1 cup heavy whipping cream
2 tablespoons Monkfruit sweetener
4 ounces cream cheese softened
1 tablespoon Monkfruit sweetener
1/4 teaspoon all natural mint extract
1/4 cup Lillys chocolate chips
Mix heavy whipping cream and 2 tablespoons of Monk fruit sweetener in a metal or glass bowl until stiff peaks form. Do not over beat into a butter consistency.
Mix cream cheese and remaining Monk fruit sweetener with mint extract beating with an electric mixer until smooth and creamy.
Place about half of the heavy whipping cream mixture into the bowl with the cream cheese mixture and beat on low speed until mixed thoroughly. Fold in remaining heavy whipping cream mixture along with the Lillys chocolate chips.
Divide into four dishes and refrigerate for approximately 1 to 2 hours.