DirectionsStep1Preheat the oven to 325F and grease two 8 inch or 9 inch round cake pans very well (the 8 inch pans will take a little longer to cook but the layers will be higher and I think they will look better). Line the pans with parchm…Step2In a large bowl, beat the butter with the sweetener until well combined. Beat in the egg yolks one at a time, mixing well after each addition. Beat in the heavy cream and vanilla extract.Step3In another bowl, whisk together the almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt. Beat into the butter mixture until just combined.Step4In another large bowl, beat the egg whites with the cream of tartar until they hold stiff peaks. Gently fold into the cake batter.Step5Divide the batter evenly among the prepared pans and spread to the edges. Bake 35 to 45 minutes (or longer, depending on your pans), until the cakes are golden on the edges and firm to the touch in the middle.Step6Remove and let cool completely in the pans, then flip out onto a wire rack to cool completely. Remove the parchment from the layers if it comes out with them.Step7In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener and vanilla extract until well combined.Step8Slowly add the heavy whipping cream until a spreadable consistency is achieved.Step9Place the bottom layer on a serving plate and cover the top with about 1/3 of the frosting. Add the next layer and frost the top and the sides.Step10Sprinkle the top with the toasted coconut and pecans. Refrigerate at least half an hour to let setIngredientsIngredients1 cupButter (softened)1 cupSwerve Sweetener4 Large Eggs (room temperature, separated)½ cupHeavy Cream (room temperature)1 teaspoonVanilla Extract1 ½ cupsAlmond Flour½ cupCoconut (shredded)½ cupPecans (chopped)¼ cupCoconut Flour2 teaspoonsBaking Powder½ teaspoonSalt¼ teaspoonCream Of Tartar8 ouncesCream Cheese (softened)1 cupPowdered Swerve Sweetener1 teaspoonVanilla (extract)½ cupHeavy Whipping Cream (room temperature)2 tablespoonsCoconut (shredded, lightly toasted)2 tablespoonsPecans (chopped, lightly toasted)See moreNutritionalNutritional372 Calories37 gTotal Fat125 mgCholesterol6 gCarbohydrate196 mgSodium6 gProteinFrom alldayidreamaboutfood.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Low Carb Italian Cream Cake
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WEBApr 7, 2017 · Butter and flour a 13x9-inch baking pan. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at …
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WEBOct 20, 2022 · Preheat oven to 350º. Grease and flour 3 8-inch baking pans or spray with flour and oil baking spray like Baker's Joy. Set aside. In a …
WEBApr 19, 2021 · Whisk together coconut flour, Swerve, baking soda, powder, salt and glucomannan or xanthan gum. Set aside. To a stand mixer or …
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WEBIn a medium bowl, beat egg whites and remaining tablespoon of sugar substitute until soft peaks form. Fold the egg whites into the batter until well combined. Spoon the batter into cake pan. Bake 40-45 minutes, or until …
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WEBMar 15, 2020 · Classic Italian Cream Cake goes low carb and keto! This rich layer cake is a truly special dessert recipe, and it’s worth the time and effort. This post is s
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WEBPreparation. Preheat oven to 350º F and lightly grease a jelly roll baking sheet with butter or non-stick spray. In a medium bowl, whisk together flour, baking soda and salt, then set aside. In a large bowl or mixer, cream …
WEBFeb 10, 2024 · STEP-BY-STEP INSTRUCTIONS: FOR THE CAKE: Combine all ingredients except nuts and coconut in a large mixing bowl. Beat at medium speed. Work in the nuts and coconut. Grease and flour three 9” pans. Divide batter between the three pans and bake at 350 for 30 minutes (approximately).
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WEBSep 5, 2018 · In a large bowl, with an electric mixer, stir together butter, cream cheese, vanilla, and 1/4 of the box of powdered sugar. Mix on high until smooth and add more powdered sugar. Continue this process until …
WEBJun 2, 2022 · Bake for 30 minutes, then let the cakes cool in their pans for 10-15 minutes before inverting onto a cooling rack. Cream together the butter and cream cheese until smooth, then stir in the extracts and salt. …
WEBFeb 3, 2020 · Preheat oven to 350 degrees and grease the a 9x13 baking dish. In a medium bowl, whisk together the flour, baking soda, and salt. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time until combined. Beat in the vanilla.
WEBNov 17, 2017 · Layer the bottom of 9x13 dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish. Add another …
WEBDec 1, 2023 · Italian Cream Cake Watch the Video: Italian Cream Cake is actually a Southern classic cake made with moist cake layers, frosted with velvety cream cheese USA Pan Bakeware Nonstick Round Cake …
WEBApr 5, 2024 · Beat egg whites at high speed until stiff peaks form. Using a spatula or spoon, gently fold into batter. Spoon batter into three 8 or 9″ round cake pans. Bake at 350 degrees for 20 to 25 minutes or until …
WEBAug 22, 2019 · Preheat the mini waffle maker. Add the ingredients to the preheated waffle maker. Cook for about 2 to 3 minutes until the waffles are done. Remove and allow the chaffles to cool. In a separate bowl, start to make the frosting by adding all the ingredients together. Stir until it’s smooth and creamy.
WEBFeb 12, 2024 · Prepare the Baking Dish: Pour the batter into a buttered 5×7 inch baking dish. Alternatively, you can use a 5×5 inch dish, two 10-ounce ramekins, or a cupcake pan for Italian cream cupcakes. Bake the …
WEBMar 21, 2024 · Preheat your oven to 350 F. Grease 3-9 inch diameter cake pans with vegetable shortening and dust them with flour. In a medium-sized mixing bowl, combine the flour, cornstarch, baking soda, and baking powder. Whisk or sift until the dry ingredients are uniformly mixed.