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These no-bake Keto Chocolate Bars have a creamy texture with a deliciously satisfying crunch. With no added sugar and only 2.8g net carbs, they will delight the whole family!
When I was a kid, we thought Nestle crunch bars were the best. We couldn’t get them in Canada, so we would stock up when we went south of the border. They really weren’t all that exciting so I can’t quite remember why we liked them so much.
But making my own Keto Crunch Bars is a whole different kettle of fish. Don’t worry, though, there are no fish in these fun keto candy bars. Just delicious peanut butter chocolate sweetness with a satisfying crunch.
I love making my own healthier candy options like Keto Turtles and Keto Twix Bars. It’s truly amazing to turn old favorites into treats you can enjoy guilt-free!
Why you should try this recipe
I had an older recipe for Keto Crunch Bars but it was based on a crunchy keto cereal that no longer exists. So I took it off my website while I searched for a suitable replacement.
Because I loved these bars so much, and because readers have been asking about them, I decided to try using Magic Spoon cereal. They’ve been around for a while and they don’t look like they are going anywhere. But just in case, I have a few alternatives for you!
Other than sourcing the crisps, these keto chocolate bars are so easy to make. Honestly, they will take you all of about 10 minutes. And then you need a little patience to let them set and harden.
And with the switch in cereals, these bars also have almost 10g of protein. So they really are a healthy sweet treat!
Ingredients you need
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- Crispy protein cereal: I took the cocoa Magic Spoon cereal and crushed it up a bit for these bars.
- Peanut butter: You can use creamy or crunchy, it’s up to you. I like Santa Cruz organic for recipes like this. You can also use another nut or seed butter.
- Unsweetened chocolate: This is not the same as sugar-free chocolate. This is pure chocolate with no sweetener whatsoever. I usually use Guittard because it has a smooth finish and doesn’t seize as easily as others.
- Oil: This helps thin out the mixture so you can whisk in the sweetener more easily. You can use coconut oil or avocado oil.
- Sweetener: Make sure that you use a powdered sweetener so that the bars don’t end up gritty. I used Swerve Confectioners.
- Collagen: This is technically optional but I recommend adding it, since it ups the protein and the health quotient. I used chocolate collagen protein. If you use plain you may want to add a little more sweetener.
- Hemp seeds: These tasty little guys are a nutritional powerhouse and add lots of protein and additional crunch. If you skip them, you may want to use more of the crispy cereal.
- Pantry staples: Vanilla and salt.
Step by step directions
1. Break up the crisps: Place the protein cereal in a re-sealable bag. Use a kitchen mallet or a rolling pin to break up the cereal into smaller pieces. (You don’t have to hit it hard, it breaks up easily).
2. Melt the chocolate and peanut butter: In a heatproof bowl set over a bowl of barely simmering water, combine the peanut butter, unsweetened chocolate, and oil, stirring until smooth and melted.
3. Sweeten the mixture: Remove the pan from heat and stir in the vanilla extract and salt. Then add the sweetener and collagen and whisk vigorously until smooth.
4. Add the crisps: Stir in the protein crisps and hemp seeds and stir to coat.
5. Spread in the pan: Press the mixture into a parchment-lined 8×8 inch baking pan as evenly as you can. Refrigerate until firm, about 1 hour. Lift the bars out by the edges of the parchment and cut into bars.
Tips for success
Always melt the chocolate double-boiler style, to prevent it from seizing. Don’t let the water underneath boil or simmer too vigorously. You want gentle heat here and you want to stir frequently until smooth.
If you can’t use this particular crispy protein cereal, you have some other options. I came across these plain whey protein crisps on Amazon that are entirely free from soy, corn, and gluten. I have purchased some, and although I haven’t tried them out yet, I can’t see why they wouldn’t work.
You can also use crushed pork rinds. Try to get them as plain as you can, with perhaps just some salt and no other seasonings. And don’t add them to the chocolate mixture while it’s still warm, as they will soften and be less crisp.
You can sweeten this recipe with your favorite sweetener. Just make sure it’s powdered to avoid any residual grittiness. Some brands of allulose dissolve well enough that you can use them even if they aren’t powdered.
Frequently Asked Questions
It may come as a surprise to find that there are many kinds of chocolate bars that are keto-friendly. There are some store-bought options like Lily’s or ChocZero. But it’s also easy to make your own at home, like these no-bake Keto Crunch Bars. That way, you know exactly what’s in it!
These easy no-bake keto chocolate bars have only 4.7g of carbs and 1.9g of fiber per serving. If you count net carbs, that amounts to only 2.8g per bar.
Store these bars in a covered container on the counter for up to 5 days, or in the fridge for a week. You can also freeze them for several months.
More delicious no bake recipes
Keto Crunch Bars
These no-bake Keto Chocolate Bars have a creamy texture with a deliciously satisfying crunch. With no added sugar and only 2.8g net carbs, they will delight the whole family!
Servings: 16 bars
Calories: 160kcal
Instructions
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Line an 8×8 baking pan with parchment or waxed paper, with overhanging sides for easy removal.
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Place the protein cereal in a re-sealable bag. Use a kitchen mallet or a rolling pin to break up the cereal into smaller pieces. (You don’t have to hit it hard, it breaks up easily).
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In a heatproof bowl set over a bowl of barely simmering water, combine the peanut butter, unsweetened chocolate, and oil, stirring until smooth and melted.
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Remove the pan from heat and stir in the vanilla extract and salt. Then add the sweetener and collagen and whisk vigorously until smooth.
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Add the protein crisps and hemp seeds and stir to coat.
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Press the mixture in the prepared baking pan as evenly as you can. Refrigerate until firm, about 1 hour. Cut into 16 bars.
Notes
Storage Information: Store these bars in a covered container on the counter for up to 5 days, or in the fridge for a week. You can also freeze them for several months.
Nutrition Facts
Keto Crunch Bars
Amount Per Serving (1 bar)
Calories 160
Calories from Fat 101
% Daily Value*
Fat 11.2g17%
Carbohydrates 4.7g2%
Fiber 1.9g8%
Protein 9.5g19%
* Percent Daily Values are based on a 2000 calorie diet.
