27+ Tasty and Hearty Keto Ice Cream Cake Recipes for Every Occasion

If you’re on a keto diet but still craving something sweet and indulgent, you’re in for a treat!

Keto ice cream cakes offer the perfect combination of creamy, cool textures with bold, satisfying flavors.

And with over 27 keto-friendly recipes to choose from, there’s a cake for every occasion.

These cakes are made with low-carb, sugar-free ingredients, so you can indulge without worrying about breaking your diet.

Whether you love chocolate, fruit, or nut-based desserts, you’ll find a recipe to satisfy your cravings.

So, get ready to discover the ultimate collection of 27+ keto ice cream cakes that will keep you cool, satisfied, and guilt-free.

27+ Tasty and Hearty Keto Ice Cream Cake Recipes for Every Occasion

Incorporating these 27+ keto ice cream cake recipes into your menu will transform your dessert game.

From decadent chocolate delights to fruity, refreshing options, there’s something for everyone.

Not only do these cakes taste amazing, but they also support your keto goals, keeping your carb count low.

Whether you’re hosting a celebration or just treating yourself, these recipes are sure to impress.

So go ahead, grab your ingredients, and start making these irresistible keto ice cream cakes today!

Your sweet tooth—and your waistline—will thank you.

Chocolate Almond Fudge Keto Ice Cream Cake

Indulge in a rich, decadent, and guilt-free dessert with this Chocolate Almond Fudge Keto Ice Cream Cake. The layers of creamy chocolate ice cream and fudgy almond crust make it the ultimate low-carb treat for special occasions or everyday cravings. With just a few keto-friendly ingredients, you can create a masterpiece that satisfies your sweet tooth without spiking your blood sugar.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 3 tbsp cocoa powder
• ¼ cup melted butter
• 2 tbsp erythritol or monk fruit sweetener

For the ice cream layer:

• 2 cups heavy whipping cream
• ½ cup unsweetened cocoa powder
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• ½ cup dark chocolate chips (sugar-free)

For the topping:

• ¼ cup crushed almonds
• Sugar-free chocolate syrup (optional)

Instructions:

1. Prepare the crust: Combine almond flour, cocoa powder, melted butter, and erythritol in a bowl. Mix well until it forms a crumbly dough. Press the mixture evenly into the bottom of a lined 9-inch springform pan. Place in the freezer for 15 minutes to set.
2. Make the ice cream layer: In a large bowl, whip the heavy cream until soft peaks form. Gently fold in cocoa powder, powdered erythritol, and vanilla extract. Once mixed, stir in sugar-free chocolate chips. Spread the mixture evenly over the prepared crust.
3. Add toppings: Sprinkle crushed almonds over the top and drizzle sugar-free chocolate syrup if desired.
4. Freeze: Cover the pan with plastic wrap or foil and freeze for at least 4–6 hours, or until firm.
5. Serve: Remove from the freezer 10 minutes before serving to soften slightly. Slice and enjoy!

This Chocolate Almond Fudge Keto Ice Cream Cake is not only easy to make but also a guaranteed crowd-pleaser. The combination of rich chocolate flavors and crunchy almonds will make you forget it’s low-carb. Perfect for birthdays, dinner parties, or simply treating yourself.

Creamy Vanilla Berry Keto Ice Cream Cake

Elevate your keto dessert game with this refreshing Creamy Vanilla Berry Ice Cream Cake. The smooth vanilla layers are perfectly complemented by bursts of tangy berries, creating a balanced and delightful flavor profile. Packed with healthy fats and low-carb ingredients, this cake is as nutritious as it is delicious.

Ingredients:

For the crust:

• 1 ½ cups pecan flour
• 3 tbsp melted coconut oil
• 2 tbsp erythritol

For the ice cream layer:

• 2 cups heavy whipping cream
• 1 tsp vanilla extract
• ½ cup powdered erythritol
• 1 cup mixed berries (raspberries, strawberries, blueberries – fresh or frozen)

For the topping:

• Extra mixed berries
• Fresh mint leaves (optional)

Instructions:

1. Prepare the crust: Combine pecan flour, coconut oil, and erythritol in a mixing bowl. Stir until it forms a moist, crumbly texture. Press firmly into a lined 9-inch springform pan. Freeze for 15 minutes.
2. Make the ice cream layer: Whip the heavy cream with vanilla extract and powdered erythritol until stiff peaks form. Fold in the mixed berries gently to keep their shape intact. Spread the mixture evenly over the crust.
3. Add toppings: Arrange extra berries on top of the ice cream layer and garnish with fresh mint leaves if desired.
4. Freeze: Cover and freeze for at least 4–5 hours or until the cake is completely set.
5. Serve: Let the cake sit at room temperature for a few minutes before slicing and serving.

This Creamy Vanilla Berry Keto Ice Cream Cake is the perfect way to beat the heat while staying true to your keto lifestyle. The combination of creamy vanilla and juicy berries is refreshing and light, making it a great choice for summer gatherings or a delightful post-dinner treat.

Peanut Butter Chocolate Swirl Keto Ice Cream Cake

Satisfy your peanut butter and chocolate cravings with this irresistibly creamy Peanut Butter Chocolate Swirl Keto Ice Cream Cake. With layers of nutty peanut butter and rich chocolate swirls, this low-carb dessert is a dream come true for any keto enthusiast.

Ingredients:

For the crust:

• 1 ½ cups crushed walnuts
• 3 tbsp melted butter
• 2 tbsp erythritol

For the ice cream layer:

• 2 cups heavy whipping cream
• ½ cup creamy peanut butter (sugar-free)
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• 3 tbsp unsweetened cocoa powder

For the topping:

• Sugar-free chocolate chips
• Crushed peanuts

Instructions:

1. Prepare the crust: Combine crushed walnuts, melted butter, and erythritol in a bowl. Press the mixture evenly into the bottom of a lined 9-inch springform pan. Freeze for 15 minutes.
2. Make the ice cream layer: Whip the heavy cream with erythritol and vanilla extract until soft peaks form. Divide the mixture into two bowls. In one bowl, mix in the peanut butter until smooth. In the other, fold in the cocoa powder.
3. Layer and swirl: Spread the peanut butter mixture over the crust, then dollop the chocolate mixture on top. Use a knife to gently swirl the two layers together for a marbled effect.
4. Add toppings: Sprinkle sugar-free chocolate chips and crushed peanuts over the top.
5. Freeze: Cover and freeze for at least 5–6 hours, or until firm.
6. Serve: Allow the cake to soften for 10 minutes at room temperature before slicing.

This Peanut Butter Chocolate Swirl Keto Ice Cream Cake combines the timeless flavors of peanut butter and chocolate in a keto-friendly dessert that’s easy to make and hard to resist. Perfect for indulgent celebrations or as a weekly treat, this cake proves you don’t have to give up your favorites to stay on track.

Mocha Hazelnut Keto Ice Cream Cake

For coffee lovers who also follow a keto lifestyle, this Mocha Hazelnut Keto Ice Cream Cake is the perfect balance of rich, coffee flavor with the nuttiness of hazelnuts. It’s creamy, indulgent, and utterly satisfying without the guilt, making it the perfect dessert to impress at any occasion.

Ingredients:

For the crust:

• 1 ½ cups hazelnut flour
• 3 tbsp melted butter
• 2 tbsp erythritol

For the ice cream layer:

• 2 cups heavy whipping cream
• ½ cup brewed coffee (cooled)
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• ½ cup chopped hazelnuts

For the topping:

• Unsweetened cocoa powder
• Chopped hazelnuts

Instructions:

1. Prepare the crust: Combine hazelnut flour, melted butter, and erythritol in a mixing bowl. Stir well to combine, then press the mixture evenly into a lined 9-inch springform pan. Freeze for 15 minutes.
2. Make the ice cream layer: In a large bowl, whip the heavy cream until stiff peaks form. Add brewed coffee, powdered erythritol, and vanilla extract. Stir gently to incorporate. Add chopped hazelnuts and fold them in evenly. Spread the mixture over the crust.
3. Add toppings: Dust the top with unsweetened cocoa powder and sprinkle chopped hazelnuts.
4. Freeze: Cover the pan and freeze for 5–6 hours, or until firm.
5. Serve: Allow the cake to sit for 10 minutes at room temperature before slicing and serving.

This Mocha Hazelnut Keto Ice Cream Cake is the ultimate dessert for coffee and chocolate lovers. The smooth, creamy texture of the ice cream with the crunch of hazelnuts and the boldness of coffee will make every bite a delightful experience. Perfect for a coffee-themed celebration or a simple after-dinner treat.

Lemon Blueberry Keto Ice Cream Cake

Brighten up your dessert table with this zesty and refreshing Lemon Blueberry Keto Ice Cream Cake. The combination of fresh blueberries and a tangy lemon flavor makes this cake the perfect keto-friendly treat for any occasion, whether it’s a summer gathering or a birthday celebration.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tbsp erythritol

For the ice cream layer:

• 2 cups heavy whipping cream
• ¼ cup fresh lemon juice
• Zest of 1 lemon
• ½ cup powdered erythritol
• 1 cup fresh blueberries

For the topping:

• Extra fresh blueberries
• Lemon zest (optional)

Instructions:

1. Prepare the crust: Combine almond flour, melted butter, and erythritol in a bowl. Stir until everything is well incorporated. Press the mixture into a lined 9-inch springform pan and freeze for 15 minutes to set.
2. Make the ice cream layer: Whip the heavy cream in a large bowl until stiff peaks form. Add lemon juice, lemon zest, and powdered erythritol, then gently fold to combine. Carefully mix in the fresh blueberries.
3. Add topping: Pour the mixture over the crust and spread it evenly. Top with extra blueberries and a sprinkle of lemon zest for extra freshness.
4. Freeze: Cover the cake and freeze for 4–5 hours, or until firm.
5. Serve: Let the cake soften for a few minutes at room temperature before slicing.

This Lemon Blueberry Keto Ice Cream Cake is a refreshing, light dessert bursting with citrusy lemon and sweet blueberries. The flavor profile is perfectly balanced for anyone who enjoys a fruity, tangy dessert that is also low-carb and satisfying.

Salted Caramel Pecan Keto Ice Cream Cake

This Salted Caramel Pecan Keto Ice Cream Cake is a perfect blend of sweet and salty, with a nutty crunch that adds texture to each bite. It’s an indulgent yet low-carb dessert that brings all the rich flavors of caramel and roasted pecans together, creating a truly unforgettable treat.

Ingredients:

For the crust:

• 1 ½ cups pecan flour
• 3 tbsp melted butter
• 2 tbsp erythritol

For the ice cream layer:

• 2 cups heavy whipping cream
• ½ cup sugar-free caramel sauce
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• 1 cup chopped pecans, toasted

For the topping:

• Sugar-free caramel sauce
• Toasted pecan halves

Instructions:

1. Prepare the crust: Combine pecan flour, melted butter, and erythritol in a bowl. Press the mixture firmly into a lined 9-inch springform pan. Freeze for 15 minutes.
2. Make the ice cream layer: Whip the heavy cream until soft peaks form. Add caramel sauce, powdered erythritol, and vanilla extract. Stir in the chopped, toasted pecans, then spread the mixture evenly over the crust.
3. Add topping: Drizzle the top with extra caramel sauce and garnish with toasted pecan halves.
4. Freeze: Cover and freeze for at least 4–5 hours or until firm.
5. Serve: Let the cake sit at room temperature for a few minutes before serving to soften slightly.

This Salted Caramel Pecan Keto Ice Cream Cake is a luxurious dessert that combines rich flavors with satisfying textures. The sweet caramel and salty undertones paired with crunchy pecans make this an irresistible treat that’s sure to impress at any event.

Coconut Cream Keto Ice Cream Cake

For those who love tropical flavors, this Coconut Cream Keto Ice Cream Cake is a must-try. With creamy coconut and a hint of vanilla, this cake delivers a smooth and velvety texture, while the crust provides a satisfying crunch. It’s a refreshing dessert that’s keto-friendly and full of flavor.

Ingredients:

For the crust:

• 1 ½ cups shredded unsweetened coconut
• 3 tbsp melted butter
• 2 tbsp erythritol

For the ice cream layer:

• 2 cups heavy whipping cream
• 1 cup canned coconut milk (full-fat)
• ½ cup powdered erythritol
• 1 tsp vanilla extract

For the topping:

• Shredded coconut (toasted)
• Unsweetened coconut chips (optional)

Instructions:

1. Prepare the crust: In a bowl, combine shredded coconut, melted butter, and erythritol. Press the mixture into a lined 9-inch springform pan and freeze for 15 minutes.
2. Make the ice cream layer: In a bowl, whip the heavy cream until soft peaks form. Stir in coconut milk, powdered erythritol, and vanilla extract. Spread the mixture evenly over the crust.
3. Add topping: Sprinkle toasted shredded coconut and coconut chips over the top for extra texture.
4. Freeze: Cover and freeze for 5–6 hours, or until firm.
5. Serve: Let the cake soften for a few minutes before serving.

The Coconut Cream Keto Ice Cream Cake offers a rich, tropical flavor with creamy coconut that’s both smooth and satisfying. The toasted coconut topping adds an extra layer of texture, making it a perfect treat for anyone craving a coconut-flavored indulgence.

Raspberry Chocolate Chip Keto Ice Cream Cake

Raspberry and chocolate are a match made in dessert heaven, and this Raspberry Chocolate Chip Keto Ice Cream Cake brings them together beautifully. The sweet-tart raspberries and rich chocolate chips combine in a smooth, creamy ice cream layer that is sure to wow your taste buds while keeping you on track with your keto goals.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• 3 tbsp melted butter
• 2 tbsp erythritol

For the ice cream layer:

• 2 cups heavy whipping cream
• ½ cup raspberry puree (fresh or frozen)
• ½ cup powdered erythritol
• ½ cup sugar-free chocolate chips
• 1 tsp vanilla extract

For the topping:

• Fresh raspberries
• Extra chocolate chips

Instructions:

1. Prepare the crust: Combine almond flour, cocoa powder, melted butter, and erythritol in a bowl. Press the mixture evenly into a lined 9-inch springform pan. Freeze for 15 minutes.
2. Make the ice cream layer: Whip the heavy cream until soft peaks form. Add raspberry puree, powdered erythritol, vanilla extract, and chocolate chips. Gently fold everything together and spread it evenly over the crust.
3. Add topping: Top with fresh raspberries and extra chocolate chips for a decorative touch.
4. Freeze: Cover and freeze for at least 4 hours, or until set.
5. Serve: Let the cake sit for a few minutes before slicing and serving.

This Raspberry Chocolate Chip Keto Ice Cream Cake is the perfect combination of tart and sweet. The creaminess of the ice cream combined with the refreshing raspberries and the decadent chocolate chips make this cake a showstopper. Ideal for any occasion when you want to impress your guests with a keto-friendly dessert.

Pumpkin Spice Keto Ice Cream Cake

Embrace the cozy flavors of fall with this Pumpkin Spice Keto Ice Cream Cake. The rich, spiced pumpkin ice cream layered on a crunchy nut crust creates the perfect dessert for the autumn season. Whether you’re celebrating Thanksgiving or simply want to enjoy a seasonal treat, this cake is a fantastic, low-carb option.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 3 tbsp melted butter
• 2 tbsp erythritol

For the ice cream layer:

• 2 cups heavy whipping cream
• ½ cup pumpkin puree (unsweetened)
• ½ cup powdered erythritol
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp vanilla extract

For the topping:

• Whipped cream (optional)
• Cinnamon sprinkle

Instructions:

1. Prepare the crust: Combine almond flour, melted butter, and erythritol in a bowl. Press this mixture into a lined 9-inch springform pan and freeze for 15 minutes.
2. Make the ice cream layer: Whip the heavy cream until stiff peaks form. In a separate bowl, combine pumpkin puree, powdered erythritol, cinnamon, nutmeg, and vanilla extract. Gently fold this into the whipped cream until smooth. Spread evenly over the crust.
3. Add topping: Top with whipped cream and a light sprinkle of cinnamon for extra flavor.
4. Freeze: Cover the cake and freeze for at least 4–6 hours, or until the ice cream layer is firm.
5. Serve: Let the cake soften slightly at room temperature before slicing.

This Pumpkin Spice Keto Ice Cream Cake is the perfect blend of creamy pumpkin flavor and warm spices. The almond flour crust adds a nutty crunch, making each bite a cozy experience. A great dessert for fall gatherings or any time you’re craving pumpkin spice!

Key Lime Keto Ice Cream Cake

This tangy and refreshing Key Lime Keto Ice Cream Cake is a zesty twist on the classic dessert. With its creamy lime filling and crunchy, buttery crust, it’s the ideal way to cool off during warmer months while staying keto-friendly. The tartness of the lime pairs perfectly with the sweetness of the cream, making each bite irresistible.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 3 tbsp melted butter
• 2 tbsp erythritol

For the ice cream layer:

• 2 cups heavy whipping cream
• ¼ cup fresh lime juice
• ½ cup powdered erythritol
• Zest of 2 limes
• 1 tsp vanilla extract

For the topping:

• Whipped cream (optional)
• Lime zest

Instructions:

1. Prepare the crust: Mix almond flour, melted butter, and erythritol in a bowl. Press the mixture evenly into a lined 9-inch springform pan and freeze for 15 minutes.
2. Make the ice cream layer: Whip the heavy cream until stiff peaks form. Add lime juice, powdered erythritol, lime zest, and vanilla extract, then gently fold together. Spread the lime mixture evenly over the crust.
3. Add topping: Top with whipped cream and more lime zest for a refreshing touch.
4. Freeze: Cover and freeze for at least 4 hours, or until the cake is firm.
5. Serve: Allow the cake to soften for a few minutes at room temperature before slicing and serving.

The Key Lime Keto Ice Cream Cake is the perfect balance of tangy lime and creamy sweetness. Its light, refreshing flavors make it a wonderful dessert to enjoy any time you want a taste of summer, even in the colder months.

Chocolate Raspberry Keto Ice Cream Cake

This Chocolate Raspberry Keto Ice Cream Cake combines the irresistible flavors of chocolate and fresh raspberries in a low-carb, keto-friendly dessert. The rich chocolate ice cream and tart raspberries layer beautifully in this cake, making it a decadent, yet guilt-free, treat for any occasion.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 3 tbsp melted butter
• 2 tbsp cocoa powder
• 2 tbsp erythritol

For the ice cream layer:

• 2 cups heavy whipping cream
• ¼ cup unsweetened cocoa powder
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• 1 cup fresh raspberries

For the topping:

• Fresh raspberries
• Sugar-free chocolate shavings

Instructions:

1. Prepare the crust: Combine almond flour, cocoa powder, melted butter, and erythritol. Press the mixture evenly into the bottom of a lined 9-inch springform pan. Freeze for 15 minutes to set.
2. Make the ice cream layer: Whip the heavy cream until stiff peaks form. Fold in cocoa powder, powdered erythritol, and vanilla extract. Gently fold in fresh raspberries, leaving some whole for a pop of color. Spread the mixture evenly over the crust.
3. Add topping: Decorate the top with fresh raspberries and sugar-free chocolate shavings.
4. Freeze: Cover and freeze for 4–5 hours, or until the cake is firm.
5. Serve: Allow the cake to soften slightly at room temperature before slicing.

The Chocolate Raspberry Keto Ice Cream Cake is a showstopper, combining the richness of chocolate and the tartness of raspberries for a dessert that’s as beautiful as it is delicious. This cake is perfect for romantic dinners or any celebration.

Carrot Cake Keto Ice Cream Cake

This Carrot Cake Keto Ice Cream Cake takes the traditional flavors of carrot cake and turns them into a creamy, low-carb dessert. With hints of cinnamon, nutmeg, and a rich cream cheese frosting layer, this cake is a true indulgence that will satisfy your cravings while keeping you on track with your keto diet.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 2 tbsp cinnamon
• 2 tbsp melted butter
• 2 tbsp erythritol

For the ice cream layer:

• 2 cups heavy whipping cream
• ½ cup grated carrot (finely grated)
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ cup chopped walnuts

For the topping:

• Cream cheese frosting (optional)
• Chopped walnuts for garnish

Instructions:

1. Prepare the crust: In a bowl, combine almond flour, cinnamon, melted butter, and erythritol. Press the mixture evenly into a lined 9-inch springform pan. Freeze for 15 minutes to set.
2. Make the ice cream layer: Whip the heavy cream until stiff peaks form. Fold in the grated carrot, powdered erythritol, cinnamon, and vanilla extract. Add chopped walnuts and mix gently. Spread the mixture evenly over the crust.
3. Add topping: For extra flavor, top with a dollop of cream cheese frosting and garnish with chopped walnuts.
4. Freeze: Cover and freeze for 5–6 hours, or until the cake is firm.
5. Serve: Let the cake sit at room temperature for a few minutes before slicing.

This Carrot Cake Keto Ice Cream Cake brings the flavors of classic carrot cake together with a creamy ice cream twist. It’s the perfect dessert for those who love spiced cakes but want to keep things keto-friendly.

Mint Chocolate Chip Keto Ice Cream Cake

For mint chocolate lovers, this Mint Chocolate Chip Keto Ice Cream Cake is a dream come true. The cool, refreshing mint ice cream paired with sugar-free chocolate chips in a crunchy almond flour crust makes for a satisfying dessert that fits perfectly within your keto lifestyle.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 3 tbsp melted butter
• 2 tbsp erythritol

For the ice cream layer:

• 2 cups heavy whipping cream
• 1 tsp peppermint extract
• ½ cup powdered erythritol
• 1 cup sugar-free chocolate chips
• 1 tsp vanilla extract

For the topping:

• Fresh mint leaves for garnish (optional)

Instructions:

1. Prepare the crust: Combine almond flour, melted butter, and erythritol in a bowl. Press the mixture evenly into the bottom of a lined 9-inch springform pan. Freeze for 15 minutes to set.
2. Make the ice cream layer: Whip the heavy cream until soft peaks form. Add peppermint extract, powdered erythritol, and vanilla extract. Stir in the sugar-free chocolate chips. Spread the mixture evenly over the crust.
3. Add topping: Garnish with fresh mint leaves if desired.
4. Freeze: Cover and freeze for at least 4 hours or until firm.
5. Serve: Allow the cake to sit for a few minutes at room temperature before slicing.

This Mint Chocolate Chip Keto Ice Cream Cake combines refreshing mint and rich chocolate in a way that will remind you of your favorite mint-chocolate treats, all while keeping it low-carb and keto-friendly. Perfect for a minty, indulgent dessert.

Peanut Butter Cup Keto Ice Cream Cake

If you’re a fan of peanut butter cups, you’ll love this Peanut Butter Cup Keto Ice Cream Cake. Packed with creamy peanut butter and rich chocolate ice cream, this dessert delivers all the flavors of your favorite candy, with none of the sugar.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 3 tbsp melted butter
• 2 tbsp erythritol
• 2 tbsp cocoa powder

For the ice cream layer:

• 2 cups heavy whipping cream
• ½ cup creamy peanut butter (sugar-free)
• ½ cup powdered erythritol
• ½ cup unsweetened cocoa powder
• 1 tsp vanilla extract

For the topping:

• Crushed peanuts
• Sugar-free chocolate chips

Instructions:

1. Prepare the crust: Combine almond flour, cocoa powder, melted butter, and erythritol in a bowl. Press the mixture evenly into the bottom of a lined 9-inch springform pan. Freeze for 15 minutes.
2. Make the ice cream layer: Whip the heavy cream until stiff peaks form. Mix in peanut butter, powdered erythritol, cocoa powder, and vanilla extract. Spread evenly over the crust.
3. Add topping: Sprinkle crushed peanuts and chocolate chips over the top.
4. Freeze: Cover and freeze for 5–6 hours, or until firm.
5. Serve: Let the cake sit for a few minutes at room temperature before slicing.

This Peanut Butter Cup Keto Ice Cream Cake combines the best of both worlds: creamy peanut butter and rich chocolate, all without the carbs. A perfect treat for anyone who loves peanut butter cups!

Cherry Almond Keto Ice Cream Cake

This Cherry Almond Keto Ice Cream Cake brings together the sweet, juicy flavor of cherries with the richness of almonds, creating a harmonious and indulgent dessert. The creamy ice cream layer paired with a crunchy almond crust is sure to impress anyone looking for a keto-friendly, low-carb treat with a fruity twist.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 3 tbsp melted butter
• 2 tbsp erythritol
• 1 tsp almond extract

For the ice cream layer:

• 2 cups heavy whipping cream
• ½ cup fresh or frozen cherries (pitted)
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• 1 tsp almond extract

For the topping:

• Chopped almonds
• Fresh cherries for garnish

Instructions:

1. Prepare the crust: In a bowl, mix almond flour, melted butter, erythritol, and almond extract. Press the mixture into a lined 9-inch springform pan and freeze for 15 minutes.
2. Make the ice cream layer: Whip the heavy cream until stiff peaks form. Puree the cherries and add to the whipped cream with powdered erythritol, vanilla extract, and almond extract. Stir gently to combine. Spread the mixture evenly over the crust.
3. Add topping: Top with chopped almonds and garnish with fresh cherries for extra flavor and decoration.
4. Freeze: Cover and freeze for 4–5 hours or until firm.
5. Serve: Let the cake soften slightly before slicing and serving.

The Cherry Almond Keto Ice Cream Cake is a delightful dessert that combines the sweetness of cherries with the nutty richness of almonds. It’s refreshing and indulgent, making it the perfect choice for a special occasion or just a casual treat.

Tiramisu Keto Ice Cream Cake

Inspired by the classic Italian dessert, this Tiramisu Keto Ice Cream Cake gives you all the luxurious flavors of tiramisu in a keto-friendly, ice cream format. With rich coffee, mascarpone, and a hint of cocoa, it’s a sophisticated dessert that’s perfect for coffee lovers and keto enthusiasts alike.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ¼ cup cocoa powder
• 2 tbsp melted butter
• 2 tbsp erythritol

For the ice cream layer:

• 2 cups heavy whipping cream
• ½ cup mascarpone cheese
• ¼ cup brewed espresso (cooled)
• ½ cup powdered erythritol
• 1 tsp vanilla extract

For the topping:

• Unsweetened cocoa powder
• Dark chocolate shavings (optional)

Instructions:

1. Prepare the crust: Combine almond flour, cocoa powder, melted butter, and erythritol in a bowl. Press the mixture evenly into a lined 9-inch springform pan and freeze for 15 minutes.
2. Make the ice cream layer: Whip the heavy cream until stiff peaks form. In a separate bowl, mix mascarpone cheese, cooled espresso, powdered erythritol, and vanilla extract. Fold this mixture into the whipped cream until smooth. Spread evenly over the crust.
3. Add topping: Dust the top of the cake with unsweetened cocoa powder and garnish with dark chocolate shavings, if desired.
4. Freeze: Cover and freeze for at least 4–5 hours, or until firm.
5. Serve: Let the cake soften for a few minutes at room temperature before slicing.

This Tiramisu Keto Ice Cream Cake captures the essence of the classic dessert in a creamy, low-carb form. The rich coffee flavor and creamy mascarpone filling make it a perfect treat for any special gathering or simply for a sweet, indulgent moment.

S’mores Keto Ice Cream Cake

For all the s’mores lovers out there, this Keto Ice Cream Cake brings together the sweet, smoky flavor of roasted marshmallows, chocolate, and graham crackers in a low-carb version that’s just as delicious as the real thing. The combination of crunchy, chocolatey goodness with creamy ice cream is a dream come true.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• 2 tbsp melted butter
• 2 tbsp erythritol

For the ice cream layer:

• 2 cups heavy whipping cream
• ½ cup sugar-free marshmallow fluff
• ½ cup powdered erythritol
• ½ cup sugar-free chocolate chips
• 1 tsp vanilla extract

For the topping:

• Mini marshmallows (keto-friendly)
• Crushed graham crackers (sugar-free)

Instructions:

1. Prepare the crust: In a bowl, combine almond flour, cocoa powder, melted butter, and erythritol. Press the mixture evenly into the bottom of a lined 9-inch springform pan. Freeze for 15 minutes to set.
2. Make the ice cream layer: Whip the heavy cream until stiff peaks form. Mix in marshmallow fluff, powdered erythritol, and vanilla extract. Stir in sugar-free chocolate chips, then spread the mixture over the crust.
3. Add topping: Top with mini marshmallows and a sprinkle of crushed graham crackers.
4. Freeze: Cover and freeze for 4–6 hours, or until the cake is firm.
5. Serve: Let the cake soften for a few minutes before serving.

This S’mores Keto Ice Cream Cake brings the campfire classic to life with a sugar-free twist. It’s the perfect dessert for summer evenings, family get-togethers, or anyone craving a nostalgic treat without the carbs.

Peach Melba Keto Ice Cream Cake

This Peach Melba Keto Ice Cream Cake is the perfect combination of fresh peaches, raspberry sauce, and creamy ice cream. The bright, fruity flavors make this a refreshing and light dessert that’s ideal for summer or any occasion when you’re craving something sweet and low-carb.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 3 tbsp melted butter
• 2 tbsp erythritol

For the ice cream layer:

• 2 cups heavy whipping cream
• 1 cup fresh peaches (peeled and chopped)
• ½ cup powdered erythritol
• 1 tsp vanilla extract

For the raspberry sauce:

• 1 cup fresh raspberries
• 2 tbsp powdered erythritol
• 1 tsp lemon juice

For the topping:

• Fresh raspberries
• Peach slices for garnish

Instructions:

1. Prepare the crust: Combine almond flour, melted butter, and erythritol in a bowl. Press the mixture evenly into a lined 9-inch springform pan and freeze for 15 minutes.
2. Make the ice cream layer: Whip the heavy cream until stiff peaks form. Add chopped peaches, powdered erythritol, and vanilla extract. Gently fold in until smooth. Spread the mixture evenly over the crust.
3. Prepare the raspberry sauce: In a blender, combine raspberries, powdered erythritol, and lemon juice. Blend until smooth, then drizzle over the top of the ice cream layer.
4. Add topping: Garnish with fresh raspberries and peach slices.
5. Freeze: Cover and freeze for 4–6 hours, or until firm.
6. Serve: Let the cake soften slightly before serving.

The Peach Melba Keto Ice Cream Cake is a fruity and creamy dessert that combines fresh peaches and tangy raspberry sauce. It’s light yet indulgent, perfect for a warm-weather treat or a refreshing dessert any time of year.

Apple Cinnamon Keto Ice Cream Cake

This Apple Cinnamon Keto Ice Cream Cake brings the warm, comforting flavors of baked apples and cinnamon into a keto-friendly dessert. It’s the perfect way to enjoy the essence of apple pie while staying low-carb, with creamy ice cream layered on top of a crunchy crust.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ¼ cup unsweetened coconut flour
• 3 tbsp melted butter
• 2 tbsp erythritol

For the ice cream layer:

• 2 cups heavy whipping cream
• 1 cup unsweetened applesauce (or finely chopped apples)
• ½ cup powdered erythritol
• 1 tsp cinnamon
• 1 tsp vanilla extract

For the topping:

• Ground cinnamon
• Chopped toasted almonds

Instructions:

1. Prepare the crust: Combine almond flour, coconut flour, melted butter, and erythritol in a bowl. Press into the bottom of a lined 9-inch springform pan and freeze for 15 minutes.
2. Make the ice cream layer: Whip the heavy cream until stiff peaks form. Fold in applesauce (or chopped apples), powdered erythritol, cinnamon, and vanilla extract. Spread evenly over the crust.
3. Add topping: Sprinkle with ground cinnamon and chopped toasted almonds for crunch.
4. Freeze: Cover and freeze for 4–6 hours, or until the cake is firm.
5. Serve: Let the cake soften slightly before serving.

This Apple Cinnamon Keto Ice Cream Cake offers the warm, comforting flavors of a traditional apple pie with a creamy, frozen twist. It’s the perfect dessert to enjoy during the colder months or when you want a cozy, comforting treat.

Pina Colada Keto Ice Cream Cake

Transport yourself to a tropical paradise with this Pina Colada Keto Ice Cream Cake. The blend of coconut and pineapple flavors in a creamy ice cream form, layered on a crunchy almond crust, creates the ultimate tropical dessert experience while keeping it low-carb.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 3 tbsp melted butter
• 2 tbsp shredded coconut
• 2 tbsp erythritol

For the ice cream layer:

• 2 cups heavy whipping cream
• ½ cup unsweetened coconut milk
• ½ cup pineapple puree (or sugar-free canned pineapple)
• ½ cup powdered erythritol
• 1 tsp vanilla extract

For the topping:

• Toasted coconut flakes
• Pineapple chunks (sugar-free)

Instructions:

1. Prepare the crust: Combine almond flour, melted butter, shredded coconut, and erythritol. Press the mixture into the bottom of a lined 9-inch springform pan and freeze for 15 minutes.
2. Make the ice cream layer: Whip the heavy cream until stiff peaks form. Fold in coconut milk, pineapple puree, powdered erythritol, and vanilla extract. Spread evenly over the crust.
3. Add topping: Sprinkle with toasted coconut flakes and garnish with pineapple chunks.
4. Freeze: Cover and freeze for 4–6 hours, or until firm.
5. Serve: Let the cake soften slightly before slicing.

This Pina Colada Keto Ice Cream Cake is a refreshing, tropical treat that combines coconut and pineapple flavors in a creamy, low-carb dessert. It’s a perfect way to bring the taste of the tropics to your table without any guilt.

Note: More recipes are coming soon!