
This makes a total of 10 servings Keto Cookies and Crème Ice Cream. Each serving comes out to be 289.9 Calories, 28.9g Fats, 3g Net Carbs, and 4.6g Protein.
The Preparation
- 3/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 tsp. baking soda
- 1/4 cup erythritol
- 1/2 tsp. vanilla extract
- 1 1/2 Tbsp. coconut oil softened
- 1 egg, room temperature
- Pinch of salt
- 2 1/2 cups whipping cream
- 1 Tbsp. vanilla extract
- 1/2 cup erythritol
- 1/2 cup almond milk, unsweetened

The Execution
- Preheat oven to 300°F. Line 9 inch circular cake pan with parchment paper and spray with oil of choice.
- Sift the almond flour, cocoa powder, baking soda, erythritol, and salt into a medium bowl and then whisk until smooth.
- Add the vanilla extract and coconut oil and mix until batter forms into fine crumbs.
- Add the egg and blend until cookie batter begins to stick together and form a ball.
- Transfer the batter into prepared cake pan and press out batter thinly with your fingers until it evenly covers the bottom of the pan.
- Place pan in preheated oven and bake for 20 minutes or until center of cookie bounces back when pressed.
- When finished baking, remove pan from oven and let cool.
- Once the cookie has cooled, break the cookie into small crumbles.
- In a large bowl, blend the whipping cream with an electric mixer until stiff peaks form.
- Add vanilla extract and erythritol, and whip until thoroughly combined.
- Pour in almond milk and blend the mixture until it re-thickens.
- Transfer cream mixture to ice cream maker and churn until ice cream begins to hold its shape.
- Gradually pour the cookie crumbles in while the ice cream maker is churning to evenly mix the crumbles into the ice cream.
- Once all of the cookie crumbles are incorporated, transfer the ice cream into a ½ gallon freezer-safe container and freeze for at least 2 hours before serving.
Notes
This makes a total of 10 servings Keto Cookies and Crème Ice Cream. Each serving comes out to be 289.9 Calories, 28.9g Fats, 3g Net Carbs, and 4.6g Protein.
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