Keto Homemade Raffaello Candy
Indulge guilt-free with this delectable Keto Homemade Raffaello Candy recipe, a low-carb twist on the beloved classic treat! Perfectly balanced with creamy coconut, rich almond flour, and just the right touch of sweetness from powdered erythritol, these bite-sized candies capture all the luxurious flavors of traditional Raffaellos while keeping your keto goals intact. Each candy is handcrafted with a blanched almond center, coated in a soft, coconut-infused dough, and rolled in unsweetened shredded coconut for an irresistible texture and nutty aroma. Ready in just 20 minutes, this no-bake dessert is ideal for satisfying sweet cravings and impressing guests at any gathering. Store them chilled for a refreshingly delightful snack that’s both indulgent and healthy! Keywords: keto dessert, Raffaello candy, low-carb treats, no-bake coconut candy, homemade keto sweets.
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Recipe Information
Ingredients
- 85 g unsweetened shredded coconut
- 50 g almond flour
- 50 g coconut butter
- 60 ml coconut oil
- 40 g powdered erythritol
- 1 tsp vanilla extract
- 20 pieces whole blanched almonds
- 1 pinch salt
Instructions
In a large mixing bowl, combine the unsweetened shredded coconut and almond flour. Mix until well blended.
Melt the coconut butter and coconut oil together in a microwave-safe bowl or by using a double boiler method on the stove. Ensure everything is completely melted and smoothly combined.
To the melted mixture, add the powdered erythritol, vanilla extract, and a pinch of salt. Stir well until the erythritol is dissolved.
Pour the melted ingredients over the coconut and almond flour mixture. Stir thoroughly until a dough-like consistency forms. The mixture should hold together when pressed, but still be soft and pliable.
Line a baking tray with parchment paper. Take a small amount of the mixture and form a ball about the size of a large cherry.
Press a whole blanched almond into the center of each ball and roll it between your palms again to encase the almond completely.
Roll each formed candy in the remaining shredded coconut to coat the outside. Ensure an even coating all around each ball.
Place the finished Raffaello candies on the prepared baking tray.
Once all candies are formed, refrigerate them for at least 30 minutes to set.
Store the candies in an airtight container in the refrigerator and serve chilled.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.9 g | 237% | |
| Saturated Fat | 132.0 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 13.2 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1273 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
