Table of Contents
Description
This Keto Italian Cake is rich, moist, low-carb, and irresistibly delicious! A guilt-free Italian-inspired dessert perfect for holidays, gatherings, or everyday treats!
Introduction
If you’re craving a luxurious, bakery-style dessert that fits perfectly into a keto or low-carb lifestyle, this Keto Italian Cake is about to become your newest obsession! Inspired by the classic Italian Cream Cake, this version keeps all the rich, creamy, nutty flavors you love—but without the sugar overload. 🎉
This low-carb Italian dessert is moist, tender, beautifully layered, and topped with a silky cream cheese frosting that feels like a hug in every bite. It’s the kind of cake that makes you close your eyes, smile, and savor each forkful. Whether you’re hosting a family gathering, planning a special celebration, or just treating yourself to a cozy night-in dessert, this keto Italian cake checks all the boxes.
Made with almond flour, sugar-free sweetener, and wholesome keto-friendly ingredients, it’s a dessert you can indulge in without guilt. Even non-keto eaters won’t believe it’s sugar-free! It’s elegant, festive, and guaranteed to impress guests at first glance — and even more at first taste.
🎂 Recipe Equipment
You won’t need anything fancy! Here’s what helps make this recipe perfect:
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Spatula
- 8-inch cake pans (2 pans for layers)
- Parchment paper
- Cooling rack
- Measuring cups & spoons
- Offset spatula (for frosting)
📊 Recipe Stats
| Feature | Details |
|---|---|
| Servings | 10 slices |
| Prep Time | 15 minutes |
| Cook Time | 25–30 minutes |
| Total Time | 45 minutes |
| Difficulty Level | Easy–Medium |
| Diet | Keto, Low-Carb, Gluten-Free |
📝 Ingredients
For the Cake:
- 2 cups almond flour
- ¼ cup coconut flour
- 1 cup sugar-free sweetener (like erythritol or allulose)
- 4 large eggs, room temperature
- ½ cup unsalted butter, softened
- ½ cup unsweetened shredded coconut
- ½ cup chopped pecans or walnuts
- ½ cup unsweetened almond milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp almond extract
- Pinch of salt
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- ¾ cup powdered sugar-free sweetener
- 1 tsp vanilla extract
- ¼ cup heavy whipping cream
🧾 Ingredient Notes
- Almond Flour gives the cake a soft, tender crumb that mimics classic Italian cake texture.
- Coconut Flour adds structure and prevents the cake from becoming too heavy.
- Almond Extract adds that signature Italian bakery aroma!
- Pecans or Walnuts add crunch and a nutty depth—pecans are slightly sweeter, while walnuts offer a richer bite.
- Allulose keeps the cake moist and less gritty; erythritol works too but may be slightly more crumbly.
👩🍳 Step-by-Step Instructions
Step 1: Prepare Your Pans
Preheat your oven to 350°F (175°C). Line your cake pans with parchment paper and lightly grease the sides with butter or non-stick spray.
Step 2: Make the Cake Batter
In a mixing bowl, beat softened butter and sweetener until light, creamy, and fluffy. Add eggs one at a time, blending well. Stir in vanilla and almond extract for that cozy Italian aroma.
Step 3: Add Dry Ingredients
In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt. Slowly add the dry ingredients into the wet mixture, mixing gently. Pour in the almond milk and stir until a smooth batter forms.
Step 4: Add Nuts & Coconut
Fold in shredded coconut and chopped pecans or walnuts. The batter will be thick and rich—this makes it moist and decadent once baked!
Step 5: Bake
Divide the batter evenly into the two pans. Bake for 25–30 minutes or until the tops are lightly golden and a toothpick comes out clean. Cool for 10 minutes, then move to a cooling rack.
Step 6: Make the Frosting
Beat cream cheese, butter, and powdered sweetener until silky smooth. Add vanilla and heavy cream and whip until fluffy and spreadable.
Step 7: Assemble
Place the first cake layer on a plate, spread frosting over the top, then add the second layer. Frost the top and sides. Sprinkle with extra nuts or coconut if desired.
⭐ Pro Tips & Variations
- For extra moisture, brush the cake layers with a splash of unsweetened almond milk before frosting.
- Add sugar-free chocolate chips or a pinch of cinnamon for flavor variation.
- Want a citrus twist? Add 1 tsp of lemon zest to the batter for a bright Italian flavor.
- Can be made as cupcakes, too—adjust baking time to 18–20 minutes.
🍽️ Serving Suggestions
Serve this Keto Italian Cake chilled or at room temperature for best flavor.
Perfect with:
✅ A cup of sugar-free cappuccino or espresso
✅ A dollop of keto whipped cream on top
✅ Fresh berries (raspberries or strawberries) for a colorful garnish
🧊 Storage Information
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze slices for up to 2 months. Thaw in the fridge overnight.
- Make Ahead: Bake the cake layers a day early and frost before serving.
🥄 Nutrition Facts (per slice)
- Calories: ~298
- Fat: 28g
- Carbs: 6g net carbs
- Protein: 7g
This Keto Italian Cake delivers bakery-quality flavor with keto-friendly ingredients that fit your healthy lifestyle. It’s rich, moist, elegant, and perfect for birthdays, celebrations, or whenever you crave a luxurious slice of cake without the sugar and carbs.