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!
This recipe makes 9 servings and each serving has the following nutrition facts:
Calories: 103
Total Fat: 8.7g
Total Carbohydrate: 1.4g
Dietary Fiber: 0.1g
Net Carbs: 1.3g
Protein: 1.9g
