If you love Mr. Goodbar but are living the keto life, fear not! Out of all the keto candy bars I’ve made, this one may be my favorite. Don’t get me wrong, I love Crunch bars, so I love how pork rinds made this Krispy Keto Chocolate Bars just like the real thing, but let me tell you. If you’re not a keto peanut snob, you’re going to love this bar.
They keep best in the freezer due to the butter content to get them keto-friendly. I’ve tried them on the counter, and in the fridge, but they keep best frozen (and never on the counter). What’s nice about them staying chilled is that you can break them up into a container, and eat a piece at a time so you don’t overdo it — because you’re going to want to!
To make these, I used silicone candy bar molds that I bought on Amazon. This recipe makes 6 bars using these molds.
If you want to make other kinds of keto chocolate bar recipes, try my other variations: crispy (with pork rinds and taste like a keto Crunch bar), strawberry-pistachio, or good old-fashioned plain keto chocolate bar.
Peanutty Keto Chocolate Bars
Servings: 12
Prep Time: 10 minutes| Chill Time: 3 hours+| Total Time: 3+hours
Nutritional Facts: 1g Net Carbs | 262 Calories | 257 Fat | 2g Carbs | 2g Protein | 1g Fiber
Ingredients:
- 2 cups unsalted butter
- 1 tsp instant coffee (as fine as you can find)
- 5 oz. baker’s chocolate, broken or chopped into smaller chunks
- 20 drops Stevia Glycerite
- 2 tbsp Swerve Confectioners
- 2 tbsp vanilla extract
- 4 tbsp heavy cream
- 1/4 -1/2 cup of chopped peanuts or almonds
Steps:
Full disclosure, I know not everyone has or likes a microwave, but my preferred (easy) method is to melt the butter in the microwave, in stoneware because it will stay warm. If you want to use a double-broiler to melt the chocolate, that is up to your preferences, however, I’m going for simple and easy. That said, let’s move on:
- Prepare all of your ingredients so that this recipe comes together quickly (the butter will separate as it cools). Measure your add-ins, chop your chocolate, and if you’re adding chopped nuts or smashed pork rinds, do that all now.
- When you’re ready, add butter to medium-sized stoneware bowl, and put in the microwave covered for about a minute. It may take up to 2 minutes for the butter to totally melt, so after the first minute, microwave for 20-second increments until the butter is totally melted.
- Add instant coffee and whisk until dissolved. If after a couple of minutes it’s not totally dissolved, don’t worry about it, and move on.
- Add chopped baker’s chocolate and mix until it’s totally melted into the butter. If your butter cools and the chocolate stops melting, just add back to the microwave for another 20 seconds and keep mixing until it’s totally smooth.
- Add Stevia Glycerite and vanilla extract and mix, then slowly add Swerve Confectioner’s while whisking, until smooth. Add heavy cream and whisk again.
- Now taste – if you want it sweeter, add one drop of Stevia Glycerite at a time and taste again.
- When it’s how you like it, fill the molds halfway.
- Sprinkle chopped peanuts into each mold, then fill the remainder of the mold with more chocolate mixture.
- Add to the freezer for at least 3-4 hours, then remove from molds and enjoy.
Peanutty Keto Chocolate Bars
- Prep Time: 10 minutes
- Cook Time: 3+ hours
- Total Time: 3+ hours
- Yield: 6 bars 1x
Ingredients
- 2 cups unsalted butter
- 1 tsp instant coffee (as fine as you can find)
- 5 oz. baker’s chocolate, broken or chopped into smaller chunks
- 20 drops Stevia Glycerite
- 2 tbsp Swerve Confectioners
- 2 tbsp vanilla extract
- 4 tbsp heavy cream
- 1/4 –1/2 cup of chopped peanuts or almonds
Instructions
Full disclosure, I know not everyone has or likes a microwave, but my preferred (easy) method is to melt the butter in the microwave, in stoneware because it will stay warm. If you want to use a double-broiler to melt the chocolate, that is up to your preferences, however, I’m going for simple and easy. That said, let’s move on:
- Prepare all of your ingredients so that this recipe comes together quickly (the butter will separate as it cools). Measure your add-ins, chop your chocolate, and if you’re adding chopped nuts or smashed pork rinds, do that all now.
- When you’re ready, add butter to medium-sized stoneware bowl, and put in the microwave covered for about a minute. It may take up to 2 minutes for the butter to totally melt, so after the first minute, microwave for 20-second increments until the butter is totally melted.
- Add instant coffee and whisk until dissolved. If after a couple of minutes it’s not totally dissolved, don’t worry about it, and move on.
- Add chopped baker’s chocolate and mix until it’s totally melted into the butter. If your butter cools and the chocolate stops melting, just add back to the microwave for another 20 seconds and keep mixing until it’s totally smooth.
- Add Stevia Glycerite and vanilla extract and mix, then slowly add Swerve Confectioner’s while whisking, until smooth. Add heavy cream and whisk again.
- Now taste – if you want it sweeter, add one drop of Stevia Glycerite at a time and taste again.
- When it’s how you like it, fill the molds halfway.
- Sprinkle chopped peanuts into each mold, then fill the remainder of the mold with more chocolate mixture.
- Add to the freezer for at least 3-4 hours, then remove from molds and enjoy.
Nutrition
- Serving Size: 1/2 a chocolate bar
- Calories: 262
- Fat: 27g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
Keywords: keto chocolate bars
