Keto 3 Musketeer Candy
A light, fluffy, chocolate-covered treat with very few net carbs.
Ingredients
Filling
1 cup sugar-free marshmallow fluff (or keto marshmallow fluff)
4 oz (115 g) cream cheese, softened
3 tablespoons unsalted butter, softened
2 tablespoons powdered keto sweetener (erythritol or allulose)
1 teaspoon vanilla extract
Pinch of salt
Chocolate Coating
1½ cups sugar-free chocolate chips
1 tablespoon coconut oil
Instructions
Line a small baking tray or plate with parchment paper.
In a medium bowl, beat the cream cheese and butter until smooth.
Add the powdered sweetener, vanilla, and salt, and mix until well combined.
Fold in the sugar-free marshmallow fluff until light and fluffy.
Spread the mixture into a rectangle about ¾-inch thick, or pipe into candy bar shapes.
Freeze for 1–2 hours, until firm.
Melt the sugar-free chocolate chips with the coconut oil in the microwave in 20-second intervals, stirring until smooth.
Cut the frozen filling into bars if needed.
Dip each bar into the melted chocolate, coating completely. Place back on the parchment paper.
Refrigerate for 15–20 minutes, or until the chocolate is set.
Storage
Refrigerator: Up to 1 week in an airtight container.
Freezer: Up to 3 months. Let sit at room temperature for 5–10 minutes before enjoying.
Nutrition (Per Bar, makes 12)
Calories: ~145
Fat: 13 g
Protein: 2 g
Total Carbs: 6 g
Fiber: 3 g
Net Carbs: ~3 g
Tip: Sprinkle a little flaky sea salt on top before the chocolate sets for a delicious sweet-and-salty finish.
