This Keto Italian Cake is the keto version of traditional Italian cake that we have crafted with great care for its fans. This Italian-inspired cake delivers rich taste, luscious texture, and timeless style—all without the sugar rush. It features all the key characteristics of the regular Italian Cream Cake, like frosting of cream cheese, nuts crunch & coconut touch. Enjoy this delicious Keto Italian Cake fresh or chilled, as it can stay well in the refrigerator & you will like it chilled as well.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
STATISTICAL OVERVIEW:
- Diet: Ketogenic, low in carbs, free from gluten
- Course: Dessert
- Cuisine: American-Italian
- Time for prep: Twenty(20) mins
- Cooking time: Thirty-five minutes
- Working time(total): 55 minutes
- Size/serving: A slice
- Total yield: ~Twelve servings
- Difficulty: Moderate
- Mode of cooking: Oven-baked
TOOLS:
- A whisk
- Rack for cooling
- Bowls for mixing, A big & normal-sized
- Tooth pick
- An electric mixer (A hand/stand)
- Paper of parchment
- A spatula, rubber
- A round cake pan(9-inches)/square baking dish(8 by 8 inches)
- Spoons & cups to measure.
INGREDIENTS:
CAKE:
- Half a cup of butter
- 1/4th cup of flour, coconut
- Monkfruit sweetener/erythritol, 0.5 cup
- 1/2 tsp. Essence of almonds
- Half a cup of coconut
- 0.5 cup of walnuts/pecans
- Flour of almond, 1.5 cups
- A tsp. of vanilla essence
- 1 tbsp. of baking powder
- Sour cream, 0.5 cup
- Half a teaspoon of salt
- 0.5 cup of pineapple
- Eggs, 4
FOR THE FROSTING(CREAM CHEESE):
- Cream(heavy), a couple of tbsp.
- 8 ounces of cream cheese
- A tsp. of vanilla essence
- Four tbsp. of butter
- 0.5 cup of keto sweetener
INGREDIENT NOTES:
SOUR CREAM:
- The sour cream will moisten your cake & make it a bit tangy in taste. You may go for Greek yogurt(full-fat & plain), or Yogurt of coconut for a non-dairy version.
PINEAPPLE:
- It is an optional item for this recipe. Use the can of crushed pineapple(sugar-free) after draining it well.
NUTS:
- The addition of chopped nuts is the signature step of this Italian cake. It offers the crispiness that will be your favorite. If you want to go nut-free, skip their addition or use seeds of pumpkin/sunflower
FLOUR OF COCONUT:
- To absorb any extra moisture, a small bit of coconut flour can be added. It’s skipping will disturb the texture, so better to use it as written in the recipe.
SWEETENER:
- Here, we are going for Erythritol/minkfruit as a keto sweetener. You may go for the stevia blends/allulose as a substitution.
FLOUR OF ALMOND:
- It is used as a keto flour to limit the content of carbs. Use the well-ground flour of skinless almonds for the best results. If you are allergic to nuts, use the flour of sunflower seeds in case.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
INSTRUCTIONS:
- Warm up the empty oven at 325 degrees F & get to work.
- Spread the paper of par chment in your pan of baking & apply oil over it.
- Include the flour of almond & coconut along with salt & baking powder in a normal-sized bowl.
- Combine all the solid items well.
- Grab another big bowl & include butter & sweetener in it.
- Using the electric mixer, beat them till they become silky and creamy.
- One by one, begin adding the eggs, combining with every single addition.
- After finishing the egg mixing, include the crushed pineapple, sour cream, almond & vanilla essence.
- Now stir them well to incorporate all the items & your liquid mix is ready.
- Include dry mix in portions into the liquid mix while mixing after each addition.
- At the end, fold the coconut(shredded) & nuts(chopped) with gentle hands.
- Now, grab the prepared pan of baking & transfer the batter into it.
- Shift the baking pan into the oven for ~thirty-five mins.
- After the decided time, check the cake using toothpick.
- If the toothpick comes out with wet residues of cake, you need to give more time.
- Otherwise, your cake is done, you need to take it from the oven 7 let it rest for ~ten mins.
- After ten minutes, demold the cake & to cool, move it to the rack(wired).
- Meanwhile, you need to begin working on the frosting.
- Grab a separate clean bowl & include cream cheese & butter in it.
- Beat them till they combine well and smoothly.
- Include the sweetener, a cream splash, and essence of vanilla & mix well to have the completely whipped frosting.
- Till now, the cake has been cooled completely, so begin frosting it.
- Smoothly apply the frosting, then garnish with nuts(chopped) & coconut(shredded).
- Your Keto Italian Cake is ready to serve now.
TIPS:
- An important tip is never to beat the batter after combining the ingredients.
- Never frost the warm cake; otherwise, your frosting will melt, destroying the texture.
- Nuts that you want to use for garnish will taste much better if you dry roast them.
- Remove the water from the pineapple properly, as little moisture will disturb the texture of the cake.
PRESERVING DETAILS:
REFRIGERATION:
- Pack the cake slices(leftover) in a box with a lid(sealed). Refrigerate the box with its contents for ~six days. Serve it chilled or bring it to the normal surrounding temperature before serving.
FREEZING:
- You may freeze the slices, frosted/unfrosted as you wish. Pack the individual slices using the plastic wrap. Defrost in the refrigerator & enjoy the Italian cake for ~six months.
FAQs:
Will crushed pineapple be suitable for keto?
- If we look technically, pineapples are not keto. But as we are using only half a cup, which will be divided into twelve servings. This will make a slice fit for a keto diet.
Can we go nut-free while making this cake?
- Sure! Use the flour of sunflower seeds to replace the flour of almonds in the cake batter. While replacing the nuts with pumpkin seeds for garnishing.
Is it possible to make cupcakes making use of the batter(same)?
- Obviously! Grab a muffin tray having twelve cups & place the liners in each cup. Then divide the batter equally into each cup. Bake it till your toothpick comes out without any raw cake residues.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
NUTRITIONAL FACTS/SERVING:
Size/serving: One slice, 1/12th of total yield
Calories: 310 kcal
Carbs(total): Seven grams
Fiber: 3 g
Net Carbs: Four grams
Proteins: 6 grams
Fats: Twenty-seven grams
Sodium: 180 mg
Sugar: Less than two grams
