Low Carb Keto Kit Kat Bars
Keto candy bars are one of my favorite things to make!
These low carb keto Kit Kat bars are so amazingly delicious you will be making them over and over again.
A crispy keto friendly cookie topped with chocolate.
Tasty and delish homemade keto candy bars that everyone loves.
You really can’t go wrong with this keto chocolate candy bar recipe.
No need to buy store bought keto candy when you can make DIY keto candy.
A healthy, gluten free, sugar free low carb candy bar that is super easy to make.
If you have a craving for candy bars on a ketogenic diet then check out this low carb recipe.
Serve as keto desserts, keto snacks or sweet treat for mid afternoon craving.
Get ready to make the copycat keto Kit Kat candy bars.
Make the BEST low carb keto Kit Kat candy bars now!
Check out these other
Keto Candy Recipes
Keto Snickers Candy Bars
Keto Chocolate Peanut Butter Cups
Keto Salted Caramel Chocolate Bark
Keto Caramel Candy
Keto Caramel Bark
Keto Caramel Chocolate Turtle Candy
Keto Twix Candy Bar
Keto Peanut Butter Chocolate Candy Bar
Keto Almond Roca
How To Make Keto Kit Kat Bars
Preheat the oven to 350 degrees.
In a mixing bowl, combine the almond flour
butter
Swerve sweetener and vanilla extract.
Blend on high until thoroughly mixed.
Press the dough into a silicone candy bar mold, filling each of five sections to the top.
Bake the mixture for 8-10 minutes until browned and cooked through.
Let the cookie mixture cool completely, and then cut each of the candy bar pieces in half lengthwise to form the long thin shape of Kit Kat bar sections.
Place the cut cookie sections under the broiler in the oven for a minute or two on each side to really crisp them up and make them crunchier.
Put the toasted cookie strips into the freezer to set for an hour.
Mix together the coconut oil and baking chips in a microwave safe bowl, and microwave for 30 seconds at a time until well blended and completely melted.
Dip the cookie sections into the chocolate mixture
and place them onto a parchment lined plate.
Place the Kit Kat bars into the freezer to set for 30 minutes
Serve
Enjoy
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- ¾ C. Almond flour
- ½ tsp. Baking powder
- 2 Tbsp. Butter
- 1 oz. Cream cheese
- 3 Tbsp. Swerve confectioners sugar substitute
- 1 tsp. Vanilla extract
- ⅓ C. Lily’s Baking chips
- 1 Tbsp. Coconut oil
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the almond flour, baking powder, butter, cream cheese, Swerve sweetener and vanilla extract. Blend on high until thoroughly mixed.
- Press the dough into a silicone candy bar mold, filling each of five sections to the top.
- Bake the mixture for 8-10 minutes until browned and cooked through.
- Let the cookie mixture cool completely, and then cut each of the candy bar pieces in half lengthwise to form the long thin shape of kit kat bar sections.
- Place the cut cookie sections under the broiler in the oven for a minute or two on each side to really crisp them up and make them crunchier.
- Put the toasted cookie strips into the freezer to set for an hour.
- Mix together the coconut oil and baking chips in a microwave safe bowl, and microwave for 30 seconds at a time until well blended and completely melted.
- Dip the cookie sections into the chocolate mixture, and place them onto a parchment lined plate.
- Place the kit kat bars into the freezer to set for 30 minutes and serve.
Recipe Notes
Prep Time: 10 minutes
Cook Time: 8-10 minutes
Servings: 10
Net Carbs: 2 net carbs per serving
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