Keto Musketeer Candy

Why You’ll Love This Recipe

I love this recipe because it’s incredibly quick to make and doesn’t require any baking. The texture is smooth, the flavor is indulgent, and it stores really well for whenever I need a little keto-friendly sweet fix. Plus, it’s totally customizable—I can swap the nut butter, adjust the sweetness, or add crunch with chopped nuts. It’s a fun, easy way to enjoy candy again without straying from my keto goals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsweetened almond butter

• 1 teaspoon vanilla extract

• 2 tablespoons coconut oil

• 1/4 cup heavy cream

• 1/4 cup powdered erythritol

• 1/2 cup keto-friendly chocolate chips

• Pinch of salt

Directions

1. I place a saucepan over low heat and melt the coconut oil.

2. Once the oil is melted, I stir in the almond butter, heavy cream, vanilla extract, erythritol, and a pinch of salt. I whisk it all together until it’s smooth and fully combined.

3. I line a baking sheet with parchment paper and lightly brush it with a little coconut oil to prevent sticking.

4. I pour the almond butter mixture onto the lined sheet and use a spatula to smooth it out into an even layer.

5. I refrigerate it for 1 hour until firm.

6. Once it’s set, I slice it into bars or squares with a sharp knife.

7. In a heat-proof bowl, I melt the chocolate chips in the microwave, using 30-second intervals and stirring in between until smooth.

8. I dip each bar into the melted chocolate to coat them completely, then return them to the lined sheet.

9. I refrigerate the bars for another 30 minutes so the chocolate can set.

Servings and timing

This recipe makes 10 candy bars.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes (plus chilling time)
Calories per Serving: Approx. 170 kcal

Variations

Here’s how I like to switch it up:

• Use peanut butter or cashew butter for a different flavor profile.

• Make it crunchy by stirring in chopped nuts or seeds before chilling the filling.

• Top with sea salt flakes for a sweet-salty combo.

• Add cocoa powder to the almond butter mixture for a richer chocolate flavor.

• Make it nut-free by using sunflower seed butter instead of almond butter.

Storage/Reheating

These bars store incredibly well:

• Fridge: I keep them in an airtight container for up to 1 week.

• Freezer: For longer storage, I freeze them in a sealed container for up to 3 months. I separate layers with parchment paper so they don’t stick together.

• Thawing: I let them sit at room temperature for 10–15 minutes before enjoying, or eat them straight from the fridge for a firmer texture.

FAQs

Are these candy bars low in carbs?

Yes. Each bar has approximately 5g net carbs, making them ideal for a keto or low-carb diet.

Can I use a different sweetener?

Absolutely. I often use monk fruit or stevia-based sweeteners instead of erythritol depending on what I have on hand.

How do I make this recipe dairy-free?

This recipe isn’t dairy-free as written, but you can use full-fat coconut cream in place of heavy cream to make it dairy-free.

What kind of chocolate chips should I use?

I use keto-friendly chocolate chips—typically dark or semi-sweet with no added sugar. Brands like Lily’s or ChocZero work great.

Can I make these in a silicone mold?

Yes. I’ve used silicone candy molds for a cleaner shape and easier chocolate coating. Just pour the mixture directly in, chill, then coat with chocolate.

Conclusion

Keto Musketeer Candy is one of those recipes that proves I don’t have to give up dessert to stay on track. It’s simple, indulgent, and made with clean, keto-friendly ingredients that I already keep in my kitchen. Whether I’m prepping snacks for the week or just satisfying a sweet craving, these bars are always worth the 15 minutes it takes to whip them up.

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