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High Protein Keto Ice Cream Sandwich Bites - A Fun, Low-Carb Treat

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the Cookie Layers: 1 1/2 cups fine almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup granular erythritol or allulose (or a blend), to taste
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 large egg
  • 3 tbsp unsalted butter, melted and cooled (or coconut oil)
  • 1 tsp vanilla extract
  • 2–3 tbsp unsweetened almond milk, as needed for dough consistency
  • For the Protein Ice Cream Filling: 1 cup heavy whipping cream (or coconut cream for dairy-free)
  • 1/2 cup unsweetened almond milk
  • 1/2 cup vanilla or chocolate whey isolate (or egg white protein for dairy-free)
  • 2–4 tbsp powdered erythritol or allulose, to taste
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional mix-ins: 2 tbsp sugar-free mini chocolate chips, crushed roasted peanuts, or shaved coconut

Method
 

  1. Prep Your Pan: Line an 8x8-inch baking pan with parchment, leaving overhang on two sides for easy lifting. This will help you assemble neat layers.
  2. Mix Dry Cookie Ingredients: In a bowl, whisk almond flour, cocoa powder, sweetener, baking powder, and salt until evenly combined.
  3. Add Wet Ingredients: Stir in the egg, melted butter, and vanilla. If the dough feels crumbly, add almond milk 1 tablespoon at a time until a soft, pliable dough forms.
  4. Press and Par-Bake: Divide dough in half. Press the first half evenly into the lined pan. Prick lightly with a fork. Bake at 350°F (175°C) for 8–10 minutes until set at the edges but still soft. Cool in the pan.
  5. Create a Second Cookie Layer: Press the remaining dough onto a separate sheet of parchment into an 8x8-inch square. Slide onto a baking sheet and bake for 7–9 minutes. Cool completely. Keep both cookie squares flat.
  6. Make the Protein Ice Cream Base: In a mixing bowl, whisk almond milk, protein powder, sweetener, vanilla, and salt until smooth and lump-free. In a separate bowl, whip the heavy cream to medium peaks.
  7. Fold Together: Gently fold the whipped cream into the protein mixture until combined. If using mix-ins, fold them in now. Taste and adjust sweetness.
  8. Assemble the Layers: Keep the first cookie layer in the 8x8 pan. Spread the protein cream evenly over it. Place the second cookie sheet on top, pressing very lightly to avoid squeezing out the filling.
  9. Freeze Until Firm: Cover the pan and freeze for 3–4 hours, or until the filling is completely set. For the cleanest cuts, aim for solid but not rock-hard texture.
  10. Cut Into Bites: Lift the slab out using the parchment overhang. With a sharp knife warmed under hot water and wiped dry, cut into 1.5-inch squares. Work quickly to keep edges neat.
  11. Optional Chocolate Dip: For a fancier finish, dip one side of each bite into melted sugar-free chocolate and sprinkle with crushed nuts. Return to the freezer to set.
  12. Serve or Store: Enjoy a bite right away, or place in an airtight container with parchment between layers and freeze.