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2 Ingredient Keto Candy Bars

These easy candy bars taste just like classic chocolate candy bars. They only need 2 ingredients and are low carb and keto-friendly.
Servings: 21 candy bars
Prep Time: 15 minutes
Total Time: 15 minutes
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Ingredients

  • 2 1/2 cups (410 g) sugar-free semisweet or dark chocolate chips, divided (see note regarding recommended chocolate)
  • 4 oz (113 g) sugar-free Cool Whip, thawed in fridge

Instructions
 

  • Line an 8-inch x 4 inch baking loaf pan with parchment paper, leaving some overhang on the sides for easy removal later.
  • Add 1.5 cups of chocolate chips to a microwave safe bowl. Heat in 15-30 second increments, stirring in between with a spatula, until it’s completely smooth and melted. Set aside to cool to room temperature, about 10 to 15 minutes. While the chocolate is cooling, remove Cool Whip from fridge so that it also comes to room temperature.
  • It’s important to let the chocolate come to room temperature so it doesn't melt the Cool Whip once it’s combined. It’s also important that the Cool Whip isn’t cold because that will cause the chocolate to seize.
  • Once the chocolate has cooled, gently fold in the Cool Whip with a spatula until fully combined. The mixture should be light and fluffy and uniform in color. Pour into the prepared pan, spreading it out evenly with an offset spatula.
  • Place the pan in the freezer for at least 30 minutes, or until the mixture is firm enough to cut.
  • Remove the pan from the freezer. Lift the mixture out of the pan using the parchment paper overhang and place it on a cutting board. Cut into 1-inch squares (or bigger if you want bigger bars). Add squares to a parchment lined baking sheet and place back into the freezer to harden, about 20-30 minutes.
  • In a microwave-safe bowl, melt the remaining 1 cup of chocolate chips in 15-30 second intervals, stirring between each interval until smooth and melted. Depending on the brand of chocolate you are using, you may want to add a little melted coconut oil (about 1/2 tbsp-1 tbsp) to thin out the chocolate to make it easier to coat. This is optional and will also really depend on the chocolate brand. I used ChocZero and when it is melted it is already very thin and easy for coating so I didn't need to add any coconut oil.
  • Using two forks, dip each square into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing the square back on the parchment-lined baking sheet. Try to wipe or break off any excess chocolate that will pool a little at the bottom of each chocolate bar.
  • When you are done coating, the chocolate should be mostly set on your candies because the filling is cold. If desired, you can add a chocolate drizzle on top with leftover melted chocolate (or melt some more if you don't have enough).
  • Place bars back into fridge or freezer until fully set. Store uneaten bars in freezer.

Notes

  • Recommended chocolate: I used Choczero dark chocolate chips. I recommend using a sugar-free chocolate that is sweetened with monkfruit or allulose rather than erythritol or Stevia. Chocolate sweetened with the latter may crystallize and leave a crunchy/grainy texture. The filling should work with milk, dark or semisweet chocolate. It will not work with white chocolate.
  • Whipped Cream version: If you want to try making this with whipped cream, it is possible though the texture isn't quite the same. See post for more details on the difference in texture.
  • To make whipped cream version, add 3/4 cup heavy cream to a mixing bowl and beat on high speed until medium to stiff peaks form. You should have about 1.5 cups of whipped cream. Place the whipped cream into the fridge and keep it cold in fridge until ready to use. Use it in the recipe in place of Cool Whip, following the same instructions except keep these things in mind:
    • Make sure your melted chocolate for the filling is not hot and has come to room temperature. If it is hot, it will melt the whipped cream. Remove whipped cream from fridge only when ready to be folded in and very gently fold it into the melted chocolate. The whipped cream should melt slightly but should mostly keep its form and you should have an airy whipped chocolate mixture. Transfer to lined loaf pan and place into freezer and follow the rest of the steps in the recipe. When ready to serve, you will need to let the bars come to room temperature before eating, so that the filling is no longer frozen. 
  • Sugar-free Cool Whip does contain a small amount of corn syrup so it may not be suitable for certain low carb or low sugar diets. 
  • Estimated nutrition assumes all of the chocolate is used up but in actuality you will have some chocolate that doesn't end up on the bars, so the actual nutrition numbers are likely to be a little lower.
  • If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Serving: 1bar, Calories: 96kcal, Carbohydrates: 13g, Fat: 8g, Sodium: 21mg, Fiber: 10g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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