Keto Snickers Cups Recipe

Introduction

These Keto Snickers Cups offer a delicious low-carb twist on the classic candy bar. Combining layers of rich chocolate, creamy peanut butter, and a nutty caramel, they satisfy your sweet tooth without the sugar. Perfect for a keto-friendly treat anytime.

Ingredients

• 6 ounces sugar-free dark chocolate (chopped)
• 1/2 ounce cocoa butter
• 1/2 cup creamy natural peanut butter
• 2 tbsp salted butter
• 3 tbsp powdered sweetener
• 1/2 tsp vanilla extract
• 3 tbsp butter
• 1/3 cup allulose (or xylitol)
• 3 tbsp brown sugar replacement
• 1/3 cup heavy whipping cream
• 1/2 tsp vanilla extract
• 1/2 cup salted peanuts (coarsely chopped)

Instructions

1. Step 1: Set 16 silicone muffin liners into the bottom of standard-size muffin pans.
2. Step 2: In a heatproof bowl set over a pan of barely simmering water, combine the chopped chocolate and cocoa butter. Stir frequently until melted and smooth, then remove from heat.
3. Step 3: Spoon about one teaspoon of the melted chocolate into the bottom of each silicone muffin liner and spread to the edges. Freeze for 20 minutes. Reserve the remaining chocolate for topping the cups later.
4. Step 4: In a microwave-safe bowl, combine peanut butter and 2 tablespoons of salted butter. Melt on high in 30-second increments, stirring until smooth.
5. Step 5: Stir in the powdered sweetener and 1/2 teaspoon vanilla extract until the mixture is smooth. Divide this peanut butter layer evenly between the cups, spreading to the edges. Refrigerate while you prepare the caramel layer.
6. Step 6: In a medium saucepan over medium heat, combine allulose and brown sugar replacement. Cook until the sweeteners have melted, then bring to a boil. Reduce heat to medium-low and cook until caramelized and amber, about 3 minutes.
7. Step 7: Remove from heat and stir in 3 tablespoons butter and heavy whipping cream. The mixture will bubble vigorously — this is normal.
8. Step 8: Return to medium-low heat and cook until the caramel is deep amber and thickened, about 2 more minutes. Remove from heat and stir in 1/2 teaspoon vanilla extract and the coarsely chopped salted peanuts.
9. Step 9: Let the caramel cool until thickened and syrupy, then spoon it evenly over the peanut butter layer. Return the cups to the refrigerator for another 20 minutes.
10. Step 10: Gently rewarm the reserved chocolate until melted again. Spoon over the top of each cup and spread to the edges. Refrigerate until firm, about 10 to 15 minutes.

Tips & Variations

• For extra crunch, toast the salted peanuts lightly before adding to the caramel layer.
• Use different nut butters like almond or cashew for a unique flavor.
• If you don’t have silicone liners, regular paper liners will work but remove carefully once set.
• Adjust the sweetness by choosing your preferred powdered sweetener and sugar replacement.

Storage

Store the keto Snickers cups in an airtight container in the refrigerator for up to one week. To enjoy, let them sit at room temperature for a few minutes before eating, or reheat gently to soften the chocolate layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of sugar-free sweeteners?

While regular sugar can be used, it will increase the carb count and may not be suitable for a strict keto diet. The sweeteners in this recipe are chosen to keep it low-carb and keto-friendly.

Can I make these in advance and freeze them?

Yes, these cups freeze well. Store them in a freezer-safe container with parchment paper between layers. Thaw in the refrigerator before serving.

Keto Snickers Cups Recipe

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★★★★★

4.6 from 61 reviews

Deliciously rich and indulgent Keto Snickers Cups made with sugar-free dark chocolate, creamy peanut butter, and a luscious low-carb caramel layer topped with salted peanuts. Perfect for a guilt-free treat that satisfies your sweet tooth while staying keto-friendly.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 16 cups 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Chocolate Layer

• 6 ounces sugar-free dark chocolate, chopped
• 1/2 ounce cocoa butter

Peanut Butter Layer

• 1/2 cup creamy natural peanut butter
• 2 tbsp salted butter
• 3 tbsp powdered sweetener
• 1/2 tsp vanilla extract

Caramel Layer

• 3 tbsp butter
• 1/3 cup allulose (or xylitol)
• 3 tbsp brown sugar replacement
• 1/3 cup heavy whipping cream
• 1/2 tsp vanilla extract
• 1/2 cup salted peanuts, coarsely chopped

Instructions

1. Prepare Chocolate Layer: Set 16 silicone muffin liners into standard-size muffin pans. In a heatproof bowl over barely simmering water, melt the chopped sugar-free dark chocolate and cocoa butter, stirring frequently until smooth. Remove from heat.
2. Form Chocolate Base: Spoon about one teaspoon of melted chocolate into the bottom of each muffin liner, spreading to the edges. Freeze for 20 minutes to set. Reserve remaining chocolate for topping.
3. Make Peanut Butter Layer: In a microwave-safe bowl, combine peanut butter and salted butter. Melt in 30-second increments on high, stirring until smooth. Stir in powdered sweetener and vanilla extract until well combined. Divide mixture evenly among cups, spreading to edges. Refrigerate while preparing caramel layer.
4. Prepare Caramel Layer: In a medium saucepan over medium heat, combine allulose and brown sugar replacement. Cook until sweeteners melt and mixture comes to a boil. Reduce heat to medium-low and cook until the caramel reaches amber color, about 3 minutes.
5. Finish Caramel: Remove saucepan from heat and stir in butter and heavy cream; mixture will bubble vigorously. Return to medium-low heat and cook an additional 2 minutes or until deep amber and thickened. Remove from heat and stir in vanilla extract and chopped salted peanuts.
6. Assemble Caramel Layer: Allow caramel to cool until thick and syrupy. Spoon evenly over the peanut butter layer in each cup. Return to refrigerator for 20 minutes to set.
7. Top with Chocolate: Gently rewarm reserved chocolate until melted. Spoon over cups and spread to edges to cover. Refrigerate cups for 10 to 15 minutes until chocolate topping is firm.

Notes

• Ensure all ingredients, especially sweeteners, are keto-friendly to maintain low-carb status.
• Use silicone muffin liners to easily remove the cups without sticking.
• The caramel may bubble vigorously when adding cream and butter—handle carefully.
• For best texture, chill the layers properly before adding the next.
• Store cups in the refrigerator to keep firm and fresh.

Keywords: Keto, Snickers Cups, Low Carb Dessert, Sugar-Free Chocolate, Peanut Butter Cups, Keto Candy