Low Carb Chocolate Ice Cream Cake

Indulge in the ultimate guilt-free dessert with this Low Carb Chocolate Ice Cream Cake, a decadent yet healthy twist on a classic favorite. Perfectly marrying rich, fudgy almond flour chocolate cake with creamy low-carb chocolate ice cream, this recipe is a dream come true for keto and low-carb enthusiasts. Topped with a velvety dark chocolate ganache and optional crunchy nuts, every bite is a harmonious blend of textures and flavors. With just 30 minutes of prep time and easy-to-find ingredients like cocoa powder, erythritol, and heavy cream, this show-stopping frozen treat is as simple to make as it is impressive to serve. Perfect for celebrations or a cozy night in, this dessert lets you indulge without breaking your low-carb lifestyle.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 10

Ingredients

• 1.5 cups Almond flour
• 0.5 cups Unsweetened cocoa powder
• 0.75 cups Erythritol
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cups Butter
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 4 cups Low carb chocolate ice cream
• 1 cup Heavy cream
• 4 ounces Dark chocolate, chopped
• 0.5 cups Chopped nuts (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper.

Step 2

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

Step 3

Melt the butter in the microwave or on the stove over low heat. Allow it to cool slightly.

Step 4

In another bowl, whisk together the eggs and vanilla extract. Gradually add the melted butter while whisking constantly.

Step 5

Combine the wet ingredients with the dry ingredients, stirring until a smooth batter forms.

Step 6

Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Allow the cake to cool completely in the pan, then remove the outer ring of the springform pan.

Step 8

Allow the low carb chocolate ice cream to soften slightly at room temperature for about 10-15 minutes.

Step 9

Spread the softened ice cream evenly over the cooled cake, smoothing the top with a spatula.

Step 10

Place the cake in the freezer for at least 2 hours, or until the ice cream is firm.

Step 11

To make the ganache, heat the heavy cream in a small saucepan until it starts to simmer. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and smooth.

Step 12

Let the ganache cool slightly, then pour it over the top of the ice cream layer, allowing it to drip down the sides.

Step 13

Optionally, sprinkle chopped nuts over the top of the ganache.

Step 14

Return the cake to the freezer for an additional hour or until the ganache is firm.

Step 15

Remove the cake from the freezer about 10 minutes before serving to make slicing easier. Enjoy your delicious low carb chocolate ice cream cake!

Nutrition Facts

Serving size	(2078.9g)

Amount per serving	% Daily Value*
Calories	5843.6

Total Fat 484.2g	0%
Saturated Fat 238.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1346.9mg	0%
Sodium 2421.8mg	0%
Total Carbohydrate 466.9g	0%
Dietary Fiber 119.2g	0%
Total Sugars 67.4g
Protein 138.0g	0%

Vitamin D 617.1IU	0%
Calcium 1629.4mg	0%
Iron 52.1mg	0%
Potassium 4487.8mg	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: 64.3%

Protein: 8.1%

Carbs: 27.6%