Ingredients:
- 1 cup heavy cream
- 1/2 cup unsweetened cream cheese
- 1/4 cup coconut oil (melted)
- 2 tbsp almond butter (or peanut butter)
- 1/4 cup low-carb sweetener (like stevia, erythritol, or monk fruit)
- 1 tsp vanilla extract
- Pinch of sea salt
- Optional: Shredded unsweetened coconut, cocoa powder, or chopped nuts for topping
Instructions:
- In a large mixing bowl, combine the heavy cream, cream cheese, coconut oil, almond butter, sweetener, vanilla extract, and sea salt.
- Using a hand mixer or stand mixer, whip the ingredients together until the mixture becomes fluffy and smooth, resembling a mousse-like texture.
- Scoop the fluffy mixture into silicone molds or muffin tins lined with cupcake liners.
- Freeze for at least 2 hours or until firm.
- Optional: Top with shredded coconut, a dusting of cocoa powder, or chopped nuts for extra flavor and texture.
- Once set, remove from the molds and store in an airtight container in the freezer.
