This light cake has whipped cream in the batter and in the frosting, too! Keto whipping cream cake is an all-occasion dessert.
Equipment
- Mixing Bowls
- Electric Mixer
- Loaf Pan
Ingredients
Whipping Cream Cake
- 3 cups Almond Flour
- 1 1/2 cups Swerve Confectioner's Sugar Substitute
- 7 large Eggs
- 1 pinch Salt
- 1 tsp Vanilla Extract
- 1 cup Heavy Whipping Cream
- 1 cup Butter softened
- 1/4 tsp Almond Extract
Icing
- 8 tbsp Butter softened
- 1 tsp Vanilla
- 1 1/2 cups Swerve Confectioner's Sugar Substitute
- Heavy Whipping Cream
Instructions
- Preheat the oven to 350 degrees.
- Blend together the ingredients for the cake until smooth.
- Spread the mixture into a well greased loaf pan.
- Bake for 40-45 minutes until cooked through. Let cool to room temperature.
- Beat together the butter, confectioners sugar and vanilla until smooth and creamy.
- Blend in heavy whipping cream until a desired icing texture is achieved.
- Spread the icing on the cake and serve.
Notes
Calories: 397 Net Carbs: 4 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.