Keto Musketeer Candy

Ingredients

Nougat (fluffy center):

• 1 cup heavy whipping cream
• 2–3 tbsp powdered erythritol (or preferred keto sweetener, to taste)
• 1 tbsp unsweetened cocoa powder
• ½ tsp vanilla extract
• Pinch of salt

Chocolate coating:

• 1 cup sugar-free chocolate chips (or chopped 85–100% dark chocolate)
• 1 tbsp coconut oil (for smoother melting)

👩‍🍳 Instructions

1. Make the fluffy nougat

1. In a mixing bowl, whip the heavy cream until soft peaks form.
2. Add sweetener, cocoa powder, vanilla, and salt.
3. Continue whipping until light, fluffy, and holds shape (don’t overwhip into butter).

2. Shape the bars

1. Line a tray with parchment paper.
2. Spoon or pipe the mixture into log/bar shapes.
3. Freeze for 1–2 hours until firm.

3. Coat with chocolate

1. Melt chocolate chips + coconut oil (microwave in 20-second bursts or double boiler).
2. Dip each frozen bar into melted chocolate, coating completely.
3. Place back on parchment paper.

4. Set

• Refrigerate or freeze until the chocolate hardens (about 15–30 minutes).

✅ Tips

• Keep them stored in the fridge or freezer—they soften quickly at room temp.
• Add a bit of gelatin (½ tsp bloomed) to the nougat if you want it more structured/chewy.
• For extra authenticity, whip longer to get that airy “mousse-like” texture.