Are you missing candy bars on a keto diet?
Miss that craving no more with these keto Snickers bars.
Layers of chocolate and caramel you will not be able to pass up.
A super easy low carb recipe for the best keto candy bars.
No need to buy store bought keto candy when you can make homemade keto Snickers bars.
These taste so amazing and just like a Snickers bar.
This is a yummy copycat candy bar recipe for a ketogenic diet.
Serve to family, kids and friends even if they don’t follow a low carb diet.
Take to parties and everyone will be asking for more.
Great keto desserts idea, keto snacks or sweet treat.
Are you ready to learn how to make keto Snickers bars?
Follow the step by step instructions for the best low carb keto candy bars!
Enjoy these keto Snickers bars by following the easy recipe!
How to make keto Snickers Candy Bars
Line a 9”x9” baking pan with parchment, leaving overhangs by the sides for easy removal.
Melt chocolate chips in a double boiler.
Pour half into the prepared baking pan. Chill until set.
Combine the erythritol, cream of tartar, and water in a pot. Continuously whisk over low heat until mixture turns into a clear syrup, brushing the sides of the pot with a wet pastry brush.
Clip a candy thermometer to the side of the pot and raise heat to medium. Boil the syrup without stirring until temperature reaches 320F.
Take the pot away from the heat then stir in cream and butter.
Stir the caramel with a spatula then return to the stove. Heat to a temperature of 245F.
Pour over the base chocolate layer then chill for 15 minutes.
Combine coconut flour, simple syrup, and cream in a bowl.
Stir well and spread evenly over the caramel layer.
Sprinkle roasted peanuts on top and press lightly into the crème layer.
Pour remaining melted chocolate on top and chill to set.
Cut into serving pieces.
Enjoy
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IngredientsFor the Caramel Layer
- 1.5 cups Erythritol
- ½ tsp Cream of Tartar
- ¾ cup Water
- ¼ cup Heavy Cream
- 2 tbsp Butter
For the Chocolate Layer
- 300 grams Lilys Chocolate Chips
For the Crème Layer
- 1 cup Coconut Flour
- ½ cup Sugar-Free Simple Syrup – Like this one
- ¼ cup Heavy Cream
- ½ cup Chopped Roasted Peanuts
Instructions
- Line a 9”x9” baking pan with parchment, leaving overhangs by the sides for easy removal.
- Melt chocolate chips in a double boiler. Pour half into the prepared baking pan. Chill until set.
- Combine the erythritol, cream of tartar, and water in a pot. Continuously whisk over low heat until mixture turns into a clear syrup, brushing the sides of the pot with a wet pastry brush.
- Clip a candy thermometer to the side of the pot and raise heat to medium. Boil the syrup without stirring until temperature reaches 320F.
- Take the pot away from the heat then stir in cream and butter.
- Stir the caramel with a spatula then return to the stove. Heat to a temperature of 245F.
- Pour over the base chocolate layer then chill for 15 minutes.
- Combine coconut flour, simple syrup, and cream in a bowl. Stir well and spread evenly over the caramel layer.
- Sprinkle roasted peanuts on top and press lightly into the crème layer.
- Pour remaining melted chocolate on top and chill to set.
- Cut into serving pieces.
Recipe Notes
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Servings: 16
Nutritional Information:
Energy – 70 kcal
Protein – 2g(10%)
Fat – 7(79%)
Carbohydrates – 2 g(11%)
Fiber – 1 g
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