Keto Chocolate Ice Cream Cake
Indulge in decadence without derailing your diet with this irresistible Keto Chocolate Ice Cream Cake! Perfectly crafted for chocolate lovers, this dessert features a rich, moist almond flour cocoa cake base topped with a creamy layer of homemade chocolate ice cream. Sweetened with erythritol and stabilized with xanthan gum, every bite delivers velvety texture and bold chocolate flavor without the carbs. With dark chocolate (85% cacao or higher) and whipped heavy cream, this keto-friendly treat is a luxurious yet guilt-free way to satisfy your sweet tooth. Serve it chilled straight from the freezer for a delightful dessert that’s ideal for gatherings or a special celebration. Ready in under an hour of active prep, this low-carb masterpiece is as impressive as it is easy to make!
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Recipe Information
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
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, mix together the almond flour, cocoa powder, baking powder, erythritol, and salt.
In another bowl, whisk the eggs, then add the melted butter, almond milk, and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until fully incorporated.
Pour the batter into the prepared springform pan and smooth the top.
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.
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.
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.
Fold in the xanthan gum carefully to stabilize the mixture. This will help provide the ice-cream-like texture.
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.
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.
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.
Enjoy your delicious keto-friendly chocolate ice cream cake!
Nutrition Facts
Calories |
5175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 455.9 g | 584% | |
| Saturated Fat | 230.7 g | 1154% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1482 mg | 494% | |
| Sodium | 1841 mg | 80% | |
| Total Carbohydrate | 446.5 g | 162% | |
| Dietary Fiber | 82.0 g | 293% | |
| Total Sugars | 46.7 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 951 mg | 73% | |
| Iron | 50.8 mg | 282% | |
| Potassium | 3674 mg | 78% | |
*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.
