We have been trying to lose weight so we decided to go on a Keto diet. Few weeks into the diet and we wanted something sweet but still keto friendly so we made this coconut cream cheese ice cream cake. It tasted pretty delicious having both a cake part and also an ice cream part which was perfect for this summer weather.
There are 3 layers to this recipe: the bottom cake layer, the middle ice cream layer, and the top cake layer. Try this recipe out and let us know what you think?
Cake Crust and Topping layers:
Ingredients:
1 cup of Allulose Sweetener
2 cups Almond Flour
1 cup Coconut Flour
3 tsp of Baking Powder
¾ tsp of Himalayan Pink Salt
4 Eggs
1/2 cup of Heavy Whipping Cream
1/4 cup of Melted Unsalted Butter
1 1/2 cup Water
3 tsp of Pure Vanilla Extract
Instructions:
1. Start by combining the almond flour, coconut flour, sweetener, baking powder, and Himalayan pink salt. Give it a good mix.
2. Add the heavy whipping cream, vanilla extract, water, and melted butter to the dry mixture. Give a quick mix of the dry and liquid ingredients with a spatula or spoon (this help prevent the dry ingredients from getting everywhere).
3. Beat the dry and liquid ingredients on medium speed with an electric hand mixer until fully combined
4. Add the eggs (2 at a time) to the batter and mix.
5. Transfer the batter to a 9" cake pan that's lined with parchment paper or greased with cooking spray.
6. Preheat the oven to 350°F.
7. Bake the cake for 35 - 40 minutes or until it pass the toothpick test (Toothpick Test: Insert toothpick into the center of the cake. If the toothpick comes out clean, then it is done). Don't over bake it, otherwise the cake will be too dry.
8. Once the cake it done, let it cool for about 30 minutes.
Coconut Cream Cheese Ice Cream (middle layer):
Ingredients:
8 ounces of Cream Cheese (room temperature)
1 1/2 cup of Heavy Whipping Cream
3/4 cup of Allulose Sweetener
1/8 tsp of Himalayan Pink Salt
¾ cup of Coconut Cream
2 tsp Pure Vanilla Extract
Instructions:
1. Combine the cream cheese, vanilla extract, sweetener, coconut cream, and Himalayan pink salt.
2. Give it a good mix with an electric hand mixer on medium speed until smooth.
3. Combine the heavy whipping cream to the mixture, little by little, and beat until smooth (mixing it little by little help keep the mixture light and airy).
4. Assemble the cake.
Assemble the Cake
1. Crumble the cake to use for the bottom and top cake layers.
2. Place half of the crumbled cake to a freezer safe bowl that's lined with parchment paper (the parchment paper help the cake come out easily after it is frozen).
3. Now add the cream cheese ice cream on top of the first cake layer and smooth it with a spatula.
4. Add the rest of the crumbled cake on top of the ice cream layer. Gently press it to smooth it out.
5. Cover it with a lid or plastic wrap and place it in the freezer for at least 4 hours.
6. Now your cake is ready to eat!
Tips:
To take the cake out of the bowl, take some warm/hot water in a bigger bowl and place the cake bowl in the water for few minutes to loosen up the cake. This will help the cake to come out smoothly without any hassle
You can substitute with sugar or other sweetener though I personally prefer the taste of Allulose sweetener compare to the other keto friendly sweetener.
Thaw the cake and pre-cut it so that it's easier to take a piece out next time you want one. It can be challenging cutting the cake when it's fresh out of the freezer. Put the left over cake in the freezer.
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