LOW CARB ITALIAN CREAM CAKE



Ingredients
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
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cream of tartar

Frosting

  • 8 ounces cream cheese softened
  • 1/2 cup butter softened
  • 1 cup powdered Swerve Sweetener
  • 1 tsp vanilla extract
  • 1/2 cup heavy whipping cream room temperature

Garnish

  • 2 tbsp shredded coconut lightly toasted
  • 2 tbsp chopped pecans lightly toasted

Instructions
Cake

  1. Preheat the oven to 325F and grease two 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. 
  2. 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.
  3. In another bowl, whisk together the almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt. Beat into the butter mixture until just combined. 

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