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Homemade keto muskateer candy bars

By deiv3 on July 21, 2024

Homemade keto muskateer candy bars

Ingredients

3 oz unsweetened chocolate, chopped
2 oz unsweetened white chocolate, chopped
1 oz cocoa butter
½ tbsp unsalted butter
1 tsp powdered erythritol
⅛ tsp raw stevia
pinch of salt
2 oz egg whites
½ tbsp cocoa powder
⅛ tsp xantham gum
⅛ tsp powdered erythritol
Directions
Temper chocolate by placing ¾ of chocolate in a microwave safe bowl, microwave on high for 1-2 minutes, stirring every 15 seconds until chocolate is melted.
Add butter, erythritol, raw stevia, and salt to chocolate, stir until combined, check temperature with a kitchen thermometer to ensure it is above 115ºF, if proper temperature is reached add in remaining chocolate, if not heat in the microwave until proper temperature is acquired, then add remaining chocolate.
Stir with a rubber spatula until chocolate is smooth, there are no chunks remaining and temperature is between 88-92ºF.
Once proper temperature is reached transfer chocolate to a pastry or plastic bag, remove a corner so that chocolate can be "piped," fill half of the silicone mold wells with chocolate, and allow to "set" until firm for ~5 minutes.
While allowing chocolate to set whip egg whites until frothy, then add cocoa powder, xantham gum, and powdered erythritol; whip to stiff peaks. Transfer to a pastry or plastic bag and pipe a pea sized dollop on top of chocolate, place silicone mold in the freezer and allow nougat to freeze for 15 minutes.
Remove silicone mold from freezer, place pastry bag in the microwave for 30-60 seconds to soften chocolate, pipe remaining chocolate around nougat and place silicone mold in the refrigerator for 10-15 minutes to set chocolate.
Remove silicone mold from freezer, remove chocolate from wells, and serve or store in an airtight container, refrigerated for up to 7 days. Enjoy your keto 3 Musketeers bites!

Homemade keto muskateer candy bars

Ingredients:

For the Filling:

1 cup heavy cream
1/4 cup unsweetened cocoa powder
1/4 cup powdered erythritol (or another keto-friendly sweetener)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup unsalted butter

For the Chocolate Coating:

1 cup sugar-free chocolate chips or chopped sugar-free chocolate bars
1 tablespoon coconut oil

Instructions:

Prepare the Filling:
- In a medium saucepan, combine the heavy cream, cocoa powder, powdered erythritol, vanilla extract, and salt.
- Place the saucepan over medium heat and whisk continuously until the mixture starts to simmer.
- Reduce the heat to low and add the unsalted butter, stirring until completely melted and the mixture is smooth.
- Continue to cook for about 2-3 minutes, until the mixture thickens slightly.
- Remove from heat and let it cool slightly.
Whip the Filling:
- Once the mixture has cooled slightly but is still warm, use an electric mixer to whip the mixture on high speed until it becomes light and fluffy, about 5-7 minutes.
Shape the Filling:
- Line a small baking dish with parchment paper, allowing some overhang for easy removal.
- Spread the whipped mixture evenly into the prepared dish and smooth the top with a spatula.
- Place the dish in the freezer for about 1 hour, or until the mixture is firm enough to cut.
Cut the Filling:
- Once the filling is firm, lift it out of the dish using the parchment paper overhang.
- Cut the filling into bar shapes or squares, depending on your preference.
Prepare the Chocolate Coating:
- In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil.
- Microwave in 30-second increments, stirring after each interval, until the chocolate is completely melted and smooth.
Coat the Bars:
- Using a fork or dipping tool, dip each bar into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing the coated bar on a parchment-lined baking sheet.
- Repeat with all the bars.
Set the Bars:
- Place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate coating is completely set.
Serve and Store:
- Once the chocolate coating is set, your homemade Keto Musketeer Candy Bars are ready to enjoy!
- Store any leftovers in an airtight container in the refrigerator to keep them firm.

Tips:

Variations: You can add a few drops of peppermint extract to the filling for a minty twist.
Storage: These bars can also be stored in the freezer for a longer shelf life. Just let them thaw a bit before eating.
Presentation: For a cleaner look, you can drizzle extra melted chocolate over the top of the bars after the initial coating has set.

Enjoy your homemade keto-friendly treat!