Low Carb Desserts Best Recipes of Candy

Introduction:

Welcome to a guilt-free paradise for all the desserts lovers out there! If you’ve been on a low carb journey and thought you had to bid farewell to the blissful world of candy and sweets, think again. In this delectable blog post, we’ve curated the ultimate collection of low carb dessert recipes that not only let you indulge in your sweet cravings but also align with your dietary goals.

Say goodbye to the misconception that cutting carbs means sacrificing the joy of desserts. We’re here to show you that you can have your candy and eat it too—minus the guilt. From rich chocolatey treats to fruity delights, these low carb dessert recipes are a testament to the fact that a carb-conscious lifestyle doesn’t mean compromising on flavor.

Get ready to embark on a journey through the tantalizing world of low carb candy desserts. Whether you’re a seasoned low carb enthusiast or just starting to explore the possibilities, these recipes will prove that you don’t have to compromise on taste to stay true to your dietary choices.

Indulge, savor, and satisfy your sweet tooth with the best low carb candy desserts—because a life without dessert is simply unimaginable!

Low Carb Desserts Best Recipes of Candy: 

You may have never thought that eating candy would help you lose weight, or sustain your good health. Well, now, you have recipes that will help you do both!

Dessert Recipe 1: Coconut Keto Chocolate Bars

210 calories4.8g of carbs22g of fat1g of protein

Ingredients:

• – 1 cup shredded, unsweetened coconut
• – one packet of Stevia
• – 1 teaspoon vanilla extract
• – 1/3 cup coconut cream
• – 1/4 cup coconut oil
• – 2 tablespoons unsweetened cacao powder

Directions:

1. In a food processor, pulse the coconut, Stevia, coconut cream and half of the vanilla, and 1/2 of the Stevia until smooth.
2. Shape the dough into a one inch thick rectangle shape on parchment paper.
3. Place the dough in the freezer for 2 hours.
4. Cut the dough into 5 bars.
5. Melt the coconut oil and combine the cacao powder, the rest of the vanilla, and the rest of the Stevia.
6. Allow the cacao coating to cool slightly, then dip candy into the mixture until well coated on all sides.
7. Refrigerate candy until ready to serve.

Dessert Recipe 2: Keto Peppermint Patties

40 calories03.5g of fat0.3g of carbs0.44g of protein

Ingredients:

• – 3/4 cup melted coconut butter
• – 1/4 cup shredded coconut
• – 3 tablespoons melted coconut oil
• – 1/2 teaspoon pure peppermint extract
• – 2 tablespoons cacao powder

Directions:

1. Line mini muffin tins with paper muffin cups
2. Combine the melted coconut butter, shredded coconut, 1 tablespoon of the coconut oil, and peppermint extract.
3. Pour the coconut butter mixture into the mini muffin tins. Filling each tin up about halfway.
4. Refrigerate the muffin tins for 15 minutes.
5. While the candy is refrigerating, mix coconut oil and cacao powder.
6. Top each tin with cacao mix.
7. Refrigerate for 20 minutes or until set.

Dessert Recipe 3: Chocolate Almond Bark

144 Calories4g of carbs14g of fat3g of fiber3g of protein

Ingredients:

• –  1/2 cup Swerve
• – 2 tablespoons water
• – 1 tablespoon butter
• – 1½ cups roasted, unsalted almonds
• – 1/2 teaspoon sea salt
• – 4 ounces cocoa butter
• – 2 1/2 ounces chopped unsweetened chocolate
• – 1/2 cup confectioners Swerve
• – 3/4 cup cacao powder
• – 1/2 teaspoon vanilla extract
• – Additional sea salt for sprinkling

Instructions:

1. Combine 1/2 cup of the Swerve with the water, in a saucepan, and bring to a boil for about 9 minutes or until it starts to brown.
2. Remove the Swerve from heat and whisk in butter, then the almonds and sea salt.
3. Spread the almonds onto a piece of parchment paper and break up any clumps.
4. In another saucepan, melt the cocoa butter and chocolate over low heat until smooth.
5. Stir in the other 1/2 cup of Swerve and cacao powder until smooth.
6. Remove the Swerve from the heat and add in the vanilla extract.
7. Set aside 1/4 cup of the almonds and stir the rest into the chocolate.
8. Spread the chocolate coated almonds onto the parchment paper, keeping the almonds in a single layer.
9. Sprinkle the remaining almonds and sea salt over the top.
10. Refrigerate for 2 hours and then break into chunks.

Dessert Recipe 4: Strawberry Fat Bombs

90 Calories0.33g of carbs10g of fat

Ingredients:

• – 4 tablespoons melted butter
• – 4 tablespoons coconut oil
• – 2 ounces heavy cream
• – 1/2 cup finely diced strawberries
• – 1/4 cup Swerve

Directions:

1. Combine the strawberries and heavy cream in a food processor or blender until smooth.
2. Combine the butter and sugar.
3. Add the rest of the ingredients and blend until smooth.
4. Use a piping bag to fill candy molds with the strawberry mixture.
5. Place molds in freezer for 20 minutes.
6. Take the candy out of the mold.
7. Store in the refrigerator.

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