• 4 tbsp. grass-fed butter, room temperature
  • 4 tbsp. coconut oil, room temperature
  • 1/4 cup organic heavy cream
  • 1/4 – 1/3 cup erythritol
  • 5 oz. organic cream cheese, room temperature
  • 4 tbsp. Unsweetened Cocoa Powder
  • ¼ cup Lily’s dark chocolate chips
  • 1/8 tsp. Salt


  • Combine the room temperature butter, coconut oil and cream cheese. Mix together well with a hand mixer.
  • Powder the erythritol (1/4 – 1/3 cup depending on how sweet you like it) using a spice grinder. Slowly mix erythritol and cocoa powder into the mixture with a spoon.
  • Once the erythritol and cocoa powder are mostly mixed in, add heavy cream and salt.
  • Mix thoroughly until smooth using the hand mixer again.
  • Stir in chocolate chips
  • Spread evenly in a small square dish lined with parchment paper.
  • Place in the refrigerator overnight.
  • Once completely cooled, cut into squares (about 16) and store in the refrigerator.