Keto Caramel Nut Chew Bar
A favourite mix of all the sugar free things I like most. Surprisingly quick and easy to prepare. Great for the lunch box or when you feel the need for a sweet something!
Prep Time10 minutes mins
Cook Time2 minutes mins
Total Time12 minutes mins
Course: Keto dessert, keto snack
Cuisine: Australian Keto
Diet: Diabetic
Recipe Category: Low Carb
Servings: 16 serves
Calories: 306kcal
Line a 20 x 20 baking pan with cling film.
Place syrup in large pyrex bowl and microwave for 1 minute.
Mix through whey protein isolate (WPI), vanilla and MCT oil until mixture binds together. If it is too wet add more WPI it is too dry add a little more MCT oil. Press into prepared pan.
Top nougat with prepared Dulce de Leche.
Sprinkle over nuts and press into caramel.
In a small pyrex bowl melt chocolate in microwave for 1 minute. Stir until melted. (Alternatively place bowl over saucepan of simmering water and melt chocolate. Drizzle chocolate over top of slice. Refrigerate until firm.
Using the tip of a sharp knife score slice into 16 bars (or 32 small bars).
- Store in the fridge for up to 2 weeks.
- Keto Caramel Nut Chew Bar can be stored in the freezer for up to 3 months in an airtight container.
- Use any kind of nut of preference or omit completely.
- Clear Fibre syrup has no keto or low carb alternatives at this stage in Australia. Using a sugar free maple syrup or similar will not work in this recipe and will result in a grainy protein base.
- I choose to use Isopure Whey Protein Isolate. It is a gluten free, zero carb protein powder. You can substitute with dairy free or plant-based protein powders but I do not guarantee as good results.
Serving: 1serve (1 bar) | Calories: 306kcal | Carbohydrates: 4g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Sodium: 4mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.3mg | Net Carbs: 3g