Divine Chocolate Dream Keto Candy Recipe
Who would have thought that you could enjoy a delicious Keto-friendly candy treat?! Believe me, this Divine Chocolate Dream Keto Candy Recipe will be satisfying to all those that get an opportunity to experience it!
I’ve been delighted to be experimenting with versions of caramels, syrups, fat bombs and my creations of a candy. These have really turned into something special and would be fantastic for any occasion.
After the first test batch was a success, I decided to post in the Low Carb Inspirations Facebook group- asking for recommendations to title this recipe. So many wonderful ideas, that I compiled a couple of the names together and voila! Keto Divine Chocolate Dream Candy.
Get free meal plans, recipes, and more straight to your inbox!
For those of you that know me, ChocoZero Honest Syrup is life! Yes, I am very well stocked in my cupboard. We love using them for many things and I always want ALL the flavors. Admittedly, having an obvious problem, I double ordered from the last sale. No shame, whatsoever.
Knowing that I was going to be working on some new things, I demanded Amazon send me a full box. This candy is amazing with any flavor you prefer. They all work perfectly and have their own unique flavor profile.
Here are some photos of how it all went down!
Divine Chocolate Dream Keto Candy Recipe
Makes: 24 servings
Divine Chocolate Dream Keto Candy Recipe Ingredients
1/2 c. Unsalted Butter
1/2 c. Honest Syrup Vanilla by Choc Zero
1/2 c. Powdered Monkfruit Sweetener by Lakanto
1/2 c. Heavy Whipping Cream
1 tsp Pure Vanilla Extract
1/4 tsp Pink Salt
1 batch Keto Marshmallow Creme Fluff
1/2 c. (84g) Dark Chocolate Chips by Lily’s
2 tbs Organic Refined Coconut Oil
1/8 tsp pink salt
Divine Chocolate Dream Keto Candy Recipe Instructions
- In medium sauce pot- melt butter on medium heat until it starts to brown.
- Add syrup and sweetener, whisking until mixed and sweetener melted.
- Bring to a boil. It will start to turn lighter in color and frothy.
- (If you have a candy thermometer- bring to 240 degrees)
- Add heavy cream, bring back up to a boil/temp then turn off heat.
- Add in vanilla and salt, whisk until incorporated.
- Remove from burner and let cool.
- It will start to firm up into a thick sauce as it cools.
- Pour it out into a parchment lined brownie pan and cool in fridge until it is firm enough to cut.
- In a medium mixing bowl- make batch of marshmallow fluff.
- Once candy is firm, cut into 24 squares, softly roll into balls.
- In a microwave safe bowl, melt Lily’s chips, coconut oil and salt- about 1 minute.
- Mix until melted and well incorporated.
- Spoon a tsp of the chocolate into each candy mold/silicone.
- Add candy ball over top, then spoon marshmallow over each.
- Lastly, add another tsp of melted chocolate over top.
- Place in fridge or freezer until fully set and able to pop out.
- Store in fridge or freezer to consume when you want a tasty treat!
Notes:
This recipe makes 24 mini muffin size silicone liner candies
You could also use a regular muffin pan with silicone liners to make 12 larger candies.
If you do not want the marshmallow layer, omit it. Here’s the Nutrition without the marshmallow layer- Calories 88, Total C 9g, Fiber 6g, SA 2g, Net C <1g, Fat 8g, Protein 0g
I LOVE ChocZero’s Honest Syrups! I’ve made these with a few of their delicious flavors, go ahead and use whichever is your favorite. Chocolate, Strawberry, Caramel, Banana, Vanilla and a few types of maples! My cupboard is usually fully stocked.
Optional toppings (not included in nutrition)- Crushed nuts, bacon crumbles, dusted with powdered sweetener, a dollop of peanut butter or SF jam. Get creative!
Divine Chocolate Dream Keto Candy Recipe Nutrition
Nutrition per serving (1 candy)-
Calories 109, Total C 15g, Fiber 6g, SA 8g, Net C 1g, Fat 10g, Protein 0g
Divine Chocolate Dream Keto Candy Recipe
Ingredients
- 1/2 c. Unsalted Butter
- 1/2 c. Honest Syrup Vanilla by Choc Zero
- 1/2 c. Powdered Monkfruit Sweetener by Lakanto
- 1/2 c. Heavy Whipping Cream
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Pink Salt
- 1 batch Keto Marshmallow Creme Fluff
- 1/2 c. 84g Dark Chocolate Chips by Lily's
- 2 tbs Organic Refined Coconut Oil
- 1/8 tsp pink salt
Instructions
- In medium sauce pot- melt butter on medium heat until it starts to brown.
- Add syrup and sweetener, whisking until mixed and sweetener melted.
- Bring to a boil. It will start to turn lighter in color and frothy.
- (If you have a candy thermometer- bring to 240 degrees)
- Add heavy cream, bring back up to a boil/temp then turn off heat.
- Add in vanilla and salt, whisk until incorporated.
- Remove from burner and let cool.
- It will start to firm up into a thick sauce as it cools.
- Pour it out into a parchment lined brownie pan and cool in fridge until it is firm enough to cut.
- In a medium mixing bowl- make batch of marshmallow fluff.
- Once candy is firm, cut into 24 squares, softly roll into balls.
- In a microwave safe bowl, melt Lily’s chips, coconut oil and salt- about 1 minute.
- Mix until melted and well incorporated.
- Spoon a tsp of the chocolate into each candy mold/silicone.
- Add candy ball over top, then spoon marshmallow over each.
- Lastly, add another tsp of melted chocolate over top.
- Place in fridge or freezer until fully set and able to pop out.
- Store in fridge or freezer to consume when you want a tasty treat!
Notes
Nutrition
If you enjoyed this recipe, don’t forget to check out the fantastic KETO SMORES FAT BOMB RECIPE!
These little Keto Candies are delicious! Several steps involved but worth it! Question: The “candy” layer never got hard enough to cut. Put it in the fridge for well over 6 hours and when that didn’t work, I tried the freezer for over an hour. Never got hard enough to cut or roll into a ball. What do you think I might have done wrong. I don’t have much experience in “candy”making, so don’t know if I should have brought it to harder, longer boil. I used a candy thermometer and it reached 240*. Any suggestions? Thanks for a delicious recipe! And the keto Marshmallow Fluff is terrific too!