Keto Chocolate Oreo Ice Cream Cake
This delicious ice cream cake is perfect for those following a keto diet. It's made with almond flour, coconut oil, and sugar-free chocolate chips, and is sure to satisfy your sweet tooth!
2 hours 30 minutes
Nutrition Per Serving
- 2 cups almond flour
- 1/2 cup coconut oil, melted
- 1/2 cup sugar-free chocolate chips
- 1/4 cup cocoa powder
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 pint keto-friendly vanilla ice cream
- 1/2 cup crushed sugar-free Oreo cookies
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the almond flour, melted coconut oil, sugar-free chocolate chips, cocoa powder, powdered erythritol, vanilla extract, baking powder, and salt. Mix well.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10-12 minutes, or until the crust is firm and golden brown.
- Allow the crust to cool completely.
- Spread the vanilla ice cream over the cooled crust.
- Sprinkle the crushed sugar-free Oreo cookies over the top of the ice cream.
- Cover the pan with plastic wrap and freeze for at least 2 hours, or until the ice cream is firm.
- Remove the cake from the freezer and let it sit at room temperature for 5-10 minutes before slicing and serving.
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