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
- 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. - Add Sweeteners & Flavor:
Stir in the powdered erythritol, vanilla extract, and salt. Mix until smooth. - 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). - 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. - Slice:
Remove from the pan and cut into small bars or squares. - 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. - 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?