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Keto Mocha Ice Cream Cake Recipe
This Keto Mocha Ice Cream Cake Recipe is a coffee lovers dream come true!
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Servings
10
servings
Calories
232
Ingredients
1x
2x
3x
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
|
Carbohydrates:
6.9
g
|
Protein:
4.9
g
|
Fat:
18.9
g
|
Fiber:
2.3
g
|
Sugar:
1.7
g
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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