Description
A delightful low-carb treat combining rich chocolate brownie cookies with refreshing peppermint ice cream, perfect for keto and gluten-free diets.
Ingredients
Scale
- 2 ounces unsweetened baking chocolate, chopped
- 1/2 cup butter, cut into large chunks
- 1/2 cup super fine almond flour
- 1/2 cup granulated stevia/erythritol blend
- 1/4 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 1/8 teaspoon sea salt
- 1 teaspoon vanilla extract (no sugar added)
- 2 large eggs
- 1/4 cup cold water
- 1 1/4 teaspoon unflavored gelatin
- 1/3 cup granulated stevia/erythritol blend
- 1 large egg
- 1/4 cups heavy whipping cream
- 4 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- 3–5 drops peppermint oil (or 1/2 to 1 teaspoon peppermint extract)
- Natural green food coloring (optional)
- 1 tablespoon granulated stevia/erythritol blend
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 350°F and line a 9×9-inch baking pan with parchment paper, leaving an overhang.
- In a medium microwave-safe bowl, combine the chocolate and butter. Microwave in 30-second intervals until melted.
- In another bowl, whisk almond flour, sweetener, baking soda, xanthan gum, and salt.
- Add vanilla extract and eggs to the chocolate mixture and whisk.
- Fold dry ingredients into the chocolate mixture until incorporated.
- Spread batter in the prepared pan and bake for 12-15 minutes. Cool completely.
- Pour cold water into a small saucepan, sprinkle gelatin over it, and let it stand for 5 minutes. Heat to dissolve.
- In a medium saucepan, whisk sweetener and egg, then gradually whisk in heavy cream. Cook until it thickens.
- Remove from heat and whisk in gelatin.
- Beat cream cheese until smooth, add warm custard mixture, and beat until combined.
- Stir in vanilla extract, peppermint, and food coloring.
- Refrigerate custard for 1 hour.
- In a clean bowl, beat heavy cream with sweetener until stiff peaks form, then fold into the chilled custard mixture.
- Lifting with parchment, place brownie on a cutting board, cut in half.
- In the baking pan, place a brownie, spread ice cream over it, top with second brownie.
- Cover with plastic wrap and freeze for at least 4 hours.
- Let stand for 5 minutes, then cut into 12 sandwiches with a hot knife. Serve immediately or store in the freezer.
Notes
- Wrap sandwiches individually in plastic wrap for storage up to 2 weeks in the freezer.
- Let sandwiches sit at room temperature for 3-5 minutes before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 235
- Sugar: N/A
- Sodium: 110
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 5.5
- Fiber: 2
- Protein: 5
- Cholesterol: 95