Can snickers bare be healthy? Of course! My keto snickers are a sugar free take on the popular candy bar. We all thought they taste much better than the “real thing”!

Prep Time15 mins

Cook Time0 mins

Cooing Time40 mins

Total Time55 mins

CourseSnack

CuisineBritish

Servings6

Calories444 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.

EQUIPMENT

  • 6 x 3.5 inch (15x9cm) container

INGREDIENTS  

Nougat Layer

  • ▢4.67 cup almond flour or ground almonds, 100g
  • ▢2.33 cup heavy cream / double cream 120ml
  • ▢9.33-14 tbsp Bocha Sweet or allulose
  • ▢4.67 tsp vanilla extract

Caramel Layer

  • ▢18.67 tbsp salted butter 56g
  • ▢2.33 cup heavy cream / double cream 120ml
  • ▢14 tbsp Bocha Sweet or allulose
  • ▢4.67 tsp vanilla extract
  • ▢1.17 cup peanuts 36g

Chocolate Coating

  • ▢½ cup plus 1 tbsp sugar free chocolate chips or 90% dark chocolate, 100g / 3.5oz
  • ▢1 tbsp coconut oil or ½ tbsp cream

INSTRUCTIONS 

Nougat layer

  • Line a small container with parchment paper. In a bowl, stir together the healthy “nougat” ingredients: almond flour, sweetener of your choice, heavy cream and vanilla extract.
  • Press the mix into the container and level with the back of a spoon.

Caramel Layer

  • Melt butter in a medium saucepan or a frying pan. Add the sweetener and cook over a medium heat for 3-4 minutes until the sweetener is melted and the butter is browned. Stir continuously so the butter does not burn.
  • Add the cream and vanilla. Bring to the boil, then reduce the heat to a simmer and cook the caramel for about 8 minutes or until the mix reduces and takes on a golden caramel colour. The consistency should be thick and glossy. Again, stir regularly.
  • Pour the caramel over the almond nougat layer. Scatter over the peanuts and press them into the caramel.
  • Put the snickers bars into the freezer for 40-50 minutes. Then, slice into bars and return to the freezer while you prepare the chocolate.

Chocolate Coating

  • Melt the chocolate and the coconut oil in a Bain-marie (water bath) or in the microwave (2 x 30 second bursts, followed by 10 second bursts until almost, but not completely melted). Stir and wait for the chocolate to cool slightly.
  • Dip each bar into the chocolate until fully coated. Refrigerate until the chocolate has hardened.

NOTES

4.5g net carbs per snickers. Makes 6 large bars. 

My keto snickers are VERY filling. In fact, I think ½ bar is a decent and satisfying portion. Consider cutting them in half and coating 12 smaller bars in the chocolate. 

I have calculated the nutrition with 80 grams of chocolate and not 100g as you’re not using all of it. 

Caramel: I used granulated Bocha Sweet for the caramel. It did not recrystallise like erythritol, but the caramel was cloudy (even though the taste was great!). The best sweetener for caramel is allulose. It behaves exactly like sugar and yields a clear golden caramel.

Chocolate coating: Use either sugar free chocolate chips or 90% dark chocolate such as Lindt. Another option is to use a 100% unsweetened chocolate and add 1-2 tbsp sweetener. 

Store in the fridge of the freezer. Since the fat content is high, they don’t freeze solid. In fact, my snickers taste great straight from the freezer!

Storage: Store in the fridge for up to 1 week or in the freezer for up to 3 months. 

NUTRITION

Calories: 444kcalTotal Carbohydrates: 10.5gProtein: 6.8gFat: 43.9gSaturated Fat: 21gFiber: 6gSugar: 1.7g