Description
These keto ice cream bars feature rich chocolate brownie layers with a smooth and creamy keto ice cream center. They are easy to prepare, freezer friendly, and perfect for anyone looking for a low carb frozen dessert that feels indulgent and satisfying.
Ingredients
Almond flour for a soft and tender brownie base
Cocoa powder for deep chocolate flavor
Allulose for smooth sweetness without added sugar
Baking powder to help the brownie layers rise gently
Butter for richness and moisture
Keto chocolate chips for extra chocolate flavor
Large eggs at room temperature for structure
Simply Organic Vanilla Flavor or Watkins Clear Vanilla Flavor
Keto ice cream of choice such as vanilla or chocolate
Instructions
Preheat the oven to three hundred fifty degrees Fahrenheit and line two square baking pans with parchment paper
Mix almond flour, cocoa powder, allulose, and baking powder in a large bowl until evenly combined
Melt butter and keto chocolate chips together until smooth and glossy
Whisk eggs into the chocolate mixture followed by the vanilla flavor until fully blended
Fold the dry ingredients into the wet mixture just until combined
Spread the batter evenly into both prepared pans and gently press flat
Bake until the brownie layers are just set and soft in the center
Allow the brownies to cool slightly, then remove one layer and place it on a cooling rack
Soften the keto ice cream briefly, then spread it evenly over the brownie layer remaining in the pan
Place the second brownie layer on top and press gently
Freeze until completely firm
Slice into even bars using a sharp knife
Notes
Choose a keto ice cream that spreads easily once softened but firms up well when frozen
Let the brownies cool enough to prevent cracking during assembly
Use parchment paper overhang to lift layers cleanly from the pan
For neat slices, wipe the knife clean between cuts
Store bars individually to maintain freshness and texture
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American