Low Carb Italian Cream Cake

Name: Low Carb Italian Cream Cake
Ingredients: 1/2 cup butter (softened); 1 cup Swerve Sweetener; 4 large eggs (room temperature, separated); 1/2 cup heavy cream (room temperature); 1 teaspoon vanilla extract; 1 1/2 cups almond flour; 1/2 cup shredded coconut; 1/2 cup chopped pecans; 1/4 cup coconut flour; 2 tsp baking powder; 1/2 tsp salt; 1/4 tsp cream of tartar; 8 ounces cream cheese (softened); 1/2 cup butter (softened); 1 cup powdered Swerve Sweetener; 1 tsp vanilla (extract); 1/2 cup heavy whipping cream (room temperature); 2 tbsp shredded coconut (lightly toasted); 2 tbsp chopped pecans (lightly toasted)

"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 sponsored by Bob's Red Mill. Some..."

INGREDIENTS

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1/2 cup butter (softened)

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1 cup Swerve Sweetener

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4 large eggs (room temperature, separated)

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1/2 cup heavy cream (room temperature)

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1 teaspoon vanilla extract

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1 1/2 cups almond flour

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1/2 cup shredded coconut

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1/2 cup chopped pecans

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1/4 cup coconut flour

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2 tsp baking powder

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1/2 tsp salt

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1/4 tsp cream of tartar

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8 ounces cream cheese (softened)

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1/2 cup butter (softened)

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1 cup powdered Swerve Sweetener

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1 tsp vanilla (extract)

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1/2 cup heavy whipping cream (room temperature)

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2 tbsp shredded coconut (lightly toasted)

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2 tbsp chopped pecans (lightly toasted)

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