Ingredients
Units
Scale
- 2 cups heavy cream, cold
- 8 oz cream cheese
- 2/3 cup allulose
- 1 tbsp tsp vanilla extract
- 21 keto chocolate chip cookies, plus more to crumble as garnish if desired
Instructions
- In a bowl of an electric mixer fitted with the whisk attachment, beat the allulose, vanilla and cream cheese until nice and smooth. Add in the heavy cream and beat on low speed to combine and then raise the speed to medium until stiff peaks form.
- To assemble the cake, take about 1 cup of the whipped topping and spread it on the bottom of the pan and up along the sides. Next, take one cookie and spread about 1 tbsp of whipped topping on both sides. Set the cookie standing up in the loaf pan along one side of the pan. Take a second cookie and spread 1 tbsp of whipped topping on one side of the cookie. Place the cookie, with the frosting pointing away, next to the first cookie. Repeat until you have 7 cookies lined up. Repeat the process for 2 more rows of cookies.
- Take the remaining whipped cream and fill a pipping bag. Pipe the whipped cream into any gaps between the cookies or along the sides. Take the remaining whipped cream and pipe it along the top of all the cookies to cover them. Using an offset spatula, smooth out the top. If desired, add additional garnishes to the top. Place the cake in the fridge or freezer for 4 hours or overnight.
- When ready to serve, run a small knife around the outside of the cake and pop the cake out of the pan (if using a silicon loaf pan) or use the parchment or cling wrap sling to remove the icebox cake. Slice and enjoy!
Notes
- PLEASE read the tips at the end of the post for substitutions.
- Make sure that you allow this cake to fully cool - overnight is best.
- Prep Time: 20 minutes
- Refrigeration: 4 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American, Summer, Spring, Holidays
Nutrition
- Serving Size: 1 slice
- Calories: 243
- Sugar: 3.3
- Fat: 20.6
- Carbohydrates: 5.3
- Fiber: 0.3
- Protein: 3.6
