Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups heavy whipping cream (or coconut cream)
  • 1 tsp vanilla extract
  • 2 Tbsp peanut butter
  • 2 squares (1oz of 100% bakers chocolate.)
  • 1/4 cup heavy whipping cream (or coconut cream)
  • 10 drops liquid stevia
  • 1.5 tsp low carb sugar substitute
  • 1/8 tsp vanilla extract

Instruction

  • In a mixing bowl, whip the 1-1/2 cups heavy whipping cream until soft peaks form.
  • Add the vanilla extract and peanut butter. Mix with fork or whisk until combined.
  • Place into a quart size baggie. Cut a small hole in the tip.
  • Line a muffin pan or use silicone molds. Squeeze out mixture in muffin molds. (I used a large muffin pan and made 6 large whips. You can also do this with mini muffin pans.)
  • Freeze for at least 1-2 hour.