Tasty almond topped low carb candy bites. This simple chocolate covered coconut candy recipe is an easy to make treat for those on a sugar free diet.
I don’t make a lot of low carb candy. It’s something I reserve for special occasions like holidays and birthdays. And, there are some recipes that I began making many years ago.
When I was a teenager, I worked in a store that made candy. This recipe was inspired by one of the handmade chocolate candies I used to make there.
However, rather than use the typical sweetened coconut in the candy, I used unsweetened to make it low carb. Although you don’t have to sweeten the coconut first, I chose to do it.
I simply stirred in some hot sugar free vanilla syrup into the coconut and let it sit. The result is a low carb sweetened coconut that is perfect for using in recipes like this keto friendly candy
Coconut Chocolate Candy
If you’re looking for a simple recipe to combine chocolate and coconut, this is one of the simplest recipes there is. And, to make it even easier, you can skip sweetening the dried coconut flakes.
Those who have been following a keto diet for a long time have usually lost their taste for sweet. So I’d recommend leaving the coconut unsweetened in this recipe if that describes you.
Otherwise, you’ll want to use a liquid sweetener that can be soaked up by the coconut to give it a touch of sweetness. Then, you’ll just mix that into a bowl of melted chocolate.
This chocolate covered coconut candy recipe is made similar to peanut clusters. You simply mix the coconut into the melted chocolate and scoop it onto a non-stick tray to harden.
However, in this recipe, I’ve dressed it up by adding an almond to top off each one. And this is how I used to make them many years ago at my first job in a nut and candy store in the local mall.
How to make chocolate covered coconut clusters
This is an easy coconut candy that can be made with kids. It’s something even a preschooler can help with because there’s only a little mixing and scooping involved.
If you want to sweeten the coconut, just put the coconut in a small bowl with zero carb vanilla syrup (photo 1). You can use the kind that’s typically used to flavor coffee or go for the more natural stevia sweetened one. Then, I cover it with plastic wrap and let it sit so the coconut absorbs the syrup.
Then, I melt baking chocolate with butter (photos 2 & 3) and then add in some powdered erythritol and stevia extract powder (photo 4). Once the sweeteners are blended in, it’s time to add in the coconut (photo 5) and stir until its covered in chocolate (photo 6).
Next, you just place about a tablespoon size scoop onto a non-stick surface and then top each scoop with an almond. Then, just let it sit until hardened. It’s then ready to enjoy!
Why make homemade coconut candy?
This sugar free chocolate covered coconut candy recipe makes the perfect gift. Just put each bite into small paper candy cups and box them up.
When you are craving a sugar free Almond Joy candy bar, this sweet low carb coconut candy is sure to hit the spot. What’s your favorite way to enjoy the flavors of chocolate and coconut?
Low Carb Sugar Free Chocolate Covered Coconut Candy Recipe
Enjoy this super simple recipe! And if you do give it a try, be sure to let us know how it turned out in the comment section below.
Chocolate Covered Coconut Candy
Ingredients
- 1 cup unsweetened coconut
- 3 Tablespoons sugar-free vanilla syrup
- 1 bar unsweetened baking chocolate , 4 oz
- 2 Tablespoons butter
- 1/2 cup powdered erythritol
- 1/4 teaspoon stevia concentrated powder
- 1 teaspoon sugar-free vanilla extract
- 24 almonds , whole
Instructions
- Put coconut in small glass bowl. Heat vanilla syrup to boiling in microwave. Stir hot syrup into coconut and cover bowl with plastic wrap. Let sit.
- Place chocolate and butter in small glass bowl and microwave until melted, about 1 minute. When melted, add the erythritol, stevia and vanilla extract. Stir well. Then, add in the coconut.
- Pour small amount of water into metal baking sheets, then line baking sheet with plastic wrap.
- Put teaspoons of chocolate candy mixture onto plastic wrap.
- Top each candy with an almond.
- Place in refrigerator to harden chocolate.
Notes
Nutrition
Additional Info
- Net Carbs 1g
- % Carbs: 9.1%
- % Protein: 9.1%
- % Fat: 81.8%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Linda says
June 16, 2018 at 6:47 amLove this recipe! I didn’t have the syrup so subbed homemade SF keto maple syrup and a tbs of coconut oil. Perfect consistency! I also reserved a little chocolate and stirred the almonds in that before putting them on top of the candies. Looked vety pretty and didnt have to worry they would pop off. Thanks for all your great recipes!!
Lisa says
June 16, 2018 at 3:38 pmThe maple flavor sounds like a fabulous add.
Emily Kemp says
May 12, 2018 at 6:13 amLove how easy these are to make, delicious!
Mike says
November 23, 2017 at 1:43 pmOK I just attempted to make this, and everything was going fine melting the chocolate and butter in the microwave…in fact I even tempered the chocolate and added half of it room temp when the melted stuff came out of the microwave, and it melted perfectly. But then when I added the powdered erythritol (before the coconut) the chocolate mixture seemed to seize up while trying to stir in the sweetener. By the time I added the coconut, it was done and a crumbly goop. Granted it was still tasty, but I couldn’t form it into balls or planks without it crumbling up, I got like 4 successful ones but if I pushed an almond into it, it would break apart. Any tips? Add the sweetener slowly next time or don’t temper the melted chocolate? I am at a loss. Still a tasty crumbly mix though 🙂
Lisa says
November 23, 2017 at 7:49 pmI believe that can happen from the extract, but it also could have been a bit too much erythritol. It doesn’t seem to happen if I use vanilla stevia or a glycerin extract so it might be the alcohol in the extract.
Mike says
November 23, 2017 at 9:06 pmOK Thanks, I do have vanilla stevia so I will try that next time and see…thought maybe with the liquid being room temp from the cooled chocolate, dumping all the powder in at once might have made it do that. Will had slowly next time and whisk. 🙂
Lisa says
November 24, 2017 at 3:42 pmI have made this with erythritol so it should be okay, so maybe it does need to be added slowly to give it time to dissolve.
Jon says
May 28, 2017 at 7:13 amThere is no step where the chocolate and coconut are mixed together.
I assume the coconut and chocolate are mixed?
Lisa says
May 28, 2017 at 8:38 amOops! Yes. The coconut is added to the melted chocolate. I’ll fix that!
Connie says
May 19, 2016 at 5:40 pmWhat is bad about Splenda. I missed the memo.
Lisa says
May 19, 2016 at 7:05 pmThere’s ton’s of info on it like this http://articles.mercola.com/sites/articles/archive/2013/12/18/sucralose-side-effects.aspx
Jackie Moore says
March 16, 2016 at 7:05 pmI would love to try the “Coconut Almond Chocolate Candy” but I cannot use Splenda. Is there anything else I can use instead of the Vanilla Syrup as it is sweetened with Splenda.
Thanks,
Jackie Moore
[email protected]
Lisa says
March 17, 2016 at 7:48 amI don’t use those syrups any more. This is one of my first recipes before I realized how bad Splenda is. You can just sub with vanilla stevia drops (you’ll need only a small amount – I’d try 1/4 teaspoon and adjust from there). You may need to add a bit of straight water to make up the liquid difference.
Jackie Moore says
March 17, 2016 at 1:39 pmThanks for your help. I love chocolate and these look delicious.