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Low-Carb Chocolate Candies

Start to Finish: 1 hour 10 minutes (10 minutes active)


  • 1/2 cup cacao butter
  • 1/2 cup Grass-Fed Ghee or coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup cacao powder
  • Pinch of salt
  • 1 1/2 tablespoons erythritol monk fruit blend, such as Lakanto, or birch xylitol
  • Optional add-ins: crumbled lemon cookie collagen protein bars, toasted coconut, raw chopped macadamia nuts, cacao nibs, and/or 4 drops of peppermint or orange essential oil, orange zest


  1. In a small saucepan on medium low heat, melt all of the chocolate ingredients together (except add-ins, if using) until well combined.
  2. If using add-ins, lightly sprinkle them into a silicone or candy mold. If adding essential oils, stir them directly into the chocolate mixture.
  3. Carefully drizzle the low-carb chocolate mixture into your molds, then place in the freezer until set (about an hour).
  4. Serve immediately and store leftovers covered in the freezer. These low-carb chocolate candies melt quickly, so do not leave them to sit at room temperature.

Serves: 20

Nutritional Information (per serving):

  • Calories: 77
  • Fat: 8g
  • Salt: 8mg
  • Carbs: 1.1g
  • Fiber: 0.7g
  • Sugar: 0g
  • Net Carbs: .4g
  • Protein: 0.5g
  • Cholesterol: 13mg
  • Potassium: 1mg
  • Vitamin D: 0mcg
  • Calcium: 3mg
  • Iron: 0mg