Keto Snickers Bars

Craving a classic Snickers bar but need to keep it keto? This homemade Keto Snickers Bar recipe is a dream come true! It has all the layers you love—chewy nougat, gooey caramel, crunchy peanuts, and a rich chocolate coating—without the sugar overload. Whether you’re looking for a keto-friendly dessert or a snack that feels indulgent, this recipe delivers big on taste while keeping your macros in check. Perfect for meal prep, these bars will satisfy your sweet tooth without kicking you out of ketosis!

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Why You’ll Love This Recipe

• Tastes like the real thing – A perfect balance of chocolate, caramel, and nuts.
• Low-carb and sugar-free – Made with keto-friendly sweeteners to keep you in ketosis.
• Easy to make – No complicated techniques, just simple layering and chilling.
• Meal-prep friendly – Make a batch and store them for an on-the-go snack.

My Personal Experience

When I first made these, I wasn’t sure if I could pull off that classic Snickers taste without sugar. But after testing different keto caramel and nougat combos, I finally nailed it! The moment I took a bite, I knew this was a winner—sweet, chewy, and just the right amount of crunch. These bars have become my go-to treat whenever I need a chocolate fix without the guilt.

Required Equipment

Mixing Bowls
You’ll need a few mixing bowls for prepping the nougat, caramel, and chocolate coating separately. Using different bowls makes the layering process smooth and organized.

Hand Mixer
A hand mixer makes whipping up the nougat a breeze, giving it that light and fluffy texture.

Silicone Spatula
This helps spread each layer evenly without sticking—super useful, especially for the caramel layer.

8×8-inch Baking Pan
The perfect size for these bars, ensuring the right thickness in each layer. Lining it with parchment paper makes removing the bars much easier.

Microwave or Double Boiler
You’ll need one of these to melt the chocolate smoothly without burning it.

Ingredients & Substitutions

For the Nougat Layer:

• ½ cup almond butter (or peanut butter for a more classic flavor)
• 2 tbsp coconut flour (helps with structure)
• 2 tbsp powdered erythritol (or allulose for a softer texture)
• 2 tbsp heavy cream (adds richness)
• ½ tsp vanilla extract

For the Caramel Layer:

• ¼ cup butter
• ¼ cup heavy cream
• 3 tbsp keto-friendly sweetener (brown monk fruit or erythritol)
• ½ tsp vanilla extract
• ⅓ cup chopped peanuts (or almonds if preferred)

For the Chocolate Coating:

• 1 cup sugar-free dark chocolate chips
• 1 tbsp coconut oil (for smooth melting)

Possible Substitutions:

• Swap almond butter for peanut butter if you want a more authentic Snickers taste.
• Use walnuts or pecans instead of peanuts for a different crunch.
• Allulose creates a smoother caramel than erythritol, which can crystallize.

How to Make Keto Snickers Bars

1. Make the Nougat Layer
   • In a bowl, mix almond butter, coconut flour, erythritol, heavy cream, and vanilla.
   • Beat with a hand mixer until smooth and fluffy.
   • Press into a lined 8×8 pan and freeze while making the caramel.
2. Prepare the Keto Caramel
   • In a saucepan over medium heat, melt butter and add keto sweetener. Stir until golden.
   • Slowly add heavy cream and vanilla, stirring continuously.
   • Remove from heat and stir in chopped peanuts. Let it cool slightly.
   • Spread caramel over the nougat layer and freeze again for 30 minutes.
3. Coat in Chocolate
   • Melt sugar-free chocolate and coconut oil in a microwave or double boiler.
   • Once the bars are firm, cut them into individual pieces.
   • Dip each bar into melted chocolate, coating all sides.
   • Let them set on parchment paper in the fridge until firm.

Tips for This Recipe

• Chill between layers – Freezing each layer before adding the next ensures clean layers.
• Use parchment paper – Makes it much easier to lift the bars out of the pan.
• Cut before coating – It’s easier to coat individual bars than the whole slab.

Optional Additions

• Sprinkle flaky sea salt on top for a gourmet touch.
• Add a dash of cinnamon to the nougat for a flavor twist.
• Drizzle extra melted chocolate over the finished bars for decoration.

Serving Ideas

• Enjoy as a midday snack with coffee or keto hot chocolate.
• Chop into small bite-sized pieces for a fun party treat.
• Pair with keto ice cream for an extra indulgent dessert.

Storage Recommendations

• Fridge: Store in an airtight container for up to 2 weeks.
• Freezer: Keep in a freezer-safe bag for up to 3 months. Let sit at room temp for 5 minutes before eating.

Frequently Asked Questions

Can I use a different sweetener?
Yes! Allulose is best for caramel, while powdered erythritol works for nougat.

What if my caramel is too runny?
Let it cool longer before spreading, or add an extra tablespoon of butter.

How do I prevent the chocolate from cracking?
Make sure the bars aren’t too cold when dipping them in melted chocolate.

Nutritional Breakdown (Per Serving)

• Calories: 180
• Total Carbs: 6g
• Fiber: 3g
• Net Carbs: 3g
• Protein: 4g
• Fat: 16g

Keto Snickers Bars Recipe

Allan

These Keto Snickers Bars are a low-carb twist on the classic, featuring layers of nougat, keto caramel, crunchy peanuts, and a rich chocolate coating. They’re easy to make and perfect for a sugar-free indulgence!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Chill Time 35 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12 bars

Calories 180 kcal

Ingredients

  

• ½ cup almond butter
• 2 tbsp coconut flour
• 2 tbsp powdered erythritol
• 2 tbsp heavy cream
• ½ tsp vanilla extract
• ¼ cup butter
• ¼ cup heavy cream
• 3 tbsp keto-friendly sweetener brown monk fruit or erythritol
• ½ tsp vanilla extract
• ⅓ cup chopped peanuts
• 1 cup sugar-free dark chocolate chips
• 1 tbsp coconut oil

Instructions

 

• In a mixing bowl, combine the almond butter, coconut flour, powdered erythritol, heavy cream, and vanilla extract. Mix well until a thick dough forms. If the mixture is too sticky, add a little more coconut flour. Press the mixture evenly into a parchment-lined loaf pan and smooth it out with a spatula. Place the pan in the freezer to firm up while you prepare the caramel layer.
• In a small saucepan over medium-low heat, melt the butter. Stir in the heavy cream, keto-friendly sweetener, and vanilla extract. Cook while stirring constantly until the mixture thickens and turns a golden caramel color, which takes about 5–7 minutes. Remove from heat and let it cool slightly before pouring.
• Take the nougat layer out of the freezer and evenly pour the caramel over it. Sprinkle the chopped peanuts on top and gently press them into the caramel so they stick. Return the pan to the freezer for about 30 minutes or until the caramel is firm.
• In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.
• Remove the frozen nougat and caramel block from the pan and cut it into bar-sized pieces. Using a fork, dip each bar into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing it on a parchment-lined tray.
• Place the chocolate-coated bars back in the freezer for 10–15 minutes to set. Once firm, enjoy immediately or store for later.

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!

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