Low-Carb Italian Cream Cake

Instructions

1. Preheat the Oven

1. Set the oven to 325°F (160°C).
2. Grease two 8-inch round cake pans or three 6-inch pans. Line bottoms with parchment paper and grease the paper for easy release.

2. Make the Batter

1. In a large mixing bowl, beat the butter and sweetener together until creamy and well-combined.
2. Add the egg yolks one at a time, mixing well after each addition.
3. Stir in the heavy cream and vanilla extract until smooth.

3. Combine the Dry Ingredients

1. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, salt, shredded coconut, and pecans.
2. Add the dry mixture to the wet ingredients and beat just until combined — do not overmix.

4. Whip the Egg Whites

1. In another clean bowl, beat the egg whites with cream of tartar until stiff peaks form.
2. Gently fold the whipped whites into the batter in batches, being careful not to deflate the mixture.

5. Bake

1. Divide the batter evenly among the prepared pans and smooth the tops.
2. Bake for 35–45 minutes, depending on pan size, until the edges are golden and the center is set. A toothpick inserted should come out mostly clean.

6. Cool

1. Let the cakes cool completely in their pans on a wire rack.
2. Once cooled, carefully remove from pans and peel away parchment.

Serving Suggestions