與酮糖果一起甜蜜

當你想到糖果時，你可能會不自覺地想到糖。當你想到糖時，你可能會立即決定糖果不是酮類食品。儘管糖果確實以甜味為中心，但它不一定來自加工過的高碳水化合物糖。在製作糖果時，您可以使用許多令人驚嘆的酮甜味劑選擇，這樣您就可以享受這些美味佳餚。糖不是享用糖果的必要條件，在本文中，我們將通過幾種美味食譜向您展示原因。

製作焦糖和軟糖

焦糖傳統上是通過將糖煮至金黃色，然後加入奶油或牛奶製成您想要的質地的焦糖。當然，砂糖是酮類追隨者的禁區，但您可以使用其他糖替代品來製作焦糖糖果。

要烹飪焦糖，您通常需要一個糖果​​溫度計，以使混合物達到正確的溫度，確保焦糖具有正確的稠度。雖然這些糖果可能需要一點時間才能掌握，但當您完善它們時，您會很高興，為您提供美味的酮焦糖，您可以隨時製作和享用。

此外，軟糖可以是另一種經典糖果，您可以使用正確的成分替代品來製作酮類批准的糖果。本節為您提供一些焦糖和軟糖食譜。

山核桃龜

準備時間： 40分鐘

烹飪時間： 20分鐘

產量： 40顆糖果

原料

4湯匙黃油

1杯濃奶油

3/4 杯金色顆粒赤蘚糖醇

1/4 茶匙海鹽

1/2 茶匙液體甜菊糖

1-1/2 茶匙香草精

2 杯烤山核桃，整個

1/2 杯無糖黑巧克力片

把黃油放在中等大小的平底鍋裡，在爐子上用中火加熱。讓黃油融化並開始變成褐色。將濃奶油、粒狀赤蘚糖醇和海鹽加入平底鍋中，緩慢而穩定地攪拌。混合物會立即起泡，然後消失。

將火調小，將焦糖煮約 10 分鐘，或直到焦糖溫度達到約 235 華氏度，讓它變稠並變成褐色。留意焦糖，確保它不會燃燒。將焦糖從火上移開，加入甜菊糖液和香草精。攪拌均勻，然後讓混合物冷卻約 5 分鐘。將烤山核桃加入焦糖混合物中攪拌。

將焦糖和山核桃混合物舀到羊皮紙或矽膠襯裡的托盤上，製成大約 1 茶匙大小的小團塊。您可能需要多個紙盤。將托盤放在冰箱中 30 分鐘，讓焦糖變硬。

用雙鍋將黑巧克力融化，攪拌直至薯片完全融化且光滑。將融化的巧克力淋在冰鎮焦糖上。巧克力變硬後，將糖果放入密封容器中享用。在室溫下儲存約 2 週。在冰箱中最多可存放 1 個月。

每份：卡路里 49；脂肪 5 克；膽固醇 11 毫克; 鈉 15 毫克; 碳水化合物 5 克（膳食纖維 1 克，糖醇 4 克）；淨碳水化合物 0.5 克；蛋白質 0.4 克。

在步驟 1 中，攪拌直至氣泡停止。在步驟 2 中，焦糖應該是漂亮的棕色。

花生醬忽悠

準備時間： 5分鐘

烹飪時間： 10分鐘

產量： 36 件

原料

8盎司奶油奶酪

1/2 磅黃油

1杯光滑的花生醬，不加糖

1茶匙香草精

1/4 茶匙海鹽

1杯粉狀赤蘚糖醇

1/2 杯香草乳清蛋白粉

路線

在 9 x 9 英寸的平底鍋上塗上椰子油，然後在底部放一張羊皮紙。擱置。

將奶油奶酪和黃油加入一個小平底鍋中，用中火加熱，不斷攪拌使成分融化並混合。將花生醬加入鍋中，攪拌至融化並混合。將鍋從火上移開，加入香草精、海鹽、赤蘚糖醇粉和蛋白粉。攪拌均勻，然後將混合物倒入電動立式攪拌機中。在立式攪拌機中攪拌，直到混合物開始冷卻並完全混合在一起。

將軟糖倒入抹了油的平底鍋中並均勻塗抹。放入冰箱冷藏並完全凝固。將軟糖切成薄片，在冰箱中的密封容器中享用或儲存長達一個月。

每份：卡路里 114；脂肪 11 克；膽固醇 21 毫克；鈉 46 毫克; 碳水化合物 7 克（膳食纖維 1 克，糖醇 5 克）；淨碳水化合物 1.2 克；蛋白質 2 克。

有嚼勁的焦糖

準備時間： 10分鐘

烹飪時間： 20分鐘

產量： 16 件

原料

1/4 杯重的鮮奶油

1湯匙咸黃油

1-1/2 杯粒狀赤蘚糖醇和羅漢果混合物

1/4杯水

1/2 茶匙香草精

路線

將濃奶油和黃油放入微波爐安全盤中，加熱一分鐘，讓黃油完全融化。攪拌混合，然後放在一邊。

將粒狀赤蘚糖醇和羅漢果混合物與水和香草精一起放入一個小平底鍋中。用中火加熱平底鍋混合物。使用糖果溫度計觀察混合物的溫度。煮至 350 華氏度。當顏色變為深金黃色時，將鍋從火上移開。

將黃油和奶油慢慢攪拌到焦糖中。把平底鍋放回火上煮，不斷攪拌直到混合物變成褐色。它應該是深焦糖的顏色。

將焦糖倒在襯有羊皮紙或矽膠墊的帶邊托盤上。在冰箱中冷卻，直到焦糖凝固並完全冷卻。將每個焦糖單獨切割並包裹在小羊皮紙中。在冰箱中最多可存放 1 個月。

每份： 20 卡路里；脂肪 2 克；膽固醇 7 毫克; 鈉 2 毫克; 碳水化合物 6 克（膳食纖維 0 克，糖醇 6 克）；淨碳水化合物 0 克；蛋白質 0.1 克。

在第 3 步中，混合物會冒泡和冒蒸汽，但會在您攪拌時消退。

椰子糖

準備時間： 45分鐘

烹飪時間： 20分鐘

產量： 32顆糖果

原料

1-1/2 杯濃奶油

1-1/2 湯匙黃油

1/4 杯粉狀赤蘚糖醇

2杯粉狀赤蘚糖醇

2杯切碎的，不加糖的椰子片

2湯匙椰子油

12 盎司烘焙巧克力

路線

用羊皮紙將紙盤排成一行並放在一邊。

將濃淡奶油、黃油和 1/4 杯赤蘚糖醇粉放入小平底鍋中，煮沸。將火調小，煮至減半，大約需要 10 分鐘。經常攪拌。

將剩餘的 2 杯赤蘚糖醇粉、椰子片和濃稠的鮮奶油混合在一個大碗中。混合均勻，然後舀成 1/2 湯匙大小的小球，將它們放在準備好的紙盤上。將椰子球冷藏約 30 分鐘或直至變硬。

Place the coconut oil and dark chocolate in a double boiler and melt over medium heat, stirring occasionally until smooth. Dip the chilled coconut balls in the chocolate, submerging them completely and then returning them to the sheet tray.

After all the coconut centers are dipped, return the tray to the fridge to keep them cool. Store in an airtight container and keep refrigerated for up to one month.

Per serving: Calories 122; Fat 12 g; Cholesterol 17 mg; Sodium 6 mg; Carbohydrates 22 g (Dietary Fiber 4 g, Sugar Alcohol 16 g); Net Carbohydrates 2.5 g; Protein 1 g.

Try some tasty and quick keto candies

Making candy isn’t always a long process. In fact, the following candy recipes create delicious keto-approved candy recipes and some require very little to no cooking time at all. That means you can satisfy your candy craving quickly!

When deciding which candies to make and how much candy to make, consider the time it takes to cook the candies and also how to store them. Most of these candies will last a few days if not longer so making a double (or triple) batch may be worth it.

Amazing keto sweeteners for candies

Using a keto sweetener alternative can be tricky because many sugar alternatives don’t behave the way sugar does. For example, white cane sugar caramelizes easily, making it perfect for a variety of candies. White cane sugar also dissolves completely when warmed and doesn’t immediately burn when cooked. When you start to make candy using low carb sweeteners, you need to select one that mimics the way sugar acts in the recipe you’re using.

Here are a few of our favorites that achieve the same texture and taste as a candy made with regular white sugar:

• Erythritol: Erythritol is pulled from the food source and then mixed with water and dried to form a crystal that’s similar to white cane sugar. It melts when heated in much the same manner as sugar, so it’s perfect for candy making.
• Stevia: Stevia typically has a finer consistency than cane sugar, and you need much less of it in a recipe to get the correct sweetness level. You can also purchase liquid stevia, adding a nice sweet flavor to candy with just one or two drops.
• Monk fruit: Monk fruit is much sweeter than cane sugar and is often blended with dextrose or erythritol to balance out the sweetness. There are almost no adverse side effects to consuming monk fruit, and it has zero carbs or calories. This sweetener comes in liquid, granule, and also powdered forms and is excellent for candy making!

Peppermint Bark

Prep time: 10 minutes

Cook time: 5 minutes

Yield: 8 candies

Ingredients

9 ounces baking chocolate

14 sugar-free peppermint candies, unwrapped

1/2 teaspoon peppermint extract

Directions

Place the chocolate in a bowl over a double boiler and melt, stirring occasionally, over medium-low heat.

While the chocolate is melting, crush the peppermint candies by pulsing them in a food processor or smashing them with a rolling pin. Set about 2 tablespoons of the crushed candies aside and then add the remaining crushed peppermint to the melted chocolate along with the peppermint extract. Stir together. Pour the melted chocolate mix onto a sheet tray with a silicone baking mat or piece of parchment paper and spread into a thin layer. Sprinkle the reserved crushed peppermint over the top of the chocolate.

Let the chocolate cool until firm and then break into pieces. Store in an airtight container in the fridge for up to one month.

Per serving: Calories 131; Fat 10 g; Cholesterol 0 mg; Sodium 0 mg; Carbohydrates 29 g (Dietary Fiber 9 g, Sugar Alcohol 15 g); Net Carbohydrates 4.6 g; Protein 2 g.

Finding tools for making candy

You need to consider purchasing a few essential tools that can help you make perfect candies. They are as follows:

• Candy thermometer: This tool is an ideal place to start. Many sweets require you to cook the sugar or other ingredients to a specific temperature, and a good candy thermometer helps you do just that.
• Silicone baking mat: A quality silicone baking mat is also quite helpful. These mats can withstand high temperatures and don’t stick to the candy after it cools.
• Candy molds: Molds are a good idea to have on hand to consistently make nice, uniform keto candy.

The more candy you make, the more useful you’ll find each of these tools. You’ll be happy that you have them on hand when you want to make yourself a keto treat.

Sea Salt Almond Bark

Prep time: 10 minutes

Cook time: 15 minutes

Yield: 20 pieces

Ingredients

1/2 cup granular erythritol

4 tablespoons water

1 tablespoon butter

1-1/2 cups almonds, toasted, whole

1/2 teaspoon sea salt

1/2 cup cocoa butter

1/3 cup dark chocolate chips, unsweetened

1/2 cup powdered erythritol

3/4 cup cocoa powder, unsweetened

1/2 teaspoon vanilla extract

Directions

Prepare a sheet tray by lining it with parchment paper or a silicone mat.

Add the granular erythritol and 4 tablespoons of water in a small saucepan and heat over medium heat. Bring to a boil and cook for about 4 minutes to darken. Remove the pan from the heat, let cool for 1 minute and then add the butter, whisking to combine it well. Add the almonds to the pot and stir to completely coat them in the caramel. Stir in the sea salt and then pour the mix on to the prepared sheet tray. Set aside.

In a clean small saucepan, melt the cocoa butter over low heat and then add the chocolate chips. Stir until smooth. Add the powdered erythritol and cocoa powder and stir until smooth. Turn off the heat and add the vanilla extract to the chocolate mix. Pour the chocolate over the caramelized almonds and spread to cover the nuts completely in the chocolate.

Sprinkle some extra sea salt over the chocolate and then set aside to cool. Once the chocolate bark is firm, break into pieces and store in an airtight container.

Per serving: Calories 87; Fat 9 g; Cholesterol 2 mg; Sodium 51 mg; Carbohydrates 14 g (Dietary Fiber 2 g, Sugar Alcohol 10 g); Net Carbohydrates 1.7 g; Protein 1 g.

When bringing the granulated erythritol to boil, it may smoke slightly, but that’s okay.

Coffee Gummies

A more mature spin on a childhood classic—gummy bears with a caffeine kick! These Coffee Gummies are ultra-low-car so you can enjoy them guilt-free.

Prep time: 15 minutes

Cook time: 5 minutes

Yield: 10 servings or 80 mini gummy bears

Ingredients

4 tablespoons unflavored gelatin powder

15 grams instant coffee powder

3/4 cup water

3 tablespoons heavy whipping cream

10 drops chocolate liquid stevia

Directions

Add the gelatin and water to a small saucepan. Let sit for 5 minutes to bloom the gelatin then place all of the remaining ingredients into a small saucepan. Heat over medium, whisking constantly until the mix is smooth and everything is completely melted.

Remove the pan from the heat and use a dropper to divide the mix into a gummy bear mold.

Place the gummy bears in the fridge to chill for at least two hours. Pop the gummy bears out of the mold and store in an airtight container in the fridge for up to one month.

Per serving: Calories 30; Fat 2 g; Cholesterol 6 mg; Sodium 8 mg; Carbohydrates 1.6 g (Dietary Fiber 0 g, Sugar Alcohol 0 g); Net Carbohydrates 1.6 g; Protein 2.6 g.

Strawberry Fat Bombs

Prep time: 1 hour plus 10 minutes

烹飪時間： 0分鐘

產量： 24 件

原料

1-1/2 杯新鮮切碎的草莓

1茶匙香草精

1/2 磅奶油芝士，室溫

1棒黃油，室溫

1/4 杯粉狀赤蘚糖醇

路線

將草莓和香草精放入食品加工機中，攪拌至光滑。將奶油奶酪和黃油加入食品加工機中，攪拌均勻。加入粉狀赤蘚糖醇並再次混合，確保一切都完全混合。

將混合物舀入抹了油的迷你鬆餅盤中。放入冰箱冷藏至少一小時。

變硬後，從鬆餅盤中取出，放入密封容器中儲存。在冰箱中保存長達 3 個月。

每份：卡路里 70；脂肪 7 克；膽固醇 21 毫克；鈉 35 毫克; 碳水化合物 3 克（膳食纖維 0 克，糖醇 2 克）；淨碳水化合物 1 克；蛋白質 1 克。

您可以使用任何形狀的小型矽膠模具。矽膠冰盤也可以使用。

花生醬和果凍杯

準備時間： 3小時

烹飪時間： 15分鐘

產量： 12顆糖果

原料

1/2杯無鹽花生

1湯匙椰子油（硬）

2湯匙腰果黃油

1湯匙粒狀赤蘚糖醇

1湯匙椰子粉

1杯新鮮切碎的草莓

4滴液體甜菊糖

3/4 杯切碎的不加糖巧克力

路線

將 12 個迷你紙鬆餅內襯放入迷你鬆餅托盤中。將花生、椰子油、腰果醬、粒狀赤蘚糖醇和椰子粉放入食品加工機中，攪拌直至混合均勻，直至變成濃稠的糊狀物。

將混合物舀入 12 個紙鬆餅杯中，將混合物均勻分開。將花生醬混合物壓入紙襯裡，盡可能壓實，然後將托盤放入冰箱中，直至混合物凍結成固體，大約 1 小時。

將草莓和液體甜菊糖加入食品加工機中，攪拌至順滑。從冰箱中取出鬆餅盤，將草莓果凍混合物舀到花生醬層上。將托盤放回冰箱再冷凍 2 小時。

用雙鍋將巧克力融化，攪拌至光滑。將鬆餅托盤從冰箱中取出，將融化的巧克力倒在果凍層上，將巧克力裝滿迷你鬆餅杯的頂部。

再將托盤放回冰箱一次，讓糖果完全變硬，大約 20 分鐘。存放在冰箱中，直到您可以享用為止。取下紙襯墊並食用。

每份：卡路里 82；脂肪 7 克；膽固醇 0 毫克; 鈉 1 毫克; 碳水化合物 10 克（膳食纖維 4 克，糖醇 3 克）；淨碳水化合物 3.3 克；蛋白質 2 克。

在第 1 步中，攪拌混合物直到形成濃稠的糊狀物。