A friend of mine who is a huge chocolate peanut butter cup fan was celebrating a birthday, so I decided to use the occasion to attempt to create the ultimate low-carb chocolate peanut butter ice cream brownie cake. Admittedly, it takes a lot of work and planning, but the resulting cake is just so impressive, I feel it's warranted for really special occasions.
Keto Chocolate Peanut Butter Brownie Ice Cream Cake Recipe
Brownie Base Ingredients:
- ½ cup blanched fine almond flour
- 1 tablespoon and 1 teaspoon coconut flour
- ⅓ cup dark cocoa powder
- ¼ teaspoon espresso powder
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 2 tablespoons chocolate whey isolate
- ¼ teaspoon Himalayan pink sea salt
- ½ cup unsalted butter
- 2 eggs, room temperature
- ⅓ cup unsweetened almond milk
- ½ teaspoon raw cider vinegar
- 1 teaspoon vanilla extract
- ⅓ cup erithrytol, powdered in a spice/coffee grinder
- 1 ⅓ oz unsweetened baker’s chocolate, chopped into smaller pieces
- 10 drops liquid stevia, chocolate-flavoured
Ice Cream Ingredients:
- 2 large eggs
- ¼ teaspoon cream of tartar
- ⅓ cup xylitol
- ¾ teaspoon xanthum gum
- ¼ teaspoon Himalayan pink sea salt
- ½ cup unsweetened almond milk
- ½ cup natural creamy peanut butter
- 2 cups heavy cream
- 1 teaspoon vanilla extract (*pure is best!)
- 2 tablespoons rye whiskey
Chocolate Topping Ingredients:
- 2 tablespoon coconut oil, melted
- ¼ cup dark cocoa powder
- 20 drops liquid stevia, chocolate-flavoured
- 2 teaspoons erithrytol, powdered in a spice/coffee grinder
Cake Decorations Ingredients:
- 1 batch keto whipped cream
- 3 tablespoons roasted salted peanuts
- 1 keto chocolate peanut butter cup
Directions:
Line the edges and base of a 9-inch springform pan with parchment paper then spray the paper with cooking spray. If you use a silicon springform pan, like me, you can just spray the base and not worry about the paper.
In a medium mixing bowl, whisk together almond flour, cocoa powder, baking soda, baking powder, espresso powder, and chocolate whey isolate. Set aside.
Line the bottom of a 9-inch round . Spray the parchment paper and sides of the pan with cooking spray.
Next, brown the butter. Start by melting the butter in a medium-sized saucepan over medium heat. Continue to cook the butter, whisking frequently, until it’s a pale golden brown and the particles suspended in it are reddish brown and the butter drops audibly sizzling. This usually takes me about 7 minutes. Reduce heat to low and add chocolate and stir till fully melted. Stir in erithrytol until fully incorporated. Remove from heat.
Preheat the oven to 350F. Now, add eggs, almond milk, vinegar, liquid stevia and vanilla to a large mixing bowl and blend with a electric mixer at medium speed for two minutes. After 2 minutes, lower the speed to low (or "stir" if using a stand mixer) and gradually pour the melted butter mixture little by little until fully incorporated. Then, keeping it at the same low speed, gradually beat in the flour mixture until fully incorporated.
Pour into prepared baking dish and sprinkle with flaky salt. Bake in preheated oven for 25-30 minutes or when a knife inserted in the middle comes out clean. Remove brownies from the oven and allow to cool on a cooling rack. Once the brownies are completely cool, put the pan in the freezer overnight.
Now make the ice cream layer. Beat eggs with cream of tartar with a mixer until frothy.
Add xylitol a little at a time until mixture thickens.
Add all remaining ingredients and mix well except the heavy cream and xanthum gum.
Sprinkle in the xanthum gum gradually as you mix, then add the heavy cream and mix until everything is consistent, but don’t overdo it or else the cream will start to form a frothy layer on top.
Chill ice cream mixture for at least 4 hours.
Add chilled mix to your ice cream maker (*I use the Cuisinart Ice Cream Maker.) and follow the manufacturer’s instructions for your model.
Remove springform pan with brownie layer from freezer and spread ice cream overtop, smoothing out the top with a spatula. Put back in the freezer overnight.
Now make the chocolate topping. Mix together and taste and adjust sweetener as needed.
Remove cake from freezer and remove the springform casing. Drizzle chocolate topping overtop the cake however you would like it decorated. Just make sure that the chocolate is well spread out or latticed so it won't be as hard to cut later on.
On the day of serving, whip up a batch of keto whipped cream and add to a piping bag. Decorate the top and sides of the cake with the whipped cream. Use the chopped peanuts to decorate the top of the cake. Lastly, chop the peanut butter cup into thirds and use it to make a pretty centrepiece.
Put the completed ice cream cake back in the freezer until ready to serve. Remove the cake 15 minutes before serving and leave on the counter to thaw. Cut and serve. Store uneaten portions in the freezer.
Whew! I know it's not an quick and easy recipe but it sure is a looker and a crowd-pleaser to boot. Did you attempt to make this keto chocolate peanut butter ice cream cake? If so, how did it turn out? Please let me know in the comments. Or if you post photos on Instagram, tag me so I can see your fine work. :)
