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Keto Italian Cream Cake

A nutty cream delight.



 


I have been experimenting with keto and gluten free recipes especially cakes and desserts. I took this cake to a potluck and they loved it. The smooth cream cheese frosting adds a tangy sweetness. It is so moist and nutty you'll have to have a second piece.



Cake Ingredients:

1/2 cup coconut oil

3/4 cup xylitol

1/4 cup stevia

4 eggs

1/2 cup heavy cream

1 tsp. vanilla

1 1/2 cups almond flour

1/2 cup coconut

1/2 cup walnuts

1/4 cup coconut flour

2 tsp. baking powder


Icing Ingredients:

2 cups cream cheese

3/4 cup xylitol

3/4 cup stevia

1 tsp. vanilla

2 Tbsp. heavy cream

2 cups coconut for sprinkling



Directions:

Grease a 9 by 13 cake pan. Mix all of the dry ingredients together in a small bowl. Then add all of the wet ingredients and mix until fluffy. Pour the batter into the pan and bake for 40 minutes or until golden brown. Let the cake cool and mix up the icing. Put all of the icing ingredient s n a mixing bowl and mix until it is smooth. Once the cake is cool spread the icing all over the cake in an even layer. Lastly sprinkle a nice layer of coconut over the whole cake. Now you have a delicious Italian creme cake that is totally sugar free.


Tips:

It is best to let it sit in the fridge for an hour before you eat it. Though if you are in a rush it can be eaten as soon as it is cool enough to ice.

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