Instructions

1. Place a mini muffin pan onto a cooking sheet, then set aside. 
2. Heat chocolate chips, butter and coconut oil in a medium saucepan over medium heat. Whisk continuously until completely melted and combined.
3. Add the erythritol to the melted mixture and continue whisking until erythritol is dissolved. 
4. Take mixture off the heat, then add heavy whipping cream and vanilla extract whisking until fully combined.  
5. Once the mixture is all combined, place 1 T of mixture into each muffin mold. The mixture should fill up all 24 molds.
6. Place muffin pan into the freezer until mixture is frozen. Then enjoy!