Keto Cookies and Cream Cake: A Low-Carb Delight

Who doesn’t love cookies and cream? This classic flavor combination is nostalgic, comforting, and downright delicious. But what if you’re on a keto diet and think such indulgences are off the table? Not anymore! Enter the Keto Cookies and Cream Cake—a low-carb, sugar-free masterpiece that satisfies your sweet tooth without throwing you off your diet. This cake is perfect for celebrations, special occasions, or even just a cozy weekend treat.

Let’s dive into the recipe, complete with a friendly guide to making it step-by-step, some helpful tips, and a look at why this dessert is as nutritious as it is delicious.

Why You’ll Love This Recipe

The Keto Cookies and Cream Cake is everything you want in a dessert: moist, rich, creamy, and packed with the classic flavor of cookies and cream. Instead of relying on traditional high-carb ingredients like sugar and flour, this recipe uses almond flour, keto-friendly sweeteners, and sugar-free chocolate cookies. It’s not just a treat; it’s a guilt-free indulgence that keeps you on track with your low-carb lifestyle.

Ingredients You’ll Need

Here’s a list of everything you’ll need to make this delicious Keto Cookies and Cream Cake:

For the Cake Layers:

2 cups almond flour
¼ cup coconut flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs
½ cup unsweetened almond milk
⅓ cup erythritol (or another keto-friendly sweetener)
1 teaspoon vanilla extract
½ cup melted butter

For the Cream Filling:

1 cup heavy whipping cream
3 tablespoons powdered erythritol
½ teaspoon vanilla extract

For the Cookies:

1 cup almond flour
2 tablespoons unsweetened cocoa powder
3 tablespoons erythritol
2 tablespoons melted coconut oil
1 teaspoon vanilla extract

For the Frosting:

1 cup cream cheese, softened
¼ cup butter, softened
½ cup powdered erythritol
1 teaspoon vanilla extract

Step-by-Step Instructions

1. Make the Cookies:

Preheat your oven to 325°F (160°C).
In a mixing bowl, combine almond flour, cocoa powder, erythritol, coconut oil, and vanilla extract. Mix until a dough forms.
Roll the dough into a thin sheet between two parchment papers. Use a cookie cutter to create small rounds.
After lining a baking tray, put the cookies in the oven for ten to twelve minutes. Let them cool completely before handling.

2. Prepare the Cake Layers:

Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and grease them.
In a large bowl, mix almond flour, coconut flour, baking powder, baking soda, and salt.
In another bowl, whisk the eggs, almond milk, erythritol, vanilla extract, and melted butter until smooth.
Combine the wet ingredients with the dry ingredients, stirring until fully incorporated.
Evenly distribute the batter among the two cake pans that have been prepared. A toothpick inserted in the centre should come out clean after 20 to 25 minutes of baking.
Let the cakes cool completely before assembling.

3. Whip the Cream Filling:

In a chilled mixing bowl, beat heavy whipping cream, powdered erythritol, and vanilla extract until stiff peaks form.
Keep the cream filling refrigerated until ready to use.

4. Prepare the Frosting:

In a medium bowl, beat cream cheese and butter until creamy and smooth.
Add powdered erythritol and vanilla extract, continuing to beat until fully combined.

5. Assemble the Cake:

On a serving plate, arrange the first layer of cake. Spread a generous layer of whipped cream filling over it.
Crush some of the baked cookies and sprinkle them over the cream filling.
Place the second cake layer on top and spread the cream cheese frosting over the entire cake.
Decorate with whole and crushed cookies on top for a beautiful finishing touch.

Macro Breakdown per Serving

This recipe makes 12 slices of Keto Cookies and Cream Cake. Here's the nutritional information per slice:

Calories: 270
Fat: 25g
Protein: 6g
Total Carbs: 6g
Fiber: 3g
Net Carbs: 3g

Preparation Time

Prep Time: 30 minutes
Cook Time: 25 minutes
Cooling and Assembly: 45 minutes
Total Time: Approximately 1 hour 40 minutes

Additional Tips

Chill the cake: Let the cake chill in the fridge for at least an hour after assembly. This facilitates slicing and helps the flavours blend together.
Use quality ingredients: High-quality almond flour and cocoa powder make a big difference in taste and texture.
Adjust sweetness: Taste the whipped cream and frosting as you go, and adjust the erythritol according to your preference.
Decorate creatively: You can use sugar-free chocolate shavings, keto sprinkles, or extra crushed cookies for decoration.

Keto Notes

Keto Cookies Substitute: If you don’t want to make cookies from scratch, look for store-bought keto-friendly cookies.
Storage: Keep the cake in the refrigerator for up to five days in an airtight container. You can also freeze individual slices for up to 2 months.
Dairy-Free Option: Swap heavy cream with coconut cream and butter with coconut oil for a dairy-free version.

Nutritional Benefits

This Keto Cookies and Cream Cake is not only low-carb but also packed with healthy fats from almond flour, cream, and butter. These fats provide sustained energy and keep you feeling full. The almond flour is also rich in vitamin E, magnesium, and fiber, while the cocoa powder adds antioxidants.

Variations

Mint Cookies and Cream Cake: Add a drop of mint extract to the frosting for a refreshing twist.
Peanut Butter Cookies and Cream Cake: Mix a tablespoon of sugar-free peanut butter into the whipped cream filling.
Double Chocolate Cookies and Cream Cake: Add a layer of sugar-free chocolate ganache for extra decadence.

Common FAQs

1. Can I use coconut flour instead of almond flour?
Coconut flour has different properties and absorbs more liquid, so it’s not a 1:1 substitution. If you want to use coconut flour, adjust the recipe by reducing the amount and increasing the eggs or liquid.

2. How do I store the leftover cake?
Keep it in the refrigerator in an airtight container. It stays fresh for up to 5 days.

3. Can I make this cake nut-free?
To make this nut-free, substitute almond flour with sunflower seed flour and ensure the cookies are nut-free as well.

4. What sweetener works best for keto desserts?
Erythritol, monk fruit, and stevia are excellent choices for keto baking. Use whichever you prefer.

Final Thoughts

The Keto Cookies and Cream Cake is a dream come true for dessert lovers on a keto diet. It combines the nostalgic flavor of cookies and cream with the benefits of being low-carb and sugar-free. Whether you're serving it at a party or indulging in a slice for yourself, this cake is guaranteed to impress.

Enjoy this delightful treat guilt-free and share it with loved ones—it’s proof that keto doesn’t mean giving up on indulgence! Let me know how it turns out for you, and happy baking! 😊

Keto Cookies and Cream Cake Recipe – Low-Carb Delight