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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!
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
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.
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?
its so far so good. i added my sugar free raspberry lemonade. poweder. i added it to it for the flavor. a whole packet. its so good. waiting for it to harden in the fridge. as im typing this.
Hi there, a little confused by 2/3 ‘cups’ of heavy cream.
Is this 2 thirds of a cup, or 2 to 3 cups?
Thanks
Hi! It is 2/3 of a cup 🙂
Jeri, that sounds absolutely fantastic! I love the heath bar idea!!!
I’m afraid I’m going to eat the whole pan. Absolutely delicious.
I made the candy again and doubled the recipe. I also added pecans and an unsweetened baking bar and it is tdf (to die for)! It even tastes better than a peanut cluster (you know the one that has peanuts and caramel dipped in milk chocolate)! These turned out so rich that I can only eat just one! I’m going to try different variations of this and see how far I go. Thank you so very much, Arman! Now I can have something very sinful that isn’t sinful at all.
I made the candy yesterday and I had used Truvia granulated sweetener and it wasn’t grainy. I’m glad that I can enjoy a sugar free, low carb version of one of my favorite sweets…caramel! I love it! Thank you!
Good to read these reviews. Waiting patiently (ish) for the cups to grams conversion, Arman:). Thanks for all the yummy posts.
Wow!! It was great. I prefer caramel/butterscotch to chocolate. I just finished taking the firm candy out of the refrig,and attempted to cut it. Though I buttered the aluminum foil,it still stuck and started tearing into pieces. I was able to remove the foil and the product tastes great. It is very buttery,but soft. Perhaps it will firm more later. (I waited 2 hours before cutting into it.) I only have unsalted butter and I added some caramel extract as well as the vanilla one. I made this recipe because I plan to make your Healthy Candy Bar Blondies w/ Lily’s butterscotch chips. Thanks for this great recipe.
I found the serving sizes
I LOVE this idea. Has anyone tried this with nuts, cashews, pumpkin seeds, etc, and made like brittle?
My seven year old loves to cook and loves to challenge me to see if you really can have everything on keto. She made this recipe today with a little bit of assistance and it turned out perfectly.
love that 🙂
Can you use liquid allulose in this recipe?
I haven’t tried!
Made it today, great! Everything work to perfection!
Hi – I also love allulose — do you think the liquid allulose would work as well?
Hi Michael- I haven’t tried the liquid version yet- I’ll have to hunt some down!
I tried it and liked it except: I will use a flat cookie sheet lined in foil. It was too thick for me. I added chopped almonds and brushed dark chocolate over the top. Used a candy thermometer but will try to go to 300F for a hard crack next time. But it satisfied my sweet tooth for sure. Very sweet.
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.
Arman
This sounds great but what about using Ghee instead of butter?
Sorry, Tim- I haven’t tried!
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.
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!
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.
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!
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 🙂
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 🙂
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.
Keto is low carb… Typically higher fat and protein… Vegan is no animal products… Butter and heavy cream are keto friendly.
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.
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.
Hey Arman, I just finished making this yummy treat and it’s in the fridge cooling. I think you may want to give an idea of how long it takes to get to the 290F degree on the candy thermometer. I have rarely used one, but it seems I had to keep increasing the heat to increase the temperature of the candy. And it seemed like an eternity ! At the end, it looks a little separated, but is definitely tasty!
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.
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!
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.