Low-Carb Keto Italian Lemon Cream Cake

This content originally appeared on Sugar-Free Mom. Republished with permission.

Have you ever wondered what the difference is between an Italian Cream Cake and an Italian Lemon Cream Cake? I’m an Italian American born in the States and my father is from Sicily. He and I both, and my mother, an Italian American, have never heard of or tried an Italian Cream Cake. My Nonna, my father’s mother, born and raised in Italy all her life, never once made an Italian Cream Cake. How it got the name Italian in front of this cake, we shall never know.

The origin of an Italian Cream Cake seems to be from the Southern American states. It starts with a yellow cake mix, buttermilk and also includes pecans and coconut. As I said, my father, nonna, mother and I have never seen it when in Italy or have tried it so it wasn’t on my top foodie list to recreate a keto version. But this Italian Lemon Cream Cake I’m sharing today was my birthday cake a few months ago and it did not disappoint my Italian family!

An Italian Lemon Cream Cake has no resemblance to the Southern Italian cream cake, except for the fact you have a yellow cake as the base. When my parents would take us to Olive Garden, they discovered this Italian Lemon Cream Cake and then for every holiday or family party, would purchase one to enjoy together. The origin of this Italian Lemon Cream Cake is also not one found in Italy, but with a lemon mascarpone filling, lemon-flavored yellow cake and butter crumb topping, this is more Italian than any other version you’ll try.

Keto Nut-Free Italian Lemon Cream Cake

This Low-Carb Keto Italian Lemon Cream Cake is nut-free, gluten-free, and perfect for any celebration with your family and friends.

Cake

  • 1 cup coconut flour
  • 1/2 cup Swerve confectioners
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp glucomannan ( or xanthan gum)
  • 1/2 cup sour cream
  • 1/2 cup butter softened
  • 1/2 cup heavy cream
  • 1 tsp lemon extract
  • 1/2 tsp lemon liquid stevia
  • 6 large eggs

Filling

  • 8 ounces mascarpone cheese or cream cheese (softened)
  • 1/2 cup Swerve confectioners
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 cup heavy cream

Butter Crumb Topping

  • 1/2 cup coconut flour
  • 1 tsp lemon juice
  • 1/3 cup Swerve confectioners
  • 1/4 tsp vanilla liquid stevia
  • 1 stick butter cold (cut into pieces or 1/2 cup)

Cake

  1. Preheat oven to 350 degrees F. Grease two 9 inch springform pans and set aside.

  2. Whisk together coconut flour, Swerve, baking soda, powder, salt and glucomannan or xanthan gum. Set aside.
  3. To a stand mixer or use an electric hand mixer, add the sour cream, softened butter, heavy cream, lemon extract, and stevia and blend until combined. Add one egg at a time until combined. Pour in half the dry ingredients and blend until well combined. Add remaining dry ingredients until nicely incorporated.

  4. Pour cake batter evenly into each cake pan. Bake for 25 -30 minutes or until a toothpick in center comes out clean. Allow to cool 5 minutes then use a butter knife to loosen all around the edges of the cake. Allow to cool completely before removing the sides of the springform pan.

Filling

  1. Place all the ingredients, except the heavy cream, into a clean bowl or stand mixer and blend until smooth using the paddle attachment. Taste and adjust sweetener if needed. Pour in the heavy cream with the whisk attachment, whisk on medium-high until nice and smooth and thickened. Set aside in the refrigerator until the cake is cooked and cooled.

Butter Crumb Topping

  1. Place the dry ingredients into a food processor and process to combine. Add in cold butter. Pulse until crumbs form. Do not over process. Set aside.

Assemble

  1. Place one cake layer on your serving plate. Spread about 3/4 of the filling onto the cake, saving 1/4 of filling for the top layer. Place the second cake layer over the filling. Spread the remaining filling over the top. Carefully using your hands, sprinkle over the crumb topping over the top of the cake and sides, pushing lightly into the cake. Keep refrigerated until ready to serve.

Net carbs: 4g

Low-Carb Keto Italian Lemon Cream Cake Recipe

Source: diabetesdaily.com

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