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