3 Incredibly Easy Keto Candy Bars


4 Ingredient Chocolate Peanut Butter Cups
This recipe is designed to teach everyone how to make keto chocolate peanut butter cups
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Servings: 5 large cups
Ingredients
- 1/3 cup powdered sugar substitute I use powdered Swerve or powdered monkfruit/allulose blend
- 1/2 cup peanut butter, crunchy or creamy if you want a crunchy center use crunchy peanut butter if you want a traditional creamy center use creamy peanut butter
- 7 oz keto chocolate chips I use Lily's chocolate chips
- 2 tsp coconut oil, solid
Instructions
- Line 5-6 muffin cups with paper liners. Set aside
- In a medium mixing bowl combine the powdered sugar substitute and peanut butter. Use a fork and stir together until fully combined and smooth. Set aside
- Melt the chips and oil together until smooth and fully melted.
- Spoon 1/2 TBS-1 TBS chocolate into each of the prepared muffin cups. (If you prefer more chocolate than peanut butter use 1 TBS if you want more peanut butter than chocolate use 1/2 TBS). Use fork and spread chocolate so it completely covers the bottom of the muffin cup. If you don't want the peanut butter to be seen on the sides press the chocolate slightly up the sides and 1/2 inch up the sides
- Spoon 1 TBS of the peanut butter mixture into the center of the chocolate. Use fork to spread the peanut butter over the chocolate until it is fully covered
- Spoon another 1/2 TBS-1 TBS of chocolate over the peanut butter. Use a fork and spread the chocolate over the peanut butter to fully cover it.
- Place in the refrigerator for 45 minutes-1 hour or until the chocolate is firm
- Remove from liners. Store in an airtight container in the refrigerator until ready to eat

3 Ingredient Keto Crunch Bars
This recipe is designed to teach everyone how to make quick keto chocolate crunch bars
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Servings: 5 bars
Ingredients
- 18 whole pork rinds
- 2 tsp coconut oil
- 6 oz keto chocolate chips I used Lily's chocolate chips
Instructions
- Lightly spray 5 candy bar molds or line an 9 x 5 inch loaf pan with parchment paper. Set aside. Place pork rinds in a large Ziploc bag and gently squeeze the bag in between fingers to break the pork rinds into small pieces (not crumbs) Set aside.
- Melt the chocolate and oil together until fully melted and smooth. Spread half of the chocolate evenly throughout the prepared candy bar molds or loaf pan. Sprinkle the pork rinds evenly over the chocolate. Spread the remaining chocolate evenly over the pork rinds.
- Refrigerate 45 minutes to 1 hour or until firm. Store in an airtight container in the refrigerator until ready to eat

5 Ingredient Keto Almond Joy/Mounds Candy Bars
This recipe is designed to teach everyone how to make quick 5 ingredient keto Almond Joy/Mounds candy bars with nut free option and no baking required
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Servings: 6 bars
Ingredients
- 6 oz canned full fat coconut milk, only the thick portion
- 2 TBS keto maple syrup
- 80 grams unsweetened shredded coconut
- 9 oz keto chocolate chips
- 1 tsp coconut oil, optional
Instructions
- Place the coconut milk, syrup and the shredded coconut in a large food processor. Process on high 10 seconds. Scrap down the sides of the processor bowl. Process on high another 10 seconds or until desired consistency
- Line a 9 x 5 inch loaf pan with parchment paper. Allow paper to hang over the sides to use as handles once the bars are made
- Spoon filling mixture into the loaf pan. Use a spatula the spread the filling evenly throughout the loaf pan. Use spatula or fingers and press the filling firmly into the pan. Make sure the top is smooth
- Place in the freezer for 15 minutes or until firm enough to cut with a knife
- Remove from the freezer. Cut the filling into the desired size bars. If making Mounds bars place filling bars in the freezer to firm up. If making Almond Joy bars place 2 almonds on the top of each filling bar. Place back in the freezer another 15 minutes or until firmly set
- In a wide microwave safe bowl place the chocolate chips and the coconut oil. Microwave in 15 second intervals until the chocolate is fully melted. Make sure to stir after every 15 seconds to avoid burning
- Line a large baking sheet with parchment paper. Remove one of the filling bars from the freezer. Place in the melted chocolate. Use 2 forks to turn and fully coat the filling with chocolate
- Place the coated bar on the prepared baking sheet. Repeat until all the bars are coated and on the baking sheet. Make sure to only remove the bars one at a time from the freezer. Keep the other frozen or they will get soft and break when coating them
- Once the bars are fully coated and on the baking sheet. Place back in the freezer another 15 minutes or until the chocolate is solid. Store leftovers in an airtight container in the refrigerator up to 1 week