Ingredients:
- 1 cup Heavy Cream
- 1/4 cup Allulose Sweetener
- 2 cups Sugar Free Chocolate Chips (check ingredients)
- Salt
In a saucepan on the stove on medium to low heat, heat heavy cream and allulose and a pinch of salt. Stir until completely dissolved, about 3 minutes. Slowly add chocolate chips and stir until melted. Pour mixture into 8″x8″ square baking pan. Sprinkle some salt on top. I line my pan with parchment paper for easy removal. Refrigerate for at least 2 hours or until firm and cold all the way through. Slice into small 2″ squares.
Because of the nature of certain ingredients in chocolate chips, I will not be providing macros for this recipe. You can calculate your specific ingredients on a carb counting app. I like carb manager. I don’t count the carbs in Allulose.
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