Keto Mocha Ice Cream Cake

You’re going to love Keto Mocha Ice Cream Cake which is a coffee lovers dream come true! Keto Mocha Ice Cream Cake will make your day and provide you with all the freshness you would ever need.

 

INGREDIENTS

Chocolate Cake Ingredients

• 3/4 cup almond flour
• 1/4 cup coconut flour
• 4 tablespoons butter melted
• 3 large eggs
• 2 Tablespoons psyllium husk powder
• 1/4 cup cocoa powder
• 1/4 cup heavy cream
• 1/4 cup mayo
• 1/4 cup erythritol
• 1/2 teaspoon instant coffee granules
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Mocha Filling Ingredients
• 1 1/4 cups whipping cream
• 1/3 cup powdered Swerve Sweetener or
• 1 1/2 tsp instant coffee
• 1/2 tsp vanilla extract
• 2 tablespoons unsweetened cocoa
• 2 teaspoons instant coffee granules

 

INSTRUCTIONS

Cake Instructions

1. Preheat oven to 350°F.
2. Take a cookie sheet with a silicone mat.
3. Combine wet ingredients in a large bowl.
4. Combine dry ingredients in a separate bowl.
5. Put the ingredients which are wet to the dry and mix it until it gets smooth.
6. Put batter evenly on a silicone mat, leave a small border around edges.
7. Cook for 15 minutes. Let it cool in pan.

Ice Cream Filling Instructions

1. Add all ingredients to a chilled bowl.
2. Pound with a hand mixer until it forms a stiff peak.
3. Assembly Instructions
4. Take a 9″ x 5″ loaf pan, cut piece of cake to fit the bottom and place in pan, put 1/3 of the filling over cake.
5. Replicate with 2 more layers each of cake and filling.
6. Break down some of the remaining cake and spread over the top layer of filling.
7. Wrap and freeze for 4 hours.
8. Let cake rest at room temperature for 20 minutes and then serve.
9. Take the cake out from the pan to a platter, which then you can slice and serve.

NUTRITION