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This recipe was my Everest.
Shortly after I made my keto coconut bars (homemade mounds bars/ bounty bars) I had the idea to recreate other popular candies and try to create keto-friendly versions of them.
But these little guys were quite a challenge.
A lot of brain power flowed into creating this recipe.
The “caramel” layer was easy, the recipe for that was ready for at least a few weeks before the rest of this keto-friendly snickers bar came to life.
The “creme” layer was what had me on edge.
I just couldn’t find anything that tasted authenticly like a normal Snickers bar without adding too many carbs.
After way too many trials and errors, I finally found something that worked!
A few vegan recipes inspired me to step out of my comfort zone and experiment with different ingredients – in the end, I settled on soaked cashews for the creme layer and there couldn’t have been a better match!
They have the perfect consistency for this recipe and the combination of all ingredients tastes SO good!
I was a bit anxious when I tried this batch of my keto snickers bars because all the batches before failed so miserably but when I took the first bite I was shook.
They taste just like normal snickers bars, but without the guilt!
Only healthy ingredients were added and even though cashews are a bit higher in carbs than other nuts one bar only adds 5.5g net carbs to your carb count which is pretty average for a sweet keto snack.
If you want to go big on chocolate and add a top coat as well you will end up with about 6.5g net carbs (depending on what chocolate you use).
Granted, it’s not zero carbs but one of these bars will fill you up quite well and oh, have I mentioned they taste just like snickers bars?
If you don’t believe me, try them and you’ll be as pleasantly surprised as I was when I first tried this batch!
OTHER KETO CANDY RECIPES:
Chocolate-Covered Peanut Butter Keto Fat Bombs Healthy Blueberry Keto Fat Bombs Healthy Ferrero Rocher Keto Fat Bombs Healthy No Bake Pumpkin Pie Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
HEALTHY KETO SNICKERS BARS INGREDIENTS:
This section is where I share tips and suggestions for the ingredients you’ll need for this recipe.
(You can find the exact amounts needed in the recipe card at the end of this post!)
Ingredients for the “cream” layer:
unsalted & soaked.
Cover the cashews with lukewarm water for at least 4 hours.
I let mine sit overnight.
After the cashews are soaked, rinse and clean with clear water.
☝︎ Measure BEFORE your cashews are soaked!
coconut cream is not the same thing as coconut milk – the cream has more fat and a thicker consistency.
You could try using the thick part of coconut milk when you can’t find coconut cream but unfortunately I haven’t tried it myself so I can’t give specific recommendations.
you can also use normal granulated erythritol for this recipe but I highly recommend to use brown or golden erythritol. (It tastes sooo good!)
I got my brown erythritol from a local brand in Germany and unfortunately, it’s not available in the US.
I haven’t tried both of the following products myself but the reviews are very good so I feel confident in suggesting them to you:
1. Golden Monk Fruit Sweetener
(I really want to try monk fruit sweetener myself but it doesn’t ship to Germany! Hopefully, I can get my hands on it when I’m in the US next year.)
2. Sukrin Gold Brown sugar substitute
(This is pretty close to the product I used but it differs in the fact that this is a 1:1 replacement for sugar whereas the erythritol I used is only 70% as sweet as sugar.
I adjusted the amounts you would have to use if you use a 1:1 replacement in the recipe card!)
Why do I love Erythritol so much?
In my opinion, Erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
You can use other granulated keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
I adjusted the amounts in the recipe card for 1:1 sugar replacements as well, don’t worry!
Ingredients for the “caramel” layer:
the only ingredients added should be peanuts, water and/ or salt.
If there’s anything else, it could be sugar and we don’t want that!
You will find a bit of sugar on the nutrition label even on peanut butter with no sugar added – but that’s the natural sugar from the peanuts.
No way around that.
But as soon as something else pops up, especially something you can’t pronounce, skip it.
(Fun fact: Did you know sugar has over 50 names?
A neat trick manufacturers like to use is to replace the name “sugar” with one or more of the 50 other synonyms to mislead customers.
I really wanted to order this sugar-free maple syrup from Lakanto for this recipe but it just won’t ship to me.
So again, I used a local German brand instead.
According to my research the sweetness should be quite similar – no need to adjust the amounts here.
Chocolate coat:
Keep in mind that the net carb count will change if you use chocolate with lower cacao content.
(It usually has more carbs + sugar.)
I used sugar-free chocolate from a local brand in Germany that’s sweetened with erythritol & stevia for my carb calculations- the nutrition facts are very similar to Lily’s chocolate chips.
HOW TO MAKE HEALTHY KETO SNICKERS BARS:
1. Mix the ingredients for the “creme” layer:
Add your soaked cashews, brown erythritol, coconut cream & vanilla extract into a food processor and blend until you get a smooth and chunk-free mass.
It takes a while until the cashews take on a true “creme” consistency – you should blend for at least 1-2 minutes for the desired consistency.
It’s better to blend a bit longer than to blend not long enough.
Chill in fridge while you prepare the chocolate.
2. Prepare the chocolate:
Melt the sugar-free chocolate using a double boiler.
Pour a thin layer of the chocolate into a rectangularly shaped silicone mold.
Make sure the bottom is covered but not too thickly.
We don’t want to bite into a chocolate brick.
(You should aim for a little bit less than 5mm/0,2″).
Place the silicone mold into your freezer for approx. 10 min until the chocolate has hardened.
Get the mold out of the freezer and add the creme layer on top of the chocolate.
Press the cashew creme into place with your fingers.
Add into your freezer for approx. 15 minutes.
3. Prepare “caramel” layer:
Mix all the ingredients for the caramel layer except for the whole peanuts.
Get the mold out of the freezer and pour the caramel layer on top of the creme layer.
Place the whole peanuts on top of the liquid caramel layer.
Place back into the freezer for 15 minutes or in the fridge for 30 minutes before popping the finished keto bars out of the silicone mold.
4. Optional:
Melt additional chocolate and pour it over the finished keto snickers bars for the “final look”.
This step is completely optional as the “naked” keto snickers bars taste just as good and have fewer carbs than the chocolate covered ones!
But they do look a lot more like original snickers with the chocolate coat – your choice! 🙂
5. Serve:
Enjoy your keto snickers bars naked or chocolate covered with a hot cup of tea or coffe for up to 1 week if you cover them with plastic wrap and store them in your fridge.
Nutrition Info:
One bar without the chocolate top coat has (recipe yields about 6) has 5.5g net carbs (6.3g total carbs and 0.8g dietary fiber), 18.9g fat, 5g protein, and 214 calories.
One bar with the chocolate top coat has (recipe yields about 6) has 6.5g net carbs (7.7g total carbs and 1.2g dietary fiber), 26g fat, 6g protein, and 295 calories.
I used dark chocolate sweetened with erythritol from a local brand in Germany for these calculations. Lily’s chocolate chips have a very similar carb count to the one I used, but keep in mind that the values may change if you use a different chocolate.
For the “naked” keto snickers bars I calculated with an amount of 1.75oz/50g and for the chocolate-covered keto snickers bars I calculated with 4.4oz/125g.
How do you include Erythritol in your calculations?
The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
OTHER POPULAR KETO CANDY RECIPES: (VIDEO)
(Video moves to the top of the post on desktop.)
OTHER DELICIOUS KETO TREATS:
Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
Peanut Butter Keto Mug Cake Healthy No Bake Ferrero Rocher Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Tropical Passionfruit Keto Cheesecake In A Jar Pecan Pie Keto Fat Bombs Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) The Easiest Keto Peanut Butter Cookies Ever
These keto snickers bars are sooo good! They taste just like "normal" snickers bars - only without the guilt! Sugar-free with only 5.5g net carbs per bar!
Add the ingredients for the "creme" layer (soaked cashews, coconut cream, brown erythritol & vanilla extract) into a food processor and blend for at least 1-2 minutes until you get a smooth and chunk-free, creme-like mass.
Chill in the fridge while you continue to the next step.
Melt the sugar-free chocolate using a double boiler.
Pour the chocolate into rectangularly shaped silicone molds.
The bottom should be fully covered but don't add too much chocolate (about 5mm/0.2" is more than enough).
Place the mold with the chocolate in your freezer for approx. 10 minutes until the chocolate has hardened.
Add the cashew creme into the silicone mold as well.
Press the creme into shape using your fingers.
Place back in your freezer for approx. 15 minutes while you prepare the "caramel" layer.
Mix all of the ingredients for the caramel layer except for the whole peanuts.
Pour the caramel layer on top of the creme layer into the silicone mold.
Place the whole peanuts on top of the caramel layer and chill again for 15 minutes in your freezer or 30 minutes in your fridge before popping the bars out of the silicone mold.
Optional:
Melt additional chocolate and pour it over the finished "naked" bars.
Enjoy the finished "naked" keto snickers bars or chocolate covered bars with a hot cup of tea or coffee!
Cover the remaining keto bars with plastic wrap and store in your fridge for up to 1 week.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Serving Size 1 bar
Servings 6
- Amount Per Serving
- Calories 214
- % Daily Value *
- Total Fat 18.9g30%
- Total Carbohydrate 6.3g3%
- Dietary Fiber 0.8g4%
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the ingredients for the "creme" layer (soaked cashews, coconut cream, brown erythritol & vanilla extract) into a food processor and blend for at least 1-2 minutes until you get a smooth and chunk-free, creme-like mass.
Chill in the fridge while you continue to the next step.
Melt the sugar-free chocolate using a double boiler.
Pour the chocolate into rectangularly shaped silicone molds.
The bottom should be fully covered but don't add too much chocolate (about 5mm/0.2" is more than enough).
Place the mold with the chocolate in your freezer for approx. 10 minutes until the chocolate has hardened.
Add the cashew creme into the silicone mold as well.
Press the creme into shape using your fingers.
Place back in your freezer for approx. 15 minutes while you prepare the "caramel" layer.
Mix all of the ingredients for the caramel layer except for the whole peanuts.
Pour the caramel layer on top of the creme layer into the silicone mold.
Place the whole peanuts on top of the caramel layer and chill again for 15 minutes in your freezer or 30 minutes in your fridge before popping the bars out of the silicone mold.
Optional:
Melt additional chocolate and pour it over the finished "naked" bars.
Enjoy the finished "naked" keto snickers bars or chocolate covered bars with a hot cup of tea or coffee!
Cover the remaining keto bars with plastic wrap and store in your fridge for up to 1 week.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
Click here, to learn more about me.
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Why soaked cashews? Can you use roasted salted or unsalted cashews. I’m in the US.
Hi These look amazing is there anyway we can print the recipe ?
Each layer tasted great. And I followed recipe exactly. But my cashew creme layer just wouldn’t set firm. Was way too runny. Where did I go wrong!?
Hi! War der Ahornsirup, den du benutzt hast, von myprotein oder kannst mir sonst einen empfehlen?
Liebe Grüße, Tessa
Hey Tessa!
Tut mir leid, dass ich erst jetzt antworte – wir sind im Urlaub und unsere Internet-Verbindung ist leider etwas semi-optimal.
Mein Lieblings-Sirup ist von der Marke Schwartau – allerdings ist das ein Karamell-Sirup und kein Ahornsirup.
Den kaufe ich meistens bei Kaufland oder Edeka. Hier ist der Link, damit du weißt, wie die Flasche aussieht.
Den Ahornsirup von Myprotein habe ich noch nicht ausprobiert – ich hatte mir bei meinem letzten USA Trip eine Flasche zuckerfreien Ahornsirup mitgenommen und benutze seitdem den, leider gibt es den in Deutschland glaube ich nicht.
Hoffe das hilft!
Liebe Grüße
Uliana 🙂
I can’t wait to try this! But one question…Why soaked cashews and not soaked peanuts?
Thank you.
Hey!
Soaked cashews have a different texture than soaked peanuts.
I tried to make it as close to the original as possible and I thought that this would be my best bet for the “cream layer”.
But you could certainly try to experiment with soaked peanuts as well! With a little bit of added almond flour (for stability – soaked peanuts tend to be a bit more “mushy”) it could work out as well!
Hope this helps – Uliana 🙂
how long did you so soak them for ?
Hey!
I soaked them for about 5-6 hours, but you can also leave them in the water overnight.
Much love,
Uliana 🙂
What do you think about using almond flour for the cream layer instead of cashews? I have no blender and can figure out how I would turn them into creme without it.
I think almond flour could work fine as well.
But you’d probably have to experiment a bit with it.
I can’t give a guarantee that the ratios will work because I haven’t tried it myself for this recipe but I’d add about 30g of almond flour (approx. 4 tbsp) instead of the 50g of cashews and see if the consistency will work.
I’d probably also swap the coconut cream for coconut oil or butter because both will harden up in the fridge and I could imagine that the almond flour “creme” might be too liquid to stay in shape.
It’ll be different than the creme layer I made but I think it will taste good as well.
I hope this wasn’t too confusing – I can only guess what could work based on my experience with other recipes. 🙂
Good luck and I’m happy to answer any other questions that might come up!
Much love, Uliana 🙂
Thank you, coconut oil or butter sounds good. I will report how it turns out ????
I’m not a fan of coconut flavor. Would heavy whipping cream or half and half be an alternative that would work in the cream filling?
I haven’t tried it myself yet but I think it should work with both of them.
The coconut cream itself has a similar consistency as heavy whipping cream etc. and the fat content is pretty similar as well.
I’d say you can go for it! 🙂
Much love, Uliana
Hi! Could Cashew butter be used instead of peanut butter (allergic).
Also, I live in Denmark and sometimes drive through Germany and I would love to try the German brands you mentioned. Could you name them for me, please?
This looks so good, I will make them for next time I have guests over 😀
Hey there! 🙂
Cashew butter should work fine as well!
As for the brands – I really, really love the brand “Xucker”.
I order mostly from their online shop or Amazon, but some stores like “Rossmann” also have some of their products.
I almost always use their erythritol (called Xucker light) and some of their sugar-free chocolates (they have a bunch of different kinds, even though most of them are sweetened with xylitol so unfortunately, it does spike insulin).
I found chocolate that was sweetened with erythritol and stevia as well from different brands but it’s so expensive that I now either use the chocolate from Xucker or the ones from Lindt with a high cacao content.
Hope that helps! 😀
Much love and greetings to Denmark! ♥︎
What type /size silicone mold did you use?
Hey there 🙂
I used a silicone mold with rectangles for candy making very similar to this one on Amazon.
The measurements for each rectangle are 3.1″ x 1.1″ x1.2″ or 8cm x 2.8cm x 3cm.
Of course, you can use whatever you like or what you have at home for the bars – just keep in mind that the nutrition info may change if you make bigger or smaller bars. 🙂
Much love, Uliana
The “caramel” layer on the snickers bar is DIVINE. I haven’t tasted anything that wonderful in awhile!
Thank you so much for your wonderful comment!
So happy you liked it so much! 🙂
Much love, Uliana
Very nice web page!
Keto snickers look great.
I will try them.
Thank you very much for your lovely comment!
Made me smile 🙂
Much love,
Uliana 🙂
Made these for my wife. Changed the erythritol for xylitol as I had it on hand and used organic brown rice syrup for the sticky sweetener (it’s like golden syrup!)
They came out absolutely amazing! Tasted better than snickers – and that’s coming from 2 people that traditionally LOVE snickers.
Thanks so much for this recipe
Aw, thank you SO MUCH for your comment! Made me so happy to read how much you liked this recipe. 🙂
Much love,
Uliana