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Homemade Keto Snickers Bars Recipe

Homemade keto Snickers bars with layers of chewy nougat, creamy caramel, roasted peanuts, and a sugar-free chocolate coating. A perfect low-carb, guilt-free treat for your keto diet!

Ingredients

Scale

Nougat Layer:

  • 1 cup almond flour
  • 2 tablespoons peanut butter (unsweetened)
  • 2 tablespoons coconut flour
  • 3 tablespoons powdered erythritol
  • 23 tablespoons unsweetened almond milk
  • 1 teaspoon vanilla extract

Caramel Layer:

  • ½ cup heavy cream
  • 3 tablespoons butter (unsalted)
  • 3 tablespoons powdered erythritol
  • ¼ teaspoon xanthan gum (optional)
  • ¼ teaspoon salt
  • ½ cup roasted peanuts

Chocolate Coating:

  • 1 cup sugar-free chocolate chips
  • 1 tablespoon coconut oil

Instructions

Make the Nougat Layer:

  • Mix almond flour, coconut flour, and powdered erythritol in a bowl.
  • Stir in peanut butter and vanilla extract.
  • Gradually add almond milk until the dough is soft but not sticky.
  • Press into a parchment-lined loaf pan (8×4 inches) and freeze for 15–20 minutes.

2. Prepare the Caramel Layer:

  • Heat heavy cream, butter, and erythritol in a saucepan over medium-low heat, stirring often.
  • Cook for 8–10 minutes until thickened. If using xanthan gum, whisk it in now.
  • Stir in salt, let cool for 5 minutes, and fold in roasted peanuts.
  • Spread caramel over the frozen nougat layer and freeze for 20–30 minutes.

3. Coat with Chocolate:

  • Melt sugar-free chocolate chips and coconut oil in the microwave, stirring until smooth.
  • Slice the nougat-caramel block into bars or squares.
  • Dip each bar into the melted chocolate and place on a parchment-lined tray.
  • Refrigerate until the chocolate hardens (about 15 minutes).

Notes

  • For dairy-free bars, replace heavy cream with coconut cream and butter with a plant-based alternative.
  • Store in the fridge for up to 10 days or freeze for longer storage.
  • Customize sweetness by adjusting the amount of powdered erythritol to taste.

Nutrition