Keto Iced Coffee Icebox Cake

Updated at: Thu, 17 Aug 2023 03:16:00 GMT

Step 1

Cookies: 1. Add almond flour, cocoa powder, xanthan gum, salt, baking soda and espresso powder (optional) to a medium bowl. Whisk until thoroughly combined and set aside. 2. Begin to cream butter in a large bowl with an electric mixer, 1-2 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved (3-5 minutes). 3. Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). 4. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest. 5. Transfer the dough to a sheet of plastic wrap or parchment, shape into a flat square about 1" thick, cover, and refrigerate until firm, at least 1 to 2 hours. 6. When you’re ready to bake, preheat the oven to 325°F with racks in the upper and lower third. 7. On a floured surface with a floured rolling pin, roll out dough to 1/8" thick. (For extra insurance against sticking, roll out your dough on a piece of floured parchment. If the dough is getting too soft, transfer it to the fridge and come back to it later.) 8. Using a sharp knife or pastry wheel, cut the dough into 1 1/2" squares (no need to be exact — slightly bigger or smaller is just fine). Arrange cookies on two baking sheets lined with parchment. Chill the dough in the fridge or freezer while you reroll any scraps and cut more squares. 9. Bake for 15 - 16 minutes. 10. Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (because of the sugar alcohol, this may take a few hours!).

Step 2

In a large mixing bowl or the bowl of your stand mixer, combine the cream, confectioners’ sugar, espresso powder or instant coffee, vanilla, and salt. Use the whisk attachment to whip the cream just until stiff peaks form, 3 to 4 minutes on medium speed. Take care not to overbeat — the cream will deflate and become dense.

Step 3

To assemble the cake: Line an 8 1/2" x 4 1/2" or 9" x 5" loaf pan with plastic wrap so that there are several inches of excess hanging over all sides.

Step 4

Using a rubber spatula or extra-large cookie scoop to portion about 1/2 cup of the whipped cream into the bottom of the loaf pan. Use a small offset spatula or the back of a spoon to smooth the cream into a layer about 1/2" thick. Arrange the cookies in a single layer on top of the cream (you should be able to fit about 8 cookies snugly in a 4 x 2 arrangement). Top with a thin layer of cream, followed by another layer of cookies. Repeat this layering process until you’ve reached the top of the pan and used up all (or nearly all) of the cookies. Finish with a layer of whipped cream.

Step 5

Bring up the plastic wrap from the sides to cover the surface and chill the whole cake in the pan for at least 24 hours in the refrigerator, which will give the cookies a chance to soften completely.

Step 6

To serve: Unwrap the plastic wrap from the surface of the cake, invert it onto a cutting board or serving plate, and gently peel away the plastic wrap.

Step 7

You can use an offset spatula, bench knife, or metal spatula that’s been run under hot water and then dried to smooth out the whipped cream and cover any bare cookies.

Step 8

Optional garnish: Use a vegetable peeler to shave a chocolate bar into small curls over the surface of the cake.

Step 9

For the neatest slices, use a sharp chef knife that’s hot but dry to cut the cake. Enjoy!

0 liked

0 disliked