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Easy Keto Butterfinger Bar Substitute (Nut Free Options)

This recipe is designed to teach everyone how to make easy keto Butterfinger bar substitute
Course Dessert
Prep Time 5 minutes
Cook Time 5 minutes
Servings 6 small bars



  • Line an 8 x 4 inch loaf pan with parchment paper. Allow paper to hang over sides of pan to use as "handles"
  • Whisk together 2 1/2 TBS of the honey substitute and the sweetener in a small sauce pan over medium heat until fully combined. Whisk continuously until the mixture comes to a low boil.
  • Simmer for 1 minutes stirring continuously
  • Add peanut or seed butter. Stir until fully combined and smooth
  • Remove from the heat. Scoop peanut butter mixture in a medium mixing bowl. Gradually fold in the crushed pork rinds until they are evenly distributed and fully coated. If need crush the pork rinds down as you add them
  • Allow to cool just slightly so you can touch the mixture without burning you fingers
  • Gradually add the remaining 2 1/2 TBS of the honey substitute. And stir until fully combined and the mixture is slightly sticky.
  • Press the mixture into a firm ball. Massage the ball in hands to make sure everything is coated and sticking together
  • Place the ball into the prepared loaf pan. Press the mixture out to an even rectangle about 4 x 6 inches in size. Freeze about 10 minutes or until the mixture is firm
  • Line a medium baking sheet with parchment paper. Set aside
  • After the peanut butter mixture has firmed up remove from the freezer. Grasp the paper "handles" and transfer the peanut butter slab to a clean cutting surface
  • Carefully cut the slab into bars about 1 x 4 inches in size Freeze for 1 hour or until the bars are firm
  • Remove from the freezer. Place chocolate chips and oil in a shallow microwave safe bowl. Microwave on high in 30 second intervals until the chocolate chips are fully melted. Use a fork and stir to combine the oil and melted chips after each interval until the mixture is smooth and silky
  • Place firm peanut butter bars one at a time into the melted chocolate. Use 2 forks and carefully turn the bar several times to thoroughly coat with the chocolate
  • Place coated bars onto the prepared baking sheet. Freeze another 20 minutes or until the chocolate is firm.
  • Store leftovers in an airtight container in the freezer