I am absolutely a sucker for ice cream cake. It’s just so good. Well, with my recent diet change of cutting out sugar and bread, it’s a little difficult to eat ice cream or cake or both! So I decided to put a twist on this recipe and make a keto ice cream cake! I am glad I did! This cake turned out so tasty!
Every year when someone in my family has a birthday, I like to bake an ice cream cake. This year my son’s 2nd birthday was fast approaching, so I decided to give this cake a go! Read about ideas for a 2 year olds birthday here. The cake is a yellow cake with cookies and cream ice cream, and a chocolate buttercream frosting! Yummy!
Keto Ice Cream Cake
My son loved this cake! It was actually fairly easy to make. I was able to use only two mixing bowls. One for the wet ingredients, and one for the dry. Then you just throw it in the oven and bake it like you would a normal cake.
When baking with keto, use caution with your ingredients. The sweeteners make all the difference. I have tried lots of different sweeteners and I am obsessed with the sweet flavor of the Swerve. I HIGHLY, recommend this type of sweetener.
It can be a little pricy, but it is so worth it! Plus, in a lot of keto recipes, you don’t need to use a whole bunch. But, with the amount of baking I love to do, mine is always running out! I like to buy the big bags, you get a little more bang for you buck in my opinion.
Get your swerve here! You won’t regret it!
Another thing to consider with baking on keto, is the flours. I have found that coconut flour makes things kind of dry sometimes, so you have to get your ratios just right. Almond flour is a little easier to work with especially if your just starting out.
It has amazed me how much my taste buds have changed just by cutting out sugar. When I do eat something with full sugar in it, man it’s super sweet! I love these great keto dessert recipes! They have the perfect sweetness for me.
This recipe is actually pretty simple to make. If you have the basic baking skills, you can create this masterpiece! You will even feel good about eating your dessert because it won’t pack on the extra pounds!
I like to use my glass mixing bowls, and my hand mixer for a lot of these recipes. It just makes it easy to do and easy to clean. The hand mixer stores easily as well. For this particular recipe, I used a 9×13 in pan so I could get three layers of my cake. Two cake layers and one ice cream layer.
I only have one pan so the day before I bake my cake, I melt and mold my ice cream to the pan and refreeze. Once frozen to shape, I will put in a zip lock so it doesn’t get freezer burn.
Then, I just make my cake mix and bake. While that is baking, I like to prepare my frosting. I use piping bags for easy frosting. These are the ones I like to use. Click here.
This cake with the ingredients I used, is about 64 grams total. The ice cream is the largest part of carbs. For the 2 pints of ice cream that adds about 40g. If you cut the cake into 8-10 slices, it averages it out to 8-6g per slice. That is pretty dang good! Without the ice cream it’s about 3 grams per slice.
This cake recipe is also pretty versatile. You can make cupcakes, or cake, or even make an ice cream cake! Yum! I hope you enjoy this recipe!
If you are interested in learning more about my low carb journey, check out this post. Click Here.
Keto Ice Cream Cake
- 1/2 Cup Butter, melted Kerigold is best
- 2/3 Cup Swerve Sweetener
- 2 Tsp Vanilla Extract
- 2 Tbsp Heavy Cream can add another tbsp if batter is thick
- 1/4 Tsp Salt
- 1 Tsp Baking Soda
- 1/2 Tsp Xantham Gum
- 1/3 Cup Coconut Flour
- 1/3 Cup Almond Flour
Chocolate Buttercream Frosting
- 1 Cup Butter, softened
- 1 Cup Powdered Sugar
- 2/3 Cup Unsweetened Cocoa Powder
- 1/4 Cup Unsweetened Almond Milk
- 2 Tsp Vanilla Extract
- 2 Pints Cookies and Cream Enlightened Brand
For the Cake
- Preheat oven to 350F. In a large bowl, mix the butter, sweetener, salt, vanilla, and eggs. Add the cream and mix until smooth.
- In a separate bowl. Mix together the coconut flour, almond flour, xantham gum, and baking powder. Break up any clumps. Add this mixture to the wet ingredients. The batter will be somewhat thick.
- Mix the batter together. You can add another tbsp of heavy cream if the batter seems too thick.
- Spread out batter into a lined, 9×13 in pan. Then bake 350F for 18-20 minutes.
For the Frosting
- In a mixing bowl, combine softened butter and confectioners Swerve together.
- Then add the cocoa powder, unsweetened almond milk, and vanilla.
- Mix well and set aside till the cake is done and cooled.
- Buy at store. 😉 Let melt slightly till soft and malleable. Then mold into cake pan and refreeze until ready to put cake together.
- I like to put the ice cream in a zip lock bag after it’s frozen to the shape of the cake mold. This way it doesn’t get freezer burn. Since, I only have one cake pan of this size, I do this part a day before I am ready to bake my cake.
- Let cake cool and cut in half. Use a knife to make each surface flat, for stable stacking. Then put frosting in between each layer.
- Use cake for the bottom layer, then frost, add the ice cream, then frost, then ice again. Ice the whole outer cake. You can use a piping back or just a knife. Store in freezer! Take out of freezer about 30min before cutting! Enjoy!