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-1 cup organic heavy cream
-2 tablespoons monkfruit sweetener

-2 Tbsp non-alkalized cocoa powder
-1 teaspoon pure vanilla extract

1. Refrigerate the metal bowl of a stand mixer for at least an hour.  This step is optional but I find that chilling the bowl results in a better texture for the whipped cream. 
2. Pour all of the ingredients into the bowl and place in the stand mixer, fitted with a whisk attachment.  Alternatively, you can use a hand mixer, whisk, or food processor.  
3. Stir the ingredients together, then whisk on medium speed for 3-4 minutes, until the whipped cream holds together and doesn’t fall off the whisk.  Watch carefully and be sure not to over mix, or it will turn into butter.
4. Pipe or spoon whipped cream onto your favorite treat.  Store remaining whipped cream in an air tight container in the refrigerator.  It should keep for up to 5 days.  If it looks a little runny, re-whisk for 30 seconds.  Enjoy!

Ingredients

Method

Soy free, rice free, oat free, peanut free, cashew free, nut free, allergy friendly