Keto Peanut Butter Ice Cream Cake
Indulge guilt-free with our irresistible Keto Peanut Butter Ice Cream Cake featuring a decadent brownie crust! This delightful creation combines smooth, creamy peanut butter with a rich, chocolatey base that’s low in carbs and high in satisfaction. Perfect for any occasion, this dessert showcases the best of keto-friendly ingredients without compromising on flavor. Treat yourself to a slice and savor the sweet rewards of a healthy lifestyle.
Here’s a detailed recipe for a Keto Peanut Butter Ice Cream Cake with a brownie crust:
Ingredients:
For the Brownie Crust:
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/2 cup powdered erythritol or low-carb sweetener of choice
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
For the Peanut Butter Ice Cream:
- 2 cups heavy cream
- 1 cup creamy peanut butter (sugar-free)
- 1/2 cup powdered erythritol or low-carb sweetener of choice
- 1 teaspoon vanilla extract
For the Topping:
- 1/4 cup chopped peanuts (optional, for garnish)
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Instructions:
1. Prepare the Brownie Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
- In a mixing bowl, whisk together almond flour, cocoa powder, powdered sweetener, salt, and baking powder.
- Add melted butter, eggs, and vanilla extract to the dry ingredients. Mix until well combined and smooth.
- Spread the batter evenly into the prepared springform pan, pressing it down to form a crust.
- Bake for 12-15 minutes, until the brownie crust is set. Remove from oven and let it cool completely.
2. Make the Peanut Butter Ice Cream:
- In a large bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, mix together the peanut butter, powdered sweetener, and vanilla extract until smooth.
- Gently fold the whipped cream into the peanut butter mixture until well combined.
- Pour the peanut butter ice cream mixture over the cooled brownie crust in the springform pan. Smooth the top with a spatula.
- Cover the pan with foil or plastic wrap and freeze for at least 4-6 hours, or until the ice cream is firm.
3. Assembly and Serving:
- Once the ice cream cake is frozen solid, remove it from the springform pan.
- If desired, sprinkle chopped peanuts over the top for garnish.
- Let the cake sit at room temperature for a few minutes before slicing and serving to make it easier to cut through.
- Enjoy your Keto Peanut Butter Ice Cream Cake with a delicious brownie crust
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
