Keto Biscoff Cookie Butter Icebox Cake

 Ingredients

For the “Biscoff-style” cookie layer (keto substitute)

• 2 cups almond flour
• 1/4 cup butter (melted)
• 1/4 cup powdered erythritol (or any keto sweetener)
• 1 tsp cinnamon
• 1/2 tsp vanilla extract

For the keto cookie butter

• 1 cup almond butter (or sunflower butter)
• 2–3 tbsp powdered sweetener
• 1 tsp cinnamon
• 1/2 tsp nutmeg (optional)
• 1–2 tbsp coconut oil (for smooth texture)

For the cream layer

• 2 cups heavy whipping cream
• 4 oz cream cheese (softened)
• 1/3 cup powdered sweetener
• 1 tsp vanilla extract

 Instructions

1. Make keto “Biscoff” cookies

1. Mix almond flour, melted butter, sweetener, cinnamon, and vanilla.
2. Press dough thin onto a baking tray.
3. Bake at 180°C (350°F) for 10–12 minutes until golden.
4. Let cool, then break into cookie pieces.

2. Prepare cookie butter

1. Blend almond butter + sweetener + spices.
2. Add coconut oil gradually until smooth and spreadable.

3. Make cream filling

1. Beat cream cheese + sweetener until smooth.
2. Add vanilla.
3. Whip heavy cream separately until soft peaks.
4. Fold whipped cream into cream cheese mixture.

4. Assemble the cake

1. In a dish, layer:
   • cookies
   • cream mixture
   • cookie butter drizzle
2. Repeat layers until finished.
3. Finish with cream + cookie butter on top.

5. Chill

• Refrigerate at least 4–6 hours (or overnight)
• This allows cookies to soften and become cake-like

 Tips

• The longer it chills, the better the texture
• Add crushed nuts or chocolate chips for extra crunch
• Freeze 30–60 minutes before serving for cleaner slices

 What makes it special

• No-bake dessert (super easy)
• Creamy + spiced caramel flavor like real Biscoff
• Keto-friendly & low carb

Icebox cakes are famous for being layered desserts with cream and cookies that soften in the fridge into a cake texture