Serves 4

These chocolate and vanilla ice-cream sandwiches remind us of being kids but when we eat them, we don’t feel jittery or antsy, so we are extra pumped to make a batch to share with our friends and family!

Prep Time: 4 hours
Cooking Time: 20 minutes

Ingredients:
Cookies:
1 ¼ cups almond flour
4 tablespoons coconut flour
¾ teaspoon baking powder
½ teaspoon sea salt
¼ cup brown erythritol
2 large eggs
9 tablespoons butter
2 ounces of Keto-friendly chocolate chips (or a chopped chocolate bar)
½ teaspoon pure vanilla extract
¼ cup brown erythritol
Filling:
2 cups Keto-Friendly vanilla ice-cream

Instructions:

Preheat your oven to 350 degrees Fahrenheit.

Whisk dry cookie sandwich ingredients in one bowl and set aside.

Add butter to a small saucepan set to low heat and stir often as the butter melts. When the butter is melted, stir in the chocolate chips and allow to fully melt with the butter. Stir in the vanilla extract and the erythritol.

Gently fold in the melted chocolate mixture with the dry ingredients until well-combined.

Pour into an 8x8” baking pan greased with butter or avocado oil cooking spray and bake in the oven until the center is cooked through (use a toothpick as a tester), about 15-20 minutes.

Remove from the oven and after the pan has cooled for about 10 minutes, flip upside down onto a plate.

Place in the freezer for about 2 hours so that the cookie sandwich gets very hard. Remove from the freezer and slice into 4 rectangles and then slice each rectangle in half, horizontally, so that you create 2 cookies for each of your 4 sandwiches.

Fill each set of cookies with your favorite Keto vanilla ice-cream and place back in the freezer for another 2 hours so that each cookie is very cold and sturdy to handle.

Serve between 4, storing any leftovers in an airtight container in the freezer.

Enjoy!

Calories: 683
Carbs: 16
Net Carbs: 8
Protein: 16
Fat: 66