NO BAKE COOKIE CAKE

By deiv3 on July 29, 2024

Ingredients:
400 grams of Maria type keto biscuits or Digestive biscuits
500 ml of almond milk
200 grams of eritritol
2 teaspoons of vanilla essence
200 grams of butter at room temperature
2 tablespoons cocoa powder (optional)
Decorations of your choice (chocolate chips, nuts, fruit, etc.)

NO BAKE COOKIE CAKE

Ingredients:

For the Cookie Layer:
- 2 cups almond flour
- 1 cup shredded unsweetened coconut
- 1/2 cup coconut oil, melted
- 1/4 cup almond butter (or any nut butter of your choice)
- 1/4 cup keto-friendly sweetener (e.g., erythritol, monk fruit)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup sugar-free chocolate chips
For the Chocolate Ganache:
- 1 cup heavy cream
- 1 cup sugar-free dark chocolate, chopped
- 1 tsp vanilla extract

Instructions:

Prepare the Cookie Layer:
1. In a large mixing bowl, combine the almond flour, shredded coconut, and salt.
2. In a separate bowl, mix the melted coconut oil, almond butter, keto-friendly sweetener, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. Fold in the sugar-free chocolate chips.
5. Press the dough into a 9-inch springform pan, ensuring it is evenly spread and compacted.
6. Place the pan in the refrigerator to set while you prepare the ganache.
Make the Chocolate Ganache:
1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Remove the saucepan from the heat and add the chopped sugar-free dark chocolate.
3. Let the mixture sit for a few minutes to allow the chocolate to melt, then stir until smooth and glossy.
4. Stir in the vanilla extract.
Assemble the Cake:
1. Pour the chocolate ganache over the cookie layer in the springform pan, spreading it evenly with a spatula.
2. Return the pan to the refrigerator and let it chill for at least 2 hours, or until the ganache is fully set.
Serve:
1. Once the cake is set, remove it from the refrigerator and release it from the springform pan.
2. Slice the no-bake cookie cake into wedges and serve.

Tips:

You can garnish the cake with additional sugar-free chocolate chips, nuts, or shredded coconut for added texture and flavor.
To ensure easy removal, you can line the bottom of the springform pan with parchment paper before pressing in the cookie dough.
This no-bake cookie cake can be stored in the refrigerator for up to a week, making it a great make-ahead dessert for any occasion.

Enjoy your delicious and keto-friendly no-bake cookie cake!