Ingredients
Equipment
Method
- Make the Crust
- Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Lightly grease the sides.
- In a bowl, stir together the almond flour, cocoa powder, powdered sweetener, and salt. Add the melted coconut oil and mix until the crumbs look like wet sand and hold together when pinched.
- Press the mixture firmly into the bottom of the pan and about 1 inch (2.5 cm) up the sides, using the bottom of a glass to pack it tightly. Freeze for 15 minutes while you make the filling.
- Make the Filling
- Add the drained macadamia nuts, the solid coconut cream from the 2 cans, 1/2 cup powdered sweetener, 2 tablespoons melted coconut oil, vanilla, and 1/2 teaspoon salt to a high-speed blender. Reserve the thin coconut liquid for the chocolate drip. Blend on high for 1 to 2 minutes, scraping down the sides, until completely smooth and silky with no grit.
- Transfer half of the filling (about 3 cups) to a large bowl for the chocolate chip layer. Leave the rest in the blender.
- Make the Chocolate Layer
- To the filling in the blender, add the sifted cocoa powder, 3 tablespoons powdered sweetener, and the melted sugar-free chocolate. Blend for 30 to 45 seconds until thick, glossy, and evenly chocolate-colored. If it seems stiff, add a splash of the reserved coconut liquid.
- Pour the chocolate layer over the chilled crust and smooth the top. Freeze for 45 minutes, until the surface is firm to the touch.
- Make the Chocolate Chip Layer
- Gently fold the chocolate chips into the reserved vanilla filling with a spatula. Spoon it over the firm chocolate layer and smooth the top. Tap the pan gently on the counter to release air bubbles. Cover loosely with foil or plastic wrap and freeze for at least 4 hours, until the cake is firm all the way through.
- Make the Chocolate Drip
- Place the finely chopped chocolate and coconut oil in a heatproof bowl. Warm the 1/4 cup coconut milk in a small saucepan or the microwave until steaming but not boiling, then pour it over the chocolate. Let it sit for 2 minutes, then stir until glossy and smooth.
- Cool the ganache for 10 to 15 minutes, until slightly thickened but still pourable. It should drip slowly off a spoon. If it is too thin, the drips will run all the way down the cake. If it is too thick, warm it for 5 seconds and stir.
- Remove the frozen cake from the pan and set it on a serving plate or cake stand. Spoon a little ganache around the top edge, nudging it over the sides with the back of a spoon to form drips, then pour the remaining ganache over the center and smooth it. Freeze for 15 minutes to set.
- Decorate
- In a chilled bowl, whip the solid coconut cream with an electric mixer for 2 to 3 minutes, until thick and fluffy. Add the powdered sweetener and vanilla and beat until stiff peaks form. Transfer to a piping bag fitted with a large star tip.
- Pipe rosettes around the top edge of the cake. Arrange the raspberries and blueberries between the rosettes, then scatter the toasted nuts and shaved chocolate over the top and tuck in the mint sprigs.
- Freeze for 1 more hour. Before serving, let the cake sit at room temperature for 10 to 15 minutes. Slice with a knife dipped in hot water and wiped dry between cuts.
Video
Notes
Net carbs: Each slice has about 6 g net carbs (total carbs minus fiber and sugar alcohols can vary by brand), so it fits most low-carb and keto plans. Check your own labels, since sweeteners and chocolate differ.
Sweetener: Allulose keeps ice cream cakes softer and easier to slice straight from the freezer. Erythritol can freeze hard and taste cool, so a blend works best. Use powdered sweetener so the filling stays smooth, or grind granulated sweetener in a blender first.
Why macadamia nuts: They are low in carbs and very creamy. Cashews are higher in carbs, so they are not used here.
Make ahead: The cake keeps in the freezer, tightly covered, for up to 2 weeks. Add the whipped cream, berries, and mint on the day you serve it, or no more than 1 day ahead.
Coconut cream tips: Use full-fat canned coconut milk and coconut cream without guar gum if possible, as it separates and whips more cleanly. Chill the cans for at least 12 hours, and chill the mixing bowl and beaters too.
Nut-free option: Replace the almond flour with 1 1/4 cups (115 g) of finely ground sunflower seeds, and replace the macadamias with 1/2 cup (120 ml) extra solid coconut cream and 1/2 cup (120 g) nut-free vegan cream cheese. Use chopped pumpkin seeds as a topping.
Clean slices: Dip a sharp knife in hot water, wipe it dry, and cut. Repeat between every slice. Nutrition (per slice) Calories 360 kcal Carbohydrates 13 g Protein 6 g Fat 34 g Saturated fat 21 g Cholesterol 0 mg Sodium 160 mg Potassium 340 mg Fiber 6 g Sugar 3 g
Sweetener: Allulose keeps ice cream cakes softer and easier to slice straight from the freezer. Erythritol can freeze hard and taste cool, so a blend works best. Use powdered sweetener so the filling stays smooth, or grind granulated sweetener in a blender first.
Why macadamia nuts: They are low in carbs and very creamy. Cashews are higher in carbs, so they are not used here.
Make ahead: The cake keeps in the freezer, tightly covered, for up to 2 weeks. Add the whipped cream, berries, and mint on the day you serve it, or no more than 1 day ahead.
Coconut cream tips: Use full-fat canned coconut milk and coconut cream without guar gum if possible, as it separates and whips more cleanly. Chill the cans for at least 12 hours, and chill the mixing bowl and beaters too.
Nut-free option: Replace the almond flour with 1 1/4 cups (115 g) of finely ground sunflower seeds, and replace the macadamias with 1/2 cup (120 ml) extra solid coconut cream and 1/2 cup (120 g) nut-free vegan cream cheese. Use chopped pumpkin seeds as a topping.
Clean slices: Dip a sharp knife in hot water, wipe it dry, and cut. Repeat between every slice. Nutrition (per slice) Calories 360 kcal Carbohydrates 13 g Protein 6 g Fat 34 g Saturated fat 21 g Cholesterol 0 mg Sodium 160 mg Potassium 340 mg Fiber 6 g Sugar 3 g