German Frozen Treat: Keto Black Forest Ice Cream Cake
Find this indulgent and satisfying keto-friendly twist on the classic German Black Forest Cake, perfect for those looking to enjoy a sweet treat without breaking their dietary commitments.
Allergens
Dairy, Eggs
Ingredients
- 1 cup heavy cream 1/2 cup unsweetened almond milk 1/4 cup granulated erythritol 1/2 teaspoon vanilla extract 1 cup sugar
- free chocolate, chopped 1 cup keto
- friendly cherries, pitted and halved 1 tablespoon unsweetened cocoa powder 1 cup crushed keto
- friendly cookies (e.g., almond flour or coconut flour)
Instructions
- In a large mixing bowl, whisk together heavy cream, almond milk, erythritol, and vanilla extract until well combined. In a double boiler, gently melt the sugar free chocolate, stirring occasionally. Once the chocolate is completely melted, gradually add it to the cream mixture, stirring constantly until fully incorporated. Divide the mixture into two separate bowls. In one bowl, mix in the cocoa powder to create a chocolate cherry swirl. Pour half of the vanilla mixture into a parchment lined 8 inch springform pan and spread evenly. Layer half of the cherries on top. Pour the chocolate cherry swirl mixture over the cherries, followed by the remaining vanilla ice cream mixture. Sprinkle crushed keto friendly cookies over the top layer of ice cream. Freeze for at least 8 hours or until firm.
Chef’s Insight
For an extra touch, drizzle the top of the cake with sugar-free chocolate sauce.
Notes
Be sure to use keto-friendly chocolate and cherries to maintain the low-carb nature of this dessert.