Keto Candy
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Answer your sweet craving with my guilt-free keto candy recipe! Made with 3 ingredients and only 1 gram of net carbs, it’s a game-changer!
Why I love this recipe
There’s something special about hard candy (I’m looking at you, Werther’s Originals), and this keto candy recipe was a happy accident!
I was working on my keto caramel sauce recipe, but I went a little too high with the heat, and it turned into hard candy. Here’s why it’s become a new favorite:
- 3 Ingredients: Considering they’re mainly kitchen and pantry staples, you probably have them on hand right now.
- The perfect texture and flavor: With a caramel flavor and hard-candy texture, this seriously reminds me of those golden wrapped Werther’s!
- They’re so quick to make: The hardest part is waiting for them to firm up in the fridge.
- Easy to customize: This recipe is your call. I love adding crushed nuts or some flavor extracts, and my partner loves them coated in melted chocolate.
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Butter. I used salted butter, as the salt brings out the sweetness of this low carb candy. If you use unsalted butter, add ¼ teaspoon of salt.
- Heavy cream. I recommend starting with room-temperature cream so it doesn’t scorch the pan. I take it out of the fridge about 20 minutes before I start prep work.
- Zero sugar sweetener. I used allulose, but monk fruit or keto brown sugar also works.
- Vanilla extract. Optional, but I like the subtle vanilla flavor a teaspoon of it adds.
How to make keto candy
Step 1- Prep. Line and grease an 8×8-inch baking dish with parchment paper.
Step 2- Combine the ingredients. In a deep pot, melt butter over medium heat. Once it has melted, add the sweetener, cream, and vanilla. Bring to a simmer and stir often until it begins to bubble. Use a candy thermometer to check the temperature. Once it reaches 145C/290F, remove it from the heat.
Step 3- Refrigerate. Spoon the candy mixture into the lined pan and refrigerate until firm. Once firm, break apart into pieces.
Arman’s recipe tips
- Invest in a candy thermometer. I usually find ways to work around certain kitchen gadgets, but it’s worth securing one for this recipe so you don’t burn the candy. They are around $5 on Amazon and well worth it.
- Use candy molds. I like my candies a bit rustic-looking, but you can use pre-formed molds if you prefer. Grease them with coconut or neutral oil before pouring in the liquid candy.
- Add mix-ins. You can add up to 1/4 cup of your favorite hard mix-ins without affecting the texture. I like crushed peanuts or walnuts.
- Coat in chocolate. Melt sugar-free chocolate chips and, using two forks, dunk the solid candies in the chocolate. Transfer them to a plate and refrigerate until firm.
3-Ingredient Keto Candy
Ingredients
- 1/2 cup + 2 tablespoons butter salted
- 1 cup allulose * See notes
- 2/3 cups heavy cream
- 1 teaspoon vanilla extract
Instructions
- Line and grease an 8 x 8-inch baking pan with tin foil and set aside.
- In a deep pot or saucepan, add your butter and melt it over low heat. Once it has melted, add the sweetener, heavy cream, and vanilla extract, if using it, and bring it to a simmer. Once it begins to simmer, stir it regularly until it begins to bubble. Use a candy thermometer to check the temperature and once it hits 145C/290F, remove it from the heat.
- Transfer the candy into the lined pan and refrigerate until firm. Once firm, break apart into pieces.
Could xylitol be used as a natural sugar substitute?
Hi Kathleen- that won’t work sorry. Xylitol is known to crystallize, especially for hard candy. I’d stick with allulose for the best results.
Wondering why mine never hardened?
Hi Chelsey, what sweetener did you use for this?
So when you say Monk Fruit can also be used, are you using straight monk fruit or the stuff at Costco that’s mixed with erythritol?
Hi Shari- straight monk fruit. The blends crystallize, unless its blended with allulose 🙂
Recipe candy
Hi Karen- the candy recipe is here. If you click the jump to recipe, it will take you straight to the recipe card 🙂
Looks good .is it a hard candy or soft?
Hi Jacqueline, this is typically a harder candy as it sets quite firm. If you’d like a softer, more chewy/caramel-like candy you can try not heating it as high. Just make sure you measure the temp with a candy thermometer so you can control how firm it sets. Hope this helps!