Low-carb nougat treats

Low-carb nougat treats

Oh, my. These low-carb bits of deliciousness are pure perfection. Serve with coffee, or as a dessert, when you want to see nothing but smiling faces.

Low-carb nougat treats

Oh, my. These low-carb bits of deliciousness are pure perfection. Serve with coffee, or as a dessert, when you want to see nothing but smiling faces.
40 servingservings


  • 7½ oz. 210 g dark chocolate with a minimum of 80% cocoa solids
  • ½ cup 120 ml coconut oil, divided
  • 14 oz. 400 g coconut milk, only the solid part
  • ½ cup 120 ml peanut butter or other nut butter of your liking
  • 1 tbsp 1 tbsp cocoa powder
  • 1 tsp 1 tsp vanilla extract
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Instructions are for 40 servings. Please modify as needed.

  1. Melt half of the chocolate using a water bath or by microwaving on low heat. Add one quarter of the coconut oil and mix well.
  2. Pour into a greased and parchment paper-lined form, (about 5 x 8 inches, if making 40 treats) and let cool in the fridge or freezer.
  3. Carefully heat the solid part of the (canned) coconut milk in a different pan. Let simmer for a few minutes.
  4. Add half of the coconut oil, the nut butter, cocoa powder and vanilla while stirring. Mix into a smooth batter. If the batter separates, use a hand-held mixer and pulse a few times to make it smooth.
  5. Remove from the heat and pour over the chocolate. Put the pan back in the fridge or freezer to cool again while melting the rest of the chocolate as in step 1.
  6. Add the the remaining coconut oil to the chocolate and combine. Spread in a layer over the chilled nougat. Put back in the fridge and let sit for at least an hour, preferably longer.
  7. Cut into 30-40 small pieces. Keep in an air-tight container in the fridge or freezer. The nougat is best served slightly chilled.


Make a water bath by placing a heat-proof bowl over a pot with simmering water. Don't let the water touch the bottom of the bowl. Place the chopped chocolate in the bowl and stir until melted. Be careful not to let any water in your chocolate or it will curdle. You can use butter or ghee instead of coconut oil if you like.

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  1. Elizabeth Morrow
    I notice a lot of recipes call for coconut I am allergic to it. Is there an alternative?
    Reply: #3
  2. 1 comment removed
  3. marek
    Try this site:

    They have a lot of good ideas there. In my experience, it works for other recipes though I have yet to make this particular one.

    Reply: #11
  4. rae
    please explain the peanut butter as it is loaded with sugar
    Reply: #5
  5. sophie
    Use only natural peanut butter. The most kinds you find in a supermarket are laden with added sugar but natural is getting more and more easier to find. Or if Inn doubt make your own. Hope this helps.
  6. Melissa
    Could you use Cocoa powder instead of chocolate and just sub in a teaspoon or two of coconut oil?
  7. Linda
    Can you clarify is is the solid part of a 14 oz can of coconut cream or a full 14 oz of actual coconut cream?


    Reply: #19
  8. Kelly
    Like Melissa, I would also like to know if you can use cocoa powder and some additional coconut oil instead of the dark chocolate? If not, how do you know the cocoa solid content? Are you referring to chocolate, like a Lindt bar, that says 80% on the front of the wrapper? Thank you.
    Reply: #10
  9. Tami
    You mention in the tips that substituting butter is ok. Would it also be ok to add a flavoring such as unsweetened pure vanilla?
    Much appreciated.
  10. Tracie
    Yes, use something like a Lindt bar that says 80% on the wrapper. I particularly like Ghirardelli's 86% chocolate, but Lindt or Perugina are also great. I would not use plain cocoa powder. A good quality chocolate bar is going to taste better and will also be easier to set/temper. It will be harder to get good results with cocoa powder unless you use a very high quality one and really know what you're doing because you work with it a lot.
  11. Lisa
    Marek, thanks for the coconut link
  12. Colleayn
    Is this chocolate like a baking chocolate bar without any sugar? Our labels don't say how many cocoa solids there is. Or would it be like a Lily's chocolate bar flavored with stevia and erythritol?
  13. Linda
    This looks yummy. I wonder, would it work to substitute the coconut milk with some combination of almond milk/whipping cream/butter?
  14. Yvonne van der WESTHUIZEN I
    I never get the coconut oil part.
    Do you melt it and then measure the amount that you need?
  15. Mira
    Lily's, Lindt, Ghiarardelli, Perugina, Green & Black's, Divine and other manufacturers show the cocoa percentage on the wrapper. A Lindt 85% dark chocolate bar contains chocolate, cocoa powder, cocoa butter, demerara sugar, bourbon vanilla beans. If sugar is the first or second ingredient listed on a label for a chocolate bar, it isn't a dark bar and it contains more sugar than allowed on the Keto plan.

    You can use Lily's with stevia since it has no sugar and won't up the carb intake, but the highest cocoa percentage Lily's makes is 70%, even in their baking chocolate. So, it won't be as chocolaty. Read the label to ensure it's pure chocolate and not combined with rice or nuts.

    If you can't find the 85% bars locally, you can buy them online from sources like Amazon, CVS, iHerb, Target, Walmart, etc.

  16. Lynne
    Hi, like another question but you isn't answer what do you mean by the solid part of the coconut milk as it solid as such when you open the can eg all white and there is nothing that I would call solid?
    Reply: #17
  17. Mel
    Hi Lynne, I found these directions in another recipe I was looking at (the low carb banana waffles) -

    Let a can of coconut milk sit in the refrigerator for at least 4 hours to separate the cream from the water. Open the can carefully and remove the cream part with a spoon. (you can save the water for something else).

    I'm guessing that whatever is solid from a 14 oz can, that is what you will use for the recipe if you're making the 40 servings.

  18. Cat
    I made this recipe today and although I had a few hiccups, it turned out ok! I made a couple of small changes and learned some lessons:
    1) I found the middle layer - the peanut butter and coconut milk layer not sweet enough. My coconut milk and peanut butter products had nothing else in addition to them. I'm actually not a sweet tooth, but I decided to use some stevia to balance out the bitterness of my 85% dark chocolate and cacao powder used. I'm not sure how many drops, I just squirted some in and it tasted fine so that was that.
    2) I didn't refrigerate the coconut milk as suggested in the comments to help separate - so will try that next time. It was very difficult to separate the water from the cream on a hot day. I might even just use coconut cream next time.
    3) My peanut butter and coconut milk mixture separated, so I drained the excess oil out to avoid big white streaks through the slice. I thought it would be a terrible texture as it looked curdled, but actually, after it chilled it looked like the picture and tasted fine. I think next time I'll let the coconut milk that has simmered cool down a bit more before adding the other ingredients. The immersion blender didn't work for me.
    4) I put a smidge of salt in the top layer of chocolate, just to complement the peanut butter and give it a salty hint. Tasted really good!

    I think this would be a nice slice to try again. Next time I'll try almond butter and add some essential oils, like wild orange and cardamon, or peppermint into it. Maybe some toasted and chopped almonds ion top too. Oh. Yeah. Fancy.

  19. Michael Clark
    I just tried this recipe and I only used the solids from the 14 oz can. It looks more peanut butter color than the picture. I'm guessing it has to be 14 oz of just the solids. Still going to eat it though; tastes pretty good! Like I've seen with other comments; it's bitter dark chocolate, so don't expect really sweet tasting; it's just....not. But that's Keto....
  20. Eric
    Can you give more detailed instruction on mixing the middle layer, like order, leave/remove from heat. My batter separated and was completely unrecoverable.
  21. Kay
    If you're making a recipe where you don't want to melt the coconut oil, just measure it by weight - it weighs about 14 g/Tbsp
  22. Sam
    I had to use almond butter because I'm allergic to peanut butter and I found that the middle layer is way too oily to solidify. I guess use a crunchier nut butter than what I used. I also had to add splenda to the middle layer as it was very bitter without a sweetener. The resulting almond mush chocolate sandwiches were good xD
  23. Kris
    I am coming (back) to life. Three weeks on this website (and eating according to plan.) I am the typical person stuck in the past 30-40 year epidemic (I have had only 30 years.) I am gaining confidence and returning to my youthful enjoyment of treats such as this recipe. I want to see nothing but smiling faces. Thank you!

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