A homemade keto Mars Bar featuring a soft, chewy nougat layer, a rich caramel centre, and a crisp dark chocolate shell. All layers are made with low-carb, high-fibre, and sugar-free ingredients for a guilt-free, nostalgic treat.
Instructions
- Make the Nougat Layer: In a bowl, mix almond flour, protein powder, peanut butter, powdered erythritol, and vanilla extract. Add almond milk a little at a time until a thick, slightly sticky dough forms. Press evenly into a small loaf tin lined with parchment paper.
- Make the Caramel Layer: In a small saucepan, combine allulose/erythritol, double cream, butter, and a pinch of salt. Heat gently, stirring constantly, until the mixture bubbles and thickens to a caramel consistency (about 5–7 minutes). Remove from heat, stir in vanilla, and let cool for 2–3 minutes. Pour over the nougat layer and spread evenly. Freeze for 30 minutes.
- Prepare the Chocolate Coating: Melt the dark chocolate and coconut oil together in a microwave or over a double boiler until smooth.
- Assemble: Remove the set nougat-caramel slab from the tin and cut into 6 bars. Dip each bar in the melted chocolate to coat completely, letting excess drip off. Place on a parchment-lined tray.
- Chill: Refrigerate or freeze the bars for 20–30 minutes until the chocolate is set.
- Serve: Enjoy straight from the fridge for the best chewy, authentic texture!
Notes
Keto Meal Description and Nutrition Highlights
This keto Mars Bar is a triple-layered delight: the nougat is made with almond flour, protein powder, and a touch of peanut butter for chewiness; the caramel is crafted from allulose or erythritol, double cream, and butter; and the chocolate shell uses high-cocoa dark chocolate and coconut oil. Each bar is high in healthy fats, moderate in protein, and very low in net carbs, making it a perfect sweet treat for anyone following a ketogenic lifestyle.Ingredients
Nougat Layer:- 40g almond flour
- 15g vanilla protein powder (low carb)
- 20g natural peanut butter (smooth, unsweetened)
- 20g powdered erythritol or allulose
- 1 tsp vanilla extract
- 2–3 tbsp unsweetened almond milk (as needed)
- 30g allulose or erythritol
- 20ml double cream
- 10g unsalted butter
- Pinch of salt
- 1/4 tsp vanilla extract
- 40g dark chocolate (85% cocoa, sugar free if possible)
- 10g coconut oil
Nutrition Table (per bar, makes 6 bars)
|
Layer
|
Cals
|
Total Carbs (g)
|
Fibre (g)
|
Net Carbs (g)
|
Sugars (g)
|
Fat (g)
|
Sat (g)
|
Poly (g)
|
Mono (g)
|
Protein (g)
|
|---|---|---|---|---|---|---|---|---|---|---|
|
Nougat
|
60
|
1.5
|
0.8
|
0.7
|
0.2
|
4.5
|
0.6
|
1.0
|
2.2
|
3.2
|
|
Caramel
|
45
|
1.2
|
0.0
|
1.2
|
0.2
|
4.0
|
2.5
|
0.1
|
1.0
|
0.2
|
|
Chocolate Shell
|
55
|
1.0
|
0.6
|
0.4
|
0.1
|
5.0
|
2.0
|
0.2
|
2.0
|
0.7
|
|
Total/bar
|
160
|
3.7
|
1.4
|
2.3
|
0.5
|
13.5
|
5.1
|
1.3
|
5.2
|
4.1
|
Nutrition Facts
Serving size: 1 barServings per batch: 6
|
Amount per serving
|
Value
|
% Daily Value*
|
|---|---|---|
|
Calories
|
160
|
8%
|
|
Fat
|
13.5g
|
21%
|
|
– Sat
|
5.1g
|
26%
|
|
Total Carbs
|
3.7g
|
1%
|
|
– Dietary Fibre
|
1.4g
|
6%
|
|
– Net Carbs
|
2.3g
|
—
|
|
– Total Sugars
|
0.5g
|
—
|
|
Protein
|
4.1g
|
8%
|