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Keto Cappuccino Ice Cream Bars with Almond Crust

Keto Cappuccino Ice Cream Bars with Almond Crust — from ketoserts's cooking video Watch how it’s made · 3:45

Video by ketoserts on YouTube · Open on YouTube

45 min · plus 4 hours to overnight freezingMakes 9 × 1 bar241 kcal a portion
  • Keto (3.2 g net carbs a serve)
  • Vegetarian
  • Gluten-free ingredients

Contains: Egg, Milk, Tree nuts. Check labels on stock, sauces and spice mixes.

Almond-flour crust and cream-cheese filling sweetened with monk fruit instead of sugar: about 3 g net carbs a bar and no added sugar.

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Ingredients 13

Method

Tap a time to watch that step in the video.

  1. Make the cappuccino: stir the hot cream with the espresso powder and ½ tbsp cocoa until dissolved. Refrigerate until needed. 0:19
  2. For the crust, mix the almond flour, monk fruit sweetener, 2 tbsp cocoa and 1 tsp espresso powder, then stir in the melted butter and the egg white to a dough. 0:48
  3. Line a 13 cm (5 inch) square pan with baking paper, press the dough in evenly and bake at 163°C (325°F) for 15 minutes. Let it cool completely. 1:32
  4. Beat the softened cream cheese with the powdered sweetener and vanilla until smooth. 1:51
  5. Add the chilled cream and beat until thick and fluffy. 2:18
  6. Spread half of the cream cheese mixture over the cooled crust. 2:35
  7. Mix the cappuccino into the remaining filling and spread it on top as a second layer. 2:48
  8. Freeze at least 4 hours, ideally overnight, then cut into 9 bars. 3:15

Tip. Use 1 tsp espresso powder in the cappuccino layer for a milder coffee taste, or 2 tsp for a stronger one.

The method is a summary in our words — the video shows every step.

One portion (1 bar) gives you 1 of 9

Energy241 kcal1,010 kJ
Protein4.6 g9% of a day
Fibre1.7 g6% of a day
Carbohydrate4.9 g3.2 g net · 1.8 g sugars2% of a day
Fat24 g12 g saturated30% of a day
Sodium130 mg5% of a day

Where the energy comes from one serve

  • Net carbs 5%
  • Protein 7%
  • Fat 88%

Fits keto: 3.2 g net carbs a serve, with 88% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin A High21%

187 µg a serve, mostly from cream cheese (41%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin E Source18%

2.7 mg a serve, mostly from blanched almond flour (80%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Show the other 13
Magnesium9%

38 mg a serve, mostly from blanched almond flour (59%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Omega-39%

0.1 g a serve, mostly from cream cheese (51%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Selenium8%

4.2 µg a serve, mostly from cream cheese (52%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Calcium5%

64 mg a serve, mostly from cream cheese (38%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Zinc5%

0.6 mg a serve, mostly from blanched almond flour (46%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Potassium4%

170 mg a serve, mostly from blanched almond flour (37%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Iron4%

0.7 mg a serve, mostly from blanched almond flour (42%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin B124%

0.1 µg a serve, mostly from cream cheese (51%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Folate2%

7.6 µg a serve, mostly from blanched almond flour (48%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin B62%

0 mg a serve, mostly from cream cheese (43%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Vitamin D1%

0.3 µg a serve, mostly from cream cheese (58%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin K1%

1.5 µg a serve, mostly from cream cheese (35%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin C0%

0.1 mg a serve, mostly from chilled heavy whipping cream (73%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by ketoserts; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.