Musketeer Candy is fluffy


Ingredients

For the Nougat Layer:

  • 1 cup sugar-free chocolate chips (e.g. Lily’s or ChocZero)
  • 1/4 cup heavy whipping cream
  • 1/4 cup powdered erythritol or allulose
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup sugar-free marshmallow fluff (or 1/2 cup keto-friendly marshmallows, melted)

For the Chocolate Coating:

  • 1 cup sugar-free chocolate chips
  • 1 tbsp coconut oil (optional, for smoother coating)

Instructions

  1. Prepare the Nougat Base:
    In a heatproof bowl, melt 1 cup chocolate chips with the heavy cream using a double boiler or microwave (30-second intervals, stirring each time) until smooth.
  2. Add Sweeteners & Flavor:
    Stir in the powdered erythritol, vanilla extract, and salt. Mix until smooth.
  3. Incorporate Fluff:
    Fold in the sugar-free marshmallow fluff or melted keto marshmallows. Whip the mixture until it’s light and airy (use a hand mixer for best texture).
  4. Shape the Bars:
    Line a small loaf pan with parchment paper. Pour the nougat mixture in and smooth the top. Freeze for 1-2 hours until firm.
  5. Slice:
    Remove from the pan and cut into small bars or squares.
  6. Coat with Chocolate:
    Melt the remaining chocolate chips with coconut oil until smooth. Dip each nougat piece into the chocolate and place on a parchment-lined tray.
  7. Set and Store:
    Refrigerate or freeze the bars until chocolate sets. Store in the fridge in an airtight container.

Tip: For extra fluffiness, freeze the nougat slightly and re-whip before setting in the pan.

Would you like a version using protein powder or collagen for an extra boost?

Leave a Comment