Combine Swerve, espresso powder, and cocoa in medium saucepan.
Slowly add in the heavy cream.
Bring mixture to a slow boil, reduce heat slightly and simmer for 10-15 minutes.
Remove from heat.
Stir in extracts and whiskey. Cool.
Store in a glass bottle in the refrigerator for up to two weeks.
Video
Notes
Each ounce contains about 5.8g erythritol (non-impacting)To get the cocoa and instant coffee to blend in well, it's best to heat up the cream.Allow some of the liquid to be reduced. There's no need to measure the amount of reduction. Just let the mix come to a slow boil and then reduced the heat to simmer for 10-15 minutes.