Keto Cookie Butter Ice Cream

If you miss the warm, spiced taste of classic cookie butter, this keto cookie butter ice cream is going to be a real treat for you.

Traditional cookie butter spread is packed with sugar and wheat flour, which makes it impossible to enjoy on a low carb way of eating.

I wanted to fix that problem, so I made a rich homemade swirl using toasted almond flour and warm spices that fits your daily routine.

The result is a smooth, creamy dessert that is completely keto friendly and helps you stay on track with your health goals.

You do not even need an ice cream maker to prepare it, which makes it very simple to put together anytime.

Why You’ll Love This Recipe

No Churn Needed – You get ultra creamy ice cream right from your freezer without needing an expensive machine.

Authentic Biscuit Flavor – Toasting the almond flour creates that warm, caramelized biscuit taste you deeply miss on keto.

Stays Easily Scoopable – Powdered allulose keeps this frozen treat delightfully soft and easy to scoop every single time.

Delicious Ribbon Swirls – Thick swirls of homemade spiced cookie butter give you rich, decadent pockets in every spoonful.

Recipe Ingredients

For the Cookie Butter

• 1/3 cup Almond Flour
• 1/2 cup Creamy Almond Butter
• 2 tbsp Butter, Melted
• 3 tbsp Brown Sugar Substitute
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Ginger
• 1/8 tsp Ground Nutmeg
• 2 tbsp Heavy Whipping Cream
• 1 pinch Salt

For the Ice Cream

• 2 cups Heavy Whipping Cream, Cold
• 4 oz Cream Cheese, Softened
• 2/3 cup Powdered Allulose
• 1 tsp Vanilla Extract
• 1/2 tsp Ground Cinnamon
• 1/8 tsp Salt

How To Make

Step 1

Toast the almond flour in a dry skillet over medium-low heat for 4 to 5 minutes, stirring constantly, until golden and fragrant. This gives the cookie butter its signature caramelized biscuit flavor.

Step 2

Stir the toasted almond flour together with the almond butter, melted butter, brown sugar substitute, cinnamon, ginger, nutmeg, cream and salt until smooth and spreadable. Set aside 1/4 cup for the topping.

Step 3

Beat the cream cheese, powdered allulose, vanilla extract, cinnamon and salt with 1/4 cup of the heavy cream until smooth, then beat in 3 tablespoons of the cookie butter.

Step 4

Whip the remaining heavy cream to stiff peaks and fold it into the cream cheese mixture until fluffy.

Step 5

Layer the ice cream in a loaf pan with dollops of the remaining cookie butter, then swirl gently. Warm the reserved 1/4 cup for a few seconds and drizzle it over the top.

Step 6

Cover and freeze for at least 6 hours. Let it rest for 10 minutes before scooping.

Tips

Watch the Almond Flour Closely

When you toast the almond flour in the skillet, stay right next to the stove and stir it without stopping. Almond flour contains a lot of natural oils, so it can turn from golden to burned in just a few seconds.

You want a warm, golden color and a rich baked cookie aroma. As soon as it reaches that point, move it into a cool bowl immediately so the heat from the hot pan does not keep cooking it.

Stick With Powdered Allulose

I strongly recommend using powdered allulose rather than erythritol or monk fruit blends for this ice cream base. Allulose lowers the freezing point just like real sugar does, which keeps the ice cream soft and easy to scoop.

Other keto sweeteners tend to crystallize in the freezer, leaving you with an icy texture and a hard block. If your allulose is granular, simply pulse it in a blender for thirty seconds until it becomes a fine powder.

Make Sure the Cream Cheese Is Fully Soft

You will get the best results if your cream cheese is completely soft and at room temperature before you start mixing. If it is even slightly chilly, it will create small, stubborn lumps that will not blend smoothly into the cream.

Beat it thoroughly with the sweetener and that small splash of cream until it looks like smooth frosting before adding the cookie butter. This guarantees your final ice cream has a silky, velvety texture in every bite.

More Recipes

• Keto Biscoff Style Butter Cookies
• Keto Butter Pecan Ice Cream
• Keto Cookie Butter Blondies
• Keto No-Churn Cookie Dough Ice Cream
• Low Carb Chocolate Chip Skillet Cookie

Frequently Asked Questions

Can I use powdered erythritol instead of powdered allulose?

You can use erythritol, but allulose is the real secret to keeping this no-churn treat soft and scoopable. Sweeteners made with erythritol tend to freeze very hard and can make the texture icy.

If you choose to use erythritol anyway, let the container sit on the counter for about 20 minutes before serving so it softens up.