Introduction

Indulge in a guilt-free treat with this homemade Keto Musketeer Candy Bars recipe. Creamy, chocolatey, and perfectly sweetened, these bars satisfy your sweet tooth while keeping carbs low.

Homemade Keto Musketeer Candy Bars Recipe - Recipe Image

Ingredients

1 cup heavy whipping cream
1/2 cup low-carb sweetener
2 tbsp unsweetened cocoa powder
1 cup sugar-free chocolate chips
1 tbsp coconut oil
1 tsp vanilla extract

Instructions

Step 1: Whip the heavy whipping cream until soft peaks form.
Step 2: Gradually add the low-carb sweetener and unsweetened cocoa powder to the whipped cream, gently folding until well combined.
Step 3: Press the mixture firmly into molds or a small dish, then freeze for 1 hour until solid.
Step 4: While the filling freezes, melt the sugar-free chocolate chips with the coconut oil in a microwave-safe bowl or double boiler until smooth.
Step 5: Remove the frozen filling from the molds and dip each piece into the melted chocolate to coat completely.
Step 6: Place the coated bars on parchment paper and refrigerate until the chocolate is set, about 30 minutes.

Tips & Variations

Use almond or peanut butter in the filling for a nutty twist and extra richness.
For a firmer texture, chill the whipped mixture longer before dipping.
Swap vanilla extract for almond extract to change up the flavor.
Use silicone molds to make neat, bite-sized candy bars.

Storage

Store the keto musketeer bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container for up to one month. When ready to enjoy, thaw in the fridge to prevent condensation on the chocolate coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sweetener?

Yes, you can use your preferred low-carb sweetener such as erythritol, stevia blend, or monk fruit sweetener. Make sure it measures cup-for-cup or adjust to taste for best results.

What if I don’t have molds for shaping?

If you don’t have candy molds, press the filling into a small baking dish lined with parchment paper and freeze. Once firm, cut into bars or squares before dipping in chocolate.

Homemade Keto Musketeer Candy Bars Recipe

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★★★★★

4.8 from 146 reviews

This Homemade Keto Musketeer Candy Bars recipe offers a delicious low-carb alternative to traditional candy bars with a creamy, chocolatey center coated in rich sugar-free chocolate. Perfect for keto dieters and anyone craving a sweet treat without the sugar and carbs.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 1 hour 20 minutes
Yield: 12 candy bars 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Filling

1 cup heavy whipping cream
1/2 cup low-carb sweetener
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract

Coating

1 cup sugar-free chocolate chips
1 tbsp coconut oil

Instructions

Whip the Cream: Using a mixer, whip the heavy whipping cream until it forms soft peaks, ensuring a light and fluffy base for the filling.
Add Sweetener and Cocoa: Gradually mix in the low-carb sweetener and unsweetened cocoa powder into the whipped cream, stirring gently but thoroughly to combine them evenly without deflating the mixture.
Shape and Freeze: Press the chocolate cream mixture into silicone molds or a dish lined with parchment paper, smoothing the surface. Place in the freezer for 1 hour to firm up the filling.
Melt Chocolate and Coconut Oil: In a microwave-safe bowl or double boiler, melt the sugar-free chocolate chips with coconut oil until smooth and fully combined, stirring occasionally to prevent burning.
Dip the Filling: Remove the frozen filling pieces from molds and quickly dip each piece into the melted chocolate mixture, fully coating them. Use a fork or dipping tool to lift out excess coating.
Set the Candy Bars: Place the dipped candy bars on parchment-lined trays and refrigerate until the chocolate coating sets firmly, about 30 minutes.