- Mrs. Criddles Kitchen - https://mrscriddleskitchen.com -

Italian Cream Cake


My husband made a request… make him a THM Italian Cream Cake. His second favorite cake next to German Chocolate Cake (which I conquered). Challenge excepted! Here is what I came up with and I have one happy husband! Love making him happy!! Happy husband, happy wife, happy life! 😉 What makes this cake even more awesome is that it’s sugar free! No spike of the blood sugar! Now if you haven’t figured it out yet, I am a THMer, short for a Trim Healthy Mama! I used the THM Sweet Blend instead of sugar for both the cake and icing! How great is that!

Let’s get started! Gather your dry ingredients. The nutmeg and cinnamon in this cake make it almost like a spice cake!

Mix your wet ingredients with a blender.

Mix both ingredients together. Blend well.

Pour batter into two greased round cake pans.

Bake and allow to cool completely.

Mix icing together.

Add nuts and unsweet shredded coconut.

Once cooled flip cake carefully onto a plate or dish.

Ice bottom layer of cake.

Carefully place top layer of cake onto iced bottom layer. Ice top layer and sides.

Slice up a big piece and enjoy!! Not only does this taste good but what a pretty cake it is!!



Italian Cream Cake

  • Author: Sarah Criddle
  • Cook Time: 30
  • Total Time: 30
  • Yield: 10 1x


My take on a classic Italian Cream Cake but with out all the sugar! Delicious taste and eye appeal!




  • 2 1/2 cups of almond flour (I used almond meal from Trader Joe’s)
  • 6 eggs
  • 2 sticks of butter
  • 1 cup of 0% Greek yogurt
  • 1/2 cup of almond milk
  • 1/4 cup and 2 tsp of THM Sweet Blend (if you don’t have this you can use Truvia, or Swerve or Xylitol but you will need more than 1/4 cup. Try 1/2 cup for Truvia and Swerve, maybe a cup or more for Xylitol. I have only tried the THM Sweet Blend with this but I think it will easily adapt.)
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup of chopped walnuts
  • 1 cup of shredded unsweetened coconut


  • 28 oz packages of cream cheese
  • 1 stick of unsalted butter
  • 4 tsp THM Sweet Blend
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup of chopped walnuts
  • 1 cup of shredded coconut (unsweetened)



  1. Mix all dry ingredients (except sweetener) together well.
  2. In a mixer, blend butter and sweetener well.
  3. Add yogurt, then eggs, then almond milk.
  4. Slowly pour dry ingredients into wet ingredients.
  5. Grease two 9″ round cake pans well.
  6. Pour batter evenly into both pans.
  7. Bake for 30-35 minutes at 350 degrees. Knife will come out clean.
  8. Allow to cool completely before flipping onto a cake plate.


  1. Mix the cream cheese and butter together.
  2. Add sweetener, vanilla, salt, nuts, and coconut.
  3. Mix well.
  4. Ice bottom later.
  5. Add top layer.
  6. Ice top and sides of cake.
  7. Enjoy!