Mac & cheese, lasagna, pot pie — all keto. Warm Up →
Homemade candy on keto is easier than it sounds. Most of these recipes need just a few ingredients and no candy thermometer. From chewy caramels to crunchy toffee to fudge that melts in your mouth, these 13 recipes cover every craving.
The building blocks. My base candy recipe teaches the technique for taffy, caramels, lollipops, and hard candy, then the others branch out from there.
Three base ingredients: butter, sugar-free syrup, and allulose. From there, you control the temperature to make salt water taffy, caramels, high chews, lollipops, or jolly ranchers. One recipe, five candies.
Brown butter, sugar-free syrup, allulose, and a splash of heavy cream cooked until thick. No candy thermometer required. They come out soft, chewy, and taste like the caramels I grew up eating.
Butter and sugar-free brown sweetener cooked to hard crack stage, then topped with melted chocolate, flaky sea salt, and crushed pecans. The salty-sweet crunch is irresistible. I break it into shards and keep a stash in the freezer.
Powdered allulose, powdered milk, and sugar-free honey shaped into little candy corn pieces with food coloring for each layer. Chewy, buttery, and they look just like the real thing. I make these every October.
Gelatin, water, and a packet of sugar-free electrolytes. Pour into a gummy worm mold and refrigerate. Zero carbs and the electrolytes are a nice bonus. My kids love making these.
Rich, smooth chocolate treats. The fudge starts with a homemade sugar-free condensed milk that makes all the difference.
The trick is making a sugar-free condensed milk from scratch first. Butter, sweetener, and cream reduced down, then stirred into melted chocolate chips. It sets up smooth and slices clean. Old-fashioned fudge, no sugar.
Same condensed milk base, swapped to white chocolate chips, then studded with chopped pistachios and dried cranberries. Creamy, festive, and great for holiday gift boxes.
Edible cookie dough rolled into balls, frozen, then dipped in melted chocolate. Almond flour and coconut flour keep it safe to eat raw. I make a batch around the holidays and keep them in the freezer.
Three ingredients rolled into balls and frozen. Chocolate protein powder and cocoa powder give them a fudgy brownie flavor. I coat some in melted chocolate for an extra layer.
Candy for gift boxes and Easter baskets. The coconut joys taste like the real thing.
Heavy cream whipped with chocolate chips, almond extract, and coconut extract, then rolled into truffle balls and dipped in more chocolate. Coconut, chocolate, and almond in every bite.
Coconut flakes mixed with butter and sweetener, pressed around a whole almond, then drizzled with melted chocolate. Simple to make and they taste like a homemade Mounds bar with an almond surprise.
A gooey sugar-free filling made with honey substitute and butter, piped into a chocolate shell made from an egg mold. The filling actually oozes when you bite through. I make a batch every Easter.
Cheesecake balls dipped in white chocolate and rolled in coconut flakes, with little bunny ear cutouts stuck on top. A fun project to make with the kids, and they actually taste as good as they look.