Easy Keto Snickers Bars

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These keto snickers bars are a delicious low carb alternative to the sugary regular Snickers. It’s just 4.5g net carbs and 15 minutes prep time!

Homemade snickers sliced and stacked

I’ve been following a low carb diet for years, but I still longingly gaze at all the chocolate bars at the supermarket checkout. I know they never made me feel good afterwards, but that first bite sure was delicious.

Did you know that “real” Snickers candy bars contain 34 grams of net carbs and 29 grams of sugar? That’s the equivalent of 7 teaspoons of table sugar.

Whoa!

You’ll be glad to hear that my low carb keto snickers contains just 1.7g of (naturally occurring) sugars per bar.

Does my homemade snickers keto bar taste exactly like “real” snickers?

The answer is no. I’ve made some creative adjustments to ensure the recipe is not only keto friendly, but also easy, quick and fail-safe.

I’m so happy with the outcome and I think you’ll love it!

Let’s take a look at the layers:

Nougat Layer

Regular nougat is made with whipped egg whites that are combined with heated honey and glucose. It’s all about getting the temperature right and to be honest, complicated.

Keto nougat recipes online are quite creative – they range from a sweetened homemade cashew paste to a mix of sugar free syrup and whey protein powder. I tried the latter and while it looked the part, it had a strange plasticky consistency.

I opted for a very simple substitution – a variation on my keto cookie dough:

Almond Flour, heavy cream, sweetener and vanilla.

I know that’s not REALLY “proper” nougat, but it is gluten free and sure tastes delicious.

a stack of keto snickers

Caramel Layer

I have two keto caramel recipes on my website: this 2 ingredient low carb sugar free caramel and my vegan keto caramel.

Both of these recipes are dairy free and use coconut cream – and both would work for my keto snickers bars.

However, I wanted to keep the ingredients down to a minimum. That’s why I decided to make a classic low carb caramel with butter, dairy cream, sweetener and vanilla.

Allulose is the best sweetener for caramel. Because I had run out, I used Bocha Sweet (available on Amazon UK).

It did not recrystallise like eryrthritol does when it cools, but the caramel did come out cloudier than an allulose-based caramel.

I did not mind because the taste was exceptional!

Peanut Layer

I used salted peanuts. Press them gently into the caramel.

Chocolate Layer

You have two alternatives here: sugar free chocolate chips or a 90% dark chocolate such as Lindt.

I also added a tablespoon of coconut oil to ensure the chocolate layer does not crack.

You can replace the coconut oil with ½ tablespoon cream.

How to make keto snickers bars

Here’s how I made my low carb snickers bars:

Nougat:

Line a small container with parchment paper. Mine measured 15 x 9 cm.

In a bowl, stir together almond flour, sweetener of your choice, heavy cream and vanilla extract.

pressing down the nougat base with a spoon

Press the mix into the container and level with the back of a spoon.

Caramel:

Melt butter in a medium saucepan or a frying pan. Add the sweetener and cook over a medium heat for 3-4 minutes until the sweetener is melted and the butter is browned.

Stir continuously and watch out that the butter does not burn.

Add the cream and vanilla. Bring to the boil, then reduce the heat to a simmer and cook the caramel for about 8 minutes or until the mix reduces and takes on a golden caramel colour.

The consistency should be thick and glossy. Again, stir regularly.

Note: Using a small saucepan means the process will take longer!

pouring caramel sauce onto the base

Pour the caramel over the almond nougat layer.

adding peanuts onto the caramel

Peanuts:

Scatter over the peanuts and press them into the caramel.

Of course, you can use any nuts of your choice here – walnuts, pecans, hazelnuts.

Put the snickers bars into the freezer for 40-50 minutes. Then, slice into bars and return to the freezer while you prepare the chocolate.

Chocolate:

Melt the chocolate and the coconut oil in a Bain-marie (water bath) or in the microwave (2 x 30 second bursts, followed by 10 second bursts until almost, but not completely melted).

Stir and wait for the chocolate to cool slightly.

coating the bars with chocolate

Dip each bar into the chocolate until fully coated. Refrigerate until the chocolate has hardened.

chocolate bars on parchment

Recipe notes and variations

These healthy chocolate bars are VERY filling. In fact, I think ½ bar is a decent and satisfying portion.

Next time, I’ll probably cut them in half and coat 12 smaller bars in the chocolate. Or I’ll make 24 bite-sized fat bombs.  

As an alternative to the almond flour fudge, you could also use a mix of natural peanut butter, sugar free maple syrup and a little coconut flour to firm it up.

Dairy Free Snickers

Simply replace the cream with coconut cream in the “nougat” and use my recipe for vegan keto caramel.

Storage

My no bake keto snickers keep at room temperature because of the chocolate covering. However, they are best stored in the fridge.

You can also freeze them for up to 3 months. Since the fat content is high, they don’t freeze solid. In fact, my snickers taste great straight from the freezer!

More keto bars

Like sugar free chocolate bars? Here are more Keto Recipes you may like:

Tried this recipe? Give it a star rating below!

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Keto snickers stacked

Keto Snickers Bars

from sugarfreelondoner.com

Can snickers bare be healthy? Of course! My keto snickers are a sugar free take on the popular candy bar. We all thought they taste much better than the “real thing”!

Prep Time 15 mins

Cook Time 0 mins

Cooing Time 40 mins

Total Time 55 mins

Course Snack

Cuisine British

Servings 6

Calories 444 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.

Instructions 

Nougat layer

  • Line a small container with parchment paper. In a bowl, stir together the healthy “nougat” ingredients: almond flour, sweetener of your choice, heavy cream and vanilla extract.

  • Press the mix into the container and level with the back of a spoon.

Caramel Layer

  • Melt butter in a medium saucepan or a frying pan. Add the sweetener and cook over a medium heat for 3-4 minutes until the sweetener is melted and the butter is browned. Stir continuously so the butter does not burn.

  • Add the cream and vanilla. Bring to the boil, then reduce the heat to a simmer and cook the caramel for about 8 minutes or until the mix reduces and takes on a golden caramel colour. The consistency should be thick and glossy. Again, stir regularly.

  • Pour the caramel over the almond nougat layer. Scatter over the peanuts and press them into the caramel.

  • Put the snickers bars into the freezer for 40-50 minutes. Then, slice into bars and return to the freezer while you prepare the chocolate.

Chocolate Coating

  • Melt the chocolate and the coconut oil in a Bain-marie (water bath) or in the microwave (2 x 30 second bursts, followed by 10 second bursts until almost, but not completely melted). Stir and wait for the chocolate to cool slightly.

  • Dip each bar into the chocolate until fully coated. Refrigerate until the chocolate has hardened.

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Notes

4.5g net carbs per snickers. Makes 6 large bars. 
My keto snickers are VERY filling. In fact, I think ½ bar is a decent and satisfying portion. Consider cutting them in half and coating 12 smaller bars in the chocolate. 
I have calculated the nutrition with 80 grams of chocolate and not 100g as you’re not using all of it. 
Caramel: I used granulated Bocha Sweet for the caramel. It did not recrystallise like erythritol, but the caramel was cloudy (even though the taste was great!). The best sweetener for caramel is allulose. It behaves exactly like sugar and yields a clear golden caramel.
Chocolate coating: Use either sugar free chocolate chips or 90% dark chocolate such as Lindt. Another option is to use a 100% unsweetened chocolate and add 1-2 tbsp sweetener. 
Store in the fridge of the freezer. Since the fat content is high, they don’t freeze solid. In fact, my snickers taste great straight from the freezer!
Storage: Store in the fridge for up to 1 week or in the freezer for up to 3 months. 
 
 
 

Nutrition

Calories: 444kcalTotal Carbohydrates: 10.5gProtein: 6.8gFat: 43.9gSaturated Fat: 21gFiber: 6gSugar: 1.7g

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