This post may contain affiliate links. See my disclosure policy.
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!
Need more keto friendly candy recipes? Try my keto peanut butter cups, keto chocolate, sugar free marshmallows, and coconut clusters next.
Any diet that doesn’t allow candy is NOT the diet for me.
With a few low-carb swaps, you can (and should!) have sweet treats on a keto diet. My keto friendly hard candies couldn’t be easier to make, yet the results are smooth, buttery, and addictively crunchy.
Why I love this recipe
- Made with 3 ingredients. Considering they’re mainly kitchen and pantry staples, you probably have them on hand right now.
- They’re so quick to make. The hardest part is waiting for them to firm up in the fridge.
- The perfect texture and flavor. With the flavor of caramel and the texture of hard candy, this is a recipe adults and kids will love.
- Easy to customize. Add your favorite nuts or extracts, or dip them in melted chocolate. This recipe is what you make of it!
Ingredients needed
- Butter. I used salted butter, so the low carb candies have a slightly salty-sweet flavor. If you use unsalted butter, add ¼ teaspoon of salt.
- Heavy cream. Bring your cream to room temperature so it doesn’t scorch the pan.
- Zero sugar sweetener. I used allulose, but monk fruit or keto brown sugar also works.
- Vanilla extract. Optional for a subtle vanilla flavor.
How to make keto candy
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 or this recipe so you don’t burn the candy.
- 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 oil before pouring the liquid candy in.
- Add mix-ins. Like chopped pecans, seeds, or crushed keto cereal for added crunch.
- Swap the vanilla. Try other extracts like almond extract or, for a more buttery tasting treat, try butter extract!
- 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.
Storage instructions
To store: Leftover candy can be stored in an airtight container in the refrigerator for up to one month. If you prefer softer candy, it can be stored at room temperature.
To freeze: Place leftovers in a freezer bag and freeze for up to six months.
Frequently asked questions
Unfortunately, butter and cream are both imperative to this recipe and cannot be substituted.
More sugar free treats you’ll enjoy
3-Ingredient Keto Candy
Ingredients
- 1/2 cup + 2 tablespoons butter salted
- 1 cup allulose * See notes
- 2/3 cups heavy cream
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.
These were great! I cooked only to 280* because I worried that my new thermometer may be off and we don’t like it too hard. It ended up the perfect texture of a caramel. Delicious and did not stick to teeth – yay! I used Skinny Monk, a monkfruit/allulose blend. I cut them into squares and wrapped separately in waxed paper. So nice to have something to satisfy a sweet tooth every now and then. My husband has a CGM and the candy didn’t spike his blood sugar AT ALL! Great recipe!
I’ve made this recipe several times and it’s delicious! Tastes just like caramel without sticking to your teeth! It’s also so delicious covered in sugar free chocolate sprinkled with sea salt!
I will mention, the first time I made it I used aluminum foil, and it was SO HARD to peel off. The subsequent times, I used parchment paper and it came off easy-peasy.
Thanks!
Would this be the correct consistency to make keto Snickers bars and other keto candy? I might go ahead and make it anyway, but I wanted to make some Snickers bars and I don’t want a runny Carmel or a very hard one. Thanks for your great recipes!
I just dropped a small piece in my hot tea. Nice!
I don’t have candy thermometer, but the Thermapen that I use when grilling worked just fine. You are right you need to watch it every second because the temp went from 230 to 290 in seconds. I’m wondering if I add some organic sugar free peanut butter if I might end up with a PB fudge version?