15 Yummy Low Carb Italian Cream Cake Recipe

Low Carb Italian Cream Cake Recipe just the name brings visions of a moist, decadent, and flavor-packed dessert to mind. Italian cream cakes are beloved for their rich combination of coconut, cream cheese, and pecans, making them a standout treat. However, traditional recipes often come with a heavy dose of carbs that might not align with low-carb or keto lifestyles.

That’s where this guide comes in! We’ve compiled 15 mouthwatering low-carb Italian cream cake recipes that let you indulge without guilt. Whether you’re hosting a party or simply satisfying your sweet tooth, these easy-to-make recipes promise all the creamy, nutty goodness of the classic cake—minus the carbs. Get ready to bake your way to dessert bliss!

Low Carb Italian Cream Cake Recipe

1. Classic Low-Carb Italian Cream Cake

This classic low-carb Italian cream cake brings all the familiar flavors of shredded coconut, toasted pecans, and creamy frosting, but without the high carb count. Perfect for any occasion!

Ingredients

For the Cake:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 cup granulated erythritol (or preferred low-carb sweetener)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs (room temperature)
• 1/2 cup unsweetened coconut milk (or heavy cream)
• 1/2 cup unsweetened shredded coconut
• 1/3 cup melted coconut oil (or butter)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/3 cup chopped pecans

For the Frosting:

• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 1/2 cup powdered erythritol
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, erythritol, baking soda, baking powder, and salt.
3. Prepare Wet Ingredients: In another bowl, beat the eggs, coconut milk, melted coconut oil, vanilla extract, and almond extract until smooth.
4. Combine Ingredients: Gradually add the wet ingredients to the dry mixture, stirring until a thick batter forms. Fold in the shredded coconut and chopped pecans.
5. Bake: Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely.
6. Prepare Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered erythritol and vanilla extract, continuing to beat until fluffy.
7. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Add the second layer and frost the top and sides of the cake. Garnish with additional chopped pecans and shredded coconut if desired.
8. Serve: Slice and serve. Store leftovers in the refrigerator for up to 5 days.

Nutritional Information (Per Serving)

• Serving Size: 1 slice (1/12 of the cake)
• Calories: 240
• Fat: 20g
• Protein: 6g
• Net Carbs: 4g
• Fiber: 3g

2. Gluten-Free Low-Carb Italian Cream Cake

This gluten-free low-carb Italian cream cake is a delicious, crowd-pleasing dessert that offers the perfect balance of nutty sweetness and creamy frosting, without any gluten or excess carbs. It’s ideal for those with gluten sensitivities or anyone following a keto-friendly diet.

Ingredients

For the Cake:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon xanthan gum (for structure)
• 1 cup granulated erythritol (or preferred sweetener)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs (room temperature)
• 1/2 cup unsweetened almond milk (or heavy cream)
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1/3 cup unsweetened shredded coconut
• 1/3 cup chopped pecans

For the Frosting:

• 8 oz cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 1/2 cup powdered erythritol
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper or grease thoroughly.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, xanthan gum, erythritol, baking powder, baking soda, and salt.
3. Prepare Wet Ingredients: In another bowl, beat the eggs, almond milk, melted coconut oil, vanilla extract, and coconut extract until smooth.
4. Combine Ingredients: Slowly add the wet ingredients into the dry mixture, stirring until a thick batter forms. Fold in the shredded coconut and chopped pecans.
5. Bake: Divide the batter evenly between the prepared pans and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before removing.
6. Make Frosting: Beat the softened cream cheese and butter together until creamy. Gradually mix in the powdered erythritol, then add the vanilla and coconut extracts. Continue beating until the frosting is smooth and fluffy.
7. Assemble Cake: Place one cake layer on a plate or cake stand. Spread frosting on top, then add the second layer. Frost the top and sides of the cake evenly. Decorate with additional shredded coconut and chopped pecans, if desired.
8. Serve and Store: Slice and serve. Refrigerate any leftovers in an airtight container for up to 5 days.

Nutritional Information (Per Serving)

• Serving Size: 1 slice (1/12 of the cake)
• Calories: 235
• Fat: 19g
• Protein: 6g
• Net Carbs: 3g
• Fiber: 4g

3. Keto-Friendly Italian Cream Cupcakes

These keto-friendly Italian cream cupcakes are the perfect single-serve dessert, delivering the rich flavors of shredded coconut, cream cheese frosting, and toasted pecans in a convenient cupcake form. They’re low-carb, sugar-free, and irresistibly delicious!

Ingredients

For the Cupcakes:

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated erythritol (or preferred keto-friendly sweetener)
• 3 large eggs (room temperature)
• 1/4 cup unsweetened almond milk (or heavy cream)
• 1/3 cup melted butter (or coconut oil)
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped pecans

For the Frosting:

• 4 oz cream cheese (softened)
• 2 tablespoons unsalted butter (softened)
• 1/4 cup powdered erythritol
• 1/2 teaspoon vanilla extract
• Optional: Shredded coconut or chopped pecans for garnish

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and granulated erythritol.
3. Prepare Wet Ingredients: In another bowl, whisk the eggs, almond milk, melted butter, vanilla extract, and coconut extract until well combined.
4. Combine Ingredients: Gradually add the wet mixture into the dry ingredients, stirring until smooth. Fold in the shredded coconut and chopped pecans.
5. Fill Muffin Tin: Evenly distribute the batter among the 12 cupcake liners, filling each about 2/3 full.
6. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
7. Prepare Frosting: Beat the softened cream cheese and butter until smooth. Gradually add the powdered erythritol and vanilla extract, beating until fluffy.
8. Frost Cupcakes: Spread or pipe the frosting onto each cupcake. Garnish with shredded coconut or chopped pecans, if desired.
9. Serve and Store: Serve immediately or store in the refrigerator for up to 5 days.

Nutritional Information (Per Cupcake)

• Serving Size: 1 cupcake
• Calories: 180
• Fat: 16g
• Protein: 4g
• Net Carbs: 2g
• Fiber: 3g

4. Vegan Low-Carb Italian Cream Cake

This vegan low-carb Italian cream cake is a delightful plant-based twist on the classic. It’s free of dairy and eggs but still rich, moist, and full of the creamy coconut and nutty flavors you love.

Ingredients

For the Cake:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated erythritol (or preferred sweetener)
• 1/4 cup unsweetened applesauce (as egg replacement)
• 1/3 cup unsweetened coconut milk (or almond milk)
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1/3 cup unsweetened shredded coconut
• 1/3 cup chopped pecans

For the Frosting:

• 1 cup full-fat coconut cream (chilled and hardened)
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• Optional: Unsweetened shredded coconut and chopped pecans for garnish

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and erythritol.
3. Prepare Wet Ingredients: In another bowl, combine applesauce, coconut milk, melted coconut oil, vanilla extract, and coconut extract. Mix until smooth.
4. Combine Ingredients: Gradually fold the wet mixture into the dry ingredients until well combined. Stir in the shredded coconut and chopped pecans.
5. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
6. Make Frosting: Scoop the hardened coconut cream from the chilled can into a bowl. Beat with a hand mixer until fluffy. Add powdered erythritol and vanilla extract, then continue beating until smooth.
7. Assemble Cake: Place one cake layer on a serving plate and spread a layer of frosting on top. Add the second layer and frost the top and sides of the cake. Garnish with shredded coconut and chopped pecans if desired.
8. Serve and Store: Slice and serve. Store leftovers in the refrigerator for up to 4-5 days.

Nutritional Information (Per Serving)

• Serving Size: 1 slice (1/12 of the cake)
• Calories: 210
• Fat: 18g
• Protein: 4g
• Net Carbs: 4g
• Fiber: 3g

5. Almond Flour-Based Italian Cream Cake

This almond flour-based Italian cream cake is a gluten-free and low-carb option that’s irresistibly moist and nutty. Perfect for almond lovers, it’s rich with the classic flavors of coconut, pecans, and cream cheese frosting.

Ingredients

For the Cake:

• 2 1/2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated erythritol (or preferred sweetener)
• 4 large eggs (room temperature)
• 1/3 cup unsweetened almond milk
• 1/4 cup melted butter (or coconut oil for dairy-free)
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1/3 cup unsweetened shredded coconut
• 1/3 cup chopped pecans

For the Frosting:

• 8 oz cream cheese (softened, or dairy-free alternative)
• 1/4 cup unsalted butter (softened, or vegan butter for dairy-free)
• 1/2 cup powdered erythritol
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, baking powder, baking soda, salt, and erythritol.
3. Prepare Wet Ingredients: In another bowl, whisk the eggs, almond milk, melted butter, vanilla extract, and coconut extract until smooth.
4. Combine Ingredients: Gradually fold the wet mixture into the dry ingredients until a thick batter forms. Gently stir in the shredded coconut and chopped pecans.
5. Bake: Divide the batter evenly between the prepared cake pans. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans before removing.
6. Make Frosting: Beat the softened cream cheese and butter together until creamy. Slowly add the powdered erythritol and vanilla extract, beating until smooth and fluffy.
7. Assemble Cake: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second layer and frost the top and sides of the cake evenly. Garnish with extra pecans or coconut if desired.
8. Serve and Store: Slice and serve. Store leftovers in the refrigerator for up to 5 days.

Nutritional Information (Per Serving)

• Serving Size: 1 slice (1/12 of the cake)
• Calories: 240
• Fat: 20g
• Protein: 5g
• Net Carbs: 3g
• Fiber: 4g

6. Coconut Flour Italian Cream Cake

This coconut flour Italian cream cake is a perfect low-carb option for coconut lovers. Light and fluffy with a rich cream cheese frosting, it’s gluten-free and packed with the classic flavors of coconut and pecans.

Ingredients

For the Cake:

• 3/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated erythritol (or preferred low-carb sweetener)
• 6 large eggs (room temperature)
• 1/2 cup unsweetened almond milk (or coconut milk)
• 1/3 cup melted coconut oil (or unsalted butter)
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1/2 cup unsweetened shredded coconut
• 1/3 cup chopped pecans

For the Frosting:

• 8 oz cream cheese (softened, or dairy-free alternative)
• 1/4 cup unsalted butter (softened, or vegan butter)
• 1/2 cup powdered erythritol
• 1 teaspoon vanilla extract
• Optional: Shredded coconut and chopped pecans for garnish

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together coconut flour, baking powder, baking soda, salt, and erythritol.
3. Prepare Wet Ingredients: In a separate bowl, beat the eggs, almond milk, melted coconut oil, vanilla extract, and coconut extract until well combined.
4. Combine Ingredients: Slowly add the wet ingredients to the dry ingredients, mixing until a thick batter forms. Fold in the shredded coconut and chopped pecans.
5. Bake: Divide the batter evenly between the prepared pans and spread it out evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
6. Make Frosting: In a bowl, beat the cream cheese and butter until smooth. Gradually add powdered erythritol and vanilla extract, mixing until fluffy.
7. Assemble Cake: Place one cake layer on a serving plate and spread a layer of frosting on top. Add the second layer and frost the top and sides of the cake. Garnish with shredded coconut and chopped pecans if desired.
8. Serve and Store: Slice and serve. Store leftovers in the refrigerator for up to 5 days.

Nutritional Information (Per Serving)

• Serving Size: 1 slice (1/12 of the cake)
• Calories: 200
• Fat: 18g
• Protein: 5g
• Net Carbs: 2g
• Fiber: 4g

7. No-Bake Low-Carb Italian Cream Cake

This no-bake low-carb Italian cream cake is perfect for when you crave something sweet without the hassle of baking. It’s creamy, rich, and bursting with the classic flavors of coconut and pecans, all while being keto-friendly and easy to prepare.

Ingredients

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup granulated erythritol
• 1/3 cup melted butter (or coconut oil for dairy-free)
• 1 teaspoon vanilla extract

For the Filling:

• 8 oz cream cheese (softened, or dairy-free alternative)
• 1/2 cup powdered erythritol
• 1 cup heavy whipping cream (or coconut cream for dairy-free)
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1/3 cup unsweetened shredded coconut
• 1/4 cup chopped pecans

For Topping:

• Additional shredded coconut and pecans for garnish

Instructions

1. Prepare the Crust:
   • In a mixing bowl, combine almond flour, erythritol, melted butter, and vanilla extract. Stir until the mixture resembles wet sand.
   • Press the crust mixture firmly into the bottom of a greased 9-inch springform pan. Place in the refrigerator to set while preparing the filling.
2. Make the Filling:
   • In a large bowl, beat the softened cream cheese and powdered erythritol until smooth.
   • In a separate bowl, whip the heavy cream to stiff peaks.
   • Fold the whipped cream into the cream cheese mixture, gently mixing until well combined.
   • Add vanilla extract, coconut extract, shredded coconut, and chopped pecans. Stir until evenly incorporated.
3. Assemble the Cake:
   • Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
   • Garnish with shredded coconut and chopped pecans.
4. Chill:
   • Cover the cake and refrigerate for at least 4 hours, or until firm. For best results, refrigerate overnight.
5. Serve:
   • Remove the cake from the springform pan, slice, and serve chilled.

Nutritional Information (Per Serving)

• Serving Size: 1 slice (1/12 of the cake)
• Calories: 230
• Fat: 22g
• Protein: 4g
• Net Carbs: 3g
• Fiber: 2g

8. Sugar-Free Mini Italian Cream Cake Bites

These bite-sized sugar-free Italian cream cakes are perfect for parties or as a quick snack. With their creamy texture, nutty flavor, and no added sugar, they’re an easy, low-carb treat that everyone will love!

Ingredients

For the Cake Bites:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup granulated erythritol
• 3 large eggs (room temperature)
• 1/4 cup melted butter (or coconut oil for dairy-free)
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped pecans

For the Frosting:

• 4 oz cream cheese (softened, or dairy-free alternative)
• 2 tablespoons unsalted butter (softened, or vegan butter)
• 1/4 cup powdered erythritol
• 1/2 teaspoon vanilla extract

For Topping:

• Shredded coconut and pecans (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line with mini cupcake liners.
2. Mix Dry Ingredients: In a mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, and erythritol.
3. Prepare Wet Ingredients: In a separate bowl, beat the eggs, melted butter, almond milk, vanilla extract, and coconut extract until well combined.
4. Combine Ingredients: Gradually fold the wet mixture into the dry ingredients until smooth. Gently stir in shredded coconut and chopped pecans.
5. Bake: Spoon the batter into the mini muffin tin, filling each cavity about 2/3 full. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Let the cake bites cool completely before frosting.
6. Make Frosting: In a bowl, beat cream cheese and butter until smooth. Gradually add powdered erythritol and vanilla extract, beating until creamy.
7. Frost Cake Bites: Use a piping bag or a spoon to add a dollop of frosting to each cooled cake bite. Top with a sprinkle of shredded coconut or a pecan piece, if desired.
8. Serve and Store: Serve immediately or refrigerate in an airtight container for up to 5 days.

Nutritional Information (Per Serving)

• Serving Size: 1 cake bite (makes ~24)
• Calories: 80
• Fat: 7g
• Protein: 2g
• Net Carbs: 1g
• Fiber: 1g

9. Low-Carb Italian Cream Cake with Chocolate Drizzle

This decadent low-carb Italian cream cake is elevated with a rich, sugar-free chocolate drizzle. Perfect for celebrations or when you’re craving a dessert with a hint of indulgence!

Ingredients

For the Cake:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated erythritol
• 4 large eggs (room temperature)
• 1/2 cup unsweetened almond milk
• 1/3 cup melted butter (or coconut oil for dairy-free)
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1/2 cup unsweetened shredded coconut
• 1/3 cup chopped pecans

For the Frosting:

• 8 oz cream cheese (softened, or dairy-free alternative)
• 1/4 cup unsalted butter (softened, or vegan butter)
• 1/2 cup powdered erythritol
• 1 teaspoon vanilla extract

For the Chocolate Drizzle:

• 1/4 cup sugar-free dark chocolate chips
• 1 tablespoon coconut oil or heavy cream

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans or line them with parchment paper.
2. Prepare the Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and erythritol.
3. Mix Wet Ingredients: In another bowl, beat the eggs, almond milk, melted butter, vanilla extract, and coconut extract until smooth.
4. Combine: Gradually add the wet mixture to the dry ingredients and stir until fully combined. Fold in the shredded coconut and chopped pecans.
5. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
6. Make the Frosting: Beat the cream cheese and butter until smooth and creamy. Gradually add powdered erythritol and vanilla extract, mixing until fluffy.
7. Assemble the Cake: Place one layer on a serving plate and spread a layer of frosting on top. Add the second layer and frost the top and sides of the cake.
8. Prepare the Chocolate Drizzle: Melt the sugar-free chocolate chips with coconut oil or heavy cream in a microwave-safe bowl in 15-second intervals, stirring until smooth.
9. Decorate the Cake: Drizzle the melted chocolate over the frosted cake using a spoon or piping bag. Let the drizzle set before serving.
10. Serve and Store: Slice and serve. Store leftovers in the refrigerator for up to 5 days.

Nutritional Information (Per Serving)

• Serving Size: 1 slice (1/12 of the cake)
• Calories: 230
• Fat: 20g
• Protein: 5g
• Net Carbs: 3g
• Fiber: 2g

10. Cream Cheese-Filled Italian Cream Cake Rolls

These elegant cream cheese-filled Italian cream cake rolls are a delightful twist on the traditional cake. Perfectly portioned and low-carb, they make for an indulgent yet guilt-free treat!

Ingredients

For the Cake Roll:

• 4 large eggs (separated)
• 1/2 cup granulated erythritol (divided)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon coconut extract
• 1/2 cup almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon cream of tartar
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped pecans

For the Cream Cheese Filling:

• 8 oz cream cheese (softened)
• 1/4 cup powdered erythritol
• 2 tablespoons unsalted butter (softened)
• 1 teaspoon vanilla extract

For Garnish:

• Additional shredded coconut and chopped pecans (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Prepare the Cake Batter:
   • In a bowl, beat the egg yolks with half of the erythritol, vanilla extract, and coconut extract until pale and creamy.
   • In another bowl, whisk together almond flour, coconut flour, and baking powder. Gradually add the dry ingredients to the yolk mixture, stirring until smooth. Fold in shredded coconut and pecans.
   • In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining erythritol and beat until stiff peaks form. Gently fold the egg whites into the yolk mixture in batches, being careful not to deflate.
3. Bake the Cake:
   • Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when touched.
4. Roll the Cake:
   • While the cake is still warm, carefully flip it onto a clean kitchen towel dusted with powdered erythritol. Remove the parchment paper, and gently roll the cake up in the towel (starting from the short side). Let it cool completely while rolled.
5. Prepare the Filling:
   • Beat the softened cream cheese, powdered erythritol, butter, and vanilla extract until smooth and creamy.
6. Assemble the Roll:
   • Once the cake is completely cool, unroll it gently. Spread the cream cheese filling evenly over the surface, then re-roll the cake tightly (without the towel).
7. Garnish and Serve:
   • Place the roll seam-side down on a serving plate. Garnish with shredded coconut and chopped pecans, if desired. Slice and serve.
8. Store:
   • Refrigerate leftovers in an airtight container for up to 5 days.

Nutritional Information (Per Serving)

• Serving Size: 1 slice (1/10 of the roll)
• Calories: 180
• Fat: 16g
• Protein: 5g
• Net Carbs: 3g
• Fiber: 1g

FAQ

Can I substitute almond flour or coconut flour with other low-carb flours?

Yes, you can substitute almond flour with hazelnut flour or sunflower seed flour for a nut-free option. For coconut flour, note that it absorbs more liquid, so adjust liquids accordingly if using alternatives like oat fiber.

How do I store low-carb Italian cream cakes?

Most of these cakes can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the cakes (without frosting) for up to 2 months.

Can I make these recipes dairy-free?

Absolutely! Substitute butter with coconut oil or vegan butter, and use dairy-free cream cheese or coconut cream for frosting. These adjustments keep the recipes low-carb while accommodating dairy-free needs.

Are these recipes keto-friendly?

Yes, all the recipes are designed to be low-carb and keto-friendly, using sugar-free sweeteners and keto-approved ingredients like almond flour, coconut flour, and sugar-free chocolate. Always check the nutritional information for net carbs per serving.