Ingredients:

- 4 eggs
- 4 tablespoons of heavy cream
- 4 tablespoons of butter
- 1 tablespoon of erythritol
- Pinch of salt
- 1 teaspoon baking powder (could probably be skipped)
- 4-5 tablespoons of coconut powder (it is probably the same as coconut flour, but I haven’t been able to get a hold of coconut flour, so if you are using that, experiment with the amount needed)

Melt the butter and mix with eggs and cream. Add erythritol, salt, baking powder and coconut powder. Whisk it all together. Fry small pancakes in a pan.

Here’s what you will need:

- 50 grams (1.8 ounces) virgin coconut oil
- 1/2 dl  (1/5 cup) cream
- 50 grams (1.8 ounces) of dark chocolate (at least 70% cocoa)
- 25 grams (0.9 ounces) of butter

Optional ingredients:
Chopped nuts, raisins (be careful with the raisins though, they are high in carbs), coconut powder/flour, liquor, stevia if chocolate is really dark.

Heat coconut oil and cream in a sauce pan until it is barely cooking and stirr it together. Pull the sauce pan aside and blend in the chocolate. If you leave the sauce pan on your stove, the temperature may get too high causing the chocolate to separate from the coconut oil. Stirr in the butter. Fill the chocolate mass in an ice tray and put it in your freezer. I assume it is easier to get the chocolate out of the ice tray if you use one made of silicone. I purchased mine at IKEA, or you can find some nice ice tray shapes here if you need.

I used 10 grams of raisins and 1 tablespoon of coconut powder in my chocolate pieces.