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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.
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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.
Hands-on Overall
Nutritional values (per serving, 1 jar)
Net carbs5.7 grams
Protein8.4 grams
Fat44.1 grams
Calories456 kcal
Calories from carbs 5%, protein 7%, fat 88%
Total carbs9.2 gramsFiber3.4 gramsSugars4.1 gramsSaturated fat20 gramsSodium195 mg(8% RDA)Magnesium82 mg(21% RDA)Potassium262 mg(13% EMR)
Ingredients (makes 4 servings)
Instructions
- Make the Keto Graham Crackers according to the recipe. You'll only need half of the crackers (about 12 crackers). Don’t worry too much about cutting them up evenly as you will be crushing them up for these layer cakes.
- While the crackers are chilling in the freezer, make the the Keto Crème Anglaise according to the recipe and allow to cool completely in the fridge.
- Whip the cream and Erythritol together until just thickened.
- Crush the crackers by either placing them in a thick plastic bag and rolling over them with a rolling pin, or you can crush them by pulsing in a food processor. If crushing in a bag, you may need to do it in batches so that they don’t burst out of the bag when crushing.
- Place a layer of the biscuits in the bottom of each glass. Layer with the custard (about 2 tablespoons per glass), whipped cream and crackers until the glasses are filled.
- Make sure they are level at the top, and then sprinkle with cacao powder. Place in the fridge at least two hours before serving.
Ingredient nutritional breakdown (per serving, 1 jar)
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