You’ve heard of ice-cream cake, but how about ice-cream bread? This “Funfetti” ice-cream bread is a new way to serve a traditional classic, with less carbs!
Prep Time: 20 minutes
Cooking Time: 40 minutes
Funfetti Cake Mix:
1 ½ cups almond flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
2 teaspoons pure vanilla extract
¼ cup Keto-Friendly rainbow sprinkles
2 cups Keto-friendly vanilla ice-cream
4 tablespoons butter
16 tablespoons plain cream cheese
1 teaspoon pure vanilla extract
½ cup Swerve confectioners’ sugar replacement
Topping: Optional: ¼ cup Keto-Friendly rainbow sprinkles
Set your ice-cream out on the counter for about 15 minutes so that it softens.
Preheat your oven to 350 F (175 C).
Whisk dry cake ingredients in one bowl. Gently mix in the softened ice-cream. Gently fold the rainbow sprinkles into the batter.
Grease a 8x4” bread pan with butter spray.
Pour the batter into the pan and spread evenly.
Bake in the oven for 35-40 minutes, or until a toothpick entered into the cake comes out clean.
While the cake is baking, prepare your frosting by blending until very creamy in a food processor or with a hand mixer.
When the cake is done baking, let it cool for about 10 minutes before flipping it upside down onto a wire cooling rack.
Allow to completely cool before frosting, spreading the top layer completely with frosting.
Spread the rainbow sprinkles evenly over the top of the cake.
Serve between 12, storing any leftovers in an airtight container in the fridge for up to 7 days.
Net Carbs: 10