An Italian Cream Cake is a decadent, creamy addition to any celebration. This satiating treat can absolutely be made for a ketogenic protocol.

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For the cake

First put two sticks of pastured butter (like this one or this one), two packages of cream cheese and a half cup of local honey in a mixer and beat for 20 minutes, until light and fluffy. Cream cheese is difficult to find without pathogen feeding thickener gums. This one is clean, or you can make it yourself by using this. Making cream cheese is easier than making yogurt or kefir. 

Add a half cup of home brewed kefir and one tablespoon vanilla and mix until blended.

Add 1 teaspoon baking soda, 2 teaspoons cinnamon, 1.5 teaspoons nutmeg, pinch of salt and one and a half cups of chopped walnuts and mix until combined. 

Add in 3 cups of almond flour and 6 pastured eggs, alternating one egg then almond flour, then egg, then almond flour, etc. Mix in 3 tablespoons coconut flour.

Put the batter, split equally into buttered and dusted with almond flour circle pans and bake at 350 degrees for 40 minutes. After the time is up, turn the oven off and leave the cake in the oven for an additional 30 minutes or until the center isn’t jiggly. 

Turn out onto a cake serving tray and allow to cool, then frost. 

 

For the frosting

Mix together two packages of cream cheese (like this one or your homemade like this one) with two sticks of pastured butter and a half cup of local honey. Mix on high for roughly 20 minutes, until fluffy. Frost.

Italian Cream Cake
A satiating cream cake that goes well with a hot drink.
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Ingredients
  1. 2 sticks pastured butter
  2. 2 packages cream cheese
  3. 1/2 cup local honey
  4. 1/2 cup home brewed kefir
  5. 1 tablespoon vanilla
  6. 1 teaspoon baking soda
  7. 2 teaspoons cinnamon
  8. 1.5 teaspoons nutmeg
  9. pinch of salt
  10. 1.5 cups chopped walnuts
  11. 3 cups almond flour
  12. 6 pastured eggs
  13. 3 tablespoons coconut flour
Instructions
  1. First put two sticks of pastured butter (like this one or this one), two packages of cream cheese and a half cup of local honey in a mixer and beat for 20 minutes, until light and fluffy.
  2. Add a half cup of home brewed kefir and one tablespoon vanilla and mix until blended.
  3. Add 1 teaspoon baking soda, 2 teaspoons cinnamon, 1.5 teaspoons nutmeg, pinch of salt and one and a half cups of chopped walnuts and mix until combined.
  4. Add in 3 cups of almond flour and 6 eggs, alternating one egg then almond flour, then egg, then almond flour, etc. Mix in 3 tablespoons coconut flour.
  5. Put the batter, split equally into buttered and dusted with almond flour circle pans and bake at 350 degrees for 40 minutes. After the time is up, turn the oven off and leave the cake in the oven for an additional 30 minutes or until the center isn't jiggly.
  6. Turn out onto a cake serving tray and allow to cool, then frost.
Nourishing Plot http://www.nourishingplot.com/
Italian Cream Cake Frosting
A smooth cream cheese frosting which is both delectable and satiating.
Write a review
Print
Ingredients
  1. 2 packages of cream cheese (preferably homemade)
  2. 2 sticks pastured butter
  3. 1/2 cup local honey
Instructions
  1. Mix together two packages of cream cheese (like this one or your homemade like this one) with two sticks of pastured butter and a half cup of local honey. Mix on high for roughly 20 minutes, until fluffy. Frost.
Nourishing Plot http://www.nourishingplot.com/
*Nourishing Plot is written by Becky Plotner, ND, tdnl nat, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Nourishing Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”. 

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

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