Low Carb Chocolate Ice Cream Cake
Indulge guilt-free with this decadent Low Carb Chocolate Ice Cream Cake, a perfect fusion of rich chocolate flavor and creamy, cool satisfaction. Crafted with almond flour, erythritol, and unsweetened cocoa powder, this dessert is a dream come true for those following keto or low-carb diets. A moist chocolate cake base is topped with layers of velvety low carb chocolate ice cream and finished with a luscious dark chocolate ganache for an elegant touch. Whether you’re celebrating a special occasion or simply craving a delightful frozen treat, this easy-to-make recipe delivers a crowd-pleasing dessert with minimal prep time. Serve it with a sprinkle of chopped nuts or enjoy it as-is for a show-stopping finale to any meal.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper.
In a large bowl, mix together almond flour, unsweetened cocoa powder, erythritol, baking powder, and salt.
Melt the butter in the microwave or on the stove over low heat. Allow it to cool slightly.
In another bowl, whisk together the eggs and vanilla extract. Gradually add the melted butter while whisking constantly.
Combine the wet ingredients with the dry ingredients, stirring until a smooth batter forms.
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.
Allow the cake to cool completely in the pan, then remove the outer ring of the springform pan.
Allow the low carb chocolate ice cream to soften slightly at room temperature for about 10-15 minutes.
Spread the softened ice cream evenly over the cooled cake, smoothing the top with a spatula.
Place the cake in the freezer for at least 2 hours, or until the ice cream is firm.
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.
Let the ganache cool slightly, then pour it over the top of the ice cream layer, allowing it to drip down the sides.
Optionally, sprinkle chopped nuts over the top of the ganache.
Return the cake to the freezer for an additional hour or until the ganache is firm.
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
Calories |
5844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.2 g | 621% | |
| Saturated Fat | 238.2 g | 1191% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1347 mg | 449% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 466.9 g | 170% | |
| Dietary Fiber | 119.2 g | 426% | |
| Total Sugars | 67.4 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 1629 mg | 125% | |
| Iron | 52.1 mg | 289% | |
| Potassium | 4488 mg | 95% | |
*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.
