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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.
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.