Low Carb “Snickers Bar” Candy

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Sugar Free Low Carb "Snickers Bar" Candy

Sugar Free Low Carb “Snickers Bar” Candy

When I posted the giveaway contest asking what kind of low carb food recipes people were looking for, I had to ask myself that same question. After thinking about the question, the one thing I wanted was a low carb substitute for a Snickers bar that wouldn’t give me digestive distress. Occasionally, I buy the Atkins Caramel Chocolate Peanut Nougat Bar which is the closest low carb substitute I’ve found for a Snickers candy bar. The only problem with the Atkins bar is that I pay for the snack later because of the sugar alcohols used.

Low Carb Peanut Caramel Candy

Low Carb Peanut Caramel Candy

I came up with a low carb peanut butter caramel recipe that tastes just like the inside of a Snickers candy bar. It’s sweetened with a mix of stevia and erythritol and it is a soft caramel that keeps best in the refrigerator. I thought about freezing it and cutting it into squares so that it could be dipped in chocolate, but that seemed like too much work for me. If you are a regular reader of my blog, you know that I like to keep my recipes simple. Therefore, I just used the same chocolate topping from the Peanut Butter Cup Square recipe I posted earlier. The caramel layer remains soft so cutting the squares will crack the chocolate a little. If you have some experience making hand dipped candies, you may want to try coating small rectangular pieces of the caramel in chocolate to get the real Snickers bar look.

Low Carb "Snickers Bar" Candy Square

Low Carb “Snickers Bar” Candy Square

Low Carb “Snickers Bar” Candy

Low Carb “Snickers Bar” Candy

This low carb Snickers bar recipe makes a delicious sweet candy treat that can be enjoyed without guilt. Layering in a baking pan makes it quick and easy.



    Peanut Caramel Layer:
  1. 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.
  2. 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.
  3. Chocolate Layer:
  4. 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.
  5. Refrigerate for at least an hour before cutting into squares. Keep in the refrigerator for snacking.


Makes 35 squares

Net carbs per square: 1.4 g


* * * *   5 votes

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  1. says

    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. :)

    • says

      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.

  2. Freed Willie says

    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!

    • says

      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.

  3. gharkness says

    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!

    • says

      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.

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