Keto Chocolate Ice Cream Cake

Indulge in a guilt-free dessert with this decadent Keto Chocolate Ice Cream Cake, a show-stopping low-carb treat perfect for any occasion. This irresistible recipe features a rich, fudgy almond flour chocolate cake layered with a velvety, keto-friendly chocolate ice cream made from whipped heavy cream and dark chocolate. With no added sugar and a touch of xanthan gum for a creamy, stable texture, it’s the ultimate blend of flavor and indulgence while staying true to your keto lifestyle. Easy to prepare and perfect for make-ahead entertaining, this no-compromise cake will satisfy your sweet tooth without derailing your macros. Serve it straight from the freezer for a cool, refreshing delight that’s as visually stunning as it is delicious!

Nutriscore Rating: 61/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 10

Ingredients

• 1.5 cups Almond flour
• 0.5 cups Unsweetened cocoa powder
• 1.5 teaspoons Baking powder
• 1 cup Erythritol or keto-friendly sweetener
• 0.25 teaspoons Salt
• 4 large Eggs
• 0.5 cups Unsalted butter, melted
• 0.5 cups Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 8 ounces Dark chocolate (85% cacao or higher), chopped
• 2 cups Heavy cream
• 0.5 teaspoons Xanthan gum

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2

In a large bowl, mix together the almond flour, cocoa powder, baking powder, erythritol, and salt.

Step 3

In another bowl, whisk the eggs, then add the melted butter, almond milk, and vanilla extract. Mix until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and stir until fully incorporated.

Step 5

Pour the batter into the prepared springform pan and smooth the top.

Step 6

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

Step 7

While the cake is cooling, prepare the ice cream layer. Melt the dark chocolate using a double boiler or microwave until smooth and allow it to cool slightly.

Step 8

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the cooled melted chocolate and continue to whip until stiff peaks form.

Step 9

Fold in the xanthan gum carefully to stabilize the mixture. This will help provide the ice-cream-like texture.

Step 10

Once the cake is cooled, spread the chocolate cream mixture evenly over the top of the cooled cake still in the pan, smoothing the surface with a spatula.

Step 11

Cover the cake with plastic wrap and freeze for at least 4 hours or until the ice cream layer is firm. For best results, freeze overnight.

Step 12

To serve, remove the ice cream cake from the springform pan and place it on a serving plate. Allow it to sit at room temperature for about 5-10 minutes before slicing for easier cutting.

Step 13

Enjoy your delicious keto-friendly chocolate ice cream cake!

Nutrition Facts

Serving size	(1660.7g)

Amount per serving	% Daily Value*
Calories	5174.9

Total Fat 455.9g	0%
Saturated Fat 230.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1482.3mg	0%
Sodium 1840.6mg	0%
Total Carbohydrate 446.5g	0%
Dietary Fiber 82.0g	0%
Total Sugars 46.7g
Protein 96.7g	0%

Vitamin D 207.9IU	0%
Calcium 951.3mg	0%
Iron 50.8mg	0%
Potassium 3674.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.4%

Protein: 6.2%

Carbs: 28.5%