted
Directions
Cake
Preheat the oven to 325F and dirt 8 inch or 9 inch round cake pans really well (the 8 inch strands will require somewhat longer to cook although the layers will probably be greater and I believe that they will look much better ).
In a large bowl, beat using the sweetener until blended. Beat in the cream and vanilla extract.
In another bowl, whisk the milk, shredded coconut, chopped pecans, coconut milk, baking powder, and salt together. Beat to the butter mixture until just blended.
Beat the egg whites until they hold stiff peaks.
Remove and let cool then turn out on a wire rack to cool. Remove in the layers when it comes out together.
Frosting
In a large bowlbeat butter and the cream cheese . Beat in the vanilla and sweetener extract until well blended.
Insert the whipping cream until a spreadable consistency is reached.
To Build
Place the bottom layer on a serving plate and then cover the top. Insert the following layer and frost the sides and the top.
Sprinkle the top.