Keto Divinity Candy

Keto divinity candy is a sugar-free twist on the classic version, giving you all the fluffy, melt-in-your-mouth goodness without the sugar crash. It’s made with whipped egg whites, sugar-free sweeteners like monk fruit and allulose, and a touch of vanilla for that light, marshmallow-like texture. The best part? You don’t need to sacrifice flavor or tradition to keep it keto! Perfect for holiday spreads or a sweet treat that feels indulgent but fits your lifestyle.

Course Dessert

Cuisine American

Keyword Divinity Candy

Prep Time 30

Drying Time 2

Total Time 2 30

Servings dollops

Calories 1.57kcal

Author Olivia Wyles

Ingredients

¼ cup water
1 cup granulated sugar-free sweetener (like Monk fruit)
¼ cup liquid allulose Note 1
¼ teaspoon salt
2 egg whites , room temperature
1 teaspoon vanilla extract

Instructions

Add water, granulated sugar-free sweetener, allulose, and salt to small saucepan on medium-high heat.
Bring to a boil while stirring constantly.
Simmer over low heat (small to medium bubbles) without stirring until temperature reaches 260 degrees F (hard ball stage) on a candy thermometer. (Note 2)
Beat egg whites in a large stand mixer on high until soft peaks form. (Note 3)
Add hot syrup in a thin, pencil-sized steady stream along the inner wall of the bowl while beating on high speed. (Note 4)
Add vanilla extract.
Beat on high for about 4 minutes until thick and fluffy. (Note 5)
Pipe dollops with a piping bag. (Note 6)
Air dry on the counter at room temperature at least 2 hours, up to 24 hours.

Video

Notes

1. Liquid Allulose - There are really no substitutions for the Monk fruit and allulose if you're keeping it keto-friendly. This recipe took me a bajillion tries to perfect. These sweeteners worked best to achieve the closest divinity mouth-feel.

2. Syrup - Wash walls of saucepan with a brush dipped in water to push down sugar crystals if they form.

3. Beating Egg Whites - Start this step when the syrup just about reaches the hard ball stage so you can time it properly. Peaks should be soft because we are going to beat it more when we add the syrup and vanilla extract.

4. Adding the Syrup - Do not scrape the bowl or allow syrup to pour in the middle of the bowl or on whisk attachment. This can be tricky!

5. Mixing - Don’t overmix or it will become grainy.

6. Serving - You can create little dollops with a piping bag, or spread in a 13x9 baking dish then cut into squares, or just dollop onto parchment paper with a spoon. Add sprinkles or nuts while warm.

7. Storage - Store at room temperature on the counter in an airtight container up to 2 weeks.

8. Nutrition and carbs – Be aware that some recipe blogs omit sugar alcohols or allulose from the nutrition calculation since it does not affect blood sugar. For transparency, I have included it and calculated the net carbs below. Always use a carb counter app like Cronometer according to the brands you use in order to get accurate nutrition information.

8.23 Total Carbs – 6.4 Sugar Alcohols – 1.8 Allulose = 0.03 Net Carbs per dollop or 1/30 recipe.

Nutrition