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https://www.certainlyketo.com/keto-chocolate-eclair-ice-cream-bars/

Sorry, this recipe is listed in two posts because it is too long for one comment.

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Instructions

1. Chocolate Center:
   
2. Heat up heavy cream and half and half until almost boiling in the microwave or on the stove.
   
3. Take out of the microwave or off the stove (be careful it will be hot).
   
4. Break the unsweetened bakers chocolate into several pieces.
   
5. Add to cream mixture.
   
6. Let it sit a couple of minutes.
   
7. Whisk until chocolate is fully melted and combined with the cream mixture. Be patient it will come together.
   
8. Add liquid stevia to taste.
   
9. Take 3disposable popsicle bagsand cut them in half to make 6 popsicle bags.
   
10. Measure the popsicle bagnext to the ice cream mold and cut off any excess plastic. It should only go about a half inch over the top of the mold. For instructions on how to make this with a sandwich bag watch the video above this recipe.
    
11. Pour the chocolate into popsicle bag, you want the chocolate to be a bit under the top of the ice cream mold so when you put in the ice cream base it will go over the top of the chocolate. This is easier with a funnel
    
12. Place in the ice cream molds to keep it standing up. Repeat with the rest of the popsicle bags until all of yourice cream molds have a disposable popsicle bag standing up in it.
    
13. Place a popsicle stick in each one. Try to have it stay straight, leave a couple inches sticking out of the mold. It is okay if it doesn't stay completely straight because you can fix this after it freezes, but try to make it as straight as you can get it.
    
14. Place the ice cream mold in the freezer for at least 2-3 hours.
    
15. Ice Cream Base:
    
16. Make the ice cream base by adding heavy cream, half and half, vanilla and stevia to a bowl and whisk together before you proceed to the next step.
    
17. When the chocolate is fully frozen take it out of the freezer and wrap your hand around the bottom of the popsicle bag or run under warm water to release the pop from the plastic.
    
18. Place the chocolate pop in the center of each ice cream mold. It is okay if the stick is not straight; you will be able to move it a little in the next step.
    
19. Pour the ice cream base around the chocolate. This is easier with a funnel. When all the ice cream molds are filled with ice cream base, you can now wiggle the sticks a bit to make the sticks straight. You want the ice cream base to go over the top of the chocolate.
    
20. Put silicone tops over theice cream molds. If you don’t have silicone tops for your ice cream molds you can just use plastic wrap and slice an opening for the sticks to pass through. It is just to keep the sticks straight and in the center while freezing.
    
21. Place back in the freezer for several hours or overnight.
    
22. When your ice cream is fully frozen, make the cookie coating.
    
23. Outside Crumb Coating:
    
24. Preheat oven 350°F.
    
25. Vanilla Crumbs
    
26. In a bowl add almond flour, melted butter, vanilla, and stevia and mix together. Place on a parchment lined cookie sheet and spread out a bit.
    
27. Chocolate Crumbs
    
28. In a bowl, add almond flour, cocoa powder, melted butter, and stevia and mix together. Place on the same parchment-lined cookie sheet as the vanilla crumbs and spread out a bit.
    
29. Bake for 8-10 minutes.
    
30. Let this cool completely. When the cookies are completely cooled break apart into crumbs and mix both the vanilla and chocolate crumbs together in a bowl.
    
31. Take out the ice cream molds from the freezer. Release from molds by running them under hot water.
    
32. Press the ice creams into the crumbs until completely coated and place on a parchment-lined cookie sheet. Repeat until all are covered in the cookie coating. If you are having trouble making the crumbs stick let the ice cream melt a little and try again.
    
33. Place the cookie sheet in the freezer until set... at least 10 minutes. Then, place in an airtight container and return to freezer. When you are ready to eat, let it sit out for a few minutes to soften.
    
    NotesThe time includes passive time in the freezer and cooling the strawberries. This is, of course, the minimum amount. If you leave in the freezer overnight it will obviously be longer.

Source: https://www.chipmonkbaking.com/blog/2019/7/30/low-carb-keto-carrot-cake-whoopie-pie-recipe

Made with fresh carrots and pecans, these carrot cake mini whoopie pies combine the homemade flavor of sweet spiced sponge cake with a rich, maple frosting. They have no added sugar, they’re gluten free, and they have just 1 net carb per whoopie pie. Today’s the day you can bring carrot cake back on the menu without the guilt! Let’s get to it!

INGREDIENTS

Whoopie Pies

• 1 stick (113g or 8 Tablespoons) Unsalted Butter
  
• 3/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
  
• 1 Large Egg
  
• 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
  
• 1 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
  
• 1/2 teaspoon Fine Salt
  
• 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
  
• 1/2 teaspoon Baking Powder
  
• 1 1/2 teaspoons Cinnamon
  
• 1 cup (130g) Carrots, peeled and finely chopped or grated
  
• 1/2 cup (60g) Pecans, finely chopped
  
  Maple Frosting
  
  
• 4 oz (113g) Cream Cheese
  
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
  
• 1/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
  
• 1 teaspoon Maple Extract (Most grocery stores sell McCormick which works great)
  
  INSTRUCTIONS
  
  Whoopie Pie “Halves”
  
  

1. Use a food processor to chop up your carrots and pecans into tiny pieces that can mix well into dough
   
2. Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
   
3. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
   
4. In separate bowl, combine dry ingredients (almond flour, xanthan gum, cinnamon, and baking powder)
   
5. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
   
6. Stir in your chopped carrots and pecans from step #1
   
7. Using a cookie scooper (2 tsp size; 1 1/8" diameter like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
   
8. Gently press the balls of dough down to flatten them out slightly. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
   
   Frosting
   
   
9. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
   
10. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
    
11. Add the sweetener and maple extract to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
    
12. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
    
13. Use a piping bag (something like these) to pipe the maple frosting onto the whoopie pie “halves” you baked in the steps above. Make a sandwich with each “halve” with the icing in the middle.
    
14. Enjoy! Keep any remaining carrot cake whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.

Course Dessert
Cuisine American
Calories 344 kcal

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

INGREDIENTSPecan Crust

• 1 1/2 cup Blanched almond flour
  
• 1/2 cup Pecan meal (or make it by grinding pecans in a food processor)
  
• 2 tbsp Powdered erythritol (or granulated)
  
• 1/3 cup Butter (measured solid, then melted)
  
  Cream Cheese Layer
  
  
• 1/4 cup Heavy cream
  
• 1/4 cup Powdered erythritol
  
• 1/2 tsp Vanilla extract
  
• 8 oz Cream cheese (softened)
  
  Chocolate Layer - Option 1 (Old Version)
  
  
• 1 cup Heavy cream
  
• 1 cup Unsweetened almond milk
  
• 1/2 cup Powdered erythritol
  
• 3 oz Sugar-free dark chocolate (chopped)
  
• 2 tbsp Butter
  
• 1 tsp Xanthan gum
  
• 1 tsp Vanilla extract
  
  Chocolate Layer - Option 2 (New Version)
  
  
• 1/3 cup Cocoa powder
  
• 1 1/2 cup Heavy cream
  
• 1/3 cup Powdered erythritol
  
• 1/2 tsp Vanilla extract
  
  Whipped Cream Layer
  
  
• 1 1/2 cup Heavy cream
  
• 2 tbsp Powdered erythritol
  
• 1/2 tsp Vanilla extract
  
• 1 oz Sugar-free dark chocolate (shaved using a peeler, grater, or shaver)
  
  INSTRUCTIONSCrust
  
  

1. Preheat the oven to 350 degrees F. Line a 9x9 in (23x23 cm) baking dish with parchment paper.
   
2. In a large bowl, stir together almond flour, pecan meal, and powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
   
3. Bake for 12-15 minutes, until golden and firm. Set aside to cool.
   
   Cream Cheese Layer
   
   
4. While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
   
5. Once the crust has cooled, spread the cream cheese mixture evenly over it.
   
   Chocolate Layer - Option 1 (old version, like pudding)
   
   
6. While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, combine the heavy cream, almond milk, sugar-free dark chocolate, butter, and powdered erythritol. Cook over medium-low to low heat, stirring frequently, until the chocolate is melted and sweetener dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
   
7. Gradually sprinkle the xanthan gum into the saucepan a little at a time (don't just dump it in) and immediately whisk to incorporate. Continue to heat for about 5 minutes, whisking constantly. Remove from heat, then whisk in the vanilla extract.
   
8. Cool the chocolate pudding for 15 minutes (it will thicken, but still be liquid). You can add more xanthan gum if needed, but don't add too much or it will get slimy. Stir/whisk again after cooling, then pour it over the cream cheese layer.
   
9. Cover with plastic wrap, making sure it's directly against the surface to prevent a film forming. Refrigerate for at least 2 hours.
   
   Chocolate Layer - Option 2 (new version, faster)
   
   
10. While the crust is cooling, make the chocolate layer. Beat the heavy cream, powdered sweetener, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
    
11. Spread the chocolate whipped cream over the cream cheese layer.
    
    Whipped Cream Layer
    
    
12. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
    
13. Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
    
14. Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.

Ingredients

• 2 1/2 cups Heavy Whipping Cream
  
• 1 cup Almond Milk
  
• 1/2 cup Swerve Granulated Sweetener
  
• 4 Egg Yolks
  
• 1/2 tsp Vanilla Extract
  
• 1/2 tsp Vanilla Creme Stevia
  
• 2 tbsp Vodka (optional)
  
  Instructions
  
  

1. Create an ice bath with two bowls. Ice water in the bottom bowl with the second bowl sitting on top. Set aside for later.
   
2. In a saucepan, over medium heat, bring the heavy cream, milk, and granulated sweetener to 175 degrees F, whisking as needed.
   
3. While the ice cream liquid base is heating up, divide the eggs and put your yolks into a medium-sized bowl.
   
4. Once the sweetened milk has reached 175 degrees, remove it from the heat, and pour 1 cup into a measuring cup.
   
5. SLOWLY pour 1 cup of the hot sweetened milk mixture over the egg yolks while whisking the egg yolks vigorously. This will temper the eggs, slowly cooking them, without scrambling them. Once done, you should have a liquid mixture of egg yolks and sweetened milk.
   
6. Now reverse that process and pour the egg/milk mixture back into the saucepan, while whisking the liquid in the pan.
   
7. Return the saucepan to the burner, and continue heating over medium heat until the temperature reaches 180 degrees F.
   
8. Remove from heat and pour the hot ice cream mixture into the ice bath bowl. Let the ice cream cool for 10 minutes in the ice bath, then remove the top bowl, cover with plastic wrap, and put into the refrigerator for 3+ hours. I don’t recommend letting it sit in the refrigerator for more than 24 hours.
   
9. Once the ice-cream mixture is cooled, remove it from the refrigerator and add the remaining ingredients. Then churn following your ice-cream maker’s instructions.
   
10. You can enjoy it straight from the ice-cream maker as a soft-serve ice-cream or put it in an ice-cream container and freeze for at least 3 hours to harden it.

Ingredients

• 2 cups Almond flour
  
• 1/2 cup Coconut flour
  
• 1/2 cup Erythritol
  
• 1/3 cup Butter
  
• 2 tsp Baking powder
  
• 4 Eggs
  
• 1 tsp Vanilla extract
  
• 1/4 cup Water
  
• 1/2 cup Pecan
  
• cup Raspberries
  
  

  Chocolate glaze:
  

  
  

• 2 tbsp Unsweetened cocoa powder
  
• 2 tbsp Powdered Erythritol
  
• 1 tsp Vanilla extract
  
• 1 tbsp Butter
  
• 2 tbsp Water
  
  

  Instructions
  

  
  

• Firstly, start by preheating the oven at 190 C.
  
• Then, using the hand mixer or food processor mix the eggs and butter well.
  
• After that, add the Erythritol and keep mixing.
  
• Then, add the almond flour, coconut flour and baking powder; then, use a spatula to mix everything until combined.
  
• After that, add vanilla extract, water, raspberries and pecan; then, mix again with a spatula.
  
• Pour the batter in a well-greased ring pan.
  
• Then, bake for 40 minutes.
  
• Leave to cool until you make the chocolate glaze.