Refresh yourself with this ice cream cake, low carb, low fat, and high in protein! The treat without the threat!
Total Time
5hr 15min
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
1
Ingredients
Cake Base
•
1/2
cup
Old Fashioned Rolled Oats
•
1 1/2
Tbsp
Creamy Peanut Butter
•
1
Tbsp
Granulated Erythritol
•
1
Tbsp
Coconut Oil
Ice Cream
•
1 2/3
cups
Sliced Frozen
Bananas
•
4
Tbsp
Peanut Butter
•
4
Tbsp
Cacao Powder
Toppings
•
to taste
Sugar-Free Chocolate Syrup
•
to taste
Peanuts
, crushed
Cooking Instructions
1.
In a blender pulse together the Old Fashioned Rolled Oats (1/2 cup), Creamy Peanut Butter (1 1/2 Tbsp), Granulated Erythritol (1 Tbsp), and Coconut Oil (1 Tbsp) to make the base.
2.
Then press it at the bottom of your cake pan, I used one with a removable base, refrigerate for at least 1 hour.
3.
Next, prepare the ice cream. In a food processor pulse Bananas (1 2/3 cups), Cacao Powder (4 Tbsp), and Peanut Butter (4 Tbsp) until it gets creamy but not watery. Pour the ice cream on the base and place it in your freezer for 4 hours.
4.
When ready to serve drizzle the top with some Sugar-Free Chocolate Syrup (to taste) and some Peanuts (to taste).
Nutrition Per Serving
CALORIES
1282
FAT
77.3 g
PROTEIN
36.2 g
CARBS
122.4 g
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