Frozen Snickerdoodle Cream Bites Recipe

Ingredients

• 2 cups heavy cream
• 3 tablespoons Swerve confectioners’-style sweetener or equivalent amount of powdered erythritol or monk fruit (depending on desired sweetness)
• 1 teaspoon vanilla extract, or seeds scraped from 1 vanilla bean (about 6 inches long)

• 1 tablespoon Swerve confectioners’-style sweetener or equivalent amount of powdered erythritol or monk fruit
• 2 teaspoons ground cinnamon

• Whipped cream canister (optional)

1. Line a baking sheet with parchment paper.
To Use a Whipped Cream Canister
2. Place the cream, sweetener, and vanilla in a whipped cream canister and operate following the manufacturer’s instructions.
To Whip Using a Bowl and Mixer
3. Chill a large stainless-steel bowl and beaters in the freezer until cold. Place the cream in the cold bowl and whip, using a handheld mixer, until medium-stiff peaks form. Add the sweetener and vanilla and beat to combine.
4. Scoop the whipped cream into a piping bag with a tip. Alternatively, scoop it into a large resealable plastic bag and snip ¼ inch off one of the corners of the bag.
5. Squirt or pipe 2-tablespoon amounts of the whipped cream onto the lined baking sheet, about ½ inch apart.
6. In a small bowl, combine the 1 tablespoon powdered sweetener and the cinnamon. Sprinkle the “bites” liberally with the cinnamon mixture.
7. Place in the freezer for about 30 minutes, until frozen.
8. Store in an airtight container in the freezer for up to 1 month, if they last that long!