Italian Cream Cake (Low Sugar)

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"I love Italian cream cake, but it doesn't love me. I had to find a way to get rid of most of the sugar so I could enjoy without worrying about my health."

Original is 12 servings
  • CAKE


  • Serving Size: 1 (174.9 g)
  • Calories 542.4
  • Total Fat - 33.4 g
  • Saturated Fat - 16.5 g
  • Cholesterol - 81.8 mg
  • Sodium - 412.3 mg
  • Total Carbohydrate - 55.1 g
  • Dietary Fiber - 2 g
  • Sugars - 19 g
  • Protein - 8.4 g
  • Calcium - 155.2 mg
  • Iron - 1.5 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 375F.

Step 2

In an electric mixer, mix cake mix, buttermilk, melted coconut oil, and egg yolks until smooth. Mix in chopped pecans and coconut.

Step 3

In an electric mixer (I have 2 bowls- if you only have one, empty out the batter into a mixing bowl; clean your mixer bowl and dry it thoroughly before using in the next step). Beat the three egg whites until stiff; gently fold egg whites into cake batter.

Step 4

Pour batter into well greased and flour coated cake pans of your choice. Bake as directed for your type of cake pan. Usually these cakes are done as a triple layer cake, but I am lay-zee and often choose to just make a cake in an oblong cake pan. It fits in my refrigerator more easily as well.

Step 5

Allow cake to cool. Meanwhile, prepare cream cheese frosting by blending the softened cream cheese with half of the sugar free frosting; spread over cake.

Step 6

Sprinkle additional chopped pecans over the top of the frosting.

Step 7

Use remaining frosting for another use, or mix with just a tiny dab of the gel coloring (a dab goes a VERY long way), place into piping bag and use to decorate your cake as desired.

Step 8

Refrigerate cake until needed, and again with any uneaten portions.


No special items needed.

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