Keto Peanut Caramel Bars
Nutrition facts per serving
Carbs
4.1g
Protein
6.7g
Fat
20.1g
Kcal.
227
Carbs
Protein
Fat
Kcal.
227
Prep
Bake
Total
Prep
Bake
Total
Our peanut caramel bars are sugar-free and with only 4.1g net carbs per bar, they’re also suitable for a low carb diet and even a keto diet.
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Ingredients
The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.
Ingredients for the creme layer:
g coconut cream
g brown erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
oz coconut cream
oz brown erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
tbsp coconut cream
tbsp brown erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
Ingredients for the caramel layer:
g melted butter
g unsalted peanuts
g brown erythritol
tsp sugar-free caramel syrup
oz melted butter
oz unsalted peanuts
oz brown erythritol
tsp sugar-free caramel syrup
tbsp melted butter
cup unsalted peanuts
tbsp brown erythritol
tsp sugar-free caramel syrup
Ingredients for the chocolate coating:
Step 1
g unsalted cashews
oz unsalted cashews
cup unsalted cashews
Let the cashews soak for at least 4-5 hours or even better, overnight.
Step 2 – Preparing the creme layer
g coconut cream, g brown erythritol, tsp vanilla extract
oz coconut cream, oz brown erythritol, tsp vanilla extract
tbsp coconut cream , tbsp brown erythritol, tsp vanilla extract
Let it chill in your fridge while you proceed with the next step.
Step 3 – Preparing the chocolate coating
Add the chocolate to a larger bowl and place it on a pot filled with water.
Bring the water in the pot to a boil and stir from time to time until the chocolate is melted.
It’s easier to melt approx. double the chocolate than what is listed on the ingredient list, as that is the amount that stays on the bars at the end.
It’s easier to pour more chocolate and catch the excess chocolate.
Step 4
The bottom should be fully covered, but the chocolate shouldn’t be too thick either.
Aim for about 0.2″/5mm thickness.
Place the silicone mold in your freezer and let it chill for about 10 minutes.
Step 5
Place it back in your freezer while you prepare the caramel layer.
Step 6 – Preparing the caramel layer
g creamy sugar-free peanut butter, g melted butter, g unsalted peanuts, g brown erythritol, tsp sugar-free caramel syrup
oz creamy sugar-free peanut butter, oz melted butter, oz unsalted peanuts, oz brown erythritol, tsp sugar-free caramel syrup
tbsp creamy sugar-free peanut butter, tbsp melted butter, cup unsalted peanuts, tbsp brown erythritol, tsp sugar-free caramel syrup
Get the silicone mold out of your freezer and add the caramel-mixture on top of the creme layer.
Add the peanuts on top and place the silicone mold back in your freezer for about 10 minutes.
Step 7
Step 8
Place the “naked” peanut caramel bars on a baking rack with a sheet of parchment paper placed underneath it.
Step 9
Save the chocolate that dripped onto the parchment paper and use it for other recipes.
Step 10
Enjoy!
Storage
We recommend consuming them within a week.
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Learn more about keto
Cholesterol and keto: What you need to know!
Erythritol: The better sugar?
This fruit is low carb!
Keto diet: The best guide for beginners!