Keto Ice Cream Cheese Cake
Ingredients
For The Crust
- 3 Tbsp Butter Grass fed butter
- 1/2 Cup Almond Flour
- 3 Tbsp Coconut Flour
- 1 Tbsp Cinnamon Ground
- 1/2 Tsp Nutmeg Ground
- 1 Tbsp Monkfruit Sweetener Golden
For The Ice cream filling
- 2 Cups Heavy Cream
- 8 Oz Cream Cheese lactose free Green Valley Organics
- 1 Tbsp Vanilla Extract
- 1/3 Cup Monkfruit Sweetener Classic White
Instructions
- Start the crust first then set aside. For the filling, start with the heavy cream and mix with a blender on high speed until stiff peaks form.
- Add in the vanilla, cream cheese and Monkfruit sweetener. Continue to mix up for about five minutes until thick. Pour the filling over the crust and smooth out.
- I sprinkled some Lily's dark chocolate on top but you could use just about anything you want. I used a 9 inch spring pan and will make 8 generous guilt-free servings.
- Put in freezer for 2-4 of hours before serving. Store in freezer but make sure to take out 20 minutes prior to serving it up.
Notes
I used a spring cake pan and makes if very easy to take it out.