Tasty almond covered low carb candy bites. This simple chocolate covered coconut candy recipe is an easy to make treat for those on a sugar free diet.
When I was a teenager, I worked in a store that made candy. This recipe is very similar to one of the handmade chocolate candies I used to make there.
Rather than use the typical sweetened coconut in the candy, I used unsweetened. 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.
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
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.
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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.
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Pour small amount of water into metal baking sheets, then line baking sheet with plastic wrap.
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Put teaspoons of chocolate candy mixture onto plastic wrap.
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Top each candy with an almond.
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Place in refrigerator to harden chocolate.
Recipe Notes
With a small amount of water under the plastic wrap, the candies come off easier.
Makes 24 candies
Carbs per candy: 1 g
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Linda says
Love 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
The maple flavor sounds like a fabulous add.
Emily Kemp says
Love how easy these are to make, delicious!
Mike says
OK 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
I 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
OK 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
I 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
There is no step where the chocolate and coconut are mixed together.
I assume the coconut and chocolate are mixed?
Lisa says
Oops! Yes. The coconut is added to the melted chocolate. I’ll fix that!
Connie says
What is bad about Splenda. I missed the memo.
Lisa says
There’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
I 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
I 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
Thanks for your help. I love chocolate and these look delicious.