Keto Red Velvet Ice Cream Cake (Gluten-Free)

• servings: 16 servings
• active time: 15 minutes
• total time: 4 hours 50 minutes

Ingredients

5 1/2 ounces baking chocolate

1 1/4 cup of unsalted butter room temperature

2 cups granulated sugar substitute

5 eggs, room temperature

1 1/2 cups of finely milled almond flour

3/4 cup of coconut flour

2 tablespoons red food coloring

2 teaspoons white vinegar

2 teaspoons baking powder

1/2 teaspoon of sea salt

8 ounces of cream cheese (room temperature)

16 ounces of heavy whipping cream (one pint)

¾ cup of confectioner’s sugar substitute

1 teaspoon of vanilla extract

1/4 teaspoon of sea salt

3 tablespoons of refined coconut oil (melted)

2 teaspoons of cocoa powder (Hershey’s Special Dark)

3 tablespoons of confectioner’s sugar substitute

3 tablespoons of refined coconut oil (melted)

1 tablespoon of heavy whipping cream

1 teaspoon of vanilla extract

1 teaspoon of red dye

2 tablespoons of confectioner's sugar substitute

Directions

Preheat the oven to 350 degrees.

Grease two 9-inch round pans.

Melt the baking chocolate in a double boiler or microwave in 20-second intervals and set aside to slightly cool.

In a large bowl, measure and sift almond flour and add the coconut flour, baking powder, and salt. Set aside.

In another large bowl, using an electric mixer, combine the granulated sugar substitute, butter, red food coloring, and melted baking chocolate.

To the butter and sweetener mixture, add the eggs one at a time, making sure they are well incorporated after each addition. Then, stir in the white vinegar.

To the wet batter, add measured almond flour, coconut flour, baking powder, and salt. Combine well with the electric mixer, making sure to scrape the bowl several times.

Add the batter to the prepared greased pans and bake for 25-30 minutes until the cakes are done and an inserted toothpick comes out clean.

Allow the baked cakes to cool completely, and then crumble the cakes and divide the crumbs into two parts. One part will be the bottom layer of the ice cream cake, and the other will serve as the topping.

Next, combine the softened cream cheese, confectioner's sugar substitute, vanilla extract, and sea salt in a large bowl using an electric mixer. Mix at high speed, scraping the sides of the bowl a few times.

Then, add the cold heavy whipping cream to this mixture a little at a time, allowing the cream to be fully incorporated into the cream cheese mixture. Set it aside.

In a 10x10 pan that can be frozen, press half of the cake crumbs into the bottom pan.

Next, pour the ice cream on top of the bottom layer of cake crumbs.

Then, spread the remaining cake crumbs directly over the ice cream and gently press the crumbs onto the surface of the ice cream.

Cover the cake with plastic wrap and aluminum foil. Place the pan in the freezer and allow it to chill for at least 4 hours or until solid.

While the ice cream cake sets, make the two hard shell sauces.

To make the chocolate magic shell sauce, in a small bowl, combine the melted coconut oil, cocoa powder, and confectioner's sugar substitute. To make the red vanilla magic shell sauce, heat the coconut oil,heavy whipping cream in a microwave-safe cup for 30-60 seconds. Once it's heated through, add the vanilla extract, red dye, and sweetener. Combine well. Note that the sauce must be heated; otherwise, the cold, heavy whipping cream will cause the coconut oil to seize. Ensure the ingredients are fully liquified before adding the sauce to the ice cream cake.

Once the ice cream cake is fully chilled, drizzle both keto magic shell toppings. The toppings will quickly harden. You can then serve the ice cream cake or place it back in the freezer.

Store leftovers in the freezer for up to one month.

Nutrition

• Serving Size: 16
• Calories: 350
• Total Fat: 31.9 g
• Saturated Fat: 16.5 g
• Cholesterol: 140 mg
• Sodium: 125 mg
• Total Carbohydrate: 5.9 g
• Dietary Fiber: 1.5 g
• Total Sugars: .6 g
• Protein: 7.1 g