Kara Fitzgerald ND Naturopathic Doctor

Keto Mint Chocolate Chip Dessert

One large can of coconut cream (400 ml or about 16 oz), 1/8 cup sweetener (I use Luv’s but Stevia would work), one teaspoon mint extract, one teaspoon vanilla extract, blend well. Mix in 1.8 oz of no-sugar chocolate, cut up into tiny bits. Spoon into 10 muffin cups and freeze for about 2 hours.

CourseDessert

Ingredients

1large can Coconut cream400 ml or about 16 oz
1/8cup Monk fruit powderOr stevia powder
1tsp mint extract
1tsp vanilla extract
1.8oz sugar-free chocolatecut up into tiny bits. Such as Lily’s stevia-sweetened dark chocolate.

Instructions

In a medium bowl, stir together the coconut cream, monk fruit powder, mint extract and vanilla extract.
Mix in the sugar-free chocolate.
Divide the mixture into 10 muffin cups and freeze for at least two hours.