Sugar-Free Chocolate Ice Cream Cake
Indulge guilt-free with this Sugar-Free Chocolate Ice Cream Cake, a decadent dessert that combines rich chocolate flavor with a creamy, smooth texture—all without any added sugar. Featuring a buttery almond flour crust infused with unsweetened cocoa and erythritol, this treat sets the stage for layers of creamy chocolate filling made from sugar-free chocolate chips, full-fat cream cheese, and stevia. Perfect for those following a low-carb or keto lifestyle, this freezer-friendly cake is a must-have for health-conscious chocolate lovers. Ready in just 30 minutes of prep time, it’s the ideal make-ahead dessert for gatherings, offering all the indulgence of a classic ice cream cake with none of the sugar. Slice into this frozen delight and enjoy a show-stopping dessert that’s both satisfying and diet-friendly!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Erythritol sweetener
- 0.5 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 2 cups Heavy cream
- 1 cup Sugar-free chocolate chips
- 8 ounces Full-fat cream cheese, softened
- 1 cup Unsweetened almond milk
- 1 tablespoon Stevia sweetener
Instructions
Preheat the oven to 350°F (175°C) and line an 8-inch round springform pan with parchment paper.
In a mixing bowl, combine almond flour, cocoa powder, and erythritol sweetener for the crust.
Pour in the melted butter and vanilla extract, and mix until well combined to form a crumbly mixture.
Press the crust mixture evenly into the bottom of the prepared pan and bake for 10 minutes. Let it cool completely.
In a medium saucepan over low heat, combine heavy cream and sugar-free chocolate chips. Stir continuously until the chocolate is melted and the mixture is smooth. Set aside to cool slightly.
In a large mixing bowl, beat softened cream cheese until smooth. Gradually add in the chocolate mixture, blending until well incorporated.
Slowly pour in the almond milk, and stir to blend the ingredients evenly. Add stevia sweetener and mix thoroughly.
Pour the chocolate cream mixture over the cooled crust, smoothing the top with a spatula.
Cover the springform pan with plastic wrap and place it in the freezer for at least 4 hours until firm.
Before serving, let the cake sit at room temperature for 10 minutes for easier slicing. Serve immediately for a delicious sugar-free treat.
Nutrition Facts
Calories |
5550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 507.1 g | 650% | |
| Saturated Fat | 268.3 g | 1342% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 430.8 g | 157% | |
| Dietary Fiber | 122.5 g | 438% | |
| Total Sugars | 17.0 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1085 mg | 83% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 2172 mg | 46% | |
*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.
