Keto Recipe: Italian Cream Cake

Light, delicate and delicious. That's how we would describe this cake. It's full of coconut and chopped walnuts, paired with a cream cheese buttercream frosting. Don't be afraid of the long list of ingredients, this cake comes together quickly and easily. It's sure to impress even the pickiest guest.

Keto Italian Cream Cake

• 1 1/2c fine almond flour

• 1/3c fine coconut flour (we use Republic of Coconut)

• 1 tsp baking soda

• 3/4 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 salt

• 1c shredded unsweetened coconut (we use Edward & Sons)

• 1c chopped walnuts

• 1c butter, softened

• 3/4c sweetener (we use Splenda)

• 6 eggs

• 1c sour cream or plain Greek yogurt

• 1/2c almond milk

• 1 tsp vanilla extract (we use Grandma's Pure Vanilla)

1. Preheat oven to 350°. In a small mixing bowl, combine all of the dry ingredients, except sweetener, and set aside.

2. In a large mixing bowl, cream together the butter and sugar. Add eggs, one at a time until all eggs are incorporated.

3. Add milk, yogurt/sour cream and vanilla. Once wet mixture is combined, slowly mix in the dry ingredients.

4. Pour into two greased 8" cake pans. Bake for 30-35 minutes or until toothpick comes out clean. Let cakes cool completely before removing from pans and frosting.

Cream Cheese Buttercream Frosting

• 1c butter, softened

• 4oz cream cheese, softened

• 1c powdered sweetener (we use Splenda)

• 2 tsp vanilla extract

• 1/2c chopped walnuts (optional)

Cream all ingredients together, except walnuts. This is enough to fill between the layers and frost the top. If desired, sprinkle walnuts on top as decoration.

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