Keto ice cream sandwiches are a delicious and satisfying dessert that can be enjoyed by anyone following a ketogenic diet. This recipe uses almond flour to create a chewy, low-carb cookie that is perfect for sandwiching your favorite keto ice cream.
Here’s the full recipe for keto ice cream sandwiches, including nutrition facts and servings:
Ingredients:
For the cookies:
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered Erythritol (or any other keto-friendly sweetener)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
For the ice cream:
- 2 cups heavy whipping cream
- 1/2 cup powdered Erythritol (or any other keto-friendly sweetener)
- 2 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt until well combined.
- Add in the melted coconut oil, eggs, and vanilla extract, and stir until a dough forms.
- Roll the dough into small balls and place them on the prepared baking sheet. Use a fork to press them down slightly.
- Bake the cookies for 10-12 minutes, until they are firm to the touch.
- While the cookies are baking, make the ice cream. In a large mixing bowl, beat the heavy whipping cream, erythritol, and vanilla extract together until stiff peaks form.
- Once the cookies have cooled completely, place a scoop of the ice cream on the bottom of one cookie and top it with another cookie.
- Repeat with the remaining cookies and ice cream.
- Freeze the ice cream sandwiches for at least 2 hours, or until firm.
Nutrition facts and servings:
This recipe makes approximately 8 keto ice cream sandwiches. Here are the approximate nutrition facts per serving:
- Calories: 330
- Fat: 33 g
- Carbs: 7 g
- Fiber: 4 g
- Protein: 4 g
