Keto Snickers Cheesecake Bars

Craving something sweet on keto that actually feels like a real treat? These keto snickers cheesecake bars are exactly that.

They have a nutty crust on the bottom, a thick and creamy peanut butter cheesecake layer in the middle, homemade caramel with roasted peanuts, and a generous drizzle of dark chocolate on top.

The whole thing is low carb and made with simple sugar free sweeteners. So you can enjoy a couple of bars without any guilt or blood sugar worries.

I love making these for weekends or when I know I’ll want something sweet throughout the week. They keep really well in the fridge and honestly taste even better the next day.

If you’ve been looking for a keto dessert that doesn’t taste “diet-ish” at all, this is the one to try.

Why You’ll Love This Recipe

Tastes Like a Real Snickers Bar – Every bite has that perfect combo of peanut butter and caramel and chocolate that Snickers lovers miss on keto.

Creamy Cheesecake Texture – The filling is incredibly smooth and rich which makes these bars feel like a fancy dessert and not a diet food.

Multiple Layers of Flavor – You get a buttery crust then a peanut butter cheesecake then gooey caramel then crunchy peanuts then chocolate on top.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 3 tbsp Butter, melted
• 2 tbsp Powdered Erythritol
• Pinch of Salt

For the Cheesecake Layer

• 16 oz Cream Cheese, softened
• 1/2 cup Powdered Erythritol
• 2 large Eggs
• 1 tsp Vanilla Extract
• 1/3 cup Creamy Peanut Butter

For the Caramel Layer

• 1/4 cup Butter
• 1/4 cup Brown Erythritol
• 3 tbsp Heavy Whipping Cream
• 1/2 tsp Vanilla Extract
• Pinch of Salt
• 1/3 cup Roasted Peanuts, roughly chopped

For the Chocolate Topping

• 3 oz Sugar-Free Dark Chocolate, chopped
• 1 tbsp Coconut Oil

How To Make

Step 1

Preheat the oven to 325F and line an 8×8 inch baking pan with parchment paper. Mix the almond flour, melted butter, powdered erythritol, and salt together. Press firmly into the bottom of the pan and bake for 10 minutes. Let it cool while you prepare the filling.

Step 2

Beat the cream cheese and powdered erythritol together until smooth and fluffy, about 2 minutes. Add the eggs one at a time, mixing on low speed after each. Mix in the vanilla and peanut butter until just combined.

Step 3

Pour the cheesecake filling over the pre-baked crust and smooth the top. Bake at 325F for 28 to 32 minutes until the edges are set but the center still jiggles slightly. Let it cool completely, then refrigerate for at least 2 hours.

Step 4

Make the caramel by melting the butter in a small saucepan over medium heat. Add the brown erythritol and stir for 2 minutes until dissolved. Pour in the heavy cream and stir constantly for 3 to 4 minutes until the mixture thickens slightly.

Remove from heat, stir in the vanilla and salt, then let cool for 10 minutes until it thickens further but is still pourable.

Step 5

Pour the caramel evenly over the chilled cheesecake. Scatter the chopped peanuts over the top and gently press them in. Refrigerate for 20 minutes.

Step 6

Melt the dark chocolate and coconut oil together in a small bowl in the microwave in 30-second intervals, stirring between each. Drizzle the chocolate generously over the bars in a criss-cross pattern. Refrigerate for 30 minutes until everything is set before slicing.

Tips

Get the Cream Cheese Fully Softened

Leave the cream cheese out on the counter for at least an hour before you start. If it’s still cold in the middle, you’ll end up with lumps in your cheesecake filling that won’t go away no matter how much you mix.

A good test is to press the block with your finger. If it gives easily without any resistance, it’s ready. If there’s any firmness at all, give it more time.

This one step makes the biggest difference in getting that smooth, creamy cheesecake texture.

Press the Crust Down Really Firmly

Almond flour crusts don’t hold together the same way regular crusts do. If you don’t pack it tightly enough, it’ll crumble apart when you try to slice the bars later.

Use the flat bottom of a measuring cup or a glass to press the crust down hard and evenly across the pan. Push it into the corners too so there are no thin spots.

You want it compressed enough that it feels solid to the touch before it goes into the oven.

Mix the Cheesecake Filling on Low Speed

Once you add the eggs, switch your mixer to low. Beating eggs on high speed whips too much air into the batter, and that air expands in the oven and then collapses as it cools. That’s what causes cracks on top of your cheesecake.

Mix each egg just until it disappears into the batter, then stop. Same thing when you add the peanut butter and vanilla – just fold them in until combined and leave it alone.

More Recipes

• Keto Caramel Peanut Cheesecake Bars
• Keto Peanut Butter Cheesecake
• Keto Peanut Butter Cups
• Low Carb No-Bake Peanut Butter Chocolate Bars
• Keto Brownie Bottom Cheesecake

Frequently Asked Questions

Can I use a different nut butter instead of peanut butter?

Yes, almond butter is the most popular swap and works really well here since it has a similar texture and fat content. It keeps the bars keto-friendly and gives them a slightly milder, nuttier flavor.

Just make sure whatever nut butter you use is the creamy kind with no added sugar. Crunchy versions can change the texture of the cheesecake layer and make it harder to get that smooth, silky finish.