Description
A deliciously rich and low-carb version of the classic Italian cream cake.
Ingredients
Scale
- 2 cups almond flour
- 1 cup erythritol
- 1 cup heavy cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, cream, and vanilla until combined.
- Combine the wet and dry ingredients, then fold in coconut and pecans.
- Pour the batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- This cake is best served chilled.
- You can add a cream cheese frosting for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 120 mg