Satisfy your sweet tooth guilt-free with this homemade Sugar-Free Snickers recipe! Perfect for anyone on a low-carb or keto diet, these tasty squares pack the classic combo of creamy caramel, crunchy peanuts, and rich chocolate—all without the sugar. Perfect for Halloween, Easter, or an afternoon sweet treat!
Article Index
- What's in a Snickers bar?
- How many carbs are in a Snickers bar?
- Making homemade healthy Snickers at home
- Customize your Snickers!
- How to make Snickers bars - the easy way!
- How many Snickers bars do you end up with?
- What's the best way to store sugar free Snickers?
- Love This Keto Snickers Bar? Try These Recipes!
- Recipe
What's in a Snickers bar?
A classic Snickers bar is made up of layers of:
- Nougat
- Caramel
- Peanuts
- Chocolate
More specifically, you'll find sugar, glucose syrup, milk solids, cocoa mass, vegetable fat, cocoa butter, salt, soy lecithin, egg whites, and vanilla extract. So many ingredients and most of them are not keto-friendly.
How many carbs are in a Snickers bar?
The nutrition label on a candy bar like a Snickers shows a lot of carbs—about 35 grams, with 29 grams of sugar and less than 2 grams of fiber. Just one bite can knock you out of ketosis!
Thankfully, this homemade version eliminates the sugar while still delivering all the delicious flavors of a Snickers bar!
Making homemade healthy Snickers at home
With just a few ingredient swaps, you can create a healthier version of the classic candy bar at home.
Here are some of the key ingredients you'll need to make sugar free Snickers:
- Natural Creamy Peanut Butter: Choose a brand with no added sugars or oils. This will give your bars the perfect salty, nutty flavor.
- Stevia Blend: These sugar substitutes are used to sweeten the caramel and chocolate layers without adding any carbs. I love to use Pyure or Truvia!
- Xanthan gum: This ingredient helps thicken the egg white mixture for the nougat layer.
- Whey protein powder: The vanilla whey protein powder adds both texture and flavor to the nougat layer. Combined with peanut butter, you'll get a nice boost of protein!
- Sugar-free chocolate chips: Use these in place of regular chocolate chips for a low-carb, keto-friendly option. ChocZero has the best keto chocolate chips!
Pro Tip: If you want to add a little extra crunch to your bars, swap out the creamy peanut butter for crunchy. Trust me; it's a game-changer!
Customize your Snickers!
If you want to switch things up, here are a few ideas for customizing your homemade Snickers bars:
- Dark chocolate: Use dark chocolate chips in place of milk chocolate for a richer, more intense flavor.
- Almond butter: Swap out the peanut butter for almond butter to change up the nutty flavor.
- Coconut flakes: Add some unsweetened coconut flakes on top of the nougat layer for added texture and flavor.
- Sea Salt: Sprinkle a pinch of sea salt on top of the chocolate layer for a sweet and salty twist!
How to make Snickers bars - the easy way!
To make these sugar-free Snickers bars, you'll need to follow a few simple steps. Here's how it's done:
- Make the peanut caramel layer: Beat egg whites until soft peaks form, then add in xanthan gum, vanilla, and Steviva Blend. Gradually beat in the whey protein powder. In a separate saucepan, melt butter and mix in more Steviva Blend and heavy cream. Once combined, pour into egg white mixture and stir in peanut butter and peanuts.
- Spread the mixture into a lined pan: Grease a 7x11 inch pan with parchment paper or waxed paper and spread the peanut caramel mixture evenly inside.
- Chill in the refrigerator: Cool the mixture in the fridge for at least an hour to set.
- Melt chocolate layer: In a bowl over simmering water, melt sugar-free chocolate chips and peanut butter together until smooth.
- Pour chocolate on top: Once the caramel layer is chilled, pour the melted chocolate on top and spread evenly.
- Chill again: Place the bars back in the refrigerator for another hour to set before cutting them into squares.
Pro Tip: Use a hot, wet knife to easily cut through the chocolate layer without it cracking!
How many Snickers bars do you end up with?
This recipe makes 35 squares, so you'll have plenty to share!
What's the best way to store sugar free Snickers?
To keep your Snickers bars fresh, store them in an airtight container in the refrigerator for up to two weeks. You can also freeze them for longer storage—just make sure to thaw them in the fridge before serving.
Love This Keto Snickers Bar? Try These Recipes!
Looking for more delicious keto candy recipes? Check out a few of these favorites:
- Sugar Free Chocolate Kisses: Delightfully sweet and oh-so-keto!
- Chocolate Peanut Butter Cups: A classic combo of chocolate and peanut butter with no added sugar.
- Coconut Almond Joy Bars: Another iconic candy bar made keto-friendly.
- Sugar Free Gummy Bears: Who said gummy bears can't be keto? Try these for a guilt-free treat!
- White Chocolate Fudge: A rich and creamy fudge that will satisfy your sweet tooth without all the sugar.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Sugar Free Snickers Bar Candy
Video
Ingredients
Peanut Caramel Layer:
- 1 egg white
- ⅛ teaspoon cream of tartar
- ¼ teaspoon xanthan gum
- ¼ teaspoon sugar-free vanilla extract
- 1 Tablespoon Pyure All-Purpose or 2-½ teaspoon Truvia
- 3 Tablespoons vanilla whey protein powder
- 2 Tablespoons butter
- ¼ cup Pyure All-Purpose or 3T + ¾ teaspoon Truvia
- 2 Tablespoons heavy cream
- 2 Tablespoons natural creamy peanut butter
- ½ teaspoon sugar-free vanilla extract
- ¾ cup salted peanuts chopped
Chocolate Layer:
- ¾ cup sugar free chocolate chips
- 2 Tablespoons natural creamy peanut butter
Instructions
Peanut Caramel Layer:
- In deep mixing bowl, whisk egg white until soft peaks form. Beat in cream of tartar, xanthan gum, vanilla, and 1 Tablespoon Steviva Blend. Gradually beat in the 3 Tablespoons vanilla whey protein powder. The consistency should be thick and sticky like a marshmallow cream. Set aside.
- In medium heavy saucepan, melt butter over medium-high heat. Mix in ¼ cup Steviva Blend and heavy cream. Once it reaches a boil, cook and stir 5 minutes more. Pour into sticky egg white mixture then add in peanut butter and vanilla. Mix until well combined; stir in peanuts. Spread into a 7×11 pan lined with waxed or parchment paper. Cool in refrigerator.
Chocolate Layer:
- In Pyrex or metal bowl over pot of simmering water, melt chocolate chips with the peanut butter, stirring until smooth. Pour melted chocolate over peanut butter caramel mixture and spread evenly to cover top.
- Refrigerate for at least an hour before cutting into squares. Keep in the refrigerator for snacking.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
LAURA SEILER
I'm currently waiting for the chocolate to set up, but in tasting the first layer I know this is a 5 star recipe. I found it easier to spray Pam on my hands and spread onto the parchment paper by hand rather than putting into a pan. The mixture is way too sticky otherwise. Wish I could include a picture.
Andrea
I’m confused by the sugar free vanilla extract. Vanilla extract is sugar free. Am I missing something?
Chris
There are certain cheap vanilla flavorings that have sugar in them. She was just making sure you got the good stuff 🙂
MaryAnn Rachas
Thank you so much for this! Snickers is my favorite candy bar, and I miss it! I can't wait to try this.
Rachel
Could you substitute coconut flour for the protein powder?
Lisa MarcAurele
It's not going to be a one for one substitute. The protein powder adds vanilla flavor and sweetness and isn't as absorbent as coconut flour. So it would need some other modifications.
robin
It seems like the egg white is not cooked fully in this recipe. Is that a concern? Or was the warm butter supposed to cook the egg? This tasted good but i was concerned about getting sick from the egg. Please advise.
Lisa MarcAurele
There's very little risk of an egg getting you sick if it's uncooked. It's basically the same thing as folding beaten egg whites into eggnog. The warm butter mixture does warm it but not enough to cook it completely.
Lori
Can't wait to try these! I can't have peanuts so I am going to use Almond butter and almonds. I love macadamia nuts, too. These would be decadent with macadamia nut butter and macadamia nuts!
Mandy
I don't use Pyure or Truvia because of the additives, but can Swerve be used? It has less aftertaste than the stevia blends.
Lisa MarcAurele
Swerve is fine to use. You'll just need to use twice as much as Pyure.
Julie
Can I substitute sugar free organic cocoa powder for the sugar free chocolate chips and is so how much powder would I have to use?
Lisa MarcAurele
You really need the cocoa butter for this one which the cocoa powder doesn't have. It would need more tweaking to use powder. You can always use a low sugar chocolate bar or unsweetened baking chocolate instead of the chips and adjust sweetener as needed.
Brandie
Just curious if you have ever used the 'marshmallow' part of this recipe for a sugar free rice krispie treat? Would that work? We loved this recipe by the way. Totally hit the spot for us!
Lisa
I think it could work, but I haven't tried it. Not sure what would be a good low carb sub for the cereal.
Jan
Is there something that can be used to substitute the whey protein powder (that's not a protein powder)? Or can it be left out? Thanks so much for all the various things you post! It has really helped me make foods that I can safely eat. I was diagnosed with diabetes earlier this year and so low-carb is a must for me, and so many of your recipes have been wonderful for me. Thank you.
Lisa
You could try adding in some powdered sweetener and a little vanilla extract.
Roberta
What about white egg protein, unflavoured or vanilla, or eventually isolate pea protein (saponine& antinutrients removed) ? No whey protein for me too (above all, too insulinogenic for a therapeutic keto diet, and anyway no dairy allowed for me...). Thank you if'll answer.
Lisa
A powder is just needed to get the right consistency so any of those should work. But, if you don't use a powder that's sweetened, you might need more sweetener.
LaToya
I made these Christmas of last year and they were a HIT! Everyone I gave them to was in heaven. I’m making them again but was wondering, am I able to just double all the ingredients to make more? Last time, everyone wanted more.
Lisa
Doubling the recipe should be fine.
Monique S.
Can you substitute coconut flour for the almond flour for nut allergy concerns?
Lisa
There isn't almond flour in this. However, sunflower seed flour is a better sub for almond flour than coconut flour.
Heather
Hi! i commented last time and I just have to say that i made this recipe again only this time i tried a smaller pan because the last time i used the 9x13 and i didn't get to fill the entire pan. I could not find a 7x11 baking dish so i bought a 9x9 thinking that it wouldn't fill out completely but it would be a lot better then the 9x13 pan. Although I'm confused because your pan seems way bigger and your pan is completely filled so my question is did you double your recipe? or do you just spread the mixture out really thin? i know it says we only used one egg white which is what i do but one i cook down the cream, the splenda and the butter it reduces way down (which i'm sure is the point to create the caramelly mixture) i followed all the directions but it still won't fit in the entire pan. Unless you do spread it incredibly thin. I'm just curious if you double the batch or not.
Could you offer some advice?
thanks 🙂
Heather
Hi! I made these today and I just wanted to let you know some things that i did a little bit differently! By the way mine came out wonderfully! I keep them in the freezer though because if i hold them in my hands too long they melt (which is why you mentioned keeping them in the fridge) So i think i added a little too much vanilla but it still came out great! also i used splenda instead of whatever sweetener you suggested. it still came out great! i'm finding that i'm getting lucky with the recipes i'm using because splenda seems to be working wondefully. so if anyone wants to use splenda you totally can! thanks for the recipe and i'm glad i got to make these. Also i didn't have the right size pan so mine were put in a glass baking dish of 9x13 but it all worked out well 🙂 thanks again 🙂
Lisa
Thanks so much for letting us know how these worked out for you Heather! I'm glad they came out well using Splenda and a 9x13-inch pan.
Esther
Hi. This recipe looks great, but I have a question. I have both pure stevia extract, and erythritol. But... I usually follow recipes that give instructions on how to blend these together, rather than recipes that utilize pre-blended sweeteners (trying to use up what I already have).
Do you know how much of pure stevia extract and erythritol I would have to blend in order to achieve the equivalent of the steviva blend that you mentioned?
Oh, and if it helps, I have both the liquid and powder form of pure stevia extract.
Thank you so much! I have recently started eating mostly-grain free, and completely sugar free, and have been hunting down recipes like crazy. 🙂
Lisa
Sorry took so long to reply, we were preparing for tropical storm Irene then lost power and internet for a while after the storm. The recipe needs about 1/2 cup of sugar substitute. You can try 1/4 tsp of stevia powder mixed with 1/3 cup powdered erythritol.
Freed Willie
Any way to use powdered erythritol, xylitol and/or liquid Splenda in place of the Steviva and Truvia in this recipe? (Those are the only LX sweeteners I have on hand...)Thank you!
Lisa
You can use any of the other sweeteners you mentioned in this recipe. Steviva is half as sweet as sugar so it's really easy to convert. For example, 1 Tablespoon of Steviva is equal to 2 Tablespoons of sugar. Based on this, I would use about 3 drops liquid Splenda with about 1 Tablespoon erythritol or xylitol as a substitution for 1 Tablespoon of Steviva. For the 1/4 cup of Steviva, just use 1/2 cup of sugar substitute. Hope this helps.
Jillian
Oh, my what an awesome looking candy bar! great recipe!
gharkness
I was so sure this was going to be one of those recipes that wouldn't work at all - either it would have some weird ingredient I couldn't find....or it would cause, as you say, "intestinal distress"...but NO! This looks totally doable!
I have every ingredient (or will, when my Steviva comes in - thank you)! And I can't wait to make these!
Lisa
Just be careful with the sugar free chocolate you use as some have sugar alcohols. I only use ChocoPerfection which doesn't cause the digestive problems, but it is pretty expensive.