Well I guess if anyone was to attempt a great version of a keto Mars Bar I would begrudgingly put up my hand…. YEAH RIGHT!
It is perfection! Truly keto confectionary at its best. To be honest I barely can tell any difference from one version to the other. It would be interesting to do a blind taste test….without the sugar version lol.
Seriously though this is a great chocolate bar!
If you have tried my various protein bars eg Vanilla Nougat Bar, or my Chocolate Caramel Slice, you will know that I am quite adept at recreating old school favourites easily with the Sukrin products. While some of their products are interchangeable with other brands, unfortunately for us in Australia the only true keto syrups with the viscosity for this kind of cooking come from Sukrin. If you need to stock up I totally recommend the Bakers Pack, in fact I recommended that Rachelle from Sukrin put the pack together and I gave it its name lol. The pack contains all the ingredients I use in this recipe and my many other sweet recipes.
This recipe has been created to be included in an up-coming book (with maybe a name change so I won’t say here) that should be available for pre-sale very soon. I have decided to put it out on the internet as there is currently nothing quite like this recipe and so many on my lovely Facebook community gave it a huge thumbs up to go ahead and make it. I am sharing a lot of little teasers on FB so if you do love this recipe and would like to see more of what is going into the book then join us today.
If you love this recipe then please share the link EVERYWHERE!!!! This is my newest recipe I am pretty proud and would love more people able to enjoy it.
If you love Keto and need help with cookbooks, meal plans, or eBooks then check out my store today! Use the coupon code 25%OFF for 25% off nearly all stock today!
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- 200 g Sukrin Gold Fibre Syrup click link for only Australian supplier
- 60 g butter
- 80 g thickened cream
- 140 g Sugar Free Milk Chocolate or dark chocolate (see recipe notes)
Place clear syrup and chocolate in large pyrex bowl and microwave for 1 minute. Stir to combine and melt chocolate.
Combine chocolate mix with WPI and MCT oil and mix until combined. With a gloved hand massage mix until it is no longer grainy.
Spoon or break off pieces and push into moulds (will make 32 x 4cm moulds)
Place all caramel ingredients into a large pyrex bowl. Heat on high for 3 minutes. Carefully remove from microwave stir mixture and return to microwave. Continue to heat at 1-2 minute intervals until mixture looks very bubbly when you take out and when stir becomes thicker and more viscose. At this point you will definitely smell a caramel scent.
Carefully spoon the hot caramel into your moulds. Refrigerate until set.
Melt chocolate and thinly coat each mars bar.
1. At this point there is no keto alternative available in Australia for Sukrin fibre syrup products. I make these recipes with the products because I can easily replicate many recipes that previously would have been created with sugar products. The main ingredient is Isomalto oligosaccharides in the syrups, a sugar alcohol that passes through the body undigested. These products contain very little carbohydrate and low calorie.
2. Chocolate, for the Milk Chocolate you can use any of the following 0 sugar varieties Sukrin Milk, Vitawerx, or Well Naturally. Each of these brands offers a low carbohydrate, no sugar at all, and low calorie option.
3. The bars are best stored in an airtight container in a cool dry place. If refrigerated you will find that they are a lot harder, just like the real thing if stored in fridge or freezer.
4. All keto sweets should be a sometime food. This recipe could easily be made into smaller portions, or drops similar to a Rolo.
5. Please use caution when making the caramel. The instructions for the microwave are open in time as many microwaves have different wattage. In mine at 750W I find the caramel takes around 8-10 minutes. As it starts to get a little thicker you will notice if you check your spoon after 30 seconds you can gauge what "ball" or setting stage your caramel is at. For your convenience I have included a video to show you the look and feel the caramel has when it is ready to pour.
6. It should be noted that due to Sukrin labels including net carbs on the label this recipes carbs are calculated as net carbs per portion.