Diabetic Musketeer Candy
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Servings | 8 |
Ingredients:
- 1 cup heavy whipping cream
- 4 oz cream cheese, softened
- 3 tbsp unsweetened cocoa powder
- 1⁄3 cup powdered keto sweetener
- 1 tsp vanilla extract
- 1 cup sugar-free chocolate chips
- 1 tbsp coconut oil or butter
Instructions:
- Prepare Filling: In a mixing bowl, beat cream cheese until smooth. Add cocoa powder, sweetener, and vanilla. Mix until fully combined.
- Whip Cream: In a separate bowl, whip heavy cream on medium-high speed until stiff peaks form.
- Combine: Gently fold whipped cream into the chocolate mixture until fluffy and uniform.
- Shape: Spread mixture into a parchment-lined dish about 1 inch thick. Freeze for 30–45 minutes until firm.
- Cut Bars: Remove and cut into rectangular bar shapes. Return to freezer for 15 minutes.
- Melt Chocolate: Microwave chocolate chips and coconut oil in 20-second intervals, stirring until smooth.
- Coat Bars: Dip each frozen bar into melted chocolate. Let excess drip off and place on parchment.
- Set: Refrigerate until chocolate hardens completely.
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