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One Christmas, I decided to try my hand at making Keto Christmas Candy. I wanted to find a way to enjoy sweets without breaking my diet. With the help of a recipe I found online, I gathered all the ingredients and got to work in the kitchen.
I started by melting some keto-friendly chocolate in a double boiler. While it was melting, I mixed together some nuts and shredded coconut. Once the chocolate was smooth, I added the nut mixture and stirred it all together.
I poured the mixture into a lined baking pan and placed it in the fridge to set. It was hard to resist the temptation to lick the spoon, but I knew the final result would be worth it.
After a couple of hours, the candy was ready to be cut into squares. I carefully sliced through the rich chocolate and crunchy nuts. The candy looked and smelled amazing!
I couldn’t wait to share my creation with my family. When my husband, Mark, and our two children, Emily and Ethan, tried the Keto Christmas Candy, they couldn’t believe it was sugar-free and low-carb. They loved the taste and texture!
If you want to achieve the same success in the kitchen, here are a few tips. Make sure to use good quality keto-friendly chocolate. You can also experiment with different types of nuts or add some dried fruits for extra flavor.
Remember to let the candy set properly in the fridge before cutting it into squares. This will ensure that it holds its shape. And most importantly, have fun and enjoy the process of creating your own delicious and guilt-free treats!
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Origins of Keto Christmas Candy:
Keto Christmas Candy has its origins in traditional Christmas treats that have been enjoyed for generations. The recipe takes inspiration from classic candies such as peppermint bark and fudge, but with a low-carb twist. While the exact origins of this specific recipe are unclear, it is a delicious adaptation of traditional holiday sweets that allows those following a ketogenic diet to indulge in the festive spirit.
Best Time to enjoy Keto Christmas Candy:
Keto Christmas Candy is perfect for the holiday season, particularly during Christmas time. It is the ideal treat to enjoy while celebrating with family and friends, or as a special gift to share with loved ones. The availability of fresh ingredients, such as sugar-free chocolate and low-carb sweeteners, makes it easier to create this delectable candy during the festive season. Embrace the Christmas spirit and savor the flavors of this keto-friendly delight.
Perfect Food Pairings with Keto Christmas Candy:
Keto Christmas Candy pairs well with a variety of dishes and beverages, allowing you to create a well-rounded meal or snack. Here are some suggestions:
- Pair with a cup of hot cocoa made with unsweetened almond milk for a comforting and indulgent combination.
- Serve alongside a cheese platter with a selection of low-carb cheeses and nuts for a savory and sweet contrast.
- Add a few pieces of Keto Christmas Candy to a bowl of sugar-free vanilla ice cream for a delightful dessert.
Tips and Tricks to prepare Keto Christmas Candy:
- Use a silicone mold to create uniform and professional-looking candy shapes.
- Experiment with different flavors by adding extracts such as peppermint or almond to the candy mixture.
- For a festive touch, sprinkle some crushed sugar-free peppermint candies or low-carb sprinkles on top of the candy before it sets.
- If you prefer a softer texture, reduce the cooking time slightly to achieve a fudgier consistency.
Let’s get Started!
Keto Christmas Candy is a delightful and guilt-free way to satisfy your sweet tooth during the holiday season. With its rich flavors and festive appeal, it is sure to become a favorite among keto dieters and non-dieters alike. Try this recipe today and embrace the joy of creating delicious treats that align with your weight-loss goals. Join our community of food lovers and subscribe to receive more mouthwatering recipes that cater to your dietary preferences.
Ingredients
- Almonds, Raw (½ cup, ground)
- 100% Pure Erythritol by Now (1 tsp)
- Coconut Oil (1-½ tablespoon)
- Cinnamon (½ teaspoon)
- Ginger, Ground (½ teaspoon)
- Nutmeg Ground (⅛ tsp)
- Salt, Sea Salt (⅛ teaspoon)
- Coconut Oil (1 tablespoon)
- 100% Pure Erythritol by Now (1-½ tablespoon)
- Almond Milk (½ cup)
- Almond Butter (1 tablespoon)
- Cocoa Powder, Unsweetened (1-½ tablespoon)
- 100% Pure Erythritol by Now (1-½ tsp)
- Coconut Oil (2 tablespoon)
- Reduced Sugar Craisin Dried Cranberries by Ocean Spray (½ tablespoon)
- Pecans (1 tablespoon, chopped)
Instructions
- Add the ground almonds, 1 teaspoon erythritol, 1.5 tablespoon melted coconut oil, the cinnamon, ginger, nutmeg and salt to a mixing bowl. Stir well to combine, mixing the ground almonds with the oil and spices. You may use more or less spices and sweetener as desired to suit your personal taste.
- Preheat the oven to 375 degrees Fahrenheit and line a 3×6 inch ovenproof dish/mold with baking paper. Tip the crumb mixture into the base of the lined dish. Press down firmly, creating an even layer. Transfer to the oven to bake for 8 minutes until lightly golden all over. Set aside to cool.
- Add a heaped tablespoon of coconut oil, 1.5 tablespoons of erythritol, and 1/4 cup almond milk to a small saucepan. Set over a medium heat. Bring to a gentle boil, stirring well to combine and melt the oil. Reduce to a simmer.
- Simmer the mixture for a few minutes. Add the almond butter and remaining milk and stir well to combine until smooth. Continue to simmer the mixture until it turns into a smooth and thick yet pourable caramel. Do not overheat the mixture, or the caramel will begin to separate.
- Pour the caramel over the baked biscuit base. Set aside to cool, then transfer to the freezer for 30 minutes to set and firm. Just before the caramel and base have finished setting, you can prepare the chocolate topping.
- Add the cocoa powder and 1.5 teaspoon erythritol to a small bowl. Melt 2 tablespoons of coconut oil. Drizzle the hot melted coconut oil into the bowl with the cocoa powder and erythritol, whisking together as you go. Mix until you have a smooth chocolate sauce. Taste and add more sweetener or cocoa as desired.
- Roughly chop the cranberries. Remove the caramel covered base from the freezer. Pour over the chocolate sauce. Sprinkle the chopped pecans and cranberries immediately over the chocolate topping.
- Return to the freezer for a further 30 minutes to set completely. Once set, store in the fridge in an airtight container until ready to serve. Slice into 6 strips to serve.
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Nutrients
Protein: 3g
Fat: 17g
Total Carbs: 9g
Net Carbs: 2g
Calories: 172 KCal
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