low carb candy

This easy Keto Peanut Brittle is our take on the classic candy found at fetes, fairs and markets. Our version is sugar-free, yet still crunchy and delicious!

Keto Peanut Brittle - Sugar Free Candy

Roasted & Salted Peanuts

Butter

Swerve

Vanilla Essence

Line a cookie sheet with parchment paper and evenly spread out the peanuts.

Place the butter, swerve and vanilla essence in a small saucepan over medium-high heat.

Cook the mixture to caramel stage, it should be a deep brown color. Note that under cooking the caramel will leave your brittle grainy.

Pour the caramel over the peanuts and leave to cool completely, around 30-50 minutes.

Break the cooled brittle into pieces and serve.

Have your sweets without guilt with this low carb cream cheese peanut butter fudge. No sugar added and just 1.5g carbs a square!

Keto Peanut Butter Fudge

cream cheese

butter

peanut butter (add 1/4 tsp salt if unsalted)

vanilla extract

Sukrin Melis (or Swerve Confectioners)

stevia concentrated powder

unflavored whey protein (80 g (see notes))

Line a 9x9 square pan with parchment paper or grease lightly.

In saucepan over low heat, melt cream cheese and butter together just until combined. Remove from heat and add peanut butter. Stir until smooth..

Add remaining ingredients. Blend with an electric mixer until well combined. If you have trouble getting the mixture to blend, let it cool down a bit and try blending it again.

Pour fudge into prepared pan and spread out evenly.

Chill in refrigerator until set.

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Sugar Free Low Carb Peanut Butter Fudge Recipe

Delicious low carb chocolate truffles with a creamy ganache center. This low carb candy recipe makes a wonderful treat to share with someone special.

Chocolate Truffle Candy (Sugar Free, Low Carb)

low carb dark chocolate (homemade can be used)

heavy cream

chocolate extract

chocolate

cocoa butter

Swerve Confectioners Powdered Sweetener

Melt chocolate in a chocolate melter or double boiler.

Heat cream and vanilla almost to boil. (Microwave to just bubbling stage)

Add heavy cream, vanilla, chocolate extract, and melted chocolate.

Allow mixture to temper for about 4-5 minutes.

Pour hot mixture into a small bowl and cover top with plastic wrap.

Allow mixture to chill for a few hours or overnight so it is hard enough to form.

Remove hardened ganache from refrigerator and allow to set at room temperature if needed.

Using a cookie scoop or tablespoon, form equal amounts of ganache into balls.

Set balls onto parchment paper or wax paper and place into refrigerator while preparing chocolate coating.

Ganache

Melt baking chocolate and 1/2 ounce cocoa butter in chocolate melter or double boiler.

Add sweeteners and vanilla.

Remove ganache from refrigerator and coat with melted topping. For a thicker coating, the truffle will need to be repeat dips in the chocolate after each layer of coating has set.

Chocolate Coating

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Keto Chocolate Truffles

A delicious dairy free coconut chocolate fudge made with coconut oil and almond or coconut milk. This low carb chocolate fudge makes a tasty fat bomb snack.

Dairy Free Coconut Chocolate Fudge

cocoa powder

coconut oil (softened)

coconut

almond milk (or coconut milk)

sugar

Combine all ingredients in food processor or small blender like NutriBullet.

Process until all ingredients have been well blended.

Spread out into a small square or rectangular container lined with parchment paper.

Refrigerate until fudge is hardened.

Remove fudge from container and cut into squares.

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Dairy-Free Coconut Chocolate Fudge

It’s nearly impossible to find good low carb kisses molded chocolate candy. Make it yourself with this homemade chocolate recipe.

Sugar Free Chocolate Kisses Molded Candy

oz chocolate

oz cocoa butter (food grade)

Swerve Confectioners Powdered Sweetener (or Sukrin Melis)

Melt baking chococlate, cocoa butter, and powdered sweetener over low heat or double boiler until melted completely.

Remove chocolate from heat and stir in stevia and vanilla extracts.

Pour melted chocolate into molds. Refrigerate or freeze until completely set.

Remove chocolate from molds and enjoy!

A quick and easy low-carb dairy-free peanut butter chocolate fudge recipe. This delicious treat will keep you from being tempted by high carb treats.

Chocolate Peanut Butter Fudge

powdered sweetener

peanut butter

coconut oil

coconut milk

cocoa

Line small container with parchment paper. (I used 8x6 size)

Place sweetener, peanut butter, and vanilla extract in medium bowl. Set aside.

Mix coconut oil, milk, and cocoa in small saucepan. Bring to a boil.

Pour hot mixture over the ingredients in medium bowl. Stir until well combined.

Spread into prepared container. Allow to cool in refrigerator. Slice into squares.

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Low Carb Keto Chocolate Peanut Butter Fudge

This Keto Chocolate Fudge melts in your mouth and is so easy to make! This sugar-free fudge recipe can be part of a low-carb, Atkins, diabetic, egg-free, gluten-free or Banting diet.

The Best Keto Chocolate Fudge

stevia/erythritol powdered sweetener (Pyure Brand--see notes*)

collagen

cream cheese (softened)

Tablespoons butter (room temperature)

walnuts (chopped (optional)*)

In a medium saucepan, combine chocolate, cream, and Pyure sweetener. Place over low heat and bring to a simmer, stirring frequently. Simmer very gently over low heat for 1 minute.&nbsp;Remove from heat and whisk in collagen and vanilla extract. Allow to cool to room temperature.

While chocolate mixture is cooling, line an 8" X 8" baking dish with parchment paper.

In a large mixing bowl, beat the cream cheese and butter together until fluffy using a hand mixer.&nbsp;

Slowly add the cooled chocolate mixture to the cream cheese mixture in small amounts, beating after each addition

Stir in the walnuts.

Spread the fudge mixture evenly in the prepared 8x8 glass pan.

Spread the fudge out evenly and cool in fridge until solid (about 2-3 hours). After it has cooled, cover it.&nbsp;

When fudge is completely solid, using the edges of the parchment paper, lift the fudge out of the baking pan and place on a cutting board. Using a serrated knife, cut into 16 pieces. Store in an airtight container in the refrigerator.

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