Low Carb Chocolate Coffee Candies
Indulge your sweet tooth with these irresistible Low Carb Chocolate Coffee Candies, a perfect guilt-free treat for coffee and chocolate lovers alike. Made with rich dark chocolate (85% cocoa or higher), creamy coconut oil, and an aromatic hint of instant coffee, these bite-sized delights deliver a luxurious burst of flavor while staying keto-friendly. Enhanced with heavy cream, unsweetened cocoa powder, and a touch of vanilla, they achieve a velvety texture and a perfectly balanced sweetness, thanks to low-carb sweeteners like erythritol or stevia. With just 10 minutes of prep and no baking required, these candies are quick, easy, and ideal for a midday snack or after-dinner indulgence. Store them in the fridge for a cool, satisfying treat that can last up to two weeks—if they don’t disappear sooner! Perfect for anyone following a low-carb or ketogenic diet, these homemade treats offer a rich, café-inspired chocolate fix with every bite.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (85% cocoa or higher)
- 50 grams Coconut oil
- 2 teaspoons Instant coffee powder
- 60 ml Heavy cream
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 2 tablespoons Low-carb sweetener (like erythritol or stevia)
- 1 pinch Sea salt
Instructions
Line a small baking sheet with parchment paper or use silicone candy molds for easier removal later.
Chop the dark chocolate into small, even pieces to ensure smooth melting.
In a heatproof bowl, combine the chopped dark chocolate and coconut oil. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
Stir the chocolate and coconut oil until fully melted and smooth, about 5 minutes. Remove from heat.
In a separate small bowl, dissolve the instant coffee powder in the heavy cream by microwaving for 10-15 seconds, then stirring well.
Add the dissolved coffee mixture to the melted chocolate along with the unsweetened cocoa powder, vanilla extract, low-carb sweetener, and a pinch of sea salt. Stir until the mixture is well combined and glossy.
Pour the chocolate mixture carefully into the prepared candy molds or onto the lined baking sheet, spreading evenly with a spatula if necessary.
Place the molds or baking sheet in the refrigerator to set for at least 30 minutes, or until the candies are firm to the touch.
Once set, remove the candies from the molds or break into pieces if using a sheet. Store in an airtight container in the fridge for up to 2 weeks.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 219 mg | 10% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 47.4 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1715 mg | 36% | |
*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.
