Keto Chocolate Chip Cookie Ice Cream Sandwich x Swerve Sweetener

Keto Chocolate Chip Cookie Ice Cream Sandwich. Partnership with swerve sweetner


(9 ice cream sandwiches)

  • 2 cups almond flour
  • ½ tsp baking powder
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 6 tbsp unsalted butter (room temperature)
  • 1 tsp vanilla
  • 1 egg
  • ⅛ cup milk of choice
  • ¾ cup Keto Pint chocolate chips
  • 2 tsp flaky sea salt
  • 2 pints of Keto Pint ice cream 


  1. Preheat the 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.
  2. 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.
  3. Place about 2 tablespoons of dough onto a 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.
  4. Remove from the oven, and slam them on the counter to flatten the cookies and create a crinkle-top effect. Let them cool completely on the cookie sheet, about 1 hour.

Ice Cream Sandwich Assembly

  1. Remove ice cream from the freezer, and let sit at room temperature for 10 minutes so the ice cream can soften.
  2. Assemble the sandwiches by placing about ⅓ cup of ice cream onto the bottom of a cookie, then topping with another cookie.
  3. Gently push two cookies together until ice cream reaches the edges of the cookies.
  4. Enjoy immediately, or wrap each sandwich in plastic wrap and place in the freezer until you’re ready to serve.

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