Keto Sugar Free Mini Snickers Ice Cream Bars
Try this Keto Sugar Free Mini Snickers Ice Cream Bars recipe.
Try this Keto Sugar Free Mini Snickers Ice Cream Bars recipe.
- 100 g double cream
- 50 g unsweetened dark chocolate (i use montezuma's 100%
- 15 g unsalted butter (room temperature)
- 15 g mct oil or coconut oil
- 5 drops vanilla extract (for us. option click here)
- 1/2 tsp pure stevia (click here for u.s. option)
- 25 g double cream
- 1 tbsp (7g) vanilla whey protein
- 3/4 tbsp (6g) extra fine almond flour (for u.s. option clic
- 2 tsp (7g) sukrin icing sugar (or make your own)
- 250 g double cream
- 10 g unsalted butter
- 1 tsp vanilla extract (for us. option click here) (or ma
- 2 tbsp (30g) erythritol (for u.s. option click here)
- 15 drops caramel flavour liquid stevia
- 40 g roasted and salted peanuts (crushed)
- Carbohydrate 0.4361875 g
- Cholesterol 22.3020833333333 mg
- Fat 6.11920833333333 g
- Fiber 0 g
- Protein 0.323854166666667 g
- Saturated Fat 3.81278333333333 g
- Serving Size 1 1 Serving (21g)
- Sodium 5.98333333333333 mg
- Sugar 0.4361875 g
- Trans Fat 0.321783333333333 g
- Calories 57 calories
Step-by-step
- Place chocolate moulds in the freezer.
- Melt chocolate over a bain-marie (water bath) or in the microwave (600W - check every 30 secs, stir, repeat).
- Add stevia, then butter, stirring until completely melted.
- Incorporate MCT oil and vanilla extract.
- Finally, add double cream and stir vigorously until dense and shining.
- Spread it evenly on the bottom and up the sides of your chocolate moulds (I used the handle of a small teaspoon). Spare some chocolate to cover the tops later.
- Put moulds back in the freezer.
- Using a blender or Nutri Bullet, blitz all ingredients for 30 seconds; pause and repeat twice more; you want a light, airy mixture.
- Remove moulds from the freezer and fill with creamy mixture up to ½ height.
- Put back in the freezer.
- Put cream, butter, vanilla extract and erythritol in a small, heavy base saucepan; whisk and bring to the boil over medium heat.
- As soon as boiling point is reached, lower temperature to minimum and simmer gently for 30 minutes, whisking from time to time and keeping an eye on it.
- As soon as the caramel mix starts to thicken, whisk almost continuously for another 10 minutes - it will burn on the bottom of the pan very quickly if you don't keep whisking.
- Once the caramel has assumed a rich golden colour and become quite thick, remove from heat, transfer to a small mixing bowl, add caramel flavoured stevia and keep whisking to cool it down (for reference, it will have reduced to 140g weight at this point); finally, stir in crushed peanuts.
- Remove chocolate moulds from the freezer and fill remaining space with the caramel peanut mix, pressing and flattening.
- Put back in the freezer to set for 30 minutes.
- Stir remaining chocolate mix and spread over the top of the frozen peanut caramel layer (a small, flexible spatula works best).
- Place in the freezer again for at least 1 hour before removing ice cream bites from their moulds and storing them in a sealed container in the freezer.
My Keto Sugar-Free Mini Snickers Ice Cream Bar Adventure
As a busy working mom, finding time for healthy, delicious treats is a constant challenge. I crave those classic candy bar flavors, but the sugar content and unhealthy fats are a major deterrent. That's where my keto journey comes in. I've been experimenting with low-carb, sugar-free alternatives, and these mini Snickers ice cream bars are my latest obsession! They perfectly capture that Snickers experience without the guilt. It's a delicious blend of rich, creamy chocolate, crunchy peanuts, and a decadent caramel that's surprisingly easy to make. The best part? I can indulge in these treats without derailing my healthy eating goals.
The recipe is a labor of love, yes, but the results are well worth the effort. I find the whole process incredibly therapeutic – the precise measurements, the careful melting of chocolate, the satisfying swirl of the caramel. It's a calming counterpoint to my often-chaotic workday. The initial steps involve making a smooth, rich chocolate base. This is where the quality of your chocolate truly shines through. I prefer using a high-percentage dark chocolate for its intense flavor and lower sugar content. The next step is creating the creamy filling, a light and airy mixture that perfectly complements the chocolate. Then comes the magic of homemade caramel – a surprisingly straightforward process that yields a deeply flavorful, richly colored sauce.
The final assembly is the most satisfying part. Layering the creamy filling, the homemade caramel, and the crushed peanuts, then topping it all off with more melted chocolate, is pure bliss. The contrast of textures and flavors is simply divine – the smooth chocolate, the airy filling, the crunchy peanuts, and the rich, buttery caramel. This creation tastes undeniably indulgent, a true testament to the power of creative cooking. It proves that healthy can also be heavenly. The recipe is fairly straightforward, but it does require some time and attention to detail. Don’t rush the caramel-making process; low and slow is key to achieving that perfect consistency. It takes about 30 minutes of gentle simmering, and it is important to remain vigilant during that time. The result is intensely rewarding!
These bars are the perfect afternoon pick-me-up, a satisfying treat after a long day, or even a delightful addition to a weekend brunch. Their small size makes them ideal for portion control, which is a big win for anyone focused on mindful eating. One bar satisfies my sweet tooth without leaving me feeling sluggish or bloated. I often share them with friends and family, and they’re always a hit. It’s rewarding to share my passion for healthy and delicious food with the people I care about. These mini ice cream bars are more than just a treat; they’re a reminder that it’s possible to enjoy indulgent desserts while prioritizing a healthy lifestyle. It’s about finding the balance – and these bars certainly deliver on that front.
This recipe has completely changed my approach to dessert. It's no longer a forbidden pleasure, but a delicious indulgence I can savor without the guilt. I've discovered that creating my own treats allows me to control the ingredients and tailor them to my dietary needs. It also empowers me to experiment with different flavors and textures, creating unique and personalized sweets that truly satisfy my cravings. It’s a reminder that healthy eating can be fun, creative, and absolutely delicious. I encourage you to try this recipe, and perhaps it will inspire you to embark on your own keto culinary adventures! The sense of accomplishment after making these bars is immense; a feeling of creating something from scratch and knowing that it’s not only delicious but also healthy is unbeatable. It’s about small victories, small indulgences, and small steps toward a happier, healthier lifestyle.
Beyond the satisfaction of creating a delectable treat, this recipe teaches valuable culinary skills. I've become more confident in handling different cooking techniques, such as making caramel from scratch and tempering chocolate. The process itself is surprisingly therapeutic, providing a welcome break from the pressures of daily life. The precise measurements, the careful melting of chocolate, the satisfying swirl of the caramel – it's a calming counterpoint to my often-chaotic workday. This is more than just a recipe; it's a lesson in patience, precision, and the rewarding power of creating something delicious from scratch. I often find myself reflecting on the journey of creating this recipe, from the initial planning to the final moments of savoring the delicious result. It's a beautiful blend of creativity, precision, and ultimately, pure enjoyment.
