Keto Christmas Candy
This delicious Keto Christmas recipe is somewhere between millionaires shortbread and Christmas crack. A toasted and spiced biscuit base is topped with sweet caramel then finished with a layer of pecan and cranberry studded chocolate. Our ultimate Keto Christmas candy makes a decadent treat for the festive season or can be enjoyed as your post-dinner dessert!
How to Make It
Step 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.
Step 2
Preheat the oven to 375 degrees Fahrenheit and line a 3×6 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
- Almonds, Raw
½ cup, ground
- 100% Pure Erythritol by Now
1 tsp
- Coconut Oil
1-½ tablespoon
- Cinnamon
½ teaspoon
- Ginger, Ground
½ teaspoon
- Nutmeg Ground
⅛ tsp
- Salt, Sea Salt
⅛ teaspoon
- Coconut Oil
1-½ tablespoon
- 100% Pure Erythritol by Now
1 tsp
- Almond Milk
½ cup
- Almond Butter
1 tablespoon
- Cocoa Powder, Unsweetened
1-½ tablespoon
- 100% Pure Erythritol by Now
1 tsp
- Coconut Oil
1-½ tablespoon
- Reduced Sugar Craisin Dried Cranberries by Ocean Spray
½ tablespoon
- Pecans
1 tablespoon, chopped