Easy Keto Chocolate Nougat candy

Making a soft, chewy nougat at home without sugar is a fun kitchen project. The secret is using a sugar-free syrup that reaches the “hard crack” stage and whipping it into egg whites to create that classic fluffy texture.

Equipment

• 9×5-inch loaf pan
• Parchment paper
• Candy thermometer
• Electric hand mixer or stand mixer
• Medium saucepan
• Mixing bowl
• Wire rack

Ingredients

• 1 cup monk fruit sweetener (or a keto sweetener that measures 1:1 with sugar)
• ¾ cup sugar-free honey substitute
• 1 tbsp water
• 1 tsp vanilla extract
• 2 large egg whites (room temperature)
• ¼ tsp cream of tartar
• ⅓ cup sugar-free chocolate pudding mix
• 1 cup unsweetened chocolate baking pieces (or sugar-free chocolate chips)
• 3 tbsp powdered erythritol
• 10 drops liquid monk fruit sweetener
• 1 tbsp melted coconut oil

Instructions

1. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides. Lightly grease the paper with coconut oil and set it aside.
2. In a saucepan, combine the monk fruit sweetener, sugar-free honey, water, and vanilla. Heat over medium heat, stirring until the sweetener dissolves. Once dissolved, stop stirring and let it cook until it reaches 300°F (149°C) on a candy thermometer.
3. While the syrup cooks, beat the egg whites and cream of tartar in a clean bowl until stiff peaks form.
4. With the mixer on medium-high, very slowly pour the hot syrup into the whipped egg whites in a thin stream. Once all the syrup is in, continue beating for 15 to 20 minutes until the mixture becomes thick, fluffy, and has cooled down.
5. Reduce the mixer speed to low and gradually add the sugar-free chocolate pudding mix. Mix just until incorporated, then finish folding it in by hand with a spatula.
6. Transfer the mixture into the prepared loaf pan. Smooth the top with a spatula. Cover and refrigerate for at least 8 hours, preferably overnight.
7. Lift the firm nougat out of the pan using the parchment overhang. Cut it into 6 large bars or 12 mini bars. Lightly grease your knife between slices for cleaner cuts.
8. Melt the chocolate, powdered erythritol, liquid sweetener, and coconut oil together over low heat, stirring constantly until smooth.
9. Place the nougat bars on a wire rack. Spoon the melted chocolate over them, turning to coat all sides if desired. Let the excess drip off.
10. Refrigerate the coated bars until the chocolate shell is firm (about 20-30 minutes). Store them in an airtight container in the fridge for up to 1 week, or freeze for longer storage.

Notes

Use a thermometer: If the syrup doesn’t reach 300°F, the nougat will be too soft. Room temperature eggs whip up fluffier and create a lighter nougat. The 15-20 minute mixing time is what creates the signature nougat texture.