- 2 cups almond flour
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 6 tablespoons unsalted butter (room temperature)
- ½ cup Brown Swerve
- 1 teaspoon vanilla
- 1 egg (room temperature)
- 1/8 cup milk of choice
- 3/4 cup Keto Pint Chocolate Chips
- 2 teaspoons flaky sea salt
- 2 pints of Keto Pint Ice Cream, such as Birthday Cake, Chocolate, etc
Makes 9 ice cream sandwiches
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside. Mix almond flour, baking powder, salt, and baking soda together in a medium bowl and set aside.
On medium speed, beat butter, Brown Swerve, and vanilla until creamy. Add egg and beat until combined. Gradually beat in flour mixture until combined. Add milk into cookie dough until evenly mixed. Fold in chocolate chips.
Place about 2 tablespoons of dough onto cookie sheet, forming 9 cookies on each sheet. Sprinkle each cookie with sea salt. Bake for about 13-15 minutes – it’s okay if the cookie looks undercooked in the middle.
Remove from oven, and slam them on the counted ever to flatten the cookies and create a cinkle-top effect. Let them cool completely on the cookie sheet, about 1 hour.
Ice Cream Sandwich Assembly
Remove ice cream from freezer, and let sit at room temperature for 10 minutes so the ice cream can soften.
Assemble the sandwiches by placing about ⅓ cup of ice cream onto the bottom of a cookie, then topping with another cookie.
Gently push two cookies together until ice cream reaches the edges of the cookies.
Enjoy immediately, or wrap each sandwich in plastic wrap and place in the freezer until you’re ready to serve.
Serving Size 1
|Total Fat 31g|
|Total Saturated Fat 13g|
|Total Carbs 32g|
|Dietary Fiber 9g|
|Added Sugar 0g|
|Net Carbs: 3g|