Keto Candy
This keto candy is a low carb and sugar free take on classic hard confectionery! Made with just 3 ingredients, it’s guaranteed to satisfy your sweet tooth! 2 grams net carbs per serving.
Keto Candy
When it comes to keto desserts, my favorite recipes to make are candied pecans, caramel fudge, and this keto candy.
Growing up, I was like any kid out there who absolutely adored candy. Like most kids too, I was only allowed to have some on special occasions or when I attended a friend’s party or events. My mom was pretty strict with it too, and would never keep any around the house. As I got older, I did start making healthier choices, but I still had my vice, which was any form of candy.
Since going keto, I’ve been trying to find a suitable alternative for my favorite candies. Unfortunately, most grocery store brands are full of artificial sweeteners. Furthermore, while they are sugar free, they still contain far too many carbs for my liking. To combat this, I’ve been making my own homemade candy and I can’t see myself ever buying the store bought kinds again!
I’ve been meaning to share a keto friendly candy recipe for quite some time. It’s been my savior when I’m craving something sweet and a small piece completely satisfies me. It’s made with just 3 ingredients and doesn’t require any baking!
No sugar and no grains are needed, but you’d never tell. The texture is hard on the outside but slowly melts in your mouth, like any good hard candy. It’s sweet and buttery, and easy to customize with your favorite nuts or a layer of chocolate.
I gifted some friends of mine a big bag of this candy and NO ONE believed me when I said that it was low carb- They thought it had to be full of sugar!
How do you make keto candy?
The Ingredients
- Butter– Use salted butter, but if you don’t, add a 1/4 teaspoon of salt.
- Heavy cream– Bring your cream to room temperature, so it doesn’t scorch the pan.
- Granulated sweetener of choice– I used allulose, but monk fruit sweetener and erythritol can be used.
- Vanilla extract– Optional, but gives a light vanilla flavor.
- Chocolate– Optional, but melt some chocolate chips and spread over the top of the set candy.
The Instructions
Start by adding your butter into a small saucepan and melt it on medium heat. Once melted, add the heavy cream and sweetener. Next, bring to a gentle boil and stir continuously, until it begins to bubble and go golden brown. Use a candy thermometer to check the temperature and once it reaches 290F, remove the pan from the heat.
Now, transfer the candy into an 8 x 8-inch pan lined with foil. Refrigerate until firm, before breaking apart into pieces.
Tips to make the best low carb candy
- I recommend investing in a candy thermometer, as it is the best judge of when your candy is ready.
- Allulose is my preferred keto sweetener, as it dissolves just like sugar does, without crystallizing. The other keto sweeteners will work fine, although may be prone to being a little grainy once the candy is set.
- Feel free to fold through your favorite chopped nuts into it, before letting it set.
Storing and freezing sugar free candy
- To store: Candy should be stored in the refrigerator, in a sealed container. It will keep fresh for up to 1 month.
- To freeze: Place leftover candy in a ziplock bag and store it in the freezer for up to 6 months.
More keto dessert recipes to try
Keto Candy
Ingredients
- 1/2 cup + 2 tablespoons butter salted
- 1 cup granulated sweetener of choice I used allulose * See notes
- 2/3 cups heavy cream
- 1 tsp vanilla extract optional
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.
I want to make this for tomorrow, but can’t find allulose anywhere locally. Do you think using Truvia Cane Sugar Blend or Truvia Brown Sugar Blend would work and would it still be grainy? I’m thinking the brown sugar blend would add a richness to the candy? Hmmm…such a dilemma. LOL
Hahaha I love keto brown sugar! Unfortunately, it does have a risk to be a little grainy, but it’s still doable.
Hi,
Thank you! I’m going to try it today! I have Splenda (i know!) will it work and is it the same amount?
I’ve never tried it with splenda, feel free to experiment and see!
This looks amazing and so easy! Does it taste like caramel? Can you use margarine? Thank you for these superb recipes, they’re ingenious!
Yes it does! I haven’t tried margarine, I’d stick to butter.
What’s Keto about this? Butter and heavy cream? Not Keto my frien, unless dairy falls from the sky!
Well okay then…. someone needs to learn what a keto diet is.
How to judge if you have no candy thermometer?
I don’t recommend not using one, it can go from undercooked to burned very fast.
Keto is low carb… Typically higher fat and protein… Vegan is no animal products… Butter and heavy cream are keto friendly.
Hi, I did it today I used sucralose, bu when it was becoming golden brown, the butter separeted from The candy. But it was very tastefull.
Hi Maria, try whisking it very well just before transferring it into the loaf pan.
Arman…I ended up finding allulose brown sugar and made a batch last night. OMGoodness…it is awesome. Although…I stopped the temp at 260 because it was taking forever to reach 290 and I was getting impatient LOL. The texture is smooth, creamy and the taste is uber dreamy. Thank you for a great idea for a sweet Valentine treat. Have an awesome day!
Happy Valentine’s day 🙂
Butter and double cream are like standard staples of a keto diet…..ever heard of bulletproof coffee?
Looks amazing going to try soon! Is it hard and crunchy or soft like fudge?
It is pretty hard, but if you undercook it, it will be fudgy 🙂
Thank you for this recipe!❤️
Mine turned out to have all the butter on top— does that mean I didn’t get to boil it long enough? I just ordered my candy thermometer so hopefully I’ll get it right the 2nd time around 😅
Yes please order the candy thermometer- It makes a huge difference!
Does any one here have a issues with these sugar substitutes causing digestive disturbance ? I can’t tolerate them and i know im not the only one…
Hi Richard- Try erythritol, monk fruit sweetener, and allulose and see which one doesn’t cause disturbances.
Hi! I did it! 2x. Lol. 1st time -I didnt have a candy thermometer and but it in freezer overnight. Didn’t freeze. So i put it back in pan and used the candy thermometer my husband pulled out of nowhere. It worked. This is incredible and if I can do it anyone can!!! Its the best! Thank you again!
This is delicious. So glad I found your recipe! Question for next time: do you put it directly in the fridge or do you let it cool a bit first? I had the same issue as someone above where my butter separated from the rest, still tastes great, but I’ll be sure to whisk it more next time.
Hi! You can- My fridge is so slow and I don’t bother until it has set slightly!
Yes, please continue to whisk well, to ensure it doesn’t separate.
Arman
This sounds great but what about using Ghee instead of butter?
Sorry, Tim- I haven’t tried!
More like toffee? Could you coat the bottom of the square pan with finely chopped pecans/nuts, pour in the candy & spread to edges, and then put maybe Lily’s chocolate chips on top to melt and spread over candy, before freezing? I’m dying for a Heath bar.