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Keto Butterfinger candy bars – YES!
No need to give up candy on ketogenic diet when you make these keto Butterfinger candy bars.
EASY keto recipe for the BEST candy.
Homemade keto chocolate candy bars that everyone will love even if they don’t follow a low carb diet / lifestyle.
Gluten free, sugar free, healthy low carb Butterfinger candy bars.
DIY keto candy bars that are quick and simple.
Serve as keto desserts, keto snacks, little sweet treats or for those mid afternoon cravings.
If you have been looking for keto candy recipes look no further.
Check out my keto candy fat bombs and my keto copycat candy bars.
Get ready to mix up the BEST keto Butterfinger candy.
Follow the step by step instructions for the BEST keto candy bars.
Make these copycat keto Butterfinger candy bars.
❤️ Check out these other ❤️
Keto Candy Recipes
Keto Chocolate Peanut Butter Reese Cups
❤️ Check out these other ❤️
Keto Candy Fat Bomb Recipes
Keto 3 Musketeer Candy Fat Bombs
Keto Butterfinger Candy Fat Bombs
Keto Almond Joy Candy Fat Bombs
Keto Milky Way Candy Fat Bombs
Keto Milk Duds Candy Fat Bombs
Keto White Chocolate Peanut Butter Cups
Keto Baby Ruth Candy Fat Bombs
How To Make Keto Butterfinger Candy Bars
In a mixing bowl, combine the cream cheese
almond flour
confectioners sugar substitute
vanilla extract
peanut butter.
Beat on high until well combined.
Add the chopped peanuts at this time if you would like to add some extra crunch to your candy bars.
Press the dough mixture into a rectangular candy bar mold until the sections are ¾ of the way full.
Place the mold into the freezer to set for at least an hour.
Add the Lily’s baking chips
and the coconut oil to a microwave safe bowl.
Heat for 30 second intervals until the chocolate is melted and the mixture is well combined.
Place a layer of the chocolate mixture onto the top of each of the candy bars in the mold
and return to the freezer until the chocolate and bars are completely set.
Serve
Enjoy
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Keto Butterfinger Candy Bars
Ingredients
- ¼ cup Low carb peanut butter
- 3 ounce Cream cheese
- ½ cup Almond flour
- ¼ cup Swerve confectioners sugar substitute
- 1 teaspoon Vanilla extract
- ⅓ cup Lily’s baking chips
- 1 tablespoon Coconut oil
- 2-3 tablespoon chopped peanuts (optional)
Instructions
- In a mixing bowl, combine the peanut butter, cream cheese, almond flour, confectioners sugar substitute and vanilla extract. Beat on high until well combined. Add the chopped peanuts at this time if you would like to add some extra crunch to your candy bars.
- Press the dough mixture into a rectangular candy bar mold until the sections are ¾ of the way full.
- Place the mold into the freezer to set for at least an hour.
- Add the Lily’s baking chips and the coconut oil to a microwave safe bowl. Heat for 30 second intervals until the chocolate is melted and the mixture is well combined.
- Place a layer of the chocolate mixture onto the top of each of the candy bars in the mold, and return to the freezer until the chocolate and bars are completely set.
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