Introduction:
Indulge in guilt-free decadence with our Homemade Keto Musketeer Candy Bars—a heavenly creation that combines the rich flavors of unsweetened chocolate, white chocolate, and cocoa butter, all while maintaining the low-carb goodness of a keto-friendly treat. Crafted with precision, these bite-sized delights promise to elevate your snacking experience to new heights, ensuring a perfect balance of sweetness and satisfaction.

Ingredients:

Unsweetened Chocolate (3 oz): A luxurious base that sets the foundation for the rich chocolatey goodness.
Unsweetened White Chocolate (2 oz): Elevates the flavor profile with a hint of sweetness.
Cocoa Butter (1 oz): Provides a velvety texture and enhances the chocolatey experience.
Unsalted Butter (½ tbsp): Adds a touch of creaminess to the chocolate blend.
Powdered Erythritol (1 tsp): A keto-friendly sweetener that imparts sweetness without the carbs.
Raw Stevia (1/8 tsp): A natural sweetener that complements the erythritol.
Salt (Pinch): Balances the sweetness and enhances the overall flavor.
Egg Whites (2 oz): Whipped to perfection to create a light and fluffy nougat.
Cocoa Powder (½ tbsp): Intensifies the chocolate flavor in the nougat.
Xanthan Gum (1/8 tsp): Enhances the nougat’s texture and stability.
Pastry Bags or Plastic Bags: Essential for piping chocolate and nougat with precision.
Directions:

Chocolate Tempering:

Melt ¾ of the unsweetened chocolate in a microwave-safe bowl, stirring every 15 seconds until smooth.
Add butter, erythritol, raw stevia, and salt. Stir until combined.
Ensure the temperature exceeds 115ºF, then add the remaining chocolate.
Stir until smooth, without any chunks, and the temperature reaches 88-92ºF.
Chocolate Piping:

Transfer the tempered chocolate to a pastry or plastic bag.
Pipe half of the silicone mold wells with chocolate, allowing it to set for ~5 minutes.
Nougat Preparation:

Whip egg whites until frothy, then add cocoa powder, xanthan gum, and powdered erythritol.
Whip to stiff peaks, transfer to a bag, and pipe onto the set chocolate.
Freezing and Final Chocolate Layer:

Freeze the nougat-filled mold for 15 minutes.
Soften the remaining chocolate in the microwave, pipe around the nougat, and refrigerate to set for 10-15 minutes.
Serving:

Remove the candy bars from the mold, and store in an airtight container in the refrigerator for up to 7 days.
Nutritional Information:
Per Serving (1 of 9):

Calories: 103
Total Fat: 8.7g
Total Carbohydrate: 1.4g
Dietary Fiber: 0.1g
Net Carbs: 1.3g
Protein: 1.9g
Detailed Insight:

Our Homemade Keto Musketeer Candy Bars are a meticulous blend of flavors and textures. The tempered chocolate provides a smooth, luscious coating that envelops the light and fluffy nougat—a masterpiece crafted from whipped egg whites, cocoa powder, and a touch of sweetness. The xanthan gum ensures the nougat maintains its structure, creating a delightful contrast to the rich chocolate shell.

The process of layering and freezing ensures each bite is a symphony of sensations, from the initial crunch of the chocolate to the airy, melt-in-your-mouth nougat. This keto-friendly delight redefines the concept of indulgence, allowing you to savor the sweet moments without compromising your dietary choices.

Conclusion:

Our Homemade Keto Musketeer Candy Bars are not just a recipe; they are a testament to the artistry of crafting delectable treats within the confines of a low-carb lifestyle. Elevate your snacking experience with these bite-sized marvels, each one carefully crafted to deliver a burst of flavor that satisfies your sweet cravings without derailing your keto journey. Embrace the decadence and embark on a journey of guilt-free indulgence with these sumptuous delights.

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