Satisfy your sweet tooth while staying true to your keto lifestyle with these homemade Keto Butterfinger Candy Bars. Recreate the iconic crunchy and peanut buttery goodness of Butterfinger bars without the excess carbs and sugars. This low-carb version delivers the perfect blend of crispy layers and sweet peanut butter flavor, making it a delightful treat for those following a ketogenic diet. Enjoy the nostalgic taste of Butterfinger without compromising your dietary goals with this easy and delicious recipe.
Full Recipe:
Ingredients:
Base:
1 cup almond flour
1/4 cup powdered erythritol or your preferred keto-friendly sweetener
1/4 cup unsweetened creamy peanut butter
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
Crispy Layer:
1 cup sugar-free crispy rice cereal
For the Peanut Butter Coating:
1/2 cup sugar-free creamy peanut butter
1/4 cup powdered erythritol or your preferred sweetener
1/4 cup unsalted butter, melted
For the Chocolate Coating:
4 oz sugar-free dark chocolate (at least 70% cocoa), chopped
2 tablespoons coconut oil
Instructions:
Prepare the Base:
In a mixing bowl, combine almond flour, powdered erythritol, melted butter, peanut butter, vanilla extract, and salt. Mix until well combined.
Add Crispy Layer:
Fold in the sugar-free crispy rice cereal until evenly distributed throughout the mixture.
Press into Pan:
Line a square baking pan (8×8 inches) with parchment paper, leaving an overhang on the sides. Press the mixture firmly into the pan to form an even base.
Chill:
Place the pan in the refrigerator and let it chill while you prepare the next layers.
Prepare Peanut Butter Coating:
In a small bowl, mix together peanut butter, powdered erythritol, and melted butter until smooth. Spread this mixture over the chilled base layer.
Chill Again:
Return the pan to the refrigerator and let it chill while you prepare the chocolate coating.
Prepare Chocolate Coating:
In a heatproof bowl, melt the sugar-free dark chocolate and coconut oil together. You can use a double boiler or microwave in short bursts, stirring between each burst until fully melted.
Coat Bars:
Pour the melted chocolate mixture over the peanut butter layer, spreading it evenly to cover the entire surface.
Chill for Final Setting:
Return the pan to the refrigerator and let it chill for at least 2-3 hours or until the layers are fully set.
Cut into Bars:
Once set, use the parchment paper overhangs to lift the bars from the pan. Place them on a cutting board and cut into desired bar sizes.
Serve and Enjoy:
Indulge in the rich and satisfying taste of Keto Butterfinger Candy Bars, guilt-free!
Nutrition Facts (Per Serving – Makes about 16 bars):
Calories: 150
Fat: 14g
Protein: 3g
Total Carbohydrates: 4g
Dietary Fiber: 2g
Net Carbs: 2g