Sugar Free Italian Cream Cake

November 2, 2015


1Preheat oven to 350 degrees F for 5 minutes. Grease and flour a baking tin

2Mix the flour and baking soda together by passing them through a sieve a couple of times.

3In a large bowl, combine butter, oil, erythritol and stevia.

4Add egg yolks to the mix and blend with a mixer. Add vanilla extract and buttermilk to the mix.

5Add dry ingredients to the mix.

6Beat the egg white until stiff and add to the cake mix.

7Pour the batter into the baking tin and bake 50 to 55 minutes or until toothpick comes out clean.

8Cool on wire racks for 10 minutes


1For the frosting, combine butter, erythritol and stevia in a mixing bowl.

2Add cottage cheese to the mix and combine well.

3Cut the cake into 2 equal portions. Apply the frosting on both layers and on the sides and top of the cake. Sprinkle with the nuts.

4Cut the cake into slices and serve



2 cups common flour

1 tsp baking soda

½ cup soft butter

½ cup vegetable oil

¼ cup erythritol

1½ tsp stevia

3 eggs, yolks and whites separated

1 tbsp vanilla extract

¾ cup buttermilk


1/4 cup melted butter

2 tbsp erythritol

1 tsp stevia

1 cup cottage cheese

1/2 cup pecans/walnuts