Low carb candy tastes good and doesn’t break your diet

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Compiled by Denise Swogetinsky

Kemper Messenger



What are the holidays without holiday candies? A great way to break your diet, right? Well, let's try some carb friendly alternatives to help keep that sweet tooth at bay.

Just remember, planning and moderation will help you keep your low carb lifestyle.



Low Carb Chocolate Fudge

1 chocolate baking bar, min. 70% dark

12 tbsp coconut butter

1 tsp vanilla extract

3/4 tsp stevia

In a microwave safe bowl, combine coconut butter and chocolate. Microwave for 40 seconds or until melted and combined. Combine all the ingredients together in a bowl with a fork. Pour into a silicone loaf pan or a parchment paper-lined pan. Place into the fridge for 2+ hours or freezer for 1 hour until it's solidified. Remove from the pan and cut into squares.



Low-Carb Coconut Macaroons

1 large egg white

1 medium banana, mashed

¼ teaspoon pure vanilla extract

¼ teaspoon salt

¼ cup whole almonds

¼ cup sweetened shredded coconut

½ teaspoon unsweetened cocoa powder (optional)



Grind the almonds using a food processor and combine all ingredients in a small bowl. Mix well. Scoop out 1 tablespoon of batter at a time and place on a sheet lined with parchment paper. You should get about 15 tablespoon-sized macaroons from the ingredients listed above. Bake at 350F for 12-15 minutes. Let cool before eating. Makes about 14-15 cookies, but yield will vary based on the size of the cookies.



Low Carb Chocolate Bars

1/2 cup unsweetened cocoa powder

1/4 cup erythritol

10 drops pure liquid stevia

1 tsp. pure vanilla extract



Melt the oil in a pot on the stove, or in a microwave using a microwave safe bowl. While the oil is hot, stir in the rest of the ingredients, whisking to remove any lumps from the cocoa powder. This can take a few minutes. The mixture should be thick and creamy when everything is well combined. Pour the chocolate into a parchment-lined baking dish, or chocolate mold or choice and set in the refrigerator for at least 2 hours, or until the chocolate has hardened completely. Set the dish out on a counter for about 20-30 minutes to allow the chocolate to soften up a bit before cutting. Store in an air-tight container in the fridge or freezer.



Low Carb Chocolate Coconut Bars

2 cups shredded unsweetened coconut

1/3 cup virgin coconut oil (melted)

2 liquid stevia (droppers of, or enough sweetener to equal 1/4 cup)

3 squares unsweetened chocolate (Baker's, 3 ounces chocolate)

1 tablespoon coconut oil

2 liquid stevia (droppers)



This recipe is very forgiving. You can press it into any size pan. If you don't have a food processor try doing this: Use your blender to get the coconut into a more powdery form. Just process 12 cup at a time. Then mix it into a bowl with the coconut oil and sweetener. Add an extra tbsp coconut oil if necessary, you want it to hold together like a ball of dough.



Zero Carb Gummy Candy

5/16 ounce sugar free Jello (packet of)

1 packet gelatine (unflavored)

1/3 cup cold water



Add all three ingredients to a small saucepan, stir well, and cook over a low heat. It will start off as a thick paste but as the gelatine melts it will become more liquid. Cook until all the granules have dissolved – it only takes 2-3 minutes. Use a jug, squeeze bottle or a tapered spoon to carefully pour the mixture into the mold. Place the filled mold on something firm like a small tray or chopping board (to stop the mold twisting). Let the Jello cool then place in the fridge for 30-40 minutes until set. The candies will just pop out of the mold!






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