Line a tray with parchment paper or a silicone mat. Set aside.
Add heavy cream and low-carb powdered sweetener to a stand mixer or bowl with an electric hand mixer. Beat the heavy whipping cream and powdered sweetener until thickened but not forming peaks yet. Shut off the mixer.
½ cup Heavy Whipping Cream, 2 tablespoon Low-Carb Powdered Sweetener
Whisk the gelatin and cold water in a small bowl until combined. Turn on the mixer at a slow speed and pour the gelatin water into the heavy cream while mixing. Add the extract of choice and increase the speed to medium-high.
½ teaspoon Unflavored Gelatin, 2 teaspoon Cold Water, ¼ teaspoon Extract of choice: Vanilla Extract
Beat until stiff peaks form or thicker frosting-like texture forms (this can take up to 5 minutes).
Using a cookie scoop or spoon, place 1 tablespoon-sized mounds of the whipped cream mixture onto the prepared tray at least 1 ½ inches apart.
Place the tray in the freezer for 15 to 20 minutes or until the mounds are firm.
Add chocolate chips and coconut oil to a heat-safe bowl and melt in the microwave for 25 seconds. Remove and stir, and if not melted yet then place back in the microwave for 10-second increments until melted ( You can also use a stovetop double boiler to melt the chips). Stir and let cool for 30-45 seconds until the chocolate is warm but not hot.
⅔ cup Sugar-Free Chocolate Chips, 2 teaspoons Coconut Oil
Remove cream mounds from the freezer and quickly spoon the melted chocolate over each mound to cover. Sprinkle with optional sugar-free sprinkles
Return the tray to the freezer again and freeze for 10 to 15 minutes until firm. Serve.
Notes
Store leftover bonbons in a covered, parchment-lined container in the freezer. Once bonbons have been frozen for hours, they can become hard and will need to defrost at room temperature for 10 to 15 minutes to soften before eating.*All Nutritional Data are Only Estimates Based on the Products I used*Yeild: 12 bonbons, Servings:12, Serving Size: 1 bonbon, Net Carbs per Serving: 1g, Amounts per Serving-