Keto Ice Cream Bars 3G Carbs

Love keto desserts? Try my keto donuts, keto lemon pound cake, keto chocolate cake, and keto peanut butter cookies next. My low-carb ice cream bars should be a staple in everyone’s kitchen come summertime. They look and taste like the real thing, but don’t come with copious amounts of sugar OR weird artificial aftertaste. Oh, and it’s a fabulous excuse to make my keto brownies too. Winning!

Why I love this recipe

Fun to customize. Use whatever low-carb ice cream you have on hand so you never have to make them the same way twice. Perfect texture. It’s smooth, creamy, and fudgy, like all good ice cream bars should be. Everyone will love them. I’ve made these ice cream bars for my carb-loving friends, and let’s just say portion control goes out the window. 3 grams of net carbs. And is naturally free of added sugar AND gluten-free.

Ingredients needed

Almond flour. Blanched almond flour is preferred, but you can also use almond meal. I rarely recommend the latter for any of my recipes, but as these brownies are just for the exterior, it won’t matter too much. Cocoa powder. Unsweetened cocoa powder. For a richer flavor, use dark cocoa powder. Allulose. My go-to sweetener of choice as it dissolves exactly like sugar, but monk fruit or stevia also works. Baking powder. Gives some rise to the brownies. Butter. Salted and measured it its softened state. Chocolate. Any chocolate bar above 70% cocoa content is generally keto friendly. I love using Lindt 85%. Eggs. Room temperature. Vanilla extract. A must for any good baked good! Keto ice cream. Any good quality keto ice cream works from the grocery store works or make my homemade keto ice cream.

How to make keto ice cream bars

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Line two 9-inch square pans with parchment paper. Step 2- Combine brownie ingredients. In a large bowl, combine the dry ingredients. In a separate bowl, microwave the butter and chocolate until melted. Mix to combine, then fold in the eggs and vanilla. Add the dry ingredients to the wet and mix to combine. Step 3- Shape. Pour the batter into the two lined pans and spread into a thin layer. Add a second piece of parchment paper to both of the pans. Using your hands, press down lightly on each one until they touch the brownie batter. Step 4- Bake. Bake the brownies for 12-14 minutes. Remove the top piece of parchment paper and let the brownies cool in the pan for 10 minutes. Then, transfer one of the brownies to a cooling rack. Step 5- Add ice cream. Let the ice cream soften on the counter for 10 minutes. Scoop the ice cream onto the brownie that’s still in the pan. Spread the ice cream into an even layer, then add the top brownie layer. Gently press down, then transfer it to the freezer. Freeze until frozen. Step 6- Slice. Once frozen, use a sharp knife to slice into 9 bars.

Arman’s recipe tips

Avoid overbaking the brownies. It’s important they don’t get overbaked so they don’t lose their shape and crumble. Pull them out right at the 12-14-minute mark. Brownies not completely cooled? Don’t fret! It’ll help the ice cream soften. Add mix-ins. Like chopped nuts, chocolate chips, or peanut butter. Just make sure to fold in your mix-ins to the ice cream and not to the brownies. If you add anything to the brownies, they’ll become too crumbly. Top the brownies with sea salt. For a salty-sweet flavor duo. Make blondie ice cream bars instead. Swap the cocoa powder for extra almond flour, skip the chocolate, and double the vanilla extract. Or, make my keto blondies!

How to store leftovers

Like any frozen dessert, these bars should always be stored in the freezer. You can freeze them individually in ziplock bags, ensuring there are no air pockets. They will stay fresh for at least 6 months.