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Keto Snickers Bars

Rich, low-carb Snickers-style bars with an almond nougat base, caramel, peanuts, and a chocolate coating.
Prep Time15 minutes
Total Time55 minutes
Servings: 6 servings

Ingredients

  • 1 cup almond flour (or ground almonds) 100 g
  • 1/2 cup heavy cream (double cream) 120 ml
  • 2-3 tablespoons Bocha Sweet or allulose
  • 1 teaspoon vanilla extract
  • 4 tablespoons salted butter 56 g
  • 1/2 cup heavy cream (double cream) for caramel 120 ml
  • 3 tablespoons Bocha Sweet or allulose for caramel
  • 1 teaspoon vanilla extract for caramel
  • 1/4 cup peanuts 36 g
  • 1/2 cup sugar-free chocolate chips (or 90% dark chocolate) plus 1 tbsp if needed; about 100 g / 3.5 oz
  • 1 tablespoon coconut oil or 1/2 tbsp cream

Instructions

  • Line a small (15 x 9 cm) container with parchment paper and set aside.
  • In a bowl, combine the almond flour, 2–3 tablespoons sweetener, 1/2 cup heavy cream, and 1 teaspoon vanilla extract until a uniform, slightly sticky nougat forms.
  • Press the nougat mixture firmly and evenly into the prepared container using the back of a spoon or spatula.
  • For the caramel, melt 4 tablespoons butter in a saucepan over medium heat. Add 3 tablespoons sweetener and cook, stirring constantly, until the sweetener melts and the butter begins to brown, about 3–4 minutes.
  • Add 1/2 cup heavy cream and 1 teaspoon vanilla to the pan, bring to a boil, then reduce to a simmer and cook the caramel, stirring regularly, until thickened and golden (about 8 minutes).
  • Pour the hot caramel over the almond nougat layer, spread evenly, then scatter the 1/4 cup peanuts on top and press them gently into the caramel.
  • Freeze the layered block for 40–50 minutes until firm. Remove from the container and slice into 6 bars (or 12 smaller bars if preferred) and return to the freezer while you melt the chocolate.
  • Melt the chocolate chips (about 1/2 cup plus 1 tbsp) with 1 tablespoon coconut oil in a bain-marie or microwave (2 x 30s bursts, then 10s bursts), stirring until smooth and slightly cooled.
  • Dip each frozen bar into the melted chocolate to coat fully, allow excess chocolate to drip off, then place on parchment and refrigerate until the chocolate sets.

Equipment

  • small container (about 15 x 9 cm) lined with parchment
  • Mixing bowls
  • spoon or spatula
  • saucepan or frying pan
  • Measuring cups and spoons
  • freezer
  • bain-marie or microwave-safe bowl for melting chocolate

Notes

  • Each bar is about 4.5 g net carbs.
  • Makes 6 large bars; cut in half for 12 smaller portions.
  • Allulose yields a clearer caramel than erythritol or some other sweeteners.
  • Use sugar-free chocolate or 90% dark chocolate for the coating.
  • Nutrition was calculated assuming ~80 g chocolate used.
  • Store in fridge or freezer as preferred.