Chocolate Strawberry Icebox Cake – Low Carb and Gluten-Free

Serves 12-15 servings     adjust servings

Strawberry Icebox Cake with low carb chocolate wafer cookies. The ultimate summertime dessert made over to be low carb and gluten-free.

Ingredients

Chocolate Wafers

  • 3 1/2 cups almond flour
  • 2/3 cup cocao powder
  • 1/2 cup Swerve Sweetener or other granulated erythritol
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs, slightly beaten
  • 1/4 cup butter, melted
  • 1 tsp vanilla extract
  • 1/4 tsp stevia extract

Filling

  • 3 cups whipping cream
  • 1/4 cup powdered Swerve Sweetener or other powdered erythritol
  • 1 tsp vanilla extract
  • 2 to 3 cups strawberries, hulled and thinly sliced
  • 1/2 ounce high % cacao chocolate, for garnish

Instructions

  1. For the wafers, preheat the oven to 300F and line two baking sheets with parchment paper.
  2. In a large bowl, combine almond flour, cocao powder, erythritol, baking powder and salt. Add in eggs, butter, vanilla and stevia and stir well until dough comes together.
  3. Roll out dough between two pieces of parchment paper to about 1/8 inch thickness. Lift off top piece of parchment and set aside. Using a 2 ¾ inch diameter cookie cutter, cut out circles of dough and use a knife or offset spatula to loosen and lift gently. Place cookies on prepared baking sheet. Gather up scraps of dough and reroll until too little is left to roll out. You should get about 49 or 50 cookies.
  4. Bake cookies until firm to the touch, about 30 minutes. Remove from oven and let cool. They will crisp up as they cool.
  5. For the filling, whip cream, powdered erythritol and vanilla extract until it forms semi-stiff peaks (somewhere between soft peaks and stiff peaks, don't overbeat but you want it to holds its shape).
  6. To assemble the cake, use at least a 9-inch cake stand or plate.
  7. Place one wafer in the center of the plate and 6 wafers in a circle around it. Spread about 1/2 cup whipped cream carefully over the wafers and top with sliced berries.
  8. Repeat with remaining wafers, whipped cream and berries until you have completed 7 layers of wafers.
  9. Top with any remaining cream (you should have plenty) and sliced berries in a decorative fashhion (I am really not good at that part!).
  10. Using a cheese slicer, shave chocolate over top.
  11. Refrigerate and let firm up, about 3 hours.

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Recipe Notes

Serves 12 to 15 (we got 14 servings out of it for our guests). For 12 servings, each serving has 13 g of carbs and 5.9 g of fiber. Total NET CARBS = 7.1 g. For 15 servings, each serving contains 10.4 g of carbs and 4.7 g of fiber, so total NET CARBS are 5.7 g.

© 2013 All Day I Dream About Food. All rights reserved.
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