In a medium sauce pan, warm heavy whipping cream over medium-medium-high heat until hot but not boiling.

Meanwhile, in a small bowl, mix sweetener, almond flour, salt, and xanthan gum.

Additionally, add 2 egg yolks to a small bowl, beat, and set aside.

Once the heavy whipping cream mixture is hot, add the dry ingredients.

Continue stirring as the sauce begins to thicken and to make sure the dry ingredients dissolve well. This could take anywhere from 2-5 minutes depending on the heat.

Temper egg yolks: Pour a small amount of hot mixture into the egg bowl. Mix quickly and add back into the hot mixture.

Continue stirring for another few minutes as sauce thickens even more. After it is thick enough but still pourable (about 2-4), remove from heat.

Add orange extract and optional food coloring. Mix well.

Add to molds and put in freezer for at least 60 minutes to set.

1. In a small bowl, melt chocolate in butter in microwave (or in a sauce pan over the stove if you prefer). Stirring every 30 seconds.

2. Add powdered sweetener and mix well.

3. Add chocolate to top of molds until it reaches the top.

4. Freeze overnight so it can set properly.

5. Serve frozen and store in the freezer.