Keto Musketeer Candy

 Yield: About 8–10 bars

Prep time: 20 minutes
Chill time: 2+ hours
Freeze before coating: 30 minutes

Ingredients

For the Filling

• 1 cup heavy cream (full-fat)

• 4 oz cream cheese, softened

• 1/4 cup unsweetened cocoa powder (Dutch-processed preferred)

• 1/2 cup powdered keto sweetener (erythritol or monk fruit blend)

• 1 tsp vanilla extract

For the Coating

• 1 cup sugar-free chocolate chips

• 1 tbsp butter or coconut oil

Instructions

1. Whip the cream – In a large mixing bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form. Set aside.

2. Mix the base – In another bowl, beat the softened cream cheese until smooth. Add the cocoa powder, powdered sweetener, and vanilla extract. Mix until fully combined and creamy.

3. Combine – Gently fold the whipped cream into the cream cheese mixture using a spatula. Work slowly to keep the filling light and airy.

4. Chill – Line an 8x4-inch loaf pan or small baking dish with parchment paper. Spread the filling evenly into the pan. Smooth the top. Refrigerate for at least 2 hours, or until firm.

5. Cut into bars – Lift the chilled filling out using the parchment paper. Place on a cutting board. Use a sharp knife to cut into 8–10 rectangular bars (about 3 inches long).

6. Freeze – Arrange the bars on a parchment-lined baking sheet, spacing them apart. Freeze for 20–30 minutes. This step prevents them from falling apart during coating.

7. Melt the coating – In a microwave-safe bowl, combine the sugar-free chocolate chips and butter or coconut oil. Microwave in 20-second intervals, stirring between each, until smooth and fluid. Do not overheat.

8. Dip the bars – Remove a few bars from the freezer at a time. Using a fork, dip each bar into the melted chocolate, turning to coat all sides. Let excess chocolate drip off through the fork tines. Place coated bars back on the parchment-lined sheet.

9. Set – Transfer the baking sheet to the refrigerator. Let the bars set for at least 30 minutes, or until the chocolate coating is firm.

10. Serve or store – Enjoy cold or at room temperature. For best flavor, let them rest in the fridge for a few hours before eating.

Storage

• Refrigerator: Store in an airtight container for up to 1 week.

• Freezer: Layer bars between parchment paper in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator before serving.

Caleb’s Tips (from the original)

• Freeze bars before dipping – this keeps them firm and makes coating much less messy.

• If melted chocolate is too thick, add a little more coconut oil to thin it.

• Use a fork instead of tongs for dipping – it lets excess chocolate drip off cleanly.

• Taste the filling before chilling and adjust sweetness if needed (sweeteners vary).

• Let coated bars set in the fridge, not at room temperature – this keeps the chocolate shiny and prevents melting.