Ingredients
Units
Scale
- 2 cups heavy whipping cream
- 2-6 tbsp powdered sweetener (I used 4 tbsp but for sweeter, use 6 tbsp and less sweet, use 2 tbps)
- 1 tsp vanilla extract
- 32 Catalina Crunch Chocolate Vanilla Sandwich cookies
- Optional - 3 cookies, crushed or unsweetened black cocoa powder for decorations
Instructions
- Line the bottom of an 8 x 8-inch pan with a sheet of parchment paper. This is simply to protect your pan when slicing the keto cake using a sharp knife and therefore, you do not need any overhand of parchment paper.
- Line 16 cookies on the bottom of the pan - you should be able to make 4 x 4 rows for a total of 16 cookies. Set the baking dish to the side.
- In a large bowl, add the powdered sweetener (and xanthan - *see bottom note for details), vanilla and heavy cream. Whip until stiff peaks form.
- Spread half of the whipped cream over the cookie layer. Repeat with a second cookie layer, followed by remaining whipped cream. Top with cookie crumbles or unsweetened black cocoa powder, if desire.
- Place the cake in the fridge for at least 4 hours or preferably overnight. Slice into 9 pieces.
Notes
- to stabilize the whipped cream, whisk in 1/2 tsp of xanthan gum into the sweetener before adding it to the heavy cream.
- This keto dessert is over 70% fat which is what is recommended to stay in ketosis.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American, Summer, Holidays
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 252
- Sugar: 4
- Fat: 20
- Carbohydrates: 15
- Fiber: 5
- Protein: 8
