Keto Frozen Confectionary Cake

Preparation

1. Preheat Springform pan at 325F – 160C. Bottom and parchment oil lined with parchment paper.

Method

1. In a medium bowl, whisk together almond flour, chocolate, yeast, and salt. Add eggs, melted butter, and vanilla and stir to mix. Add coffee or water 1 tbsp at a time until spreading consistency is achieved. The solution should not be touched.
2. Spread the batter evenly within the prepared baking pan and let it remain firm for half an hour. Remove and let it cool completely. Once it cools completely, run a pointed knife over the sides of the pan and loosen the edges. Then tighten the edges (this is simply to make sure the cake does not stick to the pan sides after freezing).
3. Ice Cream: Keeping a large, heavy saucepan on medium heat, mix light whipping cream with 6 tablespoons of Sweetener. Bring back to just one boil, then reduce the heat and simmer gently for half an hour. Watch carefully as you would like it to boil but still do not boil too much. There should be little bubbles along the sides throughout.
4. Remove from heat and whisk within the butter until melted.
5. Sprinkle xanthan gum and whisk on the surface to harden it. Let the temperature cool down, for about 20 minutes.
6. Meanwhile, place the strawberries in a blender with the remaining 2 tablespoons of Bacha Sweet. Puree and set aside.
7. In a large kitchen appliance, combine cheese and, the cream mixture. Beat until very smooth. Taste for sweetness and if you want it a touch sweeter, add more vanilla if desired.
8. Spread this mixture on about 2/3 evenly cooled cakes.
9. Add strawberry puree to the remaining mixture within the kitchen appliance and mix to blend, scraping down the sides of the kitchen appliance to ensure that it is all in the mixture. Again, taste for sweetness.
10. Spread this mixture on top of the vanilla within the pan, smoothening the most. Freeze until firm, about 6 hours.