These keto snickers bars are a delicious low carb alternative to the sugary regular Snickers. Only 4.5g net carbs and 15 minutes prep time!
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.
You'll be glad to hear that my keto snickers contains just 1.7g of (naturally occurring) sugars per bar.
Does my homemade snickers taste exactly like the real thing?
The answer is no. I have 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:
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 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 sugar free 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.
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).
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!
I used salted peanuts. Press them gently into the caramel.
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.
Here's how to make low carb snickers bars:
Step 1: Line a small container with parchment paper. Mine measured 15 x 9 cm.
Step 2: Make the nougat. In a bowl, stir together almond flour, sweetener of your choice, heavy cream and vanilla extract.
Step 3: Press the mixture into the container and level with the back of a spoon.
Step 4: Make the caramel. Melt butter in a medium saucepan or a frying pan. Add the sweetener and cook over a medium heat until the sweetener is melted and the butter is browned.
Stir continuously and watch out that the butter does not burn.
Step 5: Add the cream and vanilla. Bring to the boil, then reduce the heat to a simmer and cook the caramel 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!
Step 6: Pour the caramel over the almond nougat layer.
Step 7: Scatter over the peanuts and press them into the caramel.
Of course, you can use any nuts of your choice here - walnuts, pecans, hazelnuts.
Step 8: 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.
Step 9: Melt the chocolate and the coconut oil in a Bain-marie (water bath) or in the microwave.
Stir and wait for the chocolate to cool slightly.
Step 10: Dip each bar into the chocolate until fully coated. Refrigerate until the chocolate has hardened.
Keto snickers 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.
Peanut butter nougat: 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.
My homemade snickers keep at room temperature because of the chocolate covering. However, they are best stored in the fridge for up to 2 weeks.
You can also freeze them for up to 3 months. Since the fat content is high, they don't freeze solid. In fact, they taste great straight from the freezer.
Here are more keto bars to try:
Tried this recipe? Give it a star rating below!
Keto Snickers Barsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 6 x 3.5 inch (15x9cm) container
- 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.
- 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.
- 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.