Whip heavy whipping cream, Logica, and vanilla until stiff peaks form. Slowly add coconut milk, whipping on high speed. Pour mixture in airtight container and put in freezer. Prepare Fudge Brownies according to package instructions, break in small pieces, and store in refrigerator. Stir ice cream every hour, adding brownie pieces and a drizzle of chocolate syrup once ice cream has reached the consistency of soft-serve ice cream (about 6 hours).
Preheat oven to 350°F. Grease a 9×13 pan, or line with parchment. In a mixing bowl, combine all dry ingredients. Pout melted butter and oil into dry ingredients. Mix in vanilla extract and eggs. Once combined, stir in chocolate chips. For a more fudgy brownie mix in an additional 1/3 cup of melted chocolate chips (not included in nutritional info). Press cookie dough into prepared pan and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool and slice into 18 bars.
In a mixing bowl, mix together mug cake mix, coconut flour, melted butter, and egg. Stir in chocolate chips. Line air fryer rack with parchment. Using cookie scoop, scoop six balls of cookie dough and place on prepared rack. Air fry cookies at 350 degrees, for 5-10 minutes, checking at 5. Cookies should be a deep golden brown around the edges when done.
2 tbsp low-carb dark chocolate chips (such as Bake Believe)
Combine 1/2 cup heavy whipping cream, 1/4 cup powdered erythritol, cocoa powder, and instant coffee with a whisk. Let chill in refrigerator while preparing pudding.
Simmer 1/8 cup heavy cream, 1/8 cup coconut milk, and 1/8 cup erythritol in a small saucepan until sweetener is dissolved. In a separate bowl, beat egg yolk, and temper before adding to the saucepan. Heat until the mixtures reaches 160 degrees, then reduce heat to low and whisk in cocoa powder and xanthan gum. Stir constantly, until thickened then remove from heat and mix in butter and vanilla.
In microwave safe rectangle glass 2-cup dish, prepare Primal Noms mug cake according to package instructions. Using a skewer, poke holes in mug cake and pour hot pudding over the cake’s surface. Use a spoon to spread the pudding over the top of the mug cake and in all the holes of the cake.
Remove, chilled mocha cream and beat in a mixer on high until very stiff peaks form. After cake has cooled, spread mocha frosting over the top of the cake, and top with sugar free chocolate chips.
Add ricotta, cocoa powder, almond extract and sugar substitute (use 1/2 cup for heavier sugar substitutes, or 1 cup for the more powdered variety, or to taste) to food processor or blender. Process on high until smooth. Scrape sides of processor and repeat. In a mixing bowl, add heavy whipping cream and sugar substitute. Beat with whisk attachment until stiff peaks form. Use piping bag to layer chocolate ricotta and whipping cream in small dishes. Top with cocoa powder or sugar free chocolate chips. Alternatively, fold whipped cream into ricotta for a more light and fluffy mousse. Makes 16 half-cup mousses.