Ingredients
Cooking spray
3/4 c. unsweetened cocoa powder
2/3 c. almond flour
2/3 c. Swerve confectioners
1 tsp. baking soda
3/4 tsp. kosher salt
1/2 c. (1 stick) butter, melted
2 large eggs
3 c. keto-friendly ice cream
Preparation
Step 1Preheat oven to 350°. Line a large baking sheet with parchment paper and grease with cooking spray. In a large bowl, whisk together cocoa powder, almond flour, sweetener, baking soda, and salt. Add melted butter and eggs and whisk until just combined. Using an offset spatula, spread batter into an even layer on prepared baking sheet.Step 2Bake until barely set and a toothpick inserted in middle comes out clean, about 7 minutes. Let cool completely. Step 3Line another large baking sheet with parchment paper, then flip cooled cookie onto it. Cut in half widthwise. Step 4Let ice cream sit until softened slightly, then spread over one half using an offset spatula. To help spread ice cream, run your offset under hot water and wipe off with a paper towel. Use parchment to help flip the other half on top and press to make sure it is sandwiched well. Freeze until completely solid, at least 4 hours. Step 5Cut into 24 squares that are 2x2-inch each and keep in freezer until ready to serve.
