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Keto Kisses
This is a keto copycat recipe of regular Hershey's Kisses. Using a super cute "kiss" mold, you can make sugar free, keto-friendly kisses. This is a perfect keto Christmas or holiday recipe. You can satisfy your sweet tooth, stay on track and enjoy these keto kisses!
Ingredients
- 3 oz bakers chocolate
- 3 oz cacao butter
- 2 TBSP powdered Allulose (see notes for the brand I use)
- 20 drops liquid stevia (can adjust with more less to taste)
Instructions
Chop cacao butter finely
Melt cacao butter in a small saucepan over low heat (or use a double boiler) until it is completed liquid
While the cacao butter is melting, chop up the bakers chocolate finely and place in a small bowl
Pour the melted cacao butter over the bakers chocolate and let it sit for two minutes
Stir to combine
Add in powdered Allulose and liquid stevia and whisk together
You can add this mixture to a blender and blend smooth if you feel the mixture is fully combined
Pour the mixture into the candy "kiss" mold
Let this set at room temperature for several hours. Do not refrigerate. The candy will set and be solid at room temperature. If you put in the fridge before it is set, the mixture can crystallize and get grainy.
Once fully set and solid (I like to wait overnight), remove candy from mold and wrap in colored foil (optional). Just to note, it is best to refrigerate once set before wrapping in foil-it makes the candies easier to work with.
Recipe Notes
To get the "hershey kiss" shape, you are going to need a mold. I found this large chocolate chip kisses mold on Amazon and it worked like a charm.
I used Hoosier Hill Farms Powdered Allulose for this recipe. You can substitute powdered erythritol if you choose.
I also chose to wrap my keto kisses in colored aluminum foil to like the holiday Hershey Kisses you see at the store. This is completely optional, but it did end up being a lot of fun and it did look very festive.
One final note about this recipe is about heat and humidity. For best results, I do not recommend making these in the summer. When it's extremely hot and/or humid, the chocolate has difficulty setting, melts quickly and can become a strange texture. You can try it, but it is not recommended.
