Homemade Keto Snickers Bars: A Guilt-Free Sweet Treat You’ll Love

Who doesn’t love a good Snickers bar? It’s chewy, nutty, chocolatey, and just plain satisfying. But if you’re following a keto diet, the sugar-packed candy bars from the store are probably a big no-no. That’s where these homemade keto Snickers bars come in—they’re easy to make, low-carb, and taste just like the real thing. Maybe even better.

In this recipe, we’ll break down every step so you can whip up your own batch of keto Snickers bars in no time. Whether you’re meal prepping for a snack stash or making something special for yourself, these bars are going to become a favorite. Let’s get started!

What You’ll Need: Ingredients

Imagine a chewy nougat base, gooey caramel loaded with crunchy peanuts, all coated in a rich, sugar-free chocolate shell. These homemade bars are a keto dream come true—and you don’t need to be a pro to make them. Here’s how to create these candy bars in your kitchen, even if it’s your first time. Here’s a simple list of what you’ll need. Don’t worry if you don’t have all the items in your pantry—most are pretty easy to find at the store.

Nougat Layer:

• 1 cup almond flour: Gives the nougat its soft and slightly nutty texture.
• 2 tablespoons peanut butter (unsweetened): Adds richness and that classic Snickers flavor. Make sure it’s creamy for a smooth mix.
• 2 tablespoons coconut flour: Helps bind the nougat and adds a slight chewiness.
• 3 tablespoons powdered erythritol: A keto-friendly sweetener that blends easily without graininess.
• 2–3 tablespoons unsweetened almond milk: Adds moisture; start with 2 tablespoons and add more if needed.
• 1 teaspoon vanilla extract: Essential for that warm, sweet flavor.

Caramel Layer:

• ½ cup heavy cream: The base for a rich and creamy caramel sauce.
• 3 tablespoons butter (unsalted): Adds flavor and helps with thickening.
• 3 tablespoons powdered erythritol: Sweetens the caramel without adding carbs.
• ¼ teaspoon xanthan gum (optional): Helps thicken the caramel; skip if you don’t have it.
• ¼ teaspoon salt: Balances the sweetness and enhances the overall flavor.
• ½ cup roasted peanuts: The crunch factor—use salted or unsalted, depending on your preference.

Chocolate Coating:

• 1 cup sugar-free chocolate chips: Use a good-quality brand for the best flavor.
• 1 tablespoon coconut oil: Helps the chocolate melt smoothly and stay shiny.

Step-by-Step Instructions (With Extra Tips)

Step 1: Prepare the Nougat Layer

• Mix the dry ingredients:
  In a medium-sized bowl, combine almond flour, coconut flour, and powdered erythritol. Stir with a fork or whisk until evenly mixed.
• Add the wet ingredients:
  Stir in the peanut butter and vanilla extract. The mixture might look crumbly at this point—don’t worry, that’s normal.
• Moisten the dough:
  Slowly add almond milk one tablespoon at a time, mixing as you go. The dough should come together and feel like soft cookie dough. If it’s too dry, add a little more almond milk; if it’s too sticky, sprinkle in a bit more almond flour.
• Press into the pan:
  Line a loaf pan (8×4 inches) with parchment paper, leaving some overhang for easy lifting later. Press the nougat mixture into the bottom of the pan, making sure it’s an even layer. Use a spatula or the back of a spoon to smooth the top.
• Chill the nougat layer:
  Place the pan in the freezer for 15–20 minutes while you prepare the caramel layer.

Step 2: Make the Keto Caramel

• Heat the base ingredients:
  In a small saucepan, combine heavy cream, butter, and powdered erythritol. Cook over medium-low heat, stirring constantly.

  TIP: Use a whisk to prevent the mixture from sticking to the pan or forming lumps.

• Cook until thickened:
  After about 8–10 minutes, the mixture will start to darken and thicken. This is your caramel forming! If you’re using xanthan gum, sprinkle it in now and whisk vigorously to avoid clumps.
• Add salt:
  Stir in the salt to balance the sweetness and give the caramel that classic, slightly salty edge.
• Cool and add peanuts:
  Remove the caramel from heat and let it cool slightly (about 5 minutes). Fold in the roasted peanuts, ensuring they’re evenly distributed.
• Spread over nougat layer:
  Take the nougat out of the freezer and pour the caramel mixture on top. Use a spatula to spread it evenly. Return the pan to the freezer for 20–30 minutes, or until the caramel is firm to the touch.

Step 3: Coat in Chocolate

• Melt the chocolate:
  In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Heat in 30-second intervals, stirring after each, until the mixture is smooth and glossy.

  TIP: Be careful not to overheat the chocolate, as it can seize up. If it gets too thick, stir in a tiny bit more coconut oil.

• Cut the bars:
  Remove the pan from the freezer and lift out the nougat-caramel block using the parchment paper. Place it on a cutting board and slice it into bars or squares.

  TIP: Use a sharp knife and clean it between cuts for neat edges.

• Dip the bars:
  Using a fork or tongs, dip each bar into the melted chocolate, making sure it’s fully coated. Let the excess chocolate drip off before placing the bar on a parchment-lined baking sheet.
• Chill until set:
  Place the tray of chocolate-coated bars in the fridge for about 15 minutes, or until the chocolate hardens.

Common Issues and How To Fix It

• Why is my nougat too sticky?
  You may have added too much almond milk. Sprinkle in a bit more almond flour and mix until it firms up.
• Caramel isn’t thickening:
  Make sure you’re cooking it long enough. If it’s still too runny, whisk in a pinch more xanthan gum, but don’t overdo it!
• Chocolate coating clumping:
  This usually happens when chocolate overheats. Stir in a bit more coconut oil to loosen it up.

Nutrition Breakdown (Per Bar)

Here’s an approximate nutrition estimate based on 12 bars:

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

These macros make the bars a perfect snack or dessert that won’t kick you out of ketosis.

Storage & Freezing

• Refrigerate: Store the bars in an airtight container in the fridge for up to 10 days.
• Freeze: Wrap each bar individually in parchment paper, then place them in a freezer-safe bag. They’ll keep for up to 3 months. Just thaw in the fridge or at room temperature before eating.