A delicious keto candy recipe that is perfect for summer! The fresh coconut and raspberry flavor, crispy biscuit, and a layer of dark chocolate will bring true enjoyment to a sweet tooth.
This is one recipe that won’t take long, and the resulting candy can be stored in the freezer and periodically added to your keto diet menu.
Cooking time 180 min.
Portion quantity 20
Ingredients :
Almond flour 180 g
Baking soda 0.5 teaspoon
1 Tbsp. room temperature butter
1 egg (chicken)
Canned coconut milk, unsweetened 250 ml
Coconut oil 25g
Coconut, unsweetened 270g
Erythritol 75 ml
Vanillin 1 tsp.
Sea salt to taste
Raspberry 90 g
Chia seeds 3 tablespoons
Water 2 tablespoons
80% Dark Chocolate 12g
Step 1
Preheat the oven to 150°C. Combine all the ingredients for the sponge cake in a bowl and knead the dough.
Step 2
Place the dough in a baking dish on parchment paper. Spread it evenly over the surface and bake in the oven for about 15 minutes until golden. Allow to cool.
Step 3
Mix all the ingredients for the raspberry layer in a small saucepan and simmer, stirring, over low heat. Mash the raspberries after they have softened. Continue to cook, stirring, for another 5 minutes, until the mixture thickens. Allow to cool.
Step 4
Place coconut milk and coconut oil over medium heat and cook, stirring, until dissolved.
Step 5
Mix in all the other ingredients for the coconut layer. Add the coconut milk and butter mixture to the dry ingredients and mix well.
Step 6
Place the coconut mixture on top of the cooled biscuit base and spread evenly over the surface. Place in the freezer for about an hour to harden. Place a layer of raspberries on top and return to the freezer for another hour.
Step 7
Break the chocolate into small pieces, put them in a bowl and place in the microwave to melt (for about 3 minutes). Spread a layer of chocolate on top of the raspberries and return the dish to the refrigerator.
Step 8
Take the dish out of the freezer 30 minutes before serving (this will make slicing easier). The slices can be kept in the refrigerator for a week and three months in the freezer.
Bon appetit!
Energy value per serving
Calories from fat 198
Calories 242
Fats: 22.2 g
Carbohydrates: 8.8 g
Fiber: 5.3 g
Digestible carbohydrates: 3,5 g
Protein: 4.6 g
