Mini Ice Cream Bundt Cake with Chocolate Hot Fudge Sauce in a Hole / Keto / Low Carb / Sugar Free

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MINI ICE CREAM BUNDT CAKE WITH CHOCOLATE HOT FUDGE SAUCE IN A HOLE – Keto, Low Carb, Sugar Free

It’s getting really hot here in Osaka, Japan. Even though the rainy season started about a week ago, it hasn’t rained since then. So I’m in the mood for something cold.

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YES! ICE CREAM! ❤

I wanted to make it fancy, so I made it using a silicone bundt cake mold. I poured chocolate hot fudge sauce into each hole so that the chocolate would ooze out at the first scoop 🙂

Let your ice cream soften for a few minutes if it’s too firm. Then, pour the chocolate hot fudge sauce when serving, otherwise it will harden from the cold of the ice cream and won’t ooze out! (If you just want to enjoy the taste of the chocolate sauce, that’s fine too! 🙂 )

I usually use Stevia when making treats. I always get them at iHerb.

❤ SweetLeaf, Natural Stevia Sweetener

SweetLeaf, Liquid Stevia

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Mini Ice Cream Bundt Cake with Chocolate Hot Fudge Sauce in a Hole / Keto / Low Carb / Sugar Free

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 305 kcal
Author Miyuki

Ingredients

Ice Cream

  • 1 tsp Gelatin (3 g)
  • 1 tbsp Water
  • 2 tbsp Boiling Water
  • 6 oz Cream Cheese, Softened (170 g)
  • 1 tbsp Stevia Powder (or 1/2 cup Other Powdered Sweetener of Choice)
  • 1 tsp Vanilla Extract
  • 3/4 cup Heavy Cream

Chocolate Hot Fudge Sauce

  • 1/3 cup Heavy Cream (80 cc)
  • 0.5 oz Unsweetened Chocolate (14 g)
  • 2 tsp Unsweetened Cocoa Powder
  • 1.5 tsp Liquid Stevia
  • 1 tsp Vanilla Extract

Instructions

Ice Cream

  1. In a small bowl, soften the gelatin by soaking in the water for a couple of minutes.
  2. Add the boiling water and stir to dissolve the gelatin and set aside.
  3. In a large bowl, combine the cream cheese and sweetener, and beat until smooth and well-combined.

  4. Add the vanilla and gelatin mix to the cream cheese mixture and whisk well.
  5. In another bowl, beat the heavy cream until soft peaks form.
  6. Add the whipped heavy cream to the cream cheese mixture and stir gently to combine.
  7. Spoon the mixture into each cavity of your silicone bundt cake mold. Drop the mold several times to flatten out the mixture.

  8. Cover the top with aluminum foil and freeze for 3 - 4 hours.
  9. Pour the chocolate hot fudge sauce into each hole when serving.

Chocolate Hot Fudge Sauce

  1. Heat the heavy cream in a saucepan over low heat. Bring to a simmer and remove from the heat.
  2. Add the unsweetened chocolate, cocoa and sweetener. Stir until melted and smooth.

  3. Add the vanilla and mix well.

Recipe Notes

Ice cream will get hard in the freezer after longer periods, but not rock hard.

Let it soften for a few minutes before pouring the chocolate hot fudge sauce so that the sauce will not harden from the cold of the ice cream and should ooze out.

 

Per Serving:

Calories 305 kcal, Protein 4.3 g, Total Fats 30.5 g, Total Carbohydrates 3.6 g, Dietary Fiber 0.9 g, Sugar 2.4 g

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