Low Carb Recipe | Italian Cream Cake

Italian Cream Cake

Cake :
1/2 cup butter softened
1 cup Swerve Sweetener
4 large eggs room temperature, separated
1/2 cup heavy cream room temperature
1 teaspoon vanilla extract
1 1/2 cups almond flour
1/2 cup shredded coconut
1/2 cup chopped pecans

  1. Cake :
  2. Preheat the oven to 325F and grease 8 inch or 9 inch round cake pans very well (the 8 inch pans will take a little longer to cook but the layers will be higher and I think they will look better). Line the pans with parchment paper and grease the paper.
  3. In a large bowl, beat the butter with the sweetener until well combined. Beat in the egg yolks one at a time, mixing well after each addition. Beat in the heavy cream and vanilla extract.
  4. etc
  5. etc

For Full Instruction: alldayidreamaboutfood.com

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