Homemade keto muskateer candy bars


  1. To temper chocolate, put 34 of the chocolate in a microwave-safe basin and melt it in the microwave on high for 1–2 minutes, stirring every 15 seconds.
  2. Using a kitchen thermometer, make sure the temperature is above 115°F before adding the butter,
  3. When the chocolate is smooth, there are no longer any pieces, and the temperature is between 88 and 92oF, stir with a rubber spatula.
  4. When the chocolate reaches the right temperature, transfer it to a pastry bag or plastic bag,
  5. beat egg whites until frothy, then add cocoa powder, xantham gum, and powdered erythritol; beat to firm peaks while waiting for chocolate to set. After transferring to a pastry bag or plastic bag, pipe a pea-sized dollop of nougat onto the chocolate.
  6. 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.
  7. 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!

This recipe makes 9 servings and each serving has the following nutrition facts:

  • 103 calories
  • 8.7g of total fat.
  • 1.4g of total carbohydrates
  • 0.1g of dietary fiber
  • 1.3g Net Carbs
  • 1.9g of protein
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