KETO MUSKETEER CANDY

INGREDIENTS
1 cup almond butter
2 tablespoons coconut oil
1/4 cup heavy cream
1/4 cup powdered erythritol
1 teaspoon vanilla extract
A pinch of salt
1/2 cup sugar free chocolate chips

INSTRUCTIONS

STEP 1
Melt the coconut oil in a saucepan over low heat until fully liquid

STEP 2
Add the almond butter heavy cream vanilla extract powdered erythritol and salt
Mix everything well until smooth creamy and fully combined

STEP 3
Prepare a tray with parchment paper then pour the mixture into it
Spread it evenly using a spoon or spatula

STEP 4
Place the tray in the refrigerator for about 1 hour or until firm

STEP 5
Remove from the fridge and cut into small bars or squares

STEP 6
Melt the sugar free chocolate chips until smooth

STEP 7
Dip each piece into the melted chocolate and coat well

STEP 8
Place back in the fridge for 20 to 30 minutes until the chocolate hardens

TIPS

You can use peanut butter instead of almond butter
Store in the fridge to keep the texture firm
Freeze for longer storage
Add a pinch of salt on top for extra flavor