Keto Christmas Candy Recipe

Desserts
Gluten Free
Paleo
Snacks
Vegan
Vegetarian
4.9/5
(1372 reviews)
Keto Christmas Candy
Zylo Recipes

Description

Imagine a symphony of textures and flavors, a delightful treat reminiscent of both millionaire's shortbread and festive holiday bark. This confection begins with a crisp, spiced biscuit base, toasted to a golden hue, offering a warm and inviting foundation. The spices infuse the base with a subtle aromatic complexity, hinting at the delights to come.

Upon this base rests a layer of luscious, homemade caramel, its sweetness perfectly balanced to create a melt-in-your-mouth experience. Freezing the caramel ensures a clean separation between the layers and adds a pleasant coolness to the overall texture. The grand finale is a generous topping of rich, dark chocolate, studded with crunchy pecans and chewy dried cranberries.

The pecans offer a satisfying nutty counterpoint to the sweetness, while the cranberries provide bursts of tartness, creating a balanced and sophisticated flavor profile. The contrasting textures of the crisp base, smooth caramel, and crunchy, chewy topping make each bite a sensory adventure. For optimal enjoyment, store this candy in the refrigerator in an airtight container to maintain its firm texture and prevent the caramel from softening too much.

If you prefer a colder, snappier treat, you can serve it directly from the freezer, but allow it to thaw slightly for a few minutes to soften the chocolate and enhance the flavors. Feel free to customize the chocolate topping to your liking; a plain chocolate layer is equally delicious. This layered candy is a decadent treat that is perfect for festive occasions, or anytime you crave a special indulgence.

The combination of flavors and textures is sure to please, making it a memorable addition to any dessert spread.

Preparation Time

Prep Time
1 h 20 min
Cook Time
8 min
Total Time
1 h 28 min

Nutrition Information

Per 1 slices serving
C
Calories
55 Kcal

C
Carbs
2 g
Fi
Fiber
0 g
Sugar
0 g

P
Protein
1 g

C
Fats
5 g
Saturated Fats 4 g
Unsaturated Fats 1 g

Cholestrol 15 mg
Sodium 2 mg
Potassium 5 mg
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Ingredients

    1.
    Almonds, Raw
    Almonds, Raw
    ½ cup, ground
    2.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    1 tsp
    3.
    Coconut Oil
    Coconut Oil
    1-½ tablespoon
    4.
    Cinnamon
    Cinnamon
    ½ teaspoon
    5.
    Ginger, Ground
    Ginger, Ground
    ½ teaspoon
    6.
    Nutmeg Ground
    Nutmeg Ground
    ⅛ tsp
    7.
    Salt, Sea Salt
    Salt, Sea Salt
    ⅛ teaspoon
    8.
    Coconut Oil
    Coconut Oil
    1-½ tablespoon
    9.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    1 tsp
    10.
    Almond Milk
    Almond Milk
    ½ cup
    11.
    Almond Butter
    Almond Butter
    1 tablespoon
    12.
    Cocoa Powder, Unsweetened
    Cocoa Powder, Unsweetened
    1-½ tablespoon
    13.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    1 tsp
    14.
    Coconut Oil
    Coconut Oil
    1-½ tablespoon
    15.
    Reduced Sugar Craisin Dried Cranberries by Ocean Spray
    Reduced Sugar Craisin Dried Cranberries by Ocean Spray
    ½ tablespoon
    16.
    Pecans
    Pecans
    1 tablespoon, chopped

Instructions

    1.
    Add the ground almonds, 1 teaspoon erythritol, 1.5 tablespoon melted coconut oil, the cinnamon, ginger, nutmeg and salt to a mixing bowl. Stir well to combine, mixing the ground almonds with the oil and spices. You may use more or less spices and sweetener as desired to suit your personal taste.
    2.
    Preheat the oven to 375 degrees Fahrenheit and line a 3x6 inch ovenproof dish/mold with baking paper. Tip the crumb mixture into the base of the lined dish. Press down firmly, creating an even layer. Transfer to the oven to bake for 8 minutes until lightly golden all over. Set aside to cool.
    3.
    Add a heaped tablespoon of coconut oil, 1.5 tablespoons of erythritol, and 1/4 cup almond milk to a small saucepan. Set over a medium heat. Bring to a gentle boil, stirring well to combine and melt the oil. Reduce to a simmer.
    4.
    Simmer the mixture for a few minutes. Add the almond butter and remaining milk and stir well to combine until smooth. Continue to simmer the mixture until it turns into a smooth and thick yet pourable caramel. Do not overheat the mixture, or the caramel will begin to separate.
    5.
    Pour the caramel over the baked biscuit base. Set aside to cool, then transfer to the freezer for 30 minutes to set and firm. Just before the caramel and base have finished setting, you can prepare the chocolate topping.
    6.
    Add the cocoa powder and 1.5 teaspoon erythritol to a small bowl. Melt 2 tablespoons of coconut oil. Drizzle the hot melted coconut oil into the bowl with the cocoa powder and erythritol, whisking together as you go. Mix until you have a smooth chocolate sauce. Taste and add more sweetener or cocoa as desired.
    7.
    Roughly chop the cranberries. Remove the caramel covered base from the freezer. Pour over the chocolate sauce. Sprinkle the chopped pecans and cranberries immediately over the chocolate topping.
    8.
    Return to the freezer for a further 30 minutes to set completely. Once set, store in the fridge in an airtight container until ready to serve. Slice into 6 strips to serve.