Icebox cakes are a really simple way but effective dessert to make. At their most simplistic form they involve layering cookies and whipped cream, and then refrigerating a few hours before serving.
I added keto creme anglaise custard to mine, but if you wanted to shorten the prep time you could forgo the custard and just layer with whipped cream or coconut cream.
If you fancy a chocolate ice box cake instead of vanilla, swap the creme anglaise for this boozy chocolate mousse or use our super simple 5-Minute Keto Chocolate Mousse.
You could also add chopped nuts, keto granola, dark chocolate chips or berries to these but I’ve kept them fairly simple.
I used our low-carb graham crackers for this recipe, but you could use other keto cookies if you have a favorite. Those made with almond flour and/or coconut flour generally work better than ones made with nut butter, as you want a crunchy and crumbly cookie as opposed to a soft cookies.
These ice box style “cakes” are really simple to make once you have the crackers made. You can layer the ingredients on a platter if you want a more traditional looking cake, but I think individual cakes like I’ve done here make for much better presentation.
Serving size 1 jar
Allergy information for Keto Refrigerator Layer Cake in a Jar
✔ Gluten free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, 1 jar)
Net carbs5.8 grams
Calories from carbs 5%, protein 7%, fat 88%
Total carbs9.2 gramsFiber3.4 gramsSugars4.1 gramsSaturated fat20.3 gramsSodium196 mg(9% RDA)Magnesium83 mg(21% RDA)Potassium264 mg(13% EMR)
Ingredients (makes 4 servings)
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