Keto Butterfinger Candy Bars (Low-Carb, No Sugar)

Texture goal: crunchy, flaky peanut layers + snappy chocolate shell
Net carbs: ~2–3g per bar (depends on sweetener & chocolate)

 Ingredients

Peanut Butter Crunch Center

• 1 cup natural peanut butter (smooth, unsweetened)

• ½ cup powdered erythritol or allulose
  (allulose gives a better crunch & less cooling effect)

• 2 tbsp unsalted butter

• 1 tsp vanilla extract

• ¼ tsp salt (optional, but very Butterfinger-authentic)

• ½ cup unflavored whey protein isolate
  (this is key for the flaky/crunchy texture — don’t skip)

• ¼ cup peanut flour (or finely ground peanuts)

Chocolate Coating

• 1½ cups sugar-free chocolate chips (Lily’s, ChocZero, or homemade)

• 1 tsp coconut oil (for shine + snap)

 Step-by-Step Instructions

 Make the Peanut Crunch Base

1. In a saucepan over low heat, melt:

   • peanut butter

   • butter
     Stir until fully smooth — don’t let it boil.

2. Remove from heat and mix in:

   • powdered sweetener

   • vanilla

   • salt

3. Stir in whey protein isolate and peanut flour slowly.
   The mixture will:

   • thicken quickly

   • start to resemble soft dough

Texture check: It should be moldable but not sticky.
If too soft → add 1–2 tbsp more protein powder
If too dry → add 1 tsp melted butter

 Create the Butterfinger Flakes

This is the magic step

1. Spread the mixture thinly (¼ inch) onto parchment paper.

2. Chill in the freezer 10–15 minutes until firm but not frozen.

3. Remove and fold + press repeatedly:

   • fold in half

   • flatten

   • repeat 5–6 times

This creates layers, just like real Butterfingers.

 Shape the Bars

• Press into a parchment-lined loaf pan OR

• Shape individual bars by hand (classic candy bar size)

Freeze again for 20–30 minutes until solid.

 Chocolate Coating

1. Melt chocolate chips + coconut oil gently:

   • microwave in 20-second bursts

   • or use a double boiler

2. Dip each frozen bar:

   • fully coat

   • tap off excess

3. Place back on parchment.

 Set & Store

• Chill in fridge 15 minutes until chocolate snaps

• Store:

  • fridge → firm crunch

  • freezer → ultra-crispy (very Butterfinger vibes)

 Pro Tips (Highly Recommended)

• Allulose > erythritol for best crunch & zero cooling

• Want extra snap? Add ½ tsp sunflower lecithin

• For peanut-butter-cup style: skip folding step

• For extra flaky: fold the dough while slightly warm

 Approx Macros (per bar, makes ~10)

• Calories: ~180

• Fat: 15g

• Protein: 6g

• Net carbs: 2–3g