TPH KETO DESSERTS

Yield: 12 small snickers bars

Serving Size: 1 bar

 

 

• 1.25 cup (140g) powdered erythritol / Swerve confectioner's sweetener / allulose

  • (more info on allulose here)

• 1 cup (230g) unsweetened peanut butter // OR other thick nut butter

• 1 batch TPH keto chewy caramel // OR other keto-friendly chewy caramel

• 1/2 cup (62g) roasted, salted chopped peanuts // OR other salted chopped nuts/seeds

• 9 oz (255g) keto chocolate (click for a cheap DIY keto chocolate recipe)

 

 

 

 

1. To make the easy keto "nougat", mix together the Swerve and (warm) peanut butter until well combined and very thick. (IMPORTANT** If you're making snickers that you want to keep at room temperature, mix in a tablespoon or two of warm water to this nougat mixture to thicken it further). Spread the warm nougat into a rectangular pan or silicone mold (I used a tupperware container lined with plastic food wrap), flatten out evenly, then chill in the fridge to set up.

 

2. Next prepare or warm up the pre-prepared keto caramel, and pour it over the chilled nougat layer, then scatter over the chopped peanuts and press them in a bit. Freeze everything for 1 hour or until it holds its shape once removed from the container. Slice the snickers filling into 12 equal rectangles, then put back in the freezer for 15 minutes.

 

3. Chop the the keto chocolate into small chunks, then melt over a double-boiler or in the microwave using short 20-second bursts and stirring in-between each to ensure even heating (IMPORTANT** If you're making snickers that you want to keep at room temperature, make sure to temper your chocolate so that it will not go soft at room temperature, click here for more info on tempering chocolate).

 

4. Once your chocolate is fully melted and ready, either pour it into a deep container and dunk the individual snickers rectangles into it, tapping off the excess and then placing on a non-stick surface to harden, OR place the frozen rectangles on a wire rack and drizzling a thin layer of the melted chocolate evenly over each piece, letting the chocolate harden, then coating the bottom of the rectangles as shown in the video above. For fridge snickers bars, place in the fridge to harden the chocolate, and for room-temp bars using tempered chocolate, keep at room temperature to set up. Once the chocolate has set and the filling has warmed up to either fridge or room temperature, the keto snickers bars are ready to serve.