One of the things I hear a lot from people curious about the low carb way of eating is this: “I would do it, but you have to make everything from scratch, and I just don’t have time for that.” Others have said, something like this: “I have a sweet-tooth, but I am no baker, I need something easy.” Well, I hear you.
I do post some complex recipes here, especially when attempting to make a keto-version of family and personal favorites. But, not every recipe has to be complex. The internet is full of microwave breads and cakes that are low-carb friendly. I myself have posted a few.
I am also currently, developing a bread mix that works both in the microwave and in the oven. The I hope to be able to package and sell as a mix. But, even though I devote hours to developing new recipes, there are a few quick and easy recipes that are a standby. Today’s recipe combines two of those.
My husband and I tend toward lactose intolerant so, the ice cream recipe I use, is made from a plant-based milk called Ripple® that we found. I like it for my ice cream base, because it has a thicker mouth feel, that is more like cow’s milk, than many of the nut milks. For my base, I but the Unsweetened vanilla, so if you decide to use the Ice Cream Recipe and use Cream or a nut milk, don’t forget to add some vanilla.
As this recipe “doubled,” is my go-to recipe for having ice cream on hand, I sometimes add an ounce or two of 80% or higher chocolate (melted) into my mix, or some pureed berries (depending on the ice cream we are in the mood for). I also, make this ice cream both churned in my ice cream maker, or if I don’t want to mess with that, I just put it in the freezer to set. I halved my ice cream recipe for this treat, in order to calculate the macros better (the batches I have made have always been double what I have posted here, except the trial batch for this recipe post, so that said, I didn’t churn this small batch, it was a set in the freezer batch).
The Sandwich Cake portion, is a modification of one of my quick microwave cakes, made a bit firmer to hold up under spreading ice cream.
If you are in a really big hurry, or don’t have or want to make ice cream, these are just as yummy as a whoopie pie with some whipped cream between the cakes (I stabilize the whipping cream with just a little grass-fed gelatin to help it hold structure a bit more).
I hope you enjoy these as much as we do!
- 2 Tbsp real butter or refined coconut oil melted
- 1/4 cup nut or sunflower seed flour I used almond flour
- 1 Tbsp coconut flour
- 1 Tbsp egg white protein can also use whey protein isolate
- 1/2 Tbsp unsweetened cocoa powder
- 2 Tbsp keto friendly sweetener I used Allulose
- 1 scoop MCT powder (optional)
- 1/4 tsp xanthan or guar gum
- 1 tsp baking powder
- 3 eggs
- 1 cup Unsweetened Vanilla Ripple plant-based milk you can also use coconut milk or heavy cream, but add some vanilla
- 1 egg
- 1 tsp gelatin I used grass-fed
- 1/3 cup keto friendly sweetener I used Allulose
- 1/8 tsp sea salt
- 2 Tbsp real butter or refined coconut oil
If you are not making the ice cream ahead (I usually make a double batch and just have it in the freezer), you will want to make your ice cream first so it has time to set in the freezer, as you make the sandwich portion.
This ice cream base can be churned in an ice cream machine which is the quicker method, or just placed in the freezer to set (some would say the easier version).
Place all ice cream ingredients in a medium microwave safe bowl and mix well.
Microwave on high heat for about 2 1/2 minutes, stopping about half way to give it a stir. The mixture should be about 90° F. and slightly thicker. Stir it well, making sure gelatin is completely dissolved in your mix.
Set aside and allow to cool before pouring into your ice cream maker, or simply put in it your freezer container and put it in the freezer to set.
In a 2 cup microwave safe bowl, melt butter or coconut oil
Add in all ingredients, eggs last and mix well, should be the consistency of thick cake batter.
Use a spatula to clean sides of bowl and make sure the batter is pretty flat and even on the top. Then microwave on high for 2 mins.
Allow to cool and dump out of the bowl and slice into 8 even slices.
Once cake portion has completely cooled and ice cream is set, place about one ice cream scoop full of ice cream and press down to cover the cake. Add top layer and serve or place back into freezer to store for later.
For an even easier quick dessert fill cakes with whipped cream and eat as a quick whoopie pie.
The macros for this recipe are not exact as you may or may not use all of the ice cream you made. Bear this in mind when figuring your macros, which are based on using all of the ice cream.
total fat 22.1 g
net carbs 3.1 g
protein 17.3 g
Sugar Fiber/Alcohol 21.3 g