You’ll love the nostalgic vibes in this utterly tempting Keto Ice Cream Sundae. It’s the perfect treat to make any day a great day!
One of my favorite things as a kid was going out for ice cream sundaes—especially when we got to enjoy them in an old-fashioned diner with jukeboxes and red vinyl seats. Those were the good old days, when life felt a little slower and I happily gobbled up a day’s worth of calories without a care in the world.
Ice cream sundaes were always such a special treat. But now that I’m a sensible adult, I try to be a little more mindful of what I eat. Luckily, there are ways to cut down on processed sugars and carbs without giving up flavor.
With its caramel-soaked crumb, lusciously velvety cream cheese layer, and toppings of caramel and chocolate syrup, nuts, and candy pieces—this keto ice cream sundae cake makes me feel like a kid all over again. It’s the kind of cake that can turn an average day into a perfect day, and it’s almost guaranteed to put a big smile on your face.
Plus, it also makes the perfect birthday cake or potluck dessert!
A lighter way to dress up this cake
If you find the toppings of this cake a little too rich and would like to serve something lighter and brighter, consider topping it with fresh fruit. Ripe red strawberries, blueberries, blackberries, red currants, or raspberries are all great options. If using red berries, garnish the cake with a few mint leaves. And if opting for blueberries or blackberries, lemon zest or lemon curls would make a lovely contrasting touch.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 5 days. I do not recommend freezing this dish, as the texture of the cream layer will become quite unappealing after thawing.
Similar recipes to try
Looking for more nostalgic recipes to bring out the kid in you? Try these sweet and aromatic Keto Pumpkin Spice Whoopie Pies or whip up a batch of these Keto Chocolate Chip Cookies and pour yourself a tall glass of cold milk. These Keto Pigs In A Blanket are also a fun treat to ring in the weekend, especially if you ask the little ones to help!
Keto Ice Cream Sundae Cake
Ingredients
For the Cake:
- 2 cups almond flour
- 4 eggs
- 1 cup sweetener
- 8 tablespoons butter melted
- 1 1/2 teaspoons baking powder
- 1 tablespoon vanilla extract
For the Toppings:
- 6 tablespoons sugar-free caramel syrup divided
- 1 cup heavy cream
- 3/4 cup powdered sweetener
- 3 ounces cream cheese softened
- 2 ounces pecans chopped
- 2 ounces sugar-free chocolate candy chopped
- 3 tablespoons sugar-free chocolate syrup
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set it aside.
Make the Cake:
- In a large mixing bowl, combine the almond flour, eggs, sweetener, butter, baking powder, and vanilla extract. Whisk until well combined.
- Pour the batter into the prepared baking dish and smooth it into an even layer.
- Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Use the end of a wooden spoon to poke holes all over the cake.
- Drizzle 4 tablespoons of the caramel sauce over the cake. Make sure to get it into the holes. Put the cake in the fridge to continue cooling for about 1 hour.
Prepare the Toppings:
- In a large mixing bowl, use a hand mixer to beat the heavy cream until it is stiff. Set aside.
- In a medium-sized mixing bowl, use the hand mixer to beat together the cream cheese and the powdered sweetener until they form a soft and fluffy mixture.
- Scoop the cream cheese mixture out of the bowl and add it to the whipped cream. Use a mixer to whisk the whipped cream and cream cheese together until just combined. The mixture should become thick like frosting.
Assemble the Cake:
- Remove the cake from the refrigerator. Spread the creamy mixture on top of the cake. Use an offset spatula to smooth it out.
- Drizzle the remaining caramel syrup and chocolate syrup over the cake. Sprinkle the nuts and candy pieces on top. Serve cold.
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