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Keto Mocha Ice Cream Cake

Keto Recepies

Keto Mocha Ice Cream Cake

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This Keto Mocha Ice Cream Cake Recipe is a coffee lovers dream come true!

SERVINGS 10 servings
CALORIES 232 kcal

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

    • Preheat oven to 350°F.
    • Line a cookie sheet with a silicone mat.
    • Combine wet ingredients in a large bowl.
    • Combine dry ingredients in a separate bowl.
    • Add the wet ingredients to the dry and mix until smooth.
    • Spread batter evenly on silicone mat, leaving a small border around edges.
    • Bake for 15 minutes. Let cool in pan.

Ice Cream Filling Instructions

  • Add all ingredients to a chilled bowl.
  • Beat with a hand mixer or stand mixer until stiff peaks form.

Assembly Instructions

  • Using a 9″ x 5″ loaf pan, cut a piece of cake to fit the bottom and place in pan, spread 1/3 of the filling over cake.
  • Repeat with 2 more layers each of cake and filling.
  • Crumble some of the remaining cake and spread over the top layer of filling.
  • Cover and freeze for at least 4 hours or overnight.
  • Allow cake to sit at room temperature for 20 minutes before serving.
  • Remove the cake from the pan to a platter, slice and serve.

NUTRITION

Serving: 1 serving Calories: 232 kcal Carbohydrates: 6.9g Protein: 4.9g Fat: 18.9g Fiber: 2.3g Sugar: 1.7g

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