Keto Chocolate Almond Ice Cream Recipes

This decadent keto chocolate ice cream is packed with rich cocoa, sugar-free chocolate chips, and chunks of a soft keto chocolate almond mug cake.

If you are following a low-carb or keto lifestyle, finding a truly creamy ice cream without an ice cream maker can be a challenge. Many homemade keto ice creams end up icy or hard as a rock.

This recipe solves that problem by adding a splash of whiskey, which lowers the freezing point and keeps the texture incredibly smooth.

To make it even better, I am throwing in a one-bowl keto chocolate almond mug cake and plenty of sugar-free chocolate chips.

Ingredients:

Keto Chocolate Almond Mug Cake:

• 15 g unsalted butter, melted
• 25 g super fine almond flour
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp baking powder
• Pinch of salt
• 1 tbsp granulated keto sweetener (1:1 sugar replacement)
• Splash of vanilla extract
• 1 tbsp heavy whipping cream
• 1 large egg

Ice Cream Base & Mix-ins:

• 150 ml heavy whipping cream, cold
• 2 tbsp confectioners erythritol (or allulose)
• Splash of vanilla extract
• 10 ml whiskey (such as Jack Daniel’s)
• 1 tbsp Dutch-process cocoa powder, sifted
• 30 g sugar-free chocolate chips (like Lily’s)

Instruction

Preheat your oven to 350°F (180°C) if you plan to bake the cake. In a bowl, melt 15g of butter in the microwave.

Add 25g of almond flour, 1 tablespoon of cocoa powder, 1/2 teaspoon of baking powder, a pinch of salt, 1 tablespoon of your 1:1 keto sweetener, a splash of vanilla extract, 1 tablespoon of heavy cream, and 1 egg. Whisk until completely smooth.

Grease a small ramekin with a little butter. Pour the batter in. You can microwave it for 90 seconds or bake it in the preheated oven for 12 to 15 minutes until set.

Let it cool completely (you can pop it in the fridge for an hour to speed this up). Once cool, turn it out and chop it into small, bite-sized pieces.

In a large bowl, combine 150 ml of cold heavy whipping cream and 2 tablespoons of confectioners’ erythritol. Whip until soft peaks form. Add a splash of vanilla extract, 10 ml of whiskey, and 1 tablespoon of sifted Dutch cocoa powder.

Continue to whisk until everything is incorporated, and you have soft, fluffy peaks.

Using a spatula, gently fold in 30g of sugar-free chocolate chips and half of your chopped mug cake pieces.

(Save the other half of the cake for snacking, or fold it all in if you want maximum cake-to-ice-cream ratio).

Transfer the mixture into a freezer-safe container with a tight-fitting lid. Freeze for at least 4 hours, though leaving it overnight yields the best results.

When ready to serve, let the container sit at room temperature for about 10 minutes. This allows it to soften up for the perfect, creamy scoop.

Storage

Keep your leftover keto ice cream in an airtight, freezer-safe container. To prevent freezer burn and icy crystals from forming on top, press a piece of parchment paper or plastic wrap on the surface.

This Keto ice cream can last in your freezer for up to 2 weeks.

Keto ice cream freezes harder than traditional ice cream. When you are ready for another scoop, pull the container out of the freezer and let it sit on the counter for about 10 to 15 minutes.

Tips & FAQs

Can I skip the alcohol? You can, but your ice cream will be firmer and potentially icier. If you want to keep it alcohol-free, try allulose as your sweetener instead of erythritol.

Can I bake the mug cake instead of microwaving it? Yes. Baking it in a preheated oven at 350°F (180°C) for 12 to 15 minutes gives it a slightly better, more even crumb, but the microwave method (90 seconds) is much faster.

More Chocolate Ice Cream Recipes

• Chocolate Almond Ice Cream Recipe
• Homemade Rocky Road Ice Cream-No-Churn
• Ninja Creami Mexican Chocolate Ice Cream