Sugar-Free Icebox Cake – Creamy, Cool, and Low-Carb Layered Bliss

I grew up on the OG version made with Cool Whip and graham crackers. It was delicious—and straight-up carb chaos. This keto-friendly twist swaps in sugar-free crispy cookies and homemade whipped cream that sets up just like the real thing.

💡 Why This Recipe Actually Works (Low-Carb Edition)

The trick to icebox cakes is time. You layer crisp cookies and whipped cream, then let the fridge work its magic: the cookies soften, the cream firms up, and it becomes sliceable heaven. Using Voortman sugar-free cookies keeps the flavor classic while slashing carbs.

🧾 Ingredients That Kept It Keto

• 2 cups heavy whipping cream – Whips up thick, holds the layers together
• 1/3 cup Swerve Confectioners (or powdered allulose) – Sweetens without grit or aftertaste
• 3/4 tsp vanilla extract – Classic flavor boost
• 2 packages Voortman Sugar-Free Chocolate Chip Cookies (8 oz each) – Crunchy, low-sugar cookies that soften beautifully overnight

Want stricter keto? I’ve got cookie swap options below to drop the net carbs even more.

🔁 Low-Carb Substitutions That Hold Up

Ingredient	Keto-Friendly Swap	Why It Works
Voortman cookies	HighKey, Catalina Crunch, homemade keto cookies	Lowers carbs, higher protein, fewer ingredients
Swerve confectioners	Powdered allulose	Allulose melts smoother, zero aftertaste
Whipping cream	Coconut cream (for DF version)	Adds fat and still whips well

⚠️ Learn From My Low-Carb Fails

What Went Wrong	Why It Happens	How to Fix It
Cookies didn’t soften	Too little chill time	Chill at least 6 hours, preferably overnight
Cream too runny	Under-whipped or over-whipped	Whip to stiff peaks, don’t walk away
Grainy texture	Granular sweetener used	Use only powdered sweetener (not granulated)

👩‍🍳 How to Make It (Step-by-Step)

1. Whip cream, sweetener, and vanilla in a chilled bowl until stiff peaks form.
2. Layer cookies in the bottom of an 8×8 pan, breaking as needed.
3. Spread 1/3 of the whipped cream over cookies.
4. Repeat: cookies, cream, cookies, cream (use 3 layers of cream total).
5. Crumble reserved cookies over the top.
6. Cover and refrigerate for 4–6 hours (overnight is best).
7. Slice, serve cold, and try not to eat half the pan.

🧠 Keto Tricks That Made This Work Better

• Chill your mixing bowl and beaters before whipping cream—it sets faster and firmer.
• If your cookies are super crunchy, sprinkle a tiny bit of almond milk between layers to help them soften faster.
• Want to get fancy? Add a layer of sugar-free chocolate shavings or drizzle with keto caramel between cream layers.

🧊 Keeping It Keto-Friendly All Week

• Fridge: Keeps well for 3–4 days (if it lasts that long).
• Freezer: Slice and freeze individually for a “cream bar” feel—just let thaw 15 mins before eating.
• Meal prep tip: Build in jars for portioned treats—easy to grab and track.

❓ Real Keto Questions, Real Answers

Are Voortman sugar-free cookies keto?
They’re low-sugar, not zero-carb—about 6–8g net carbs per serving, depending on variety. Fine for a treat in moderation.

Can I make this 100% strict keto?
Yes. Use homemade almond flour cookies or HighKey cookies, and allulose-sweetened whipped cream. That drops net carbs to ~3–4g per slice.

Will the cookies really soften?
Yes! The whipped cream acts like frosting and hydrates the cookies—classic icebox cake magic.

🧮 Full Nutrition Facts (Per Serving – Based on 8 Servings w/ Voortman Cookies)

Nutrient	Amount
Calories	~290 kcal
Total Fat	27g
└ Saturated Fat	~16g
Cholesterol	~80mg
Sodium	~120mg
Total Carbs	~8g
└ Fiber	2g
Net Carbs	~6g
Protein	~2g

Check out More Recipes:

• Sugar-Free Cheesecake Bites – Low-Carb, No-Bake, and Dangerously Good
• Sugar-Free Plum Cake – German-Style, No Yeast, and Full of Flavor
• Sugar-Free Chocolate Mug Cake – 1 Minute, 3g Net Carbs, No Regrets