Low Carb Mock Snickers Bar

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 this mock Snickers bar today and that’s saying a lot.

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.

The Preparation

Shortbread Crust:

• 1 1/4 cups almond flour
• 1/4 cup butter, chilled
• 1/4 cup stevia/erythritol blend
• 15 drops liquid stevia
• 1/2 teaspoon xanthan gum

Peanut Butter Caramel Filling:

• 1/2 cup stevia/erythritol blend
• 1 teaspoon water
• 1/2 cup heavy whipping cream
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Chocolate Topping:

• 6 tablespoons butter
• 2 1/2 ounces low-carb dark chocolate
• 2 tablespoons stevia/erythritol blend
• 2 tablespoons unsweetened dark cocoa powder
• 15 drops liquid stevia
• 1/2 teaspoon vanilla extract

The Execution

Shortbread Crust:

1. Preheat oven to 350°F
2. Combine almond flour, butter, granulated stevia, liquid stevia, and xanthan gum in a food processor.

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.

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.
6. Pour over the cooled shortbread crust and spread it out evenly.

7. Let it cool completely.

Chocolate Topping:

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

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.

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

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.

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

This makes a total of 16 servings of Low-Carb Mock Snickers Bar. Each serving comes out to be 210 calories, 20.1g fats, 3.2g net carbs, and 4.3g protein.

Low-Carb Mock Snickers Bar

This makes a total of 16 servings of Low-Carb Mock Snickers Bar. Each serving comes out to be 210 calories, 20.1g fats, 3.2g net carbs, and 4.3g protein.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings 16 servings

Calories 210 kcal

Ingredients

  

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Shortbread Crust:

• 1 ¼ cup almond flour
• ¼ cup butter chilled
• ¼ cup stevia/erythritol blend
• 15 drop liquid stevia
• ½ teaspoon xanthan gum

Peanut Butter Caramel Filling:

• ½ cup stevia/erythritol blend
• 1 teaspoon water
• ½ cup heavy whipping cream
• ½ cup peanut butter
• 1 teaspoon vanilla extract

Chocolate Topping:

• 6 tablespoon butter
• 2 ½ ounce low-carb dark chocolate
• 2 tablespoon stevia/erythritol blend
• 2 tablespoon unsweetened dark cocoa powder
• 15 drop liquid stevia
• ½ teaspoon vanilla extract

Instructions

 

• Preheat oven to 350F. Combine the almond flour, butter, granulated sweetener, liquid stevia, and xanthan gum in a food processor. Pulse until fine and crumbly.
• Press the mixture evenly into a non-stick baking pan and bake for 15 minutes or until golden. Once done, remove from the oven and let cool.
• Meanwhile, make the peanut butter caramel filling. Combine the sweetener with water in a small saucepan over medium-high heat, stirring frequently until the sweetener is dissolved and the mixture is bubbling (about 5 minutes). Remove from heat and stir in the heavy cream; the mixture should be bubbling. Return to the heat and let boil for 1 minute. Add the peanut butter and vanilla extract and stir until smooth.
• Pour the filling over the cooled shortbread crust and spread it out evenly. Let cool completely.
• To create the chocolate topping, melt the butter, chocolate, and sweetener in a small saucepan over low heat, stirring occasionally until the mixture is smooth and glossy. Add the cocoa powder and whisk until smooth. Next, add the liquid stevia and vanilla extract and whisk again.
• Pour the chocolate topping over the cooled peanut butter filling.
• Let sit at room temperature for at least 1 hour before cutting. Enjoy!

Nutrition

Calories: 210kcalProtein: 4.3gFat: 20.1g

Keyword vegetarian