Keto Icebox Cake
{Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free}
This Keto Icebox Cake is the perfect cold dessert for summertime. With delicious cookie layers, refreshing berries, and a whipped cream and cream cheese filling, make ahead to share with a crowd!
Keto Icebox Cake
Icebox cakes are typically a no-bake dessert made with layers of graham crackers, cool whip or pudding, and chocolate or berries. The combinations are almost endless, but the end result is the same. The graham crackers get deliciously soft to make a cake-like layer, and all can be made ahead of time and are great for potlucks and picnics.
Ingredients for a Keto Icebox Cake
A batch of my Keto Cutout Sugar Cookies
Cold Heavy Cream
Cream Cheese (I used Greek Cream Cheese to cut down on fat and increase protein)
Powdered Monkfruit Sweeter (save 15% with code FITMOMJOURNEY)
Strawberries and/or blueberries
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How To Make Keto IceBox Cake
Start by baking the Keto Cutout Sugar Cookies according to the directions. Roll fairly thin, then bake as one big cookie. Remove from the oven, let cool 2-3 minutes, then use a pizza cutter to cut into wafer like sections while still warm. Cool and they'll be ready to use in the Keto Icebox Cake
Mix the cream cheese and powdered monkfruit sweetener in a stand mixer until creamy.
Add in the heavy cream, stirring slowly. Increase the speed and let whip until the mixture has doubled in size and can hold a semi-stiff peak.
Assemble the cake: start with a thin layer of the cream cheese mixture on the bottom of a 9×9 pan.
Lay down a layer of the sugar cookie wafers with a bit of room in between each piece. Sprinkle strawberry slices on top, followed by half of the whipped cream mxiture.
Add another layer of slightly spaced sugar cookie wafers, more strawberries, and then the rest of the whipped cream mixture.
Refrigerate at least 4 hours or overnight.
Can You Freeze Keto Icebox Cake
I actually made this cake when we were quarantined with COVID, and frozen all but the single slice I ate!
So yes, you can freeze the slices!
Simple space out on a foil-lined baking sheet, freeze at least 2 hours, then transfer to an airtight container.
Do not freeze for longer than one month.
When you are ready to enjoy a piece, remove from the freezer at least 1 hour in advance.
Check out these other recipes you might like:
Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Keto Tater Tot Casserole
Keto Gumbo
Slow Cooker Crack Chicken
Keto White Chicken Enchiladas
Keto Cream Cheese Pancakes
Keto 7-Layer Bars
Chocolate Chip Peanut Butter Cookie Dough Fat Bombs
Keto Coffee At Starbucks {What To Order}
Keto Bagel Dogs
Copycat Starbucks Bacon Gruyere Sous Vide Egg Bites
Keto Cinnamon Roll in a Mug
Fluffy Keto Sugar Cookies
Keto Samoa Bars
Fathead Ketogenic Bagels
Keto Crockpot Ribs
Keto Lemon Bars
Keto Icebox Cake (Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free}
This Keto Icebox Cake is the perfect cold dessert for summertime. With delicious cookie layers, refreshing berries, and a whipped cream and cream cheese filling, make ahead to share with a crowd!
Ingredients
- A batch of my Keto Cutout Sugar Cookies
- 2.5 cups Cold Heavy Cream
- 8oz Greek Style Cream Cheese (I used Greek Cream Cheese to cut down on fat and increase protein)
- 1/2 cup Powdered Monkfruit Sweeter (save 15% with code FITMOMJOURNEY)
- 8oz sliced Strawberries and/or blueberries
Instructions
- Start by baking the Keto Cutout Sugar Cookies according to the directions. Roll fairly thin, then bake as one big cookie. Remove from the oven, let cool 2-3 minutes, then use a pizza cutter to cut into wafer like sections while still warm. Cool and they'll be ready to use in the Keto Icebox Cake
- Mix the cream cheese and powdered monkfruit sweetener in a stand mixer until creamy.
- Add in the heavy cream, stirring slowly. Increase the speed and let whip until the mixture has doubled in size and can hold a semi-stiff peak.
- Assemble the cake: start with a thin layer of the cream cheese mixture on the bottom of a 9x9 pan.
- Lay down a layer of the sugar cookie wafers with a bit of room in between each piece. Sprinkle strawberry slices on top, followed by half of the whipped cream mxiture.
- Add another layer of slightly spaced sugar cookie wafers, more strawberries, and then the rest of the whipped cream mixture.
- Refrigerate at least 4 hours or overnight.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 190Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 57mgSodium: 61mgCarbohydrates: 4gNet Carbohydrates: 4gFiber: 0gSugar: 3gProtein: 2g
xoxo,
Gretchen
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