Name: Keto Snickers Brownies
Prep time: 20 min
Cook time: 20 min
Total time: PT-488376H32M58S
Cuisine: American
Ingredients: 1 cup almond flour; ½ cup unsweetened cocoa powder; ½ cup unsalted butter, melted; ¾ cup granulated keto sweetener (erythritol or monk fruit); 2 large eggs; 1 tsp vanilla extract; ½ tsp baking powder; ¼ tsp salt; ½ cup sugar-free caramel sauce (store-bought or homemade); ½ cup chopped roasted peanuts; 4 oz dark chocolate (85% cocoa or higher), chopped; ¼ cup unsalted butter; 2 tbsp powdered keto sweetener

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These Keto Snickers Brownies are my ultimate indulgence when I’m craving something rich, chocolatey, and completely satisfying—without the sugar or guilt. Each bite brings together a fudgy brownie base, gooey caramel, crunchy peanuts, and a silky chocolate ganache. It’s everything I love about a Snickers bar, transformed into a low-carb, keto-friendly treat that feels like a celebration in every square.

Why You’ll Love This Recipe

I love this recipe because it captures all the textures and layers of a traditional Snickers bar, but keeps my macros on track. The brownie layer is soft and dense, the caramel adds just the right touch of sticky sweetness, and the nuts give that signature crunch. Plus, the ganache on top makes it feel luxurious. These brownies are perfect for a weekend treat, a party dessert, or even just a midday pick-me-up. Keto Snickers Brownies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Brownie Layer:
1 cup almond flour
1/2 cup unsweetened cocoa powder
1/2 cup unsalted butter, melted
3/4 cup granulated keto sweetener (erythritol or monk fruit)
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt

For the Caramel Layer:
1/2 cup sugar-free caramel sauce (store-bought or homemade)
1/2 cup chopped roasted peanuts

For the Chocolate Ganache:
4 oz dark chocolate (at least 85% cocoa), chopped
1/4 cup unsalted butter
2 tablespoons powdered keto sweetener

Directions

Preheat the oven to 350°F (175°C). I grease a square baking pan and line it with parchment paper so the brownies lift out easily.
Make the brownie batter
In a mixing bowl, I whisk together the melted butter, keto sweetener, eggs, and vanilla extract. Then I add the almond flour, cocoa powder, baking powder, and salt, stirring until I have a smooth, thick batter.
Bake the brownie base
I pour the batter into the prepared pan, smooth the top, and bake for 18–22 minutes. The edges should be set and the center slightly soft. I let it cool completely before moving to the next layer.
Add the caramel and peanuts
Once the brownie layer is cool, I spread the sugar-free caramel sauce evenly on top, then sprinkle the chopped roasted peanuts over the caramel.
Prepare the ganache
Using a double boiler or the microwave, I melt the dark chocolate and butter together until smooth. I stir in the powdered keto sweetener until the ganache is glossy.
Top the brownies
I pour the ganache over the caramel and peanut layer, smoothing it out with a spoon or spatula.
Chill until set
I refrigerate the pan for 2–3 hours until the layers are firm and the ganache has set.
Slice and serve
Once fully chilled, I lift the brownies out of the pan using the parchment, cut them into 16 squares, and serve.

Servings and timing

Servings: 16 brownies
Prep time: 20 minutes
Cook time: 20 minutes
Chill time: 2–3 hours
Total time: About 3.5 hours

Variations

Nut-free: I swap the peanuts for chopped sunflower seeds or leave them out completely for a smooth finish.
Extra caramel: For more gooey texture, I double the caramel layer and sprinkle a pinch of sea salt on top.
Mocha twist: A dash of espresso powder in the brownie batter intensifies the chocolate flavor.
Peanut butter swirl: I occasionally swirl some unsweetened peanut butter into the caramel for an extra nutty layer.
Mini version: I use a mini muffin pan to make bite-sized brownie cups—perfect for parties or portion control.

storage/reheating

I store the brownies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months—just wrap individual squares tightly and thaw them overnight in the fridge. I don’t recommend reheating these, since the ganache and caramel layers are best cold or at room temperature.

FAQs

Can I use coconut flour instead of almond flour?

Coconut flour absorbs much more liquid, so I don’t recommend a direct swap. If I need to use it, I only use about 1/4 the amount and add an extra egg to adjust the moisture.

Is there a homemade keto caramel sauce you recommend?

Yes, I make mine with butter, heavy cream, erythritol, and a splash of vanilla extract. It thickens as it cools and works beautifully in this recipe.

Can I make these dairy-free?

I use dairy-free butter and a coconut-based cream in the ganache for a dairy-free option. Just make sure your chocolate is also dairy-free.

How do I know when the brownie base is done?

I check that the edges are firm and the center is slightly soft but not liquid. It will continue to set as it cools.

Can I skip the ganache layer?

Yes, but I find that the ganache really brings everything together. Without it, the brownies are still tasty, just less decadent.

Conclusion

These Keto Snickers Brownies are one of my favorite low-carb desserts—rich, layered, and deeply satisfying without the sugar rush. They capture all the indulgence of a candy bar in a keto-approved treat that’s perfect for sharing… or keeping all to myself. Whether I’m celebrating or just craving something sweet, these brownies always deliver.