Keto 100 Grand Candy Bars Low Carb
Get ready to make the BEST keto candy recipe.
Enjoy these low carb 100 Grand candy bars.
Make homemade candy with chocolate, Rice Krispies and caramel.
Super easy to make candy recipe for ketogenic diet.
No need to buy store bought candy when you can make DIY copycat candy bars.
Simple and quick keto 100 Grand candy bars that are super delicious.
Gluten free, sugar free candy recipe that will please any crowd.
This keto candy recipe makes great low carb desserts, keto snacks or sweet little treats.
If you follow a ketogenic diet / lifestyle and looking for a great candy idea this is the one for you.
Follow the step by step instructions for this no fail recipe.
Get ready to mix up the BEST low carb keto 100 Grand candy bars.
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How To Make Keto 100 Grand Candy Bars
Place the baking chips and coconut oil into a microwave safe bowl, and heat them at 30 second intervals until the chocolate is melted and the ingredients are combined.
Fill 8 sections of a small square or rectangular candy mold about ⅓ of the way full with the melted chocolate.
Place the chocolate into the freezer to set.
Put the butter and brown sugar substitute into a small saucepan over medium heat, and whisk until the butter is melted and sugar substitute is dissolved.
Whisk in the heavy whipping cream, and continue to cook down until a thick caramel colored sauce has formed. Let the sauce cool slightly.
Spoon or carefully pour the sauce mixture
evenly into the 8 candy mold sections.
Sprinkle the cereal into each candy mold section over the caramel sauce.
Return the tray to the freezer for an hour to allow the caramel to set.
Remove the candies from the silicone mold.
Reheat the chocolate mixture at 15 second intervals until completely melted again.
Hold the candies on the tines of a fork, and drizzle the chocolate over them.
Place the candies on a silicone or parchment paper lined tray to set for 15 minutes before serving.
Serve
Enjoy
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Keto 100 Grand Candy Bars
Ingredients
- ½ C. Lily’s baking chips
- 2 Tbsp. Coconut oil
- 2 Tbsp. Butter unsalted
- 2 Tbsp. Swerve brown sugar substitute
- ¼ C. Heavy whipping cream
- ½ C. High Key frosted protein cereal
Instructions
- Place the baking chips and coconut oil into a microwave safe bowl, and heat them at 30 second intervals until the chocolate is melted and the ingredients are combined.
- Fill 8 sections of a small square or rectangular candy mold about ⅓ of the way full with the melted chocolate.
- Place the chocolate into the freezer to set.
- Put the butter and brown sugar substitute into a small saucepan over medium heat, and whisk until the butter is melted and sugar substitute is dissolved.
- Whisk in the heavy whipping cream, and continue to cook down until a thick caramel colored sauce has formed. Let the sauce cool slightly.
- Spoon or carefully pout the sauce mixture evenly into the 8 candy mold sections.
- Sprinkle the cereal into each candy mold section over the caramel sauce.
- Return the tray to the freezer for an hour to allow the caramel to set.
- Remove the candies from the silicone mold.
- Reheat the chocolate mixture at 15 second intervals until completely melted again.
- Hold the candies on the tines of a fork, and drizzle the chocolate over them.
- Place the candies on a silicone or parchment paper lined tray to set for 15 minutes before serving.
Nutrition
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