Keto Nougat | Sugar Free Snickers Candy Bar Recipe

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I love Halloween and candy!!! I’m so excited to figure out a keto nougat, you can leave out the peanuts and have milky ways or have no caramel at all and they would be a 3 Musketeers bar! I love snickers most of all, so that’s what I made and created this recipe for you.

Ingredients, blog link and macros below!!!!

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Keto Nougat Ingredients
2 Egg Whites
2 1/2 Cups Allulose
1/3 Cup Water
1/8 tsp. Salt
1 tsp. Vanilla Extract
42 g Lily’s Semi-sweet chocolate chips (about 1/4 Cup)
12 oz. or more of Keto Chocolate to coat
1 1/2 Tbs. Coconut oil or more

Keto Chewy Caramel Ingredients
1 Cup Allulose
2 Tbs. Water
1/8 tsp. Salt (1/2 tsp. if using unsalted butter)
56 g Salted butter (4 Tbs.)
1 Tbs. Heavy cream
1 tsp. Vanilla extract
60 g Roasted peanuts (or more if you like)

Macros for entire batch using 390 g of Lily’s Milk chocolate chips if you cut into 32 pieces or more they are 2 g Net Carbs or less for each piece

2883 Calories
245 g Fat
180 g Total Carbs
116 g Fiber
64 g Net Carbs
54 g Protein

Blog Link to full recipe:

source

Comments

comments

46 COMMENTS

  1. So I made the snickers a couple of weeks ago. I didn't have but a half a cup of allulose and just went with a mixture of different sweeteners I had. They came out beautifully and delicious. Since I used every sweetener I had except powdered Swerve, I order 2 bags of allulose to remake them. (We demolished the others) ok…its a disaster. Won't freeze. It's a rubbery mess after freezing all night. What did I do wrong? I am going home tonight and try to put the chocolate on.

  2. Nice work! I know this is an old video, but hopefully you’ll see this:
    What do you think of using the warm nougat to make protein bars? Fold in coconut flakes, and or peanuts, and protein powder (or without powder 🤷🏻‍♀️). Then add Lilly’s chips on too when cooled.
    It’s a knockoff of the “Nola Bars” by Perfect Keto. 🤫 🤐

  3. I made this since I was looking for a nougat recipe forever. I used to make it traditionally and with instant espresso because, COFFEE is life, lol. Man, this just would Not stay set up unless it was in the freezer. Once on the counter, it was oozing and melting all over the place. I ended up whipping heavy cream and then adding my goo mixture for a cake frosting. still tasted good but it was not nougat

  4. I'm a little OCD so I wanted perfect candy bars so used a 12 count silicone mold for these. Which made perfect sized snickers. And made the process much easier. Also I was able to get away with using only 1 bag of lilys chocolate chips. I'm guessing it took more for you because of the smaller bars, which then required more chocolate chips to coat them all. I'm addicted to your videos. Thanks again!

  5. I appreciate all your hard work on these recipes. And the look on your face when you eat is is amazing. These look so delicious. I dod have one idea I would like to ask about. What about when whipping that nougat for 30 minutes if I put the mixing bowl in an ice bath. Maybe it could shorten the time and the strain on the mixer? What do you think? Thanks again .you are so awesome!

  6. Oh I Really like everything you cook it's totally delicious and the best most flavorful foods and desserts on here!!! Thank you Chef. I have a question, I made this nougat and it taste so delicious, the problem is it never got hard even after leaving in freezer over night it's still supper soft, I let my allulose cook till it was 300 degrees, What could I have done wrong?? Thank you!!! So much for all your hard word and your wonderful beautiful recipes!!

  7. I made these today and yes the process is a kick in the head but , It's so worth it to have such a delicious, awesome ,amazingly super good, great, beautiful , Can't resist you snack!!!! So so so soooooooooooooo yummy!!! Thank you Gangsta Chef!!!. You know your stuff.

  8. Genius! I''m so rapt to discover your channel. I was the same as a teenager, just a diet of straight up sugar. I'm 40 now, have been eating keto/low carb since I was 17, and that sweet tooth never bloody goes away. So we need our sugar free sweeties. I'm a passionate keto cook and baker, but I really love discovering trained chefs who go keto because we can learn so many technical/scientific cooking techniques from you guys, it really helps take my own keto cooking to another level watching you.

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