Low Carb Chocolate Strawberry Icebox Cake Recipes

LOW CARB CHOCOLATE STRAWBERRY ICEBOX CAKE

Steps:

• For the wafers, preheat the oven to 300F and line two baking sheets with parchment paper.
• In a large bowl, combine almond flour, cocao powder, erythritol, baking powder and salt. Add in eggs, butter, vanilla and stevia and stir well until dough comes together.
• Roll out dough between two pieces of parchment paper to about 1/8 inch thickness. Lift off top piece of parchment and set aside. Using a 2 ¾ inch diameter cookie cutter, cut out circles of dough and use a knife or offset spatula to loosen and lift gently. Place cookies on prepared baking sheet. Gather up scraps of dough and reroll until too little is left to roll out. You should get about 50 cookies.
• Bake cookies until firm to the touch, about 30 minutes. Remove from oven and let cool. They will crisp up as they cool.
• For the filling, whip cream, powdered erythritol and vanilla extract until it forms semi-stiff peaks (somewhere between soft peaks and stiff peaks, don't overbeat but you want it to holds its shape).
• To assemble the cake, use at least a 9-inch cake stand or plate.
• Place one wafer in the center of the plate and 6 wafers in a circle around it. Spread about 1/2 cup whipped cream carefully over the wafers and top with sliced berries.
• Repeat with remaining wafers, whipped cream and berries until you have completed 7 layers of wafers.
• Top with any remaining cream (you should have plenty) and sliced berries in a decorative fashion.
• Using a cheese slicer, shave chocolate over top.
• Refrigerate and let firm up, about 3 hours.

NO-BAKE STRAWBERRY ICEBOX CAKE

Steps:

• For The Cake:.
• With a mixer, whip the whipping cream until it holds stiff peaks.
• Add the vanilla extract and powdered sugar to the cream and whip to combine.
• In the bottom of a 9x13-inch baking pan, spread a layer of the sweetened whipped cream to cover the bottom of the pan.
• Place a layer of graham crackers over the whipped cream.
• Then place a layer of strawberries.
• Continue layering until you run out of strawberries and graham crackers, ending with a final layer of whipped cream.
• Place baking dish in the refrigerator for at least 4 hours.
• For The Ganache:.
• Heat the 1/4 cup whipping cream in a small sauce pan until bubbles form around the edges of the pan.
• Pour the heated cream over the chopped chocolate and let stand for 5 minutes.
• Whisk the chocolate and cream mixture until the mixture is thick and glossy.
• Drizzle the chocolate ganache over the cake.
• Notes:.
• Feel free to change this recipe up by using other berries or fresh fruit. I have made this with raspberries, blackberries and even bananas & strawberries combined. You can also use semi-sweet chocolate chips instead of the chopped chocolate for the ganache.