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Overhead View of Healthy Snickers Protein Bars (Low Carb) on Metal Tray

Healthy Snickers Protein Bars

These Healthy Snickers Protein Bars feature whipped protein-rich nougat topped with keto caramel and peanuts, enrobed in luscious dark chocolate.
Course Dessert, Snack
Cuisine American
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 10 candy bars
Calories 432kcal


Nougat Layer (Bottom):

Caramel Layer (Top):


For the Nougat:

  • Whisk together the whey protein powder and collagen peptides in a large bowl. Use a handheld electric mixer to beat in the erythritol/water mixture until the mixture is thickened and foamy. Beat in the nut butter, stevia, vanilla, and molasses until smooth. Add the almond flour, sift in the coconut flour, and stir until mixed well.
  • Line a 9 by 5-inch loaf pan with parchment paper and pour the batter into the bottom. Smooth the batter out, lay a piece of plastic wrap directly on top, and refrigerate 4 hours (or overnight) before spreading the caramel layer on top.

For the Caramel:

  • Add the butter and granulated erythritol to a medium saucepan over medium heat. Bring to a boil and then cook until it turns light brown, about 3 to 4 minutes, swirling the saucepan occasionally.
  • Add the cream, molasses, vanilla, cream of tartar, stevia glycerite, and salt. Bring to a boil, and then cook until the sauce is thickened slightly (it should coat the back of a wooden spoon), about 3 to 5 minutes. (Don’t overcook it, because it’ll thicken more as it cools.)
  • Cool the caramel to room temperature, and then cover and refrigerate 4 hours (or overnight) so it can set into a thick caramel paste before spreading it on the nougat layer.

To Assemble:

  • Give the thickened caramel a good stir; you can microwave it for a few seconds if it’s too thick to stir, but start with 5 to 10 seconds and see if it’s stir-able. Spread the caramel on top of the nougat layer. Sprinkle the peanuts on top of the caramel, lightly pressing them down into the caramel. Cut the candy into 10 bars, and then put in the freezer for 10 minutes to help them set.
  • Meanwhile, melt the chocolate.
  • Dip each bar in chocolate and let it set before serving.


  • I find these bars keep for up to 2 weeks stored covered in the fridge.


Net Carbs: 8g per bar
Almond Butter in the Nougat Layer: I've also successfully used pecan butter and cashew butter in this recipe.


Calories: 432kcal | Carbohydrates: 14g | Protein: 15g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 41mg | Sodium: 36mg | Potassium: 369mg | Fiber: 6g | Sugar: 2g | Vitamin A: 805IU | Vitamin C: 0.1mg | Calcium: 214mg | Iron: 3.8mg