Keto Ice Cream Cookie Sandwiches
Indulge in the ultimate guilt-free treat with these delightful Keto Ice Cream Cookie Sandwiches! Perfectly crafted for low-carb and keto enthusiasts, this recipe pairs rich, chocolatey almond flour cookies with creamy keto-friendly vanilla ice cream for a heavenly dessert that satisfies your sweet tooth without breaking your diet. Featuring simple, wholesome ingredients like erythritol for a touch of sweetness and cocoa powder for an indulgent depth of flavor, these ice cream sandwiches are a breeze to prepare in under 30 minutes. Whether you’re hosting a summer gathering or looking for a frozen snack to beat the heat, this recipe offers the ideal blend of satisfying textures and flavors, all while staying keto-compliant. Make them ahead, store them in the freezer, and enjoy a chilled treat that’s as delicious as it is nutritious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Cocoa powder
- 0.5 cup Erythritol sweetener
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter, melted
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 cups Keto-friendly vanilla ice cream
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix together almond flour, cocoa powder, erythritol, baking powder, and salt.
In another bowl, whisk together melted butter, egg, and vanilla extract until well combined.
Gradually incorporate the wet ingredients into the dry ingredients until a smooth dough forms.
Scoop approximately 1 tablespoon of dough onto the prepared baking sheet, flattening each to about 1/4-inch thick using your fingers or the back of a spoon to form cookies. Ensure an even number of cookies for matching in sandwiches.
Bake in the preheated oven for 8-10 minutes until the cookies are set but still soft to the touch.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are cooled, scoop about 1/4 cup of keto-friendly vanilla ice cream onto the flat side of a cookie. Gently press another cookie on top to create a sandwich.
Repeat the process with the remaining cookies and ice cream.
Wrap the completed cookie sandwiches individually in plastic wrap or parchment paper and store them in the freezer for at least an hour or until ready to serve. This allows the ice cream to harden and the flavors to meld.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.5 g | 265% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 10.0 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 715 mg | 55% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 952 mg | 20% | |
*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.
