Keto Alec's Ice Cream Triple Chocolate Blackout Cookie
Indulge in the ultimate low-carb dessert with Keto Alec's Ice Cream Triple Chocolate Blackout Cookie—a decadent fusion of rich flavors and keto-friendly ingredients! Each chewy cookie is crafted with almond flour and unsweetened cocoa powder, delivering a perfectly balanced, chocolate-packed base. Loaded with sugar-free chocolate chips and chunks of dark chocolate, these cookies are baked to gooey, chocolaty perfection in just 12 minutes. The real showstopper? A luscious scoop of keto-friendly ice cream is sandwiched between two cookies, creating a dessert that's irresistibly creamy, satisfying, and guilt-free. Perfect for chocolate lovers on a ketogenic diet, this easy-to-make treat is ideal for summer days, special occasions, or whenever your sweet tooth strikes.
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Ingredients
- 2 cups Almond flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 cup Unsalted butter
- 0.75 cup Swerve sugar replacement
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.75 cup Sugar-free chocolate chips
- 4 ounces Dark chocolate (at least 70% cacao), chopped
- 16 ounces Keto-friendly ice cream
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, mix together the almond flour, unsweetened cocoa powder, and baking powder until well combined.
Step 3
In a separate large bowl, using an electric mixer, cream the butter and Swerve sugar replacement until light and fluffy. This should take about 2-3 minutes.
Step 4
Add in the vanilla extract and the egg to the butter mixture, beating well until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet mixture, mixing until just combined and a dough forms.
Step 6
Stir in the sugar-free chocolate chips and chopped dark chocolate, ensuring they are evenly distributed throughout the dough.
Step 7
Scoop tablespoon-sized amounts of dough and place them onto the prepared baking sheet, leaving about 2 inches between each cookie.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are just firm to touch.
Step 9
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 10
Once cooled, carefully sandwich a scoop of keto-friendly ice cream between two cookies. Repeat with remaining cookies.
Step 11
Serve immediately, or wrap individually and store in the freezer for a refreshing treat later.
Nutrition Facts
| Serving size | (1356.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4331.3 |
| Total Fat 358.4g | 0% |
| Saturated Fat 155.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 570.3mg | 0% |
| Sodium 816.0mg | 0% |
| Total Carbohydrate 466.4g | 0% |
| Dietary Fiber 133.0g | 0% |
| Total Sugars 41.6g | |
| Protein 106.4g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 1129.0mg | 0% |
| Iron 42.6mg | 0% |
| Potassium 3392.3mg | 0% |
Source of Calories