Low-Carb Italian Cream Cake

• Frost with a low-carb cream cheese frosting for a traditional finish.
• Top with extra chopped pecans and shredded coconut for texture and decoration.
• Store covered in the refrigerator for up to 5 days.

Tips

• Don’t skip folding the egg whites: This gives the cake its airy, light crumb — essential in almond flour baking.
• Room temperature ingredients: Help the batter emulsify smoothly and bake evenly.
• Freezer friendly: Wrap unfrosted cake layers tightly and freeze for up to 1 month.