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If you miss Snickers bars but prefer something less sweet, these homemade Keto Snickers Bars are a great way to get your chocolate, caramel and peanut fix! They're made with a creamy cashew-based layer, homemade sugar-free caramel, crunchy roasted peanuts and a coating of dark chocolate.
Now, these aren't an exact copy of traditional Snickers. There's no fluffy, chewy nougat or thick, sticky caramel, and they're intentionally less sweet. But you still get that familiar combination of chocolate, caramel and peanuts, without needing loads of sweetener.
If you've already tried our Keto Twix Bars, this is another homemade candy bar alternative worth making. Each bar has just 3.7 grams of net carbs, and you can keep a batch in the freezer whenever you feel like something sweet.
What Makes These Keto Snickers Bars Different?
Traditional Snickers bars are made with sweet nougat, thick caramel and peanuts, all covered in milk chocolate. This homemade low-carb version takes a slightly different approach.
The base is made with soaked cashews, almond flour, coconut cream and coconut oil. It has a soft, creamy texture rather than the chewy consistency of traditional nougat.
Instead of thick, sticky caramel, these bars use our homemade keto caramel sauce. It's softer than regular candy bar caramel, particularly when the bars are stored in the fridge. Roasted peanuts add some crunch and balance the sweetness.
Finally, everything is covered in dark chocolate. I like using 90% dark chocolate because it balances the caramel and lets the peanut flavor come through.
These bars aren't meant to taste exactly like the original. They're a less sweet alternative made with ingredients you can control.
If you're missing a proper Twix bar, I've also developed a keto version using allulose for a more authentic caramel texture. You can find the recipe in my Fast Keto ebook.
Tips for Making Keto Snickers Bars
There are a few things worth knowing before you start, especially if you want the bars to hold their shape.
Soak the cashews. This softens them and makes the base easier to blend. You'll need to soak them for at least 4 hours, or overnight. Drain and rinse them well before using.
Adjust the sweetness. The cashew layer only needs a little sweetener, and you can adjust it to taste. Remember that the caramel and chocolate will add sweetness too.
Make the caramel a little thicker. Follow the instructions for the Keto Caramel Sauce, then simmer it for an additional 10 minutes as directed in the recipe. This helps thicken it, although it won't become as chewy as traditional Snickers caramel.
Freeze the bars before coating. Once you've cut the bars, return them to the freezer until completely frozen. This makes them much easier to dip in chocolate without the filling softening or falling apart.
Work in small batches. Take out just a few frozen bars at a time while coating them. This is especially important in a warm kitchen.
For a smoother chocolate coating, you can also place the bars on a wire rack and pour the melted chocolate over them instead of dipping. Just place a tray underneath to catch the excess chocolate.
Can I Make These as a Slice Instead?
Absolutely! If you'd rather skip dipping individual bars in chocolate, you can make these as a slice, similar to our Keto Caramel Slice.
Prepare the cashew base and caramel peanut layer as directed, then halve the amount of chocolate and pour it over the top. Chill until set before cutting into squares.
It's a little less work, and you still get all those chocolate, caramel and peanut flavors.
Are Peanuts a Healthy Keto Option?
Peanuts are relatively low in net carbs and can fit into a well-formulated keto diet, especially in moderate amounts. Although technically legumes rather than nuts, they provide plant-based protein, fats and several important minerals.
Like other legumes, peanuts contain compounds such as phytates, which can reduce the absorption of certain minerals. However, this is generally not a major concern when eating a varied diet.
If you'd like to learn more, we've covered soaking and preparing peanuts and how different preparation methods may affect their nutritional properties.
For this recipe, I prefer plain dry-roasted peanuts without added sugar.
Can I Use Sugar-Free Chocolate?
Yes! You can use sugar-free chocolate, but depending on the brand and sweetener used, it may be thicker when melted. If needed, add a little extra cacao butter to thin it out and make the chocolate easier to work with. This is especially useful when coating the bars.
How to Store Keto Snickers Bars
These bars are best kept chilled because the cashew base and caramel will soften at room temperature.
In the fridge: Store in an airtight container for up to 10 days. The caramel will be softer, but the chocolate coating helps hold everything together.
In the freezer: Store for up to 3 months. I actually prefer keeping these bars frozen and taking out one whenever I want a treat.
If you prefer a softer filling, let a frozen bar sit for a few minutes before eating. The chocolate will stay firm while the caramel and cashew layer gradually soften.
Hands-on Overall
Serving size bar
Nutritional values (per bar)
Net carbs3.7 grams
Protein3.2 grams
Fat17.3 grams
Calories176 kcal
Calories from carbs 8%, protein 7%, fat 85%
Total carbs5 gramsFiber1.3 gramsSugars1.4 gramsSaturated fat9.4 gramsSodium33 mg(1% RDA)Magnesium52 mg(13% RDA)Potassium168 mg(8% EMR)
Ingredients (makes 20 bars)
Nougat layer:
Caramel peanut layer:
Chocolate coating:
Instructions
- To make the nougat layer, soak the cashews at least 4 hours (or overnight). Drain and rinse well.
- Add to a food processor or blender with almond flour, coconut cream, Swerve and coconut oil. Blend until combined and smooth, scraping down the sides as needed.
- Pour into a small lined slice or loaf tin (I use a 10 x 23 cm/ 4.5 x 9” loaf tin) and place in freezer while you make the next layer.
- Make the Keto Caramel Sauce by following the directions here. Continue to simmer an additional 10 minutes to allow it to thicken more, and then remove from heat and allow to cool slightly before pouring it over the nougat layer.
- Sprinkle with the peanuts, pressing them gently into the caramel. Place the tray in the freezer and cool for around 30 minutes. You want it to be cool and firm, but not completely frozen.
- Remove the tray from the freezer and remove the slice. Use a really sharp knife to cut the slice into bars.
- Place the bars on a flat tray and return to the freezer to freeze completely — this will help when coating them with chocolate.
- Melt the chocolate in a small saucepan over the lowest heat on the stove.
- Dip each frozen bar into the chocolate and use a spoon to coat complete. You may want to keep some of the bars in the fridge or freezer while you work so that they stay hard for the coating.
- Transfer the coated chocolate bars to a tray lined with baking paper, and place in the fridge for the chocolate to set. Allow at least an hour before eating so that the caramel can defrost and soften.
- Store in the fridge up to 10 days or up to three months in the freezer.
Ingredients
Instructions
- To make the nougat layer, soak the cashews at least 4 hours (or overnight). Drain and rinse well.
- Add to a food processor or blender with almond flour, coconut cream, Swerve and coconut oil. Blend until combined and smooth, scraping down the sides as needed.
- Pour into a small lined slice or loaf tin (I use a 10 x 23 cm/ 4.5 x 9” loaf tin) and place in freezer while you make the next layer.
- Make the Keto Caramel Sauce by following the directions here. Continue to simmer an additional 10 minutes to allow it to thicken more, and then remove from heat and allow to cool slightly before pouring it over the nougat layer.
- Sprinkle with the peanuts, pressing them gently into the caramel. Place the tray in the freezer and cool for around 30 minutes. You want it to be cool and firm, but not completely frozen.
- Remove the tray from the freezer and remove the slice. Use a really sharp knife to cut the slice into bars.
- Place the bars on a flat tray and return to the freezer to freeze completely — this will help when coating them with chocolate.
- Melt the chocolate in a small saucepan over the lowest heat on the stove.
- Dip each frozen bar into the chocolate and use a spoon to coat complete. You may want to keep some of the bars in the fridge or freezer while you work so that they stay hard for the coating.
- Transfer the coated chocolate bars to a tray lined with baking paper, and place in the fridge for the chocolate to set. Allow at least an hour before eating so that the caramel can defrost and soften.
- Store in the fridge up to 10 days or up to three months in the freezer.
Nutrition (per bar)
Calories176kcal
Net Carbs3.7g
Carbohydrates5g
Protein3.2g
Fat17.3g
Saturated Fat9.4g
Fiber1.3g
Sugar1.4g
Sodium33mg
Magnesium52mg
Potassium168mg
Detailed nutritional breakdown (per bar)
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