KETO CHOCOLATE SUNDAE BITES

DIRECTIONS:

CARAMEL FILLING

Step 1

In a muffin pan, place muffin liners in 6 cups. Set aside.

Step 2

In a medium saucepan over medium heat, combine the butter, Swerve, and molasses. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it). Remove from heat and add the cream. Mixture will bubble vigorously.

Step 3

Sprinkle the surface with xanthan gum and whisk in quickly to combine. Add the salt and whisk in. Return the mixture to heat and boil 1 more minute. Set aside.

CHOCOLATE COATING

Step 1

In a medium bowl, whisk together melted coconut oil, cocoa powder, vanilla extract and Swerve. Place a tsp of chocolate mixture in each muffin liner. Let it cover the entire bottom of the cup, and freeze for 5-10 minutes.

Step 2

Remove chocolate from freezer, and add 1 tsp of caramel filling to the frozen chocolate coating. Sprinkle each cup with 2 tsps of peanuts. Freeze for another 10 minutes.

ICE CREAM FILLING

Step 1

In a separate, microwave safe bowl, whisk together room temperature cream cheese (if you need to, microwave the cream cheese in 8 second increments until it is softened), Swerve, heavy whipping cream, and vanilla extract.

Step 2

Remove pan from freezer, and add a TBS of ice cream filling to each cup. Place in freezer, and freeze for 10 minutes.

Step 3

Remove pan from freezer, and add a tsp of remaining caramel filling to each cup. Then add a tsp of remaining chocolate coating in each cup, drizzling like a sundae. Sprinkle each cup with remaining peanuts.

Step 4

Freeze for 1-2 hours and then enjoy. Store in refrigerator in an airtight storage container.

*Note - If desired, let soften for 10-15 minutes before eating.

Makes 6 Sundae Bites.