Low Carb Mock Snickers Bar

Name: Low Carb Mock Snickers Bar
Yield: 1 serving
Ingredients: 1 ¼ cups almond flour; ¼ cup butter; ¼ cup granulated stevia; ½ teaspoon xanthan gum; 15 drops liquid stevia; ½ cup granulated stevia; ½ cup heavy whipping cream; ½ cup smooth peanut butter; 1 teaspoon vanilla extract; 6 tablespoons butter; 2 ½ ounces unsweetened chocolate; 2 tablespoons powdered stevia; 2 tablespoons unsweetened cocoa powder; ½ teaspoon vanilla extract; 15 drops liquid stevia

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Low Carb Mock Snickers Bar

Iris Warren

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This makes a total of 16 servings of Low Carb Mock Snickers Bars. Each serving comes out to be 213.38 Calories, 20.85g Fats, 3.62g Net Carbs, and 4.68g Protein.

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Ingredients

Shortbread Crust:

1 ¼ cups almond flour
¼ cup butter chilled
¼ cup granulated stevia
½ teaspoon xanthan gum
15 drops liquid stevia

Peanut Butter Caramel Filling:

½ cup granulated stevia
½ cup heavy whipping cream
½ cup smooth peanut butter
1 teaspoon vanilla extract

Chocolate Topping:

6 tablespoons butter
2 ½ ounces unsweetened chocolate
2 tablespoons powdered stevia
2 tablespoons unsweetened cocoa powder
½ teaspoon vanilla extract
15 drops liquid stevia

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Instructions

Shortbread Crust

Preheat oven to 350°F
Combine almond flour, butter, stevia, liquid sweetener, and xanthan gum in a food processor.
Pulse until mixed into a fine crumby crust.
Press mixture evenly into the bottom of an 8 inch baking pan
Bake for 15 minutes until golden (make your filling and topping now)
Set aside and let cool

Peanut Butter Caramel Filling

Combine the stevia with 1 tsp water in a small saucepan over medium-high heat
Stir frequently until all the stevia has dissolved and the mixture bubbles, about 5 minutes
Remove from heat and stir in the cream
Return to heat and boil for 1 minute
Stir in the peanut butter and vanilla extract until smooth
Pour over the cooled shortbread crust and spread evenly. Let cool completely.

Chocolate Topping

Melt butter, chocolate, and stevia in a small saucepan over low heat.
Stir occasionally until it has smoothed out and is glossy
Add the cocoa powder and stir until there are no lumps
Add the liquid sweetener and vanilla extract. Stir.
Pour the chocolate over the cooled peanut butter filling that’s spread on the shortbread.
Let set at room temp for at least 1 hour. You can add to the fridge after this but it hardens.