Combine cold heavy cream (1 cup) and erythritol (2 1/2 tablespoons ) in a metal bowl using the whisk attachment of an electric mixer -- option to place the bowl and mixing attachment in the freezer for 20 minutes before starting (will make whipping the heavy cream easier!).
Whisk until cream reaches soft peaks.
Scoop whipped cream into mold or a muffin tin pan lined with liners.
Place in the freezer for 1 hour, or until you're able to remove the whipped cream from the mold in one piece.
Melt Low Carb Chocolate (1 cup) and coconut oil (1 tablespoon) together in a small bowl (I do this in the microwave using 30-second intervals).
You'll want to work quickly after pulling ice cream bites out of the freezer. If they become difficult to work with, place back in the freezer.Dip each piece of whipped cream in the melted chocolate, and place on a cooking sheet. Once you've dipped all the whipped cream pieces, place cookie sheet in the freezer until the chocolate sets.
Lakanto, Swerve, or Erythritol. I stick toLakanto andSwerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
Nutritional information is based on 1 bite, if you make 18 bites using this recipe. The information below was calculated using Lily's Milk Chocolate Chips. Each bite contains an additional 2g sugar alcohols, so each bite has 1g net carbs: