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Sugar-Free Protein Icebox Cake

Sugar-Free Protein Icebox Cake

An old favorite: Icebox Cake! Now sugar-free and with added protein. And as always, nothing artificial. Life is good!

What you need:   

How to make it: 

  1. Preheat oven to 325F (163C).
  2. Prepare the cookies as directed on the package (with butter or nut butter). 
  3. If using nut butter, you may need to refrigerate the dough 20-30 mins to let it firm up before you can roll it.
  4. Roll the cookie dough between sheets of parchment to approximately 1/8" thick. Use the cookie cutter to make circles, and place them on a parchment-lined cookie sheet. One packet of cooke mix should make about 16 cookies.
  5. Bake at 325F for about 4 minutes. 
  6. While cookies cool, begin to prepare the frosting by mixing 1/2 cup heavy cream with frosting mix.
  7. Let it sit for about 5 minutes to make sure the frosting mix has dissolved.
  8. Beat the cream just until stiff peaks are formed (this happens quickly with an electric or stand mixer).
  9. Layer cookies and whipped cream in a meal prep container as one cake or as individual portions.
  10. Refrigerate for several hours or overnight.
  11. Dust with dark cocoa (if desired), and enjoy!


Icebox cake is traditionally made with crisp chocolate wafer cookies. In this recipe, dairy butter, shortening, or non-dairy butter replacer will make crisper cookies than nut butter. But since the cookies will soften with the whipped cream anyway, using nut butter should also make a great icebox cake!

Used in this recipe:


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