Classic Snickers bar taste and texture, but without the sugar?! These homemade keto “Snickers” bars feature a soft nougat, gooey caramel, crunchy peanuts, and a rich chocolate coating — all made with wholesome, keto-friendly, gluten-free ingredients. They’re the ultimate keto copycat Snickers bar, perfect for Halloween or any time the candy cravings hit.
Why This Keto Snickers Bars Recipe is the Best
- Authentic taste and texture – Soft nougat, crunchy peanuts, creamy caramel, and smooth chocolate come together just like a real Snickers bar.
- Fully sugar-free – Made with allulose, these sugar free Snickers bars satisfy your sweet tooth without spiking your blood sugar.
- Easy to make at home – No candy thermometer or baking required, and they can be stored in the freezer for a grab-and-go keto dessert.
Ingredients Breakdown
See recipe card at the end of the post for full ingredient measurements and units.
Butter
Used in both the nougat and caramel layers for richness and structure.
Allulose
A keto-friendly sweetener that dissolves just like sugar, perfect for achieving a classic caramel texture without crystallization.
Peanut Butter
Adds classic Snickers bar flavor and helps bind the nougat layer. Choose a creamy, no-sugar-added variety.
Blanched Almond Flour
Creates structure in the nougat without adding gluten or excess carbs. Blanched means the brown skins have been removed from the almonds, creating an even, light beige appearance (unlike almond meal, which has more of a speckled, grainy appearance).
Unflavored Collagen Protein (Optional)
Boosts the protein content and gives the nougat a slightly chewier texture. I use an unflavored, unsweetened bovine collagen peptide powder.
Dry Roasted Salted Peanuts
Provide the signature crunch and salty, nutty flavor that makes a Snickers bar irresistible.
Heavy Cream
Used in the caramel for richness and a smooth texture.
Sugar Free Chocolate Chips
Melted sugar-free chocolate chips form the rich outer coating on the bars.
Coconut Oil
Thins the melted chocolate for easier dipping and a smoother finish.
How to Make Keto Snickers Bars
1. Make the Nougat Layer
In a saucepan over low-medium heat, melt the butter. Stir in the allulose until dissolved, then remove from heat. Stir in the peanut butter until smooth, then add almond flour and collagen protein (if using) until a dough forms.
2. Press Into Pan
Line an 8×8-inch pan with parchment paper. Press the nougat mixture evenly into the bottom of the pan. Sprinkle peanuts evenly over the nougat and gently press them in.
3. Prepare the Keto Caramel
In a saucepan, melt the butter over low heat. Stir in the allulose and heat until fully dissolved. Add the heavy cream and increase the heat to medium. Simmer for 10–15 minutes, stirring occasionally, until thick and golden. The mixture will foam up during this process — this is normal and will settle as it cools. Stir as it cools to prevent separation and help it thicken. (Find my full caramel technique in my keto caramel blog post.)
4. Add Caramel Layer
Pour the caramel over the peanut layer and spread evenly. Refrigerate until fully set.
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5. Slice Into Bars
Let the chilled slab sit at room temperature for 10–15 minutes before slicing to prevent cracking. Using a large, sharp knife, cut into 24 small bars (slice into equal thirds, then cut each third into 8 bars).
6. Coat in Chocolate
Melt the chocolate chips with coconut oil until smooth. Place each bar into the chocolate, coating completely, then lift with a fork and tap off excess. Place on a parchment-lined sheet.
7. Set and Serve
Refrigerate the coated bars until chocolate is firm, about 30 minutes. Enjoy your homemade keto Snickers bars!
Tips for Success
- Sit at room temp before slicing – This prevents the caramel from cracking and the nougat from crumbling.
- Use quality chocolate – The flavor of the coating makes a big difference, so choose a chocolate you love.
- Don’t rush the caramel – Letting it simmer long enough ensures it thickens properly.
More Keto Candy Bar Recipes
If you love these sugar free Snickers bars, try some of my other homemade keto candy bar recipes:
- Keto Twix Bars – buttery shortbread, gooey caramel, and chocolate coating.
- Keto Almond Joy Bars – creamy coconut centers topped with almonds and enrobed in chocolate.
FAQs
Unfortunately I don’t recommend it, especially in the caramel, as allulose is critical to the texture. I have heard that xylitol can work, but I haven’t tried it myself.
Yes! Swap the peanuts for sunflower seeds and use sunflower seed butter in the nougat for a peanut-free option.
Keep them in an airtight container in the fridge for up to a week. Allow to sit at room temperature for a few minutes before enjoying to allow the caramel to soften slightly.
Yes! Freeze in an airtight container for up to 3 months. Thaw before enjoying.
Try This Keto Snickers Bars Recipe!
These low carb Snickers are the perfect balance of salty, sweet, creamy, and crunchy. Make a batch and keep them in your fridge or freezer for when you need a sugar-free treat that tastes like the real deal.
If you try this recipe, please leave a star rating and comment below — I love hearing from you! And don’t forget to tag me on Instagram @sarahsfitfood so I can see your creations. And make sure to check out my second site, sarahsfitfood.com, for many more recipes!
XO,
Sarah
Keto Snickers Bars
Want to save this recipe? 💌
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Nougat
- 2 tbsp unsalted butter
- ¼ cup granulated allulose sweetener
- ¼ cup creamy peanut butter
- ¾ cup blanched almond flour
- 2 scoops unflavored collagen peptides powder optional
- ½ cup dry roasted salted peanuts
Caramel
- 5 tbsp salted butter
- ¾ cup granulated allulose sweetener
- ½ cup heavy cream
Coating
- 1 ½ cups sugar-free chocolate chips
- 2 tsp coconut oil
Instructions
- Make the nougat: In a saucepan over low-medium heat, melt the butter. Stir in the allulose and continue to heat until fully dissolved and smooth. Remove from heat, then stir in the peanut butter, almond flour, and collagen protein until a dough forms.
- Press into pan: Line an 8×8-inch pan with parchment paper. Press the nougat mixture evenly into the bottom. Sprinkle peanuts evenly on top and press them in gently.
- Prepare the keto caramel: In a saucepan, melt the butter over low heat. Stir in the allulose and heat until fully dissolved and smooth. Add the heavy cream and increase the heat to medium. Simmer for 10–15 minutes, stirring occasionally, until thick and golden brown. The mixture may foam up during the process — this is normal. Continue stirring as it cools to prevent separation and help it thicken.
- Add caramel layer: Pour the caramel evenly over the peanuts. Refrigerate until caramel is firm.
- Slice into bars: Let the pan sit at room temperature for 10–15 minutes before slicing to allow the caramel to soften slightly, otherwise it can crack. Cut the pan into equal thirds, then slice each third into 8 bars (24 bars total) using a large, sharp knife.
- Coat in chocolate: Melt the chocolate chips with coconut oil until smooth. Dip each bar into the chocolate, coating fully. Lift with a fork, tap off excess, and place on parchment or wax paper.
- Set and serve: Refrigerate until chocolate is firm. Enjoy!
Notes
- Caramel: Allulose works best for smooth, gooey caramel. For more detail, see my full keto caramel recipe.
- Room Temperature Slicing: Let the chilled slab rest at room temperature for at least 10–15 minutes before cutting so the caramel doesn’t crack and the nougat doesn’t crumble.
- Chocolate Coating: Depending on the brand of chocolate chips, you may need slightly more or less coconut oil to get a smooth, dippable consistency.
- Protein: The collagen protein is optional. I used bovine collagen, which adds chewiness and a protein boost, but you can leave it out if you prefer.
One of the best copycats I’ve ever made! Looks and tastes honestly even better than a real Snickers!
Unreal good. Honestly better than a real snickers and really worth making!