Keto Triple Chocolate Ice Cream
This delicious keto chocolate ice cream is rich, creamy, and packed with chocolate chips and chunks of keto chocolate mug cake. It's the perfect low-carb indulgence!
Ingredients
For the Mug Cake Optional:
- 25 g almond flour about 3 tablespoons
- 15 g butter melted (about 1 tablespoon)
- 15 g heavy whipping cream about 1 tablespoon
- 1 tablespoon cocoa powder
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 2 tablespoons keto sweetener 1:1 sugar substitute
For the Ice Cream:
- 300 ml heavy cream about 1 1/3 cups
- 1 tablespoon whiskey or bourbon optional
- 4 tablespoons keto sweetener 1:1 sugar substitute
- 2 tablespoons cocoa powder
- 60 g sugar-free chocolate chips about 1/3 cup
Instructions
Make the Chocolate Mug Cake (Optional):
- Preheat the oven to 350°F (180°C) if baking the mug cake. In a microwave-safe bowl, melt the butter by microwaving it for 15-30 seconds. Add the almond flour, cocoa powder, baking powder, sweetener, vanilla extract, and 1 tablespoon of heavy cream. Crack in the egg and mix until you have a smooth, glossy chocolate batter.
- Transfer the batter to a greased ramekin. If baking, place the ramekin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. If using the microwave, cook on high for 90 seconds. Once done, set the cake aside to cool completely. You can refrigerate it to speed up the cooling process.
Make the Ice Cream:
- In a large bowl, whisk the chilled heavy cream and powdered sweetener together until soft peaks form. Add the vanilla extract, whiskey (or your chosen alcohol), and sift in the cocoa powder. Whisk again until just combined and the mixture still holds soft peaks.
Combine and Freeze:
- Once the mug cake has cooled, remove it from the ramekin and cut it into chunks. Gently fold the cake chunks and chocolate chips into the ice cream mixture, ensuring everything is evenly distributed.
- Transfer the mixture to a freezer-safe container, cover, and freeze for at least 4 hours, or until the ice cream is firm.
Serve:
- Once frozen, scoop the ice cream into bowls and serve!
Notes
- Alcohol Tip: Adding whiskey or another spirit helps keep the ice cream soft in the freezer. You can skip the alcohol if preferred, but the texture may be slightly firmer.
- Sweetener Tip: You can use any keto-friendly sweetener like erythritol, monk fruit, or allulose. Adjust sweetness to taste.
Nutrition
Calories: 171kcalCarbohydrates: 5gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 55mgSodium: 46mgPotassium: 60mgFiber: 3gSugar: 1gVitamin A: 527IUVitamin C: 0.2mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!