Keto Low Carb Chocolate Mint Candy Bars
Tasty keto candy bars! Yes, low carb keto mint chocolate candy bars.
Have you been tasting Andes Mints? Why, not try these keto mint chocolate candy bars?
A super tasty and yummy low carb recipe for the BEST candy bar!
This is such an easy ketogenic diet recipe for the most delicious candy.
No need to buy store bought keto candy when you can make homemade DIY candy bars.
Layer of chocolate and mint makes for the most tasty candy.
These are great for keto desserts, keto snacks, sweet treats or to make for parties.
Even people who don’t follow a ketogenic diet will love these including kids.
Are you ready to learn how to make keto candy bars?
Follow the step by step instructions for the best keto mint chocolate candy bars!
Check out these other
Keto Candy Recipes
Keto Chocolate Peanut Butter Cups
Keto Caramel Chocolate Turtle Candy
Keto Peanut Butter Chocolate Candy Bar
How to make keto chocolate mint candy bars
Place the coconut oil and Lily’s baking chips into a microwave safe bowl
and microwave at 30 second intervals until the chips have melted and the mixture is well blended.
Add 2 tablespoons of Swerve sugar substitute, 1 tablespoon of cocoa powder and a dash of vanilla to the chocolate mixture, and whisk until smooth and creamy.
Pour the chocolate mixture into the candy bar molds, filling them ½ -¾ of the way full.
Place the mold completely flat into the freezer to set for 30 minutes.
While the chocolate layer is chilling, add the heavy whipping cream, 1 tablespoon of butter and 3 tablespoons of Swerve sweetener to a pot over medium heat on the stove.
Whisk to combine the ingredients.
Cook the mixture down on the stove for about 15 minutes until it thickens to the consistency of condensed milk.
Remove the mixture from the heat and let cool slightly.
Add the vanilla extract
peppermint extract and green food coloring to the mixture, and whisk to combine.
Once cooled, pour the green mint mixture on top of the chocolate layer in the candy bar molds.
Place the molds back into the fridge to set for at least 3 hours, but preferably overnight.
Unmold
Serve
Enjoy
Please remember to SHARE on Facebook and PIN IT 📌
📌 FOLLOW ME ON PINTEREST BY CLICKING HERE
IngredientsFor the chocolate layer:
- ¼ C. Coconut oil
- 2 Tbsp. Lily’s chocolate baking chips
- 2 Tbsp. Swerve confectioners sugar substitute
- 1 Tbsp. Cocoa powder unsweetened
- Dash of vanilla extract
For the mint layer:
- ½ C. Heavy whipping cream
- 1 Tbsp. Butter
- 3 Tbsp. Swerve confectioners sugar substitute
- ½ tsp. Vanilla extract
- 1 tsp. Peppermint Extract
- 1-2 Drops green natural food coloring
- Silicone candy bar mold
Instructions
- Place the coconut oil and Lily’s baking chips into a microwave safe bowl, and microwave at 30 second intervals until the chips have melted and the mixture is well blended.
- Add 2 tablespoons of Swerve sugar substitute, 1 tablespoon of cocoa powder and a dash of vanilla to the chocolate mixture, and whisk until smooth and creamy.
- Pour the chocolate mixture into the candy bar molds, filling them ½ -¾ of the way full.
- Place the mold completely flat into the freezer to set for 30 minutes.
- While the chocolate layer is chilling, add the heavy whipping cream, 1 tablespoon of butter and 3 tablespoons of Swerve sweetener to a pot over medium heat on the stove. Whisk to combine the ingredients.
- Cook the mixture down on the stove for about 15 minutes until it thickens to the consistency of condensed milk.
- Remove the mixture from the heat and let cool slightly.
- Add the vanilla extract, peppermint extract and green food coloring to the mixture, and whisk to combine.
- Once cooled, pour the green mint mixture on top of the chocolate layer in the candy bar molds.
- Place the molds back into the fridge to set for at least 3 hours, but preferably overnight.
Recipe Notes
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 5
Net Carbs: 2 net carbs per serving
Keto Low Carb Chocolate Mint Candy Bars
Leave a Reply