Keto 3 Musketeers Candy Bars Low Carb
Make these keto 3 Musketeers candy bars today – you won’t be disappointed.
Easy low carb candy recipe for tasty and delish chocolate candy bars with whipped nougat.
If you are missing candy on your ketogenic diet / lifestyle then check out this recipe.
Simple and quick candy recipe that you will be making over and over again.
Mix up this easy low carb recipe in no time at all.
Homemade candy bars have never be easier to make then with this recipe.
From scratch candy bars make the perfect low carb desserts, keto snacks or sweet little treat for those mid afternoon cravings.
No need to buy store bought candy when you can make this copycat keto 3 Musketeers candy bars.
No bake keto candy you can mix up today with this no fail recipe.
Get ready to make the BEST low carb keto 3 Musketeers candy bars.
Check out these other
Keto Candy Recipes
Keto Chocolate Peanut Butter Cups
Keto Peanut Butter Chocolate Candy Bar
Keto Cookies and Cream Candy Bars
How To Make Keto 3 Musketeers Candy Bars
Place the baking chips and coconut oil in a bowl that is microwave safe.
Heat at 30 second intervals until the ingredients are melted and combined well.
Place a thin layer of the chocolate along the bottom of each section of a silicone candy bar mold.
Put the mold into the freezer to set for 15 minutes.
Add the ingredients for the whipped filling
to a mixing bowl
and beat on high
until smooth and creamy.
Layer the whipped filling on top of the chocolate layer in the candy bar mold, and be sure to leave a little room at the top for the final chocolate layer.
Return the mold to the freezer for an additional 30 minutes.
Using the melted chocolate mixture from before, add another layer of chocolate to the top of each of the candy bars.
If you need to reheat the chocolate, you can do so at 15 second intervals in the microwave.
Place the candy bars into the freezer one more time to set until hardened.
Remove from the mold, and serve.
Enjoy
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Keto 3 Musketeers Candy Bars
Ingredients
For the chocolate layers:
- ½ cup Lily’s baking chips
- 2 tablespoon Coconut oil
For the whipped filling:
- 4 ounce Cream cheese softened
- 2 tablespoon Swerve confectioners sugar substitute
- 1 ½ tablespoon Unsweetened cocoa powder
- ½ teaspoon Vanilla extract
Instructions
- Place the baking chips and coconut oil in a bowl that is microwave safe. Heat at 30 second intervals until the ingredients are melted and combined well.
- Place a thin layer of the chocolate along the bottom of each section of a silicone candy bar mold.
- Put the mold into the freezer to set for 15 minutes.
- Add the ingredients for the whipped filling to a mixing bowl, and beat on high until smooth and creamy.
- Layer the whipped filling on top of the chocolate layer in the candy bar mold, and be sure to leave a little room at the top for the final chocolate layer.
- Return the mold to the freezer for an additional 30 minutes.
- Using the melted chocolate mixture from before, add another layer of chocolate to the top of each of the candy bars. If you need to reheat the chocolate, you can do so at 15 second intervals in the microwave.
- Place the candy bars into the freezer one more time to set until hardened. Remove from the mold, and serve.
Nutrition
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