(Healthy!) Homemade Keto Snickers Bars

Packed with protein, collagen and an (ooey gooey!) caramel layer, these keto snickers bars take on a deliciously healthy twist!

Course Dessert

Cuisine American

Keyword healthy snickers bars, homemade snickers, keto snickers

Prep Time 15

Cook Time 15

Chilling Time 15

Total Time 45

Servings snickers bars

Calories 380kcal

Ingredients

For the caramel peanut layer

1/4 cup grass-fed butter salted or unsalted*
1/4-1/2 cup allulose or xylitol**
1/2 cup heavy whipping cream
1/4-3/4 teaspoon kosher salt to taste
1 teaspoon blackstrap molasses optional**
2/3 cup roasted peanuts

For the 'nougat' layer

1 1/2 cups (salted!) almond butter or nut butter of choice
1/2-1 cup egg white protein to taste
1/2 cup collagen powder
1/4-1/2 cup powdered allulose or sweetener of choice, taste

For the chocolate layer

2 cups chocolate chips
2 tablespoons coconut oil

Instructions

For the caramel peanut layer

Add butter to a small saucepan over medium/low heat and simmer, stirring every so often, until fully browned (about 5 minutes). Add in the sweetener, heavy cream and salt (lower amount, see notes), stirring until fully combined. Add in the molasses (optional), and stir briefly until just combined.
Simmer over very low heat for 15 minutes (don't stir at all!), taste for seasoning and pour into a glass container of choice. Your caramel should be sticky and thick, but still totally pourable. Use warm or allow to cool completely, and refrigerate for roughly a week. The caramel will thicken up in the fridge (as does regular dulce de leche), so either bring it back to room temperature or heat it up with a little more heavy cream (or say almond milk!) to thin it out a bit.
Note: if your caramel splits (too high temperature is usually the culprit!), you might still be able to save it. Remove it from the heat, allow the mixture to cool down for about 5 minutes, bring it back on the stovetop over low heat, and gently whisk in a tablespoon of water until it comes back together (should happen almost instantly).
Line an 8x8 mold with parchment paper (or use a candy bar silicon mold), and pour the caramel while still warm. Allow it to come to room temperature and sprinkle the toasted peanuts (if you mix them in while warm, your peanuts will lose a bit of crunch!).

For the 'nougat' layer

Mix all the ingredients thoroughly in a medium bowl, adjusting the amount of sweetener and egg white protein to taste (i.e. to fit your macros). Transfer to the freezer until fully set.
My top tip: this is a layer where you can play around a bit! Say, I like to use salted almond or cashew butter to turn it into a bit of a sweet ‘n salty situation. It’s up to you!

For the chocolate layer

Melt the chocolate chips with the coconut oil over a water bath (being super careful to not get *any!* water in)... or simply doing short bursts in the microwave.
Dip your snicker bars into the chocolate and place in the fridge to set.
Store in the fridge for about a week or freeze for up to 3 months. The later is my favorite storing method, as I make a large batch and the caramel stays ooey-gooey even with frozen if made with allulose or xylitol. i.e. you can make these into keto snickers ice cream bars too ;0

Notes

*I looove salted caramel, and using salted butter adds an incredible depth that you simply don't get by just adding salt. Just be sure to taste for seasoning, as you may not need to add more salt (varies from brand to brand!).

**Please see section on sweeteners for full deets! How much sweetener? Now this is the question. Traditional caramel uses about 1 cup of sugar, but in my opinion 1/3 cup of sweetener for keto palates is more than enough. As allulose is 30% less sweet than sugar (and xylitol), I did 1/2 cup (but you can probably do with just 1/3 cup for a lightly sweetened caramel). With xylitol I tried with 1/4 and 1/3 cup and they both worked great (just depends how sweet you like it, and what you're using it for). Keto sweet buds are all over the place guys, but the neat thing here is that you can adjust to taste!

Nutrition