I make keto chocolate nougat candy when I need a sweet treat that doesn’t mess up the rest of the day. It’s a soft, chewy, slightly aerated sweet with a deep cocoa taste and a toasted nut crunch running through. Traditional nougat uses sugar syrup and corn syrup, but I swap those out for sugar free sweetener and create the structure with egg white, nut butter and cocoa. It’s dense, shiny and satisfying in small squares. It’s been my go-to treat for gatherings since early 2024 and I’ve only slightly refined it through 2025. It’s the kind of thing where a little goes a long way, which is kind of the point.
Why this keto chocolate nougat candy is worth making.
Because it behaves like real confectionery, but without the sugar. It slices cleanly, holds its shape, and has that slow chewy bite that you expect from nougat. It’s also less fussy than the traditional way of making it. No anxiety about thermometers, no boiling syrup creeping up the side of the pan. No need to run a stand mixer for 15 minutes. I also like that it’s quite long-lasting. If you make a batch on a quiet evening, it will last you through a few days of small cravings. It also travels well in a tin. It’s rich, so you’ll probably find that one square is enough.
A few thoughts on ingredients
Sweetener is the most important ingredient. For the best texture, use powdered erythritol or an allulose blend. Granular can be slightly gritty. Allulose is softer and chewier. Erythritol sets firmer, but can have a cool aftertaste on the tongue. I find a mix of the two is best. For chocolate flavour, use good quality unsweetened cocoa powder. A dark, Dutch processed one will give a rounder, less bitter taste. Sugar free dark chocolate, finely chopped, adds gloss and a creamy melt. Nut butter is the binding agent for the nougat. My default is almond butter, because it’s mild and smooth. But cashew butter is sweeter, peanut butter is more assertive. Make sure it’s runny and well stirred, with no additions other than nuts and salt. Chopped toasted almonds or hazelnuts are the crunch. Lightly toast them first. The warm, nutty smell is worth those extra few minutes. A little vanilla and a pinch of salt sharpen everything up. For the airy structure, you need egg white from a fresh, clean egg. If you’d rather not use raw egg, use pasteurised liquid egg white.
How the nougat candy comes together
It all starts with egg white. You whisk it up in a clean, dry bowl with no grease until it forms soft, glossy peaks. As you go, the sound changes from a wet slosh to a dry, airy whisper. It goes from being clear and runny to white and cloudlike. Then add the sweetener. I do it slowly, spoonful by spoonful, whisking in between. This is so it dissolves and the foam stays stable. By the end, it’s thick, shiny and slightly sticky. Like a soft meringue. Meanwhile, gently warm the nut butter, cocoa and chopped chocolate until smooth. It smells amazing at this stage. Dark, bittersweet, slightly toasty. As soon as it’s melted, take it off the heat. If you overheat it, it can get grainy. Now, fold the chocolate mixture into the meringue. Do this in 2-3 additions with a spatula. Be gentle. You’re looking for a thick, glossy, fudge-like paste that holds its shape. Then add the nuts and vanilla last. Press the mixture into a lined tin with a spatula. Try to smooth the top as evenly as possible. It’ll feel dense, slightly tacky. Then leave it to set undisturbed until it’s firm enough to slice.
How to tell it’s ready
First, check the surface. If it’s set properly, it should look matt to satin. There should be a slight sheen, but no wet patches. If it still looks shiny like fresh paint, it needs more time. Then gently press the centre with a fingertip. It should feel firm but slightly yield, like a soft caramel. It should spring back a bit. You should be able to slice through it with a clean knife without dragging the nougat or it sticking. When you cut it, it should look neat on the edges. The inside should be dense and glossy, with speckles of nuts. If it smears, then put it back to chill.
Tips for the best results
Make sure your bowl is spotlessly clean and dry for the egg white. Any grease will stop it from whipping.
If you have granular sweetener, first powder it in a blender. It dissolves so much better. No gritty bite.
Be gentle when folding. If you beat the mixture, you’ll flatten the air. This will make the nougat dense and heavy.
Line your tin with baking paper. Leave an overhang so you can lift out the slab cleanly.
Use a sharp knife, lightly oiled. Wipe the knife between cuts for neat squares.
Store the nougat in the fridge. Keto sweeteners can soften at room temperature.
Troubleshooting
Too sticky to cut. It’s not set enough. Or the kitchen is warm. Chill it for longer. Cut with a warm, dry knife. Gritty texture. The sweetener didn’t dissolve. Next time, use a powdered blend. Add it gradually. Too hard. Too much erythritol. Or not enough nut butter. Let the pieces sit at room temperature for a few minutes before eating. Greasy surface. Overheated the mixture. Or the nut butter separated. Well stir the nut butter. Warm the chocolate until just melted. Collapsed/flat. Egg white under-whipped. Or the bowl was greasy. Start again with clean equipment.
Serving ideas
I serve small squares on a plate with coffee. Or wrap them individually in baking paper for a neat gift. They’re also nice at the end of a dinner party, with some fresh raspberries and a little unsweetened whipped cream. Finely chopped, you can fold the nougat into plain yoghurt. Or sprinkle on top of a bowl of low carb ice cream. To make it look neat, you could lightly dust the top with cocoa powder just before serving.
Variations
Swap the almonds for toasted hazelnuts. It moves the flavour more towards a traditional gianduja. For a greener, slightly floral version, try pistachios. Or pecans for a soft, buttery flavour. In autumn 2024, I started adding a little orange zest. It was a really good combination with the dark chocolate. You could also add a pinch of instant espresso powder to deepen the cocoa. Or a little flaked sea salt on top for a nice salty edge. For a white chocolate style, use cocoa butter and sugar free white chocolate instead of cocoa. Add a drop of vanilla.
Storage and make ahead
Store the nougat in an airtight container in the fridge. Put baking paper between the layers so they don’t stick together. Stored like this, it should keep well for up to 7 days. Because this recipe uses egg white, which isn’t cooked through, you need to be mindful of food safety. Make sure you use very fresh eggs. Or use pasteurised liquid egg white. Always keep the nougat chilled. Don’t leave it out at room temperature for more than 2 hours. If you’re pregnant, young, old or have a weakened immune system, only use pasteurised egg white. If it smells off or has a sour smell, throw it away. You can freeze the slab, tightly wrapped, for up to 1 month. Thaw in the fridge before slicing.
FAQs
Is keto nougat really low in carbs?
It’s much lower than traditional nougat, because you’re swapping the sugar for sweetener. But always check the label of your sweetener and chocolate for net carbs.
Can I use liquid sweetener?
It’s not ideal, because the extra liquid will soften the structure. You’ll get a much better result with powdered sweeteners.
Why is my nougat grainy?
It’s usually because the sweetener wasn’t fully powdered. Or didn’t dissolve. If you blend it to a fine powder first, that should solve it.
Can I make it nut free?
Yes. Use sunflower seed butter. And toasted pumpkin seeds. The flavour is a little more earthy.
Can I make it without egg white?
Yes, but the texture will be denser. More like fudge. If you want a vegan option, aquafaba whips up in a similar way.
Why does it taste cool on the tongue?
Erythritol has a natural cooling effect. If you use some allulose in the mix, it reduces this.
Can I use milk chocolate?
You can use sugar free milk chocolate. But the flavour will be sweeter and less intense.
A note from my kitchen
I have to admit that the first batch of keto chocolate nougat candy I made was too soft. I was impatient and cut it way too early. Don’t make the same mistake. Give it time to set properly. You’ll be rewarded with nice, chewy squares. Taste as you go. Keep the pieces small. If you get a good result, please leave a rating and comment below.
Easy keto chocolate nougat candy. Chewy, rich and low sugar
Description
This easy keto chocolate nougat candy combines whipped egg white, powdered sweetener, almond butter, cocoa and toasted almonds into soft, chewy, glossy squares. It needs no sugar syrup or thermometer, makes 16 pieces, and keeps well in the refrigerator, making it a handy low-carb treat for gifts and gatherings.
For the keto chocolate nougat
Instructions
-
Making the keto chocolate nougat
- Line a 15 cm (6 in) square tin with baking paper, leaving an overhang on two sides.
- Whisk the egg white in a clean, dry bowl for 3 minutes, until soft, glossy peaks form.
- Add the powdered sweetener 1 tbsp at a time, whisking for 2 minutes in total, until the mixture is thick and shiny.
- Warm the almond butter, cocoa and chopped chocolate in a small saucepan over very low heat for 3 minutes, stirring until smooth, then remove from the heat.
- Fold the chocolate mixture into the egg white in 3 additions until no streaks remain, then fold in the almonds, vanilla and salt.
- Press the mixture evenly into the tin and smooth the top with a spatula.
- Chill in the refrigerator for 3 hours, until firm and sliceable.
- Lift out the slab, cut into 16 squares with a sharp, lightly oiled knife, and serve.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 110kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 2g10%
- Sodium 25mg2%
- Potassium 120mg4%
- Total Carbohydrate 9g3%
- Dietary Fiber 2.5g10%
- Sugars 1g
- Protein 3.5g8%
- Calcium 40 mg
- Iron 0.9 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Net carbohydrates are about 1.5 g per serving once fibre and sugar alcohols are subtracted; check your sweetener and chocolate labels, as brands vary.
- Use very fresh eggs or 30 ml pasteurised liquid egg white, since the egg white is not cooked through. Pregnant women, young children, older adults and anyone with a weakened immune system should use pasteurised egg white only.
- Store in an airtight container in the refrigerator for up to 7 days, or freeze, wrapped tightly, for up to 1 month. Do not leave at room temperature for more than 2 hours.
- Powder granular sweetener in a blender for 30 seconds before using, so the nougat stays smooth and not gritty.
