KETO RECIPE: Keto Snicker Pie 

Are there people who don’t like Snickers?! For me you can’t go wrong when you combine chocolate, caramel and nuts. This keto-friendly version has a cream cheese base and uses a pre-made low carb pie crust to keep things beyond simple. Then you can make the chocolate and caramel sauce or you can use a pre-packaged keto-friendly version. Sprinkle some peanuts or sliced almonds on top and you have yourself a delicious low carb dessert that tastes super indulgent!

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Filling

  • 12oz cream cheese, softened

  • 6 tbsp granulated erythritol 

  • 1 tsp vanilla extract

  • 1 cup heavy whipping cream

  • 1 Diamond of California Pie Crust in Pecan (you can find them at Walmart)

Caramel Sauce

Note: You can use a packaged keto-friendly caramel sauce, I use the one by ChocZero

  • ¼ cup butter 

  • 1 tbsp granulated erythritol

  • 1 tsp vanilla extract 

  • 2 tbsp heavy whipping cream 

Chocolate Sauce 

Note: You can use a packaged keto-friendly chocolate sauce, I use the one by ChocZero

  • ⅓ cup of keto-friendly chocolate chips

  • 1 tbsp confectioner’s erythritol 

  • 2 tsp coconut oil 

Toppings

  • ⅓ cup salted peanuts or almonds

 

Directions

  1. Make the caramel sauce. Heat a saucepan over medium heat and add the butter. Heat until golden and just barely boiling, turn the heat down to low add the granulated erythritol. Simmer for 1 minute. Take the saucepan off of the heat and add vanilla extract and heavy whipping cream, stir well. Set aside to cool and thicken on the counter for about 1 hours, mixing occasionally if needed. 

  2. Make the filling, add the cream cheese, vanilla extract and sweetener to a mixing bowl and mix with an electric mixer, whip until hard peaks form. Place filling into Diamond Pecan Pie Crust and place both in the refrigerator. 

  3. Once caramel is cooled, make the chocolate sauce. Microwave keto-friendly chocolate chips, confectioner’s erythritol and coconut oil at medium level in 30 second intervals until melted and combined. Usually takes 60-90 seconds depending on the microwave. Allow to cool for 2-3 minutes. 

  4. Remove the cooled pie from the refrigerator and drizzle the caramel and chocolate sauce on top of the pie in a zigzag design. Once all of the sauce is used, sprinkle the nuts on top of the pie. 

  5. Store in the refrigerator until serving.

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Ketogenic Food Blogger, Ketogenic Mommy Blogger, Low Carb Food Blogger, Low Carb Mommy BloggerJen FischDessert