Italian Cream Cake
Prep time
Cook time
Total time
Serves: 12
  • CAKE:
  • 1 cup sour cream
  • 1 teaspoon baking soda
  • 1 cup butter
  • 2 cups Swerve confectioners (or equivalent)
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 1 cup unsweetened flaked coconut
  • 1 teaspoon baking powder
  • 2½ cups blanched almond flour
  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups Swerve Confectioners (or equivalent)
  • 2 tablespoons heavy cream (or unsweetened almond milk)
  • ½ cup chopped walnuts
  • 1 cup unsweetened flaked coconut
  1. Preheat oven to 325 degrees F. Grease 2 6 inch round springform pans. In a small bowl, dissolve the baking soda in the sour cream; set aside.
  2. In a large bowl, cream together 1 cup butter natural sweetener until light and fluffy. Mix in the eggs, sour cream mixture, 2 teaspoons vanilla, 1 cup coconut flakes, baking powder and almond flour. Stir until just combined. Pour batter into the prepared springform pans. Cover top with parchement or foil to prevent burning on the top.
  3. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Slice each cake into 2, so you have 4 layers of cake.
  4. To Make Frosting: In a medium bowl, combine cream cheese, ½ cup butter, 1 teaspoon vanilla and confectioners' swerve. Beat until light and fluffy. Mix in a small amount of cream or almond milk to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
Nutritional Info:
578 calories, 56g fat, 10g protein, 8g carbs, 3g fiber
Recipe by Maria Mind Body Health at