We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Homemade keto muskateer candy bars
Homemade keto muskateer candy bars

Homemade keto muskateer candy bars
Homemade keto muskateer candy bars
Source
Ingredients:
1
Servings
  • 240
    ml
     unsweetened almond butter
  • 60
    ml
     powdered erythritol (or other keto-friendly sweetener)
  • 60
    ml
     coconut oil, melted
  • 1
    tsp
     vanilla extract
  • 240
    ml
     sugar-free dark chocolate chips
  • 2
    tbsp
     coconut oil
Homemade keto muskateer candy bars
Instructions:
  1. Prepare the Filling: In a medium bowl, mix the almond butter, powdered erythritol, melted coconut oil, and vanilla extract until smooth and well combined.
  2. Transfer the mixture to a parchment-lined 8×8 inch pan, spreading it evenly. Refrigerate for at least 1 hour, or until firm.
  3. Once the filling is set, remove it from the pan and cut it into bars or squares of your desired size.
  4. Prepare the Chocolate Coating: In a microwave-safe bowl, combine the sugar-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
  5. Using a fork or dipping tool, carefully dip each bar into the melted chocolate, ensuring it is fully coated. Place the dipped bars back on the parchment paper.
  6. Refrigerate the coated bars for an additional 30 minutes, or until the chocolate is fully set.
  7. Once the chocolate coating is firm, the candy bars are ready to enjoy. Store in an airtight container in the refrigerator.
  • 240
    ml
     unsweetened almond butter
  • 60
    ml
     powdered erythritol (or other keto-friendly sweetener)
  • 60
    ml
     coconut oil, melted
  • 1
    tsp
     vanilla extract
  • 240
    ml
     sugar-free dark chocolate chips
  • 2
    tbsp
     coconut oil
1
Servings
0

Prepare the Filling: In a medium bowl, mix the almond butter, powdered erythritol, melted coconut oil, and vanilla extract until smooth and well combined.

Transfer the mixture to a parchment-lined 8×8 inch pan, spreading it evenly. Refrigerate for at least 1 hour, or until firm.

Once the filling is set, remove it from the pan and cut it into bars or squares of your desired size.

Prepare the Chocolate Coating: In a microwave-safe bowl, combine the sugar-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.

Using a fork or dipping tool, carefully dip each bar into the melted chocolate, ensuring it is fully coated. Place the dipped bars back on the parchment paper.

Refrigerate the coated bars for an additional 30 minutes, or until the chocolate is fully set.

Once the chocolate coating is firm, the candy bars are ready to enjoy. Store in an airtight container in the refrigerator.

Contact About
Privacy Policy Terms of Service Sitemap