Keto Ice Cream Sandwiches
These Keto Ice Cream Sandwiches are gorgeous, chocolate cakes sandwiched with ice cream - perfect for a hot summer weekend! Sugar-free and high in protein, these little chocolate cakes make the perfect ice cream bun!
Equipment
- Parchment paper for lining your pans
Ingredients
DRY INGREDIENTS
- 1/2 cup oat fiber specifically LifeSource brand
- 1/2 cup allulose
- 6 tablespoons cocoa powder
- 1/4 cup casein protein specifically Muscle Feast
- 1/4 cup whey protein specifically Isopure
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum I have omitted this successfully if you're not a fan
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
WET INGREDIENTS
- 1 egg
- 3/4 cup unsweetened almond milk
- 1/4 cup avocado oil can substitute melted coconut oil or vegetable oil
- 2 tablespoons Greek yogurt sour cream also works
- 2 tablespoons coffee optional, if not used add 2 tablespoons of almond milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325 degrees F.
- In one bowl, mix all dry ingredients. Cocoa and protein powders can clump so be very thorough.
- In a separate bowl, combine wet ingredients. Slowly add dry ingredients to wet until the mixture is well incorporated. The texture should be pudding-like. If it's too stiff, add another tablespoon of almond milk.
- Line two sheet pans with parchment paper.
- Scoop the batter onto the parchment making 2" sized circles; leave room for cakes to expand as they bake.
- Bake at 325 F and begin checking for doneness at 10 minutes. Cake is done when set and a knife inserted at the thickest part comes out clean.
- Allow to cool on a rack completely before filling with your favorite ice cream!
- Enjoy!
Notes
NUTRITION Calories 112, Protein 7.7 g, Net Carbs 1.5 g, Fat 8.4 g Information from Cronometer, provided for reference, please use your specific ingredients for the most accurate nutritional information