Indulge in the chilled decadence of this easy Keto chocolate icebox cake! Freshly-whipped, fluffy cream between low-carb layers of cake make it an irresistibly cool treat.
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Keto Chocolate Icebox Cake
I love rotating my desserts with the seasons. From warm flavors like spice cake in fall to classics like Christmas crack for the holidays to airy indulgences like angel food cake in the spring, it’s so fun to mix it up.
And once the weather starts heating up, you’re sure to find me whipping up this Keto chocolate icebox cake! Freshly-whipped, fluffy cream between layers of low-carb cake come together for pure, chilled decadence.
This treat is also super simple to prep. Mix together the cake ingredients, pour into a pan, bake, then let cool. After that, beat together the cream mixture ingredients, layer your cake, and toss it in the fridge for a few hours.
Just mix, bake, assemble, and set. That’s it!
This is a great dessert to bring to parties or get-togethers. You can make it ahead of time and then just keep it in the fridge until you’re ready to serve.
The cool whipped cream combined with the rich chocolate cake is so good, no one will ever guess it’s a totally Keto-friendly dessert. Don’t be surprised when everyone starts asking you for the recipe!
What Is An Icebox Cake?
Despite the name, icebox cakes aren’t actually frozen. You may already know this, but “icebox” is actually an old-fashioned term for the refrigerator… which is exactly where the magic happens!
Traditional icebox cakes involve layering cookies, wafers, or thin layers of cake with fluffy cream, then setting them in the refrigerator to chill. This Keto version follows the same formula, except we’ll bake a low-carb cake layer to use instead.
I also wanted to point out that icebox cakes and icebox pies are two different desserts. Icebox pies include a flaky crust topped with a creamy filling that sets in the fridge, like this Keto chocolate pie.
Variations for Keto Icebox Cake
Chocolate cake with fluffy cream is a classic combination. But if you want to have some fun with your cake flavors, go right ahead!
For a Death By Chocolate variation, add unsweetened cocoa powder to the whipped cream mixture. You could also add half a teaspoon of espresso powder to the cake batter to really emphasize the chocolate flavor.
Want to seriously impress friends or family? I like to whip up a batch of my Keto peanut butter cups, then chop them up and sprinkle them on top of the icebox cake.
You can also try some different toppings like sugar-free white chocolate chips, sliced fruit, chopped nuts, or shredded coconut. The last option is even better if you toast it first!
Can You Store Low-Carb Chocolate Icebox Cake?
That’s pretty much the whole point of this dessert! Just store it covered in the refrigerator, and it will stay fresh for up to a week.
Because it’s meant to be served chilled, this dessert is perfect for grabbing a quick slice whenever your sweet tooth strikes. And if you find yourself peeling back the plastic wrap to grab another forkful every time you pass through the kitchen, don’t worry… I’ve been there. No judgement!
How To Make Keto Chocolate Icebox Cake
Preheat the oven to 350 degrees.
Mix together the ingredients for the cake until smooth and creamy, then spread the cake batter into a well greased 9×13 baking dish.
Bake for 15 minutes. Remove from the oven and let the cake cool to room temperature.
In a mixing bowl, blend together the cream cheese, 1 tsp vanilla, and ½ cup of Swerve until creamy.
Mix in the heavy whipping cream and beat until the mixture reaches a whipped cream consistency.
Turn the cake out onto a cutting board and slice it in half. Place one half of the cake into an 8×8 baking dish.
Add a layer of the whipped cream mixture on top.
Place the other half of the cake on top of the whipped cream mixture, then add another layer of whipped cream on top.
Sprinkle with some keto chocolate chips if desired, then refrigerate for at least 4 hours before serving.
Other Dessert Options From The Keto Option That You Might Like
Keto Chocolate Icebox Cake
Equipment
Ingredients
Cake
- 1½ cup almond flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅓ cup low carb confectioners sugar substitute
- 2 teaspoons vanilla extract
- ⅓ cup water
- 3 large eggs
Whipped Cream
- 6 ounces cream cheese softened
- 1 teaspoon vanilla extract
- ½ cup low carb confectioners sugar substitute
- 1½ cup heavy whipping cream
Instructions
- Preheat the oven to 350 degrees.
- Mix together the ingredients for the cake until smooth and creamy, then spread the cake batter into a well greased 9×13 baking dish.
- Bake for 15 minutes. Remove from the oven and let the cake cool to room temperature.
- In a mixing bowl, blend together the cream cheese, 1 tsp vanilla, and ½ cup of Swerve until creamy.
- Mix in the heavy whipping cream and beat until the mixture reaches a whipped cream consistency.
- Turn the cake out onto a cutting board and slice it in half. Place one half of the cake into an 8×8 baking dish.
- Add a layer of the whipped cream mixture on top.
- Place the other half of the cake on top of the whipped cream mixture, then add another layer of whipped cream on top.
- Sprinkle with some keto chocolate chips if desired, then refrigerate for at least 4 hours before serving.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
