Low Carb Mock Snickers Bar

Keto Recipes > Dessert

Chocolate, peanut butter, and caramel. I’ve never heard anyone in my life say they don’t like that combination, even people with nut allergies! I try to be pretty honest when I am writing these recipes, if they taste horrible then they taste horrible – I won’t hide it. I think these little angels might just be the best thing I’ve managed to put together in my kitchen for my keto diet. I truly mean it – I actually told my friends to go and try it today and that’s saying a lot.

Mock Snickers Bar

November is national peanut butter lover’s month, and the timing couldn’t be any better. I’m not usually one that keeps track of all these national days and months, they seem to just sprout out of nowhere anyway. But peanut butter is a whole different monster altogether, being that it’s a staple in most of my sweet keto recipes. I think we should just call it peanut butter day everyday, and celebrate it every hour on the hour because it’s so tasty. Who’s with me!?

I’ve had the idea of using peanut butter and caramel sauce together for some time, but it’s all been about the execution. At first I thought I might try some ice cream, but it seemed too simple. I decided that I’d sandwich the peanut butter caramel concoction between some low carb shortbread and chocolate, and never budged after that. It sounded so good that I couldn’t give into the idea of making anything else, and so the recipe was born!

My first attempt didn’t go over the best, but I played around with the ingredients until I got it just right.

This recipe is courtesy of AllDayIDreamAboutFood and photos courtesy of The Notorious Experiments Blog (non LCHF).

 

The Preparation

This one calls for quite a lot of ingredients, and took me a while to get to the perfect state – but you will be thanking me for this one when you make it. Go and get the ingredients and make them tonight for dessert, TRUST ME.

Shortbread Crust:

Peanut Butter Caramel Filling:

  • 1/2 Cup Granulated Stevia
  • 1/2 Cup Whipping Cream
  • 1/2 Cup Smooth Peanut Butter
  • 1 tsp. Vanilla Extract

Chocolate Topping:

  • 6 Tbsp. Butter
  • 2 1/2 Oz. Unsweetened Chocolate
  • 2 Tbsp. Powdered Stevia
  • 2 Tbsp. Cocoa Powder
  • 1/2 tsp. Vanilla Extract
  • 15 Drops Liquid Sucralose or Stevia

The Execution

Shortbread Crust:

1. Preheat oven to 350F
2. Combine almond flour, butter, Stevia, sucralose or stevia, and xanthan gum in a food processor.

Mock Snickers Bar
3. Pulse until it is mixed together and resembles a find crumby crust.
4. Press the mixture evenly onto the bottom of an 8-inch baking pan.

Mock Snickers Bar
5. Bake for 15 minutes of until golden. (While this is happening, make the filling and topping)
6. Set aside and let it cool

Peanut Butter Caramel Filling:

1. Combine the Stevia with 1 tsp. water in a small saucepan over medium-high heat.
2. Stir frequently until all the Stevia has dissolved and the mixture bubbles. This takes about 5 minutes.
3. Remove from heat and stir in the cream. You should have plenty of bubbling here!
4. Return to the heat and boil it for 1 minute.
5. Stir in the peanut butter and vanilla extract until it’s smooth.Mock Snickers Bar
6. Pour over the cooled shortbread crust and spread it out evenly.

Mock Snickers Bar
7. Let it cool completely.

 

Chocolate Topping:

1. Melt the butter, chocolate, and Stevia in a small saucepan over low heat.

Mock Snickers Bar
2. Stir occasionally until it has smoothed out and has a little bit of a gloss to it.
3. Add the cocoa powder to the mixture and stir until there are no lumps.

Mock Snickers Bar
4. Add the liquid sucralose or stevia and vanilla extract and stir.
5. Pour the chocolate over the cooled peanut butter filling that’s spread on the shortbread.

Mock Snickers Bar
6. Let it set at room temperature for at least 1 hour. You can put it in the fridge after this, but it hardens up a little bit.

Mock Snickers Bar

I’ll let the picture do the talking here, because it’s wicked good and you NEED to try it.

Mock Snickers Bar

Keep in mind, this will serve 16 people total. That means that EACH SQUARE will have a total of 194 calories, 18g fat, 2.5g net carbs.

Keto Snickers Bar Calories Fat(g) Carbs(g) Fiber(g) Net Carbs(g)
1 1/4 Cup Almond Flour 800 70 30 15 15
10 Tbsp. Butter 1000 110 0 0 0
6 Tbsp. Granulated Stevia 0 0 0 0 0
1/2 tsp. Xanthan Gum 0 0 0 0 0
30 Drops Liquid Sucralose 0 0 0 0 0
1/2 Cup Whipping Cream 200 22 1.5 0 1.5
1/2 Cup Smooth Peanut Butter 840 68 24 8 16
2 1/2 Oz. Unsweetened Chocolate 200 19 3 0 3
Granulated Stevia 0 0 0 0 0
2 Tbsp. Cocoa Powder 40 2 2 2 0
Totals 3080 291 65.5 25 40.5
Low Carb Mock Snickers Bar

Makes 16 squares with: 194 calories, 18g fat, 2.5g net carbs.

The Preparation

    Shortbread Crust
  • 1 ¼ cup almond flour
  • ¼ cup butter, chilled
  • ¼ cup granulated stevia
  • ½ tsp xanthan gum
  • 15 drops liquid sucralose or stevia
  • Peanut Butter Caramel Filling
  • ½ cup granulated stevia
  • ½ cup whipping cream
  • ½ cup smooth peanut butter
  • 1 tsp vanilla extract
  • Chocolate Topping
  • 6 Tbsp butter
  • 2 ½ oz unsweetened chocolate
  • 2 Tbsp powdered stevia
  • 2 Tbsp cocoa powder
  • ½ tsp vanilla extract
  • 15 drops liquid sucralose or stevia

The Execution

    Shortbread Crust
  1. Preheat oven to 350 F
  2. Combine almond flour, butter, stevia, liquid sweetener, and xanthan gum in a food processor.
  3. Pulse until mixed into a fine crumby crust.
  4. Press mixture evenly into the bottom of an 8 inch baking pan
  5. Bake for 15 minutes until golden (make your filling and topping now)
  6. Set aside and let cool
  7. Peanut Butter Caramel Filling
  8. Combine the stevia with 1 tsp water in a small saucepan over medium-high heat
  9. Stir frequently until all the stevia has dissolved and the mixture bubbles, about 5 minutes
  10. Remove from heat and stir in the cream
  11. Return to heat and boil for 1 minute
  12. Stir in the peanut butter and vanilla extract until smooth
  13. Pour over the cooled shortbread crust and spread evenly. Let cool completely.
  14. Chocolate Topping
  15. Melt butter, chocolate, and stevia in a small saucepan over low heat.
  16. Stir occasionally until it has smoothed out and is glossy
  17. Add the cocoa powder and stir until there are no lumps
  18. Add the liquid sweetener and vanilla extract. Stir.
  19. Pour the chocolate over the cooled peanut butter filling that’s spread on the shortbread.
  20. Let set at room temp for at least 1 hour. You can add to the fridge after this but it hardens.
https://www.ruled.me/low-carb-snickers-bar/

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