Keto Snickers Bars
Soft and chewy nougat, crunchy peanuts, gooey caramel, all enrobed in rich chocolate — made sugar free and low carb for the ultimate classic keto candy bar!
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 (2 tbsp per scoop)
- 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 8x8-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. The scoops I use are about 2 tablespoons each, so 2 scoops is a total of 4 tablespoons of protein powder. I have not tested this recipe using whey or any other type of protein powder.
Nutrition
Calories: 162kcalCarbohydrates: 9gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 14mgSodium: 50mgPotassium: 41mgFiber: 2gSugar: 1gVitamin A: 175IUVitamin C: 0.03mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!
