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.
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?
- 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.
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
- 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.