Keto Mocha Ice Cream Cake Recipe
Mocha Ice Cream Cake on Keto? HECK YES! This Keto Mocha Ice Cream Cake Recipe is a coffee lovers dream come true! Made with homemade ice cream, this coffee-infused cake is pure deliciousness!
Keto Mocha Ice Cream Cake Recipe 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
- 1 1/2 teaspoon instant coffee
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa
- 2 teaspoons instant coffee granules
Keto Mocha Ice Cream Cake Recipe Instructions
Cake Instructions
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- 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 9×5 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.
Keto Mocha Ice Cream Cake Recipe Nutrition
Serves 10
Calories 232, Total C 6.9g, Fiber 2.3g, Net C 4.6g, Sugars 1.7g, Fat 18.9g, Protein 4.9g
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Keto Mocha Ice Cream Cake Recipe
This Keto Mocha Ice Cream Cake Recipe is a coffee lovers dream come true!
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: 1serving | Calories: 232 | Carbohydrates: 6.9g | Protein: 4.9g | Fat: 18.9g | Fiber: 2.3g | Sugar: 1.7g
Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our
nutrition policy.
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More Low Carb/Keto Recipes to Try
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