Keto Ice Cream Sandwich Recipe
These Keto Ice Cream Sandwiches are a fun and delicious way to indulge! Made with chewy chocolate cookies and a creamy vanilla center, they taste just like the classic version with a fraction of the carbs.
Servings 8 sandwiches
Calories 272kcal
Ingredients
- 1/2 cup almond butter (or sunbutter)
- 1/3 cup granular sweetener erythritol recommended
- 1 large egg
- 1/2 tsp vanilla extract
- 2 tbsp cocoa powder
- 2 tbsp collagen protein powder
- 1/2 tsp baking powder
- 1/8 tsp salt
- 2 cups keto ice cream
Instructions
- Preheat the oven to 325ºF and line a large baking sheet with a silicone mat.
- In a large bowl, beat together the almond butter and sweetener until well combined. Beat in the egg and vanilla extract. Add the collagen, cocoa powder, baking powder, and salt and beat until well combined.
- Roll the dough into 16 small balls and place on the prepared baking sheet. Place in the oven for 3 minutes.
- Remove from the oven and cover with a piece of parchment paper. Press down with a flat-bottomed glass to about 1/2 inch thick.
- Return to the oven and bake another 8 minutes or so, until puffed and set around the edges. Remove and let cool completely on the baking sheet.
- Allow the ice cream to soften enough to be easily scoopable. Using about 1/4 cup, place a scoop on the underside of one cookie. Top with another cookie and gently press together to even out the ice cream.
- Place the finished sandwich on a tray in the freezer and repeat with the remaining cookies and remaining ice cream. Let firm up about 1 hour before serving.
Notes
Storage Information: Store the sandwiches in a covered container in the freezer for up to two months.
Nutrition
Serving: 1sandwich | Calories: 272kcal | Carbohydrates: 4.3g | Protein: 6g | Fat: 21.7g | Saturated Fat: 9.2g | Fiber: 1.6g