Keto Recipe: Keto Chocolate Chip Ice Cream Sandwich

Instructions does not say how many cookies this makes. Please add that.

Summer is for Ice Cream. Celebrate the first day of summer with a Keto Chocolate Chip Ice Cream Sandwich!

INGREDIENTS

FOR THE COOKIES:

2 cups Almond flour

1/4 cup Coconut Flour

2 tsp salt

1/2 tsp baking soda

2 sticks of butter at room temperature

1/2 cup Lakanto Monk Fruit 

1/2 cup Sukrin Brown Sugar Alternative

2 Eggs

1/2 cup Lily’s Baking Chips

FOR THE SANDWICH-

2–3 pints of your favorite Keto Ice cream such as Rebel, Halo Top, Keto Pint, etc.

Chocolate chips

Pistachios

Ring Cutter

Serrated Knife 

[FULL RECIPE HERE](https://eatbefitexplore.com/keto-chocolate-chip-ice-cream-sandwich/)

INSTRUCTIONS

In a medium bowl, whisk together flour, baking soda, and salt. Cream eggs and sugar together in a stand mixer and slowly add in the eggs, one at a time. Add vanilla. Add to dry ingredients and mix until dough forms. Fold in the chocolate chips. Scoop 3-inch size cookies on a parchment paper-lined baking sheet and chill cookies for at least 2 hours. Overnight is best. Preheat oven to 375°. Bake the cookies for 13 minutes or until they start becoming golden brown on the top. Let the cookies cool completely. To make the sandwiches: Using a serrated knife, cut 1-inch disks of ice cream through the pint. Use a ring cutter to form a perfect round that fits in the middle of the cookie. Place in the center of the cookie and press down with another cookie. Garnish the sides with chocolate chips and pistachios. Return to the freezer to set 1-2 hours. 

NUTRITION

Serving Size: 1

Calories: 132

Fat: 13g

Carbohydrates: 3g

Fiber: 2g

Protein: 2g

So where does the butter get used in this recipe? With the eggs and sugar?