1cupheavy creamlook for one without additives like carageenan
¾cupunsweetened almond milkor coconut milk
Stir butter and chocolate over low heat until melted and combined.
Mix in cocoa, sugar substitute(s), heavy cream, almond milk and salt.
Heat slowly until a boil is reached. Remove from heat and stir in vanilla extract.
Serve warm. Store in refrigerator and reheat small batches as needed.
For the sweetener, I like to use ½ cup low carb sweetener plus ¼ tsp stevia powder extract. This reduces the amount of erythritol. However, you can use about 1 ¼ to 1 ½ cups low carb sweetener instead of the two different sweeteners.Avoid using a sweetener with too much erythritol in it as it can crystallize in the refrigerator. If the erythritol does crystallize, add a bit of heavy cream and reheat in the microwave. The crystals should dissolve with the added cream and heating.Each serving is about 2 tablespoons.