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Love the light, airy texture of a Musketeer bar but skipping the sugar? This homemade keto version nails it — a fluffy chocolate mousse filling wrapped in a crisp sugar-free chocolate shell. No baking, no sugar, and just 2–3 net carbs per bar.
Ingredients
Filling:
- 1 cup heavy cream
- 4 oz cream cheese, softened
- ¼ cup unsweetened cocoa powder
- ½ cup powdered keto sweetener (erythritol or monk fruit)
- 1 tsp vanilla extract
Chocolate Coating:
- 1 cup sugar-free chocolate chips
- 1 tbsp butter or coconut oil
Instructions
- Whip the heavy cream to stiff peaks and set aside.
- Beat cream cheese until smooth, then mix in cocoa powder, sweetener, and vanilla.
- Gently fold the whipped cream into the cream cheese mixture until uniform.
- Spread into a parchment-lined 8×8 dish and refrigerate for 2–3 hours until firm.
- Cut into 8–12 bars, then freeze for 20–30 minutes.
- Melt chocolate chips and butter together in short microwave bursts, stirring until smooth.
- Dip each frozen bar in the chocolate using a fork, let excess drip off, and place on parchment.
- Refrigerate 15–20 minutes until the coating sets. Serve or store.
Tips
- Always freeze the bars before dipping — it makes coating much easier and cleaner.
- Use powdered sweetener, not granulated, to avoid a gritty texture.
- If the melted chocolate is too thick, add a little extra coconut oil.
Storage: Fridge for up to 1 week | Freezer for up to 2 months
Per bar (based on 10 bars): ~150 calories | 2–3g net carbs | 12–15g fat