These homemade keto candy bars feature a soft, airy nougat-like filling coated in rich chocolate. Made with just two simple ingredients, they’re low-carb, keto-friendly, and easy to prepare. Perfect for satisfying your sweet tooth or impressing guests with a delicious treat!
Ingredients
- 2 1/2 cups (410 g) sugar-free semisweet or dark chocolate chips divided (see note regarding recommended chocolate)
- 4 oz (113 g) sugar-free Cool Whip thawed in fridge
Instructions
1. Prepare the Pan
Line an 8×4-inch loaf pan with parchment paper, leaving some overhang for easy removal.
2. Melt the Chocolate for the Filling
Add 1.5 cups of sugar-free chocolate chips to a microwave-safe bowl. Heat in 15-30 second intervals, stirring in between, until smooth. Let the melted chocolate cool to room temperature (10–15 minutes).
3. Combine Chocolate and Cool Whip
Remove the Cool Whip from the fridge and let it come to room temperature. Gently fold the Cool Whip into the cooled melted chocolate using a spatula. The mixture should be light, fluffy, and uniform in color.
4. Set the Filling
Pour the mixture into the prepared pan, spreading it evenly with an offset spatula. Place the pan in the freezer for at least 30 minutes or until firm.
5. Cut and Freeze
Remove the filling from the pan using the parchment paper overhang. Cut into 1-inch squares (or larger bars, if preferred). Place the squares on a parchment-lined baking sheet and freeze for another 20–30 minutes to harden.
6. Coat with Chocolate
Melt the remaining 1 cup of chocolate chips in a microwave-safe bowl. Add melted coconut oil, if needed, to thin the chocolate for easier coating. Using two forks, dip each frozen square into the melted chocolate, ensuring it is fully coated. Let excess chocolate drip off before placing the square back onto the parchment-lined sheet.
7. Decorate and Set
(Optional) Drizzle additional melted chocolate over the bars for decoration. Return the bars to the fridge or freezer until fully set.
Expert Tips
- Chocolate Selection: Use sugar-free chocolate sweetened with monkfruit or allulose for the best texture. Avoid chocolate with erythritol or Stevia to prevent crystallization and graininess.
- Cool Whip Alternative: If using whipped cream, follow the instructions carefully to maintain the airy texture. Keep whipped cream cold and gently fold it into cooled chocolate.
- Storage: Store bars in the freezer for long-term storage or in the fridge for a softer texture.
Nutritional Information (Per Bar)
- Calories: 96 kcal
- Carbohydrates: 13 g
- Net Carbs: 3 g
- Fat: 8 g
- Sodium: 21 mg
- Fiber: 10 g
FAQ’s
What are the main ingredients for keto candy bars?
The main ingredients are sugar-free chocolate chips and sugar-free Cool Whip, which create a light and airy nougat-like filling.
Can I use regular whipped cream instead of Cool Whip?
Yes, but the texture will differ. Whipped cream lacks stabilizers, so it may melt when combined with chocolate or freeze too solid. Handle carefully for best results.
How should I store homemade keto candy bars?
Store the bars in the freezer for longer-term storage or in the refrigerator if you prefer a softer texture. Allow bars to thaw slightly before eating if frozen.
What type of chocolate works best for this recipe?
Chocolate sweetened with monkfruit or allulose works best, as it prevents crystallization. Avoid chocolate with erythritol or Stevia to maintain a smooth texture.
Can I customize the chocolate coating?
Yes, you can use different chocolates for the filling and coating, such as dark, semisweet, or white chocolate (for coating only). Avoid using white chocolate for the filling.
