Keto Neapolitan Ice Cream Cake

You won't find a more spectacular keto dessert than this homemade Neapolitan Ice Cream Cake! Tender low carb chocolate cake with layers of no-churn keto ice cream and a sugar-free chocolate glaze.

Course Dessert

Cuisine Italian

Keyword homemade ice cream cake, ice cream cake, neapolitan ice cream

Prep Time 40

Cook Time 1

Chill Time 6

Servings people

Calories 354kcal

Equipment

9-inch springform pan

Ingredients

Cake:

1 cup almond flour
1/4 cup Swerve Sweetener
1/4 cup cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
2 large eggs, room temperature
1/2 cup butter, melted
1/2 tsp vanilla extract
2 to 4 tbsp cold coffee or water

Ice Cream:

2 cups heavy whipping cream
1/2 cup Bocha Sweet divided (or allulose or xylitol)
6 tbsp powdered Swerve Sweetener
3 tbsp butter
1 tsp vanilla extract
1/2 tsp xanthan gum
1 cup chopped fresh strawberries
12 ounces cream cheese softened

Chocolate Glaze:

1/2 cup heavy whipping cream
2 ounces unsweetened chocolate chopped and cut into chunks
1/4 cup powdered Swerve Sweetener
1/2 tsp vanilla extract

Instructions

Cake:

Preheat the oven to 325F and grease a 9-inch springform pan well. Line the bottom with parchment paper and grease the parchment.
In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. Add the eggs, melted butter, and vanilla extract and stir to combine. Add the coffee or water 1 tablespoon at a time until a spreadable consistency is achieved. The batter should not be pourable.
Spread the batter evenly in the prepared baking pan and bake 30 minutes or until just firm to the touch. Remove and let cool completely. Once it's completely cool, run a sharp knife around the edges of the pan and loosen the sides. Then tighten the sides back on (this is just to ensure the cake does not stick to the pan sides after freezing).

Ice Cream:

In a large heavy saucepan over medium heat, combine the whipping cream with 6 tablespoons of the Bocah Sweet and all of the powdered Swerve. Bring to just a boil, then reduce the heat and simmer gently for 30 minutes. Watch carefully as you want it to simmer but not continue to boil. There should be little bubbles along the edges the whole time.
Remove from heat and whisk in the butter until melted. Sprinkle the surface with the xanthan gum and whisk vigorously to combine. Let cool to room temperature, about 20 minutes.
Meanwhile, place the strawberries in a blender with the remaining 2 tablespoons of Bocha Sweet. Puree and set aside.
In a large food processor, combine the cream cheese and the cream mixture. Blend until very smooth. Taste for sweetness and if you want it a bit sweeter, add more powdered Swerve. Add more vanilla if desired.
Spread about 2/3 of this mixture evenly over the cooled cake.
Add the strawberry puree to the remaining mixture in the food processor and blend to combine, scraping down the sides of the food processor to ensure it all mixes in. Again, taste for sweetness.
Spread this mixture over the vanilla in the pan, smoothing the top. Freeze until firm, about 6 hours.

Chocolate Glaze:

In a small saucepan over medium heat, bring the cream to just a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt and then whisk in the sweetener and vanilla.
Let thicken about 5 minutes, then pour over the top of the cake and let drizzle down the sides. It will harden quickly on the frozen cake.
To serve, heat a sharp knife briefly in hot water or over the flame of gas stove (this is what I do!). Slice straight down, making sure to cut through the bottom cake layer. Work a spatula under the cake but over the parchment paper.

Nutrition