Ingredients
- 1 cup heavy whipping cream
- 1/4 cup powdered erythritol (or preferred keto-friendly sweetener)
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 1 cup sugar-free chocolate chips
- 2 tbsp coconut oil (or butter)
Instructions
- Make the Fluffy Filling:
In a large mixing bowl, whip the heavy cream with the powdered erythritol and vanilla extract until stiff peaks form. Gently fold in the cocoa powder until smooth and fluffy. - Shape the Filling:
Line a small loaf pan with parchment paper. Spread the whipped filling evenly into the pan. Freeze for about 2–3 hours, or until firm enough to cut. - Cut and Prepare for Dipping:
Remove the filling from the pan and cut into bite-sized bars or squares. Return them to the freezer while you melt the chocolate. - Melt the Chocolate:
In a microwave-safe bowl, melt the sugar-free chocolate chips and coconut oil together in 30-second intervals, stirring until smooth. - Dip the Bars:
Using a fork, dip each frozen bar into the melted chocolate, coating it completely. Place on a parchment-lined tray. - Set and Enjoy:
Refrigerate or freeze the dipped bars until the chocolate sets. Store in the fridge for a softer bite or freezer for a firmer treat.
Tip:
For extra fluffiness, make sure your whipped cream is super cold before whipping!
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