Low Carb Mock Snickers Bar

Low Carb Mock Snickers Bar

Are you craving a sweet and satisfying treat that won’t sabotage your low-carb lifestyle? Look no further! This Low Carb Mock Snickers Bar is a delightful dessert that perfectly captures the rich flavors of a classic Snickers bar without all the carbs. Made with a crunchy almond flour crust, smooth peanut butter caramel filling, and a rich chocolate topping, this homemade version is sure to please everyone in the family—even those who aren’t counting carbs!

What Goes into This Low Carb Mock Snickers Bar

Ingredients You’ll Need

• For the Shortbread Crust:

  • 1 1/4 cups almond flour (120g)
  • 1/4 cup butter, chilled (56g)
  • 1/4 cup granulated stevia (50g)
  • 1/2 teaspoon xanthan gum
  • 15 drops liquid stevia

• For the Peanut Butter Caramel Filling:

  • 1/2 cup granulated stevia (100g)
  • 1/2 cup heavy whipping cream (120ml)
  • 1/2 cup smooth peanut butter (125g)
  • 1 teaspoon vanilla extract

• For the Chocolate Topping:

  • 6 tablespoons butter (84g)
  • 2 1/2 ounces unsweetened chocolate (70g)
  • 2 tablespoons powdered stevia (25g)
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 15 drops liquid stevia

How to Make Low Carb Mock Snickers Bar

1. Preheat Your Oven: Start by preheating your oven to 350 degrees F (175 degrees C).

2. Make the Shortbread Crust: In a food processor, combine the almond flour, chilled butter, granulated stevia, liquid stevia, and xanthan gum. Pulse the mixture until it forms a fine crust.

3. Bake the Crust: Press the crust mixture evenly into the bottom of an 8-inch baking pan. Bake in the preheated oven for about 15 minutes or until the crust turns golden. Set aside to cool completely.

4. Prepare the Peanut Butter Caramel Filling: In a saucepan over medium-high heat, dissolve the 1/2 cup of stevia with 1 teaspoon of water. Stir it until it starts to bubble, which should take about 5 minutes. Remove it from the heat, and stir in the heavy cream. Return to heat and boil for 1 minute. Then, stir in the peanut butter and vanilla extract until you achieve a smooth consistency.

5. Add the Filling: Pour the peanut butter caramel mixture over the cooled shortbread crust. Let it cool completely to set.

6. Make the Chocolate Topping: In another saucepan over low heat, melt the butter, unsweetened chocolate, and powdered stevia together, stirring until the mixture is smooth. Add the cocoa powder and mix until there are no lumps. Then, stir in the liquid stevia and vanilla extract.

7. Top the Bars: Pour the chocolate mixture over the peanut butter filling. Allow the whole dessert to set at room temperature for at least 1 hour.

How to Serve Low Carb Mock Snickers Bar

Once your Low Carb Mock Snickers Bar has set, it’s time to slice and serve! For the best presentation, cut the bars into squares or rectangles. You can serve them as is or plate them with a sprinkle of unsweetened cocoa powder or chopped nuts for extra flair. These bars pair wonderfully with a cup of coffee or a glass of almond milk, making them a perfect afternoon snack or a delightful end to any meal.

Expert Tips for Low Carb Mock Snickers Bar

• Storage: Keep any leftovers in an airtight container in the fridge for up to a week. If you want to store them longer, consider freezing them in individual portions.

• Customize Your Sweetness: Feel free to adjust the amount of liquid stevia to your taste. Some may prefer a sweeter bar, while others may enjoy a more subtle sweetness.

• Add Crunch: For a bit of texture, try adding crushed nuts or unsweetened coconut flakes to the peanut butter filling before it sets.

Low Carb Mock Snickers Bar FAQs

Q: Can I use a different nut flour instead of almond flour?
A: Yes! You can substitute almond flour with other nut flours, like hazelnut or cashew flour, but keep in mind this may change the flavor slightly.

Q: Is there a dairy-free option for the heavy whipping cream?
A: Absolutely! You can use full-fat coconut cream or unsweetened almond milk as a substitute.

Q: How do I know when the bars are set?
A: The chocolate topping will feel firm to the touch, and the filling should be solid once they have cooled completely.

Now you have a delicious recipe that allows you to enjoy the flavors of a Snickers bar without the carbs. Try making this Low Carb Mock Snickers Bar, and indulge in a sweet treat that satisfies your cravings guilt-free!

Print Recipe

Low Carb Mock Snickers Bar

A delightful dessert capturing the rich flavors of a classic Snickers bar without the carbs, made with an almond flour crust and peanut butter caramel filling topped with chocolate.

Prep Time30 minutes mins

Cook Time15 minutes mins

Total Time45 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: Dessert, Healthy Treat, Low Carb, snack, Sugar-Free

Servings: 8 pieces

Calories: 200kcal

Ingredients

For the Shortbread Crust

• 1 1/4 cups almond flour (120g)
• 1/4 cup butter, chilled (56g)
• 1/4 cup granulated stevia (50g)
• 1/2 teaspoon xanthan gum
• 15 drops liquid stevia

For the Peanut Butter Caramel Filling

• 1/2 cup granulated stevia (100g)
• 1/2 cup heavy whipping cream (120ml)
• 1/2 cup smooth peanut butter (125g)
• 1 teaspoon vanilla extract

For the Chocolate Topping

• 6 tablespoons butter (84g)
• 2 1/2 ounces unsweetened chocolate (70g)
• 2 tablespoons powdered stevia (25g)
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 15 drops liquid stevia

Instructions

Preparation

• Preheat your oven to 350 degrees F (175 degrees C).
• In a food processor, combine the almond flour, chilled butter, granulated stevia, liquid stevia, and xanthan gum. Pulse until it forms a fine crust.
• Press the crust mixture evenly into an 8-inch baking pan and bake for about 15 minutes or until golden. Set aside to cool completely.
• In a saucepan over medium-high heat, dissolve 1/2 cup of stevia with 1 teaspoon of water, stirring until it bubbles (about 5 minutes). Remove from heat and stir in heavy cream. Return to heat and boil for 1 minute, then stir in peanut butter and vanilla until smooth.
• Pour the peanut butter caramel over the cooled crust and let it cool completely to set.
• In another saucepan over low heat, melt the butter, unsweetened chocolate, and powdered stevia, stirring until smooth. Add cocoa powder and mix until lumps are gone, then stir in liquid stevia and vanilla.
• Pour the chocolate mixture over the peanut butter filling, allowing it to set at room temperature for at least 1 hour.

Notes

Keep leftovers in an airtight container in the fridge for up to a week. For longer storage, freeze in individual portions. Adjust the sweetness of liquid stevia to taste. For texture, add crushed nuts or coconut flakes to the filling.