When the words keto, ice cream and cake appear in the same sentence, you’d be forgiven to think that it sounds a little to be good to be true. But alas! A recipe does exist. This keto-friendly ice-cream cake straight out of the pages of Luke Hine’s book, Smart Carbs is nutrient-dense and packed with flavour–perfect for those looking to keep their carb count low without skimping on taste.
“The recipe was inspired by some amazing little desserts I found in an LA health-food store that were just begging to be turned into a delicious cake like this!” says Luke.
So, watcha waiting for?
“The recipe was inspired by some amazing little desserts I found in an LA health-food store that were just begging to be turned into a delicious cake like this!” says Luke.
So, watcha waiting for?
Keto-Friendly Ice Cream Cake
Serves 10-12
Ingredients
500 ml (2 cups) coconut milk
180 g (2 cups) desiccated coconut
125 ml (1⁄2 cup) coconut oil, plus extra to grease
60 g (1⁄2 cup) cacao powder, plus extra to garnish
1⁄2 teaspoon ground cinnamon
1 vanilla pod, split and seeds scraped, or
1 teaspoon vanilla powder
pinch of sea salt
60 g (1⁄2 cup) fresh raspberries
180 g (2 cups) desiccated coconut
125 ml (1⁄2 cup) coconut oil, plus extra to grease
60 g (1⁄2 cup) cacao powder, plus extra to garnish
1⁄2 teaspoon ground cinnamon
1 vanilla pod, split and seeds scraped, or
1 teaspoon vanilla powder
pinch of sea salt
60 g (1⁄2 cup) fresh raspberries
Base
320 g (2 cups) macadamia nuts
120 g (1 cup) cacao powder
60 g (1⁄2 cup) shredded coconut
3 tablespoons coconut oil
1⁄4 teaspoon stevia
1 vanilla pod, split and seeds scraped, or
1 teaspoon vanilla powder
pinch of sea salt
Method
320 g (2 cups) macadamia nuts
120 g (1 cup) cacao powder
60 g (1⁄2 cup) shredded coconut
3 tablespoons coconut oil
1⁄4 teaspoon stevia
1 vanilla pod, split and seeds scraped, or
1 teaspoon vanilla powder
pinch of sea salt
Method
Line the base of a 23 cm springform cake tin with baking paper and grease with coconut oil.
For the base, add all the ingredients to a food processor and blitz to form a smooth paste. Using your fingers, press the mixture firmly and evenly into the bottom of the prepared cake tin, then transfer to the freezer for 20 minutes to chill and firm up.
While the base is chilling, add the coconut milk, desiccated coconut, coconut oil, cacao powder, ground cinnamon, vanilla and salt to the food processor and blitz until very smooth, about 4–5 minutes.
Remove the tin from the freezer, pour the coconut mixture over the base and spread evenly. Transfer to the fridge and leave for 2–3 hours to chill and set.
When ready to serve, scatter over the raspberries and dust with extra cacao powder. Cut into slices with a warm knife and enjoy!
For the base, add all the ingredients to a food processor and blitz to form a smooth paste. Using your fingers, press the mixture firmly and evenly into the bottom of the prepared cake tin, then transfer to the freezer for 20 minutes to chill and firm up.
While the base is chilling, add the coconut milk, desiccated coconut, coconut oil, cacao powder, ground cinnamon, vanilla and salt to the food processor and blitz until very smooth, about 4–5 minutes.
Remove the tin from the freezer, pour the coconut mixture over the base and spread evenly. Transfer to the fridge and leave for 2–3 hours to chill and set.
When ready to serve, scatter over the raspberries and dust with extra cacao powder. Cut into slices with a warm knife and enjoy!
Smart Carbs by Luke Hines is published by Plum, RRP $39.99.
Photographer credit: Mark Roper.
