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Chocolate Chip Cookie IceBox Cake
Milk and cookies are such a great pairing and with this cake, we’ve taken it to another level!
Prep Time 45 mins
Cook Time 25 mins
Chilling Time 5 hrs
Course Dessert, Treat
Cuisine gluten free, keto, low carb, sugar free
Servings 8 slices
Calories 398 kcal
Ingredients
Chocolate Chip Cookie
- 1/2 cup softened unsalted butter
- 1 1/2 cups almond flour
- 1/8 tsp xantham gum
- 3/4 cup granulated sweetener (I use erythritol)
- 1/2 tsp baking powder
- 1 1/2 tsp vanilla extract
- 3 tbsp rough chopped roasted hazelnuts
- 1/2 cup Lily’s Dark Chocolate Baking Chips
Cream
- 4 oz cream cheese, softened
- 1 2/3 cups heavy cream
- 2/3 cup powder sweetener (erythritol or monkfruit) or liquid allulose
- 1 tbsp vanilla extract
Toppins
- Sugar-free whipped cream
- Chocolate chip cookie crumble
Instructions
- For the cookies, preheat the oven to 325 F/ 162 C.
- Add almond flour, sweetener, xantham gum, and baking powder in a large mixing bowl. Mix everything together until thoroughly combined. Then add softened unsalted butter and vanilla extract. Mix until the butter has fully incorporated then add chopped roasted hazelnuts and Lily’s Dark Chocolate Baking Chips. Mix to combine and scoop the dough into your hands to form a dough ball. Use 2 tablespoons of dough per cookie for even cookies.
- Place the dough balls on a parchment-prepared baking sheet and press them down to shape. These cookies won’t spread as much in the oven so we’ll need to shape and flatten them beforehand. Add a couple more chocolate chips on top of each cookie and gently press them down into the dough.
- Bake for 20-25 minutes. If your oven has hot spots, make sure to turn the baking sheet at the halfway point. Sprinkle them with some flaky sea salt and let them cool down completely.
- To make the cream, into a large mixing bowl, add softened (warm) cream cheese and beat with an electric mixer until creamy and smooth. Add heavy cream, vanilla extract, and powdered sweetener. Beat again until stiff peaks form.
- To assemble, into a parchment-lined loaf pan add 1 layer of cream (about 3-4 tablespoons) and spread evenly on the bottom of the pan. Then add one layer of cookies to fill the surface (you can also break some to fill the gaps). Add another layer of cream (about 3-4 tablespoons) and repeat the same process until the cream runs out. Place it into the freezer for at least 5 hours or preferably overnight.
- Let it thaw for 10 minutes and unmold. Garnish with some whipped cream and cookie crumbles. Enjoy!
Notes
💕Nutritional Values/ Per Slice:
Calories 398
Total Fat 37.8g
Total Carbohydrate 9.8g
Dietary Fiber 3.3g
Protein 5.2g
Sodium 141mg
Net Carbs 6.5g
Keyword cake, chocolate chips, cookies, icebox
