These homemade keto Butterfinger-style bars have a crunchy peanut butter center coated in a rich sugar-free chocolate shell. They mimic the classic Butterfinger candy bar but without sugar, corn syrup, or gluten.
They rely on a low-carb “honeycomb brittle” made with sugar-free syrup and peanut butter for that signature flaky crunch.
Yield
- About 12–16 small bars
Prep Time
- Prep: 20 minutes
- Chill: 1–2 hours
- Total: ~2 hours
Ingredients
Crunchy Peanut Butter Layer
- 1 cup (250 g) natural creamy peanut butter (no sugar added)
- ½ cup powdered erythritol or monk fruit sweetener
- ½ cup allulose or keto syrup (important for chew + crunch balance)
- 1 tsp vanilla extract
- ½ tsp baking soda (creates airy “crispy” texture)
- Pinch of salt
Chocolate Coating
- 200 g sugar-free dark chocolate (or keto chocolate chips)
- 1 tbsp coconut oil (for smooth coating)
Optional Toppings
- Crushed peanuts
- Flaky sea salt
- Extra melted chocolate drizzle
Step 1: Prepare the Pan
- Line an 8×8-inch pan with parchment paper.
- Lightly grease the parchment with coconut oil.
Step 2: Make the Crunch Base
In a saucepan over medium-low heat, combine:
- Peanut butter
- Allulose (or keto syrup)
- Powdered sweetener
- Salt
Stir constantly until smooth and fully melted (about 3–5 minutes).
Remove from heat and stir in:
- Vanilla extract
- Baking soda
Important Reaction Step
The mixture will foam slightly—this is what creates the light, crunchy texture similar to a candy “brittle.”
Step 3: Set the Candy Layer
- Immediately pour mixture into prepared pan.
- Spread evenly (work quickly—it sets fast).
- Let cool at room temperature for 15–20 minutes.
- Transfer to fridge for 45–60 minutes until firm.
Step 4: Cut Into Bars
Once fully set:
- Lift out of pan using parchment
- Cut into small bars or rectangles
Tip: Smaller pieces taste more like traditional Butterfinger bars.
Step 5: Chocolate Coating
- Melt chocolate with coconut oil in a microwave or double boiler.
- Stir until smooth and glossy.
Step 6: Coat the Bars
You can do this two ways:
Option A: Full Dip
- Dip each bar into melted chocolate
- Let excess drip off
- Place on parchment paper
Option B: Half Dip (more classic look)
- Dip bottom or drizzle chocolate over bars
Step 7: Chill to Set
Place coated bars in the fridge for 20–30 minutes until chocolate hardens.
Texture Tips (Very Important)
- Allulose or keto syrup is key for crunchy “honeycomb” texture.
- Do NOT overcook peanut mixture—it should remain smooth, not dry.
- Baking soda must be fresh to create aeration.
- Chill fully before cutting for clean layers.
Flavor Variations
Extra Crunch Version
Add:
- ½ cup crushed roasted peanuts into the mixture before setting
Chocolate Explosion Version
Add:
- 1 tbsp cocoa powder into peanut layer
Protein Keto Bars
Add:
- 2 tbsp vanilla protein powder (reduce sweetener slightly)
Storage
Refrigerator
- Store in airtight container for up to 10 days
Freezer
- Freeze up to 2 months
- Thaw 5–10 minutes before eating for best texture
Approximate Nutrition (Per Bar)
- Calories: 160–210
- Net carbs: 2–4 g
- Fat: 14–18 g
- Protein: 4–6 g
