Keto/Low Carb Nougat made into Snickers!!!!

I love Halloween and candy!!! I mean I went to pastry school because I loved chocolate and desserts more than regular food! I'm so excited to figure out a keto nougat, you can leave out the peanuts and have milky ways or have no caramel at all and they would be a 3 Musketeers bar! I love snickers most of all, so that's what I made and created this recipe for you.

Allulose is key to this recipe, like many of my candy recipes. You can't cook our other sweeteners without it crystalizing horribly. And I will preface this with saying snickers are all sugar!!! So you are going to need a lot of allulose for this recipe. I bought a 20 Lb. box because I got sick of running out while testing this recipe (linked below).

This recipe is a little tricky, so I definitely would watch the video to get the exact method to work with this sticky candy bar ( YouTube.com/Ketoupgrade ) The nougat is like goo before it sets, keep the non-stick spray handy to lube up any utensils you are using (it's still gonna stick). The goal is to get as much nougat mixture into the pan as you can. Luckily it cleans up easy with hot water, but I had it all over me when I was done. The caramel is actually pretty easy, the hardest part is knowing when to pull it off the heat. You want it an amber color or a little darker than honey.

Sugar free chocolate for coating is up to you, you can use any you want but milk chocolate is the traditional for them. But you will need at least 2 bags of whatever you choose, to coat all the candy. And with the rest of the recipe not containing many carbs, whatever chocolate you choose will determine the carb count for your candy. Just make sure you measure the chocolate before and whatever you have left after, so you know approximately how much chocolate you actually used.

I used an 8x8 glass dish for the mold for the candy bars but if you have a silicon 8x8 I highly recommend using it for this recipe. The candy will pop out super easily from a silicon. You can cut the candy into as many pieces as you want, big or small. I went a little rogue with the last time I made them and did some big and some small candy bars. If you cut at least 32 pieces they will be roughly 2 g of net carbs each if you use the same ingredients I use.

Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.

Pan I used- Anchor Hocking Baking and Storage Set - https://amzn.to/3CY7omv

Spatulas I use - Silicon spatulas- https://amzn.to/3u8rQNw

Super helpful- Infrared Thermometer - https://amzn.to/3awzMQB

Mini Offset Spatula - https://amzn.to/3e4i09O

Allulose options on Amazon

Hoosier Hill Allulose - https://amzn.to/3gRodaS

Splenda Allulose - https://amzn.to/3hdAINj

It's Just Allulose - https://amzn.to/38OA4RQ

Big Box of Allulose - https://amzn.to/3kNPM6G

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Keto Nougat Recipe

2 Egg Whites

2 1/2 Cups Allulose

1/3 Cup Water

1/8 tsp. Salt

1 tsp. Vanilla Extract

42 g Lily's Semi-sweet chocolate chips (about 1/4 Cup)

12 oz. or more of Keto Chocolate to coat

1 1/2 Tbs. Coconut oil or more

Instructions:

1. Pull out the eggs to come to room temperature separate the whites into a stand mixer save the yolks for a future dessert (like crème brulee- https://youtu.be/Mor8nhGXkjg )

2. Heat the allulose, water and salt over medium low heat, simmer with a lid if crystals are forming, using a pastry brush and water, wet the sides of the pot if you see allulose cooking on the side

3. Once the liquid has reached 260 degrees start beating the egg whites on medium speed to form stiff peaks, turn to high if the sweetener syrup is getting close to 300 degrees

4. Once the egg whites are at stiff peaks and the allulose syrup is reading around 300-305 degrees turn the mixer to medium high and slowly stream in the syrup, making sure to stream down the side of the bowl and to not hit the whip

5. Once all the syrup is in the egg whites, let mix for about 30 minutes or until it cools down quite a bit, scraping down a few times with an oiled metal spoon and stiff spatula, it will be very sticky

6. While the mixture is whipping prepare a 8x8 pan by lining with aluminum foil and some non-stick spray or best is a silicon mold if you have one, still spray with non-stick spray

7. After 30 minutes or so, melt the semi-sweet chocolate chips, add the vanilla extract, scrape down and add the melted chocolate chips while the mixer is off, mix then scrape and mix again

8. Once you are mostly combined, using an oiled spatula scrape into the prepared pan and quickly spread it out with an oiled spatula

9. Place in the freezer to set completely

10. Once solid you can add caramel/peanuts and freeze some more

11. If not adding the caramel layer, once solid, line a sheet pan with parchment paper, pop out the nougat onto a cutting board and using an oiled knife cut into any size pieces you like, carefully applying soft even pressure to prevent cracking, and place onto the parchment paper and place back into the freezer while you melt chocolate to coat

12. Temper 12 ounces of Keto chocolate with 1 1/2 tablespoon of coconut oil (melt chips at 50% power, 30 second intervals until somewhere above 90 degrees, add a few chocolate chips at a time, stirring until the chocolate is 88 degrees) may need more chocolate

13. Once chocolate is tempered pull out the candy and place one piece in the chocolate, caramel side up, flip and coat each piece using a fork, flip the fork over and place down onto the parchment paper, caramel side up, using the fork to make sure the top is fully coated, moving as quickly as possible

14. If the nougat starts to get too soft place back in the freezer before continuing, once all coated, double check for any spots you missed with chocolate, can keep in the refrigerator or freezer, if there are any holes in the chocolate the nougat/caramel may seep out a bit, but still delicious

Keto Chewy Caramel

1 Cup Allulose

2 Tbs. Water

1/8 tsp. Salt (1/2 tsp. if using unsalted butter)

56 g Salted butter (4 Tbs.)

1 Tbs. Heavy cream

1 tsp. Vanilla extract

60 g Roasted peanuts (or more if you like)

Instructions:

1. Once the nougat is in the freezer, make the caramel by heating the allulose, water and salt over medium low heat, simmer with a lid if crystals are forming, using a pastry brush and water, wet the sides of the pot if you see allulose cooking on the side

2. Cook until it is a deep amber color around 350 degrees

3. Cut the heat and add the butter and whisk quickly

4. Add the heavy cream and vanilla extract and whisk vigorously

5. Add the peanuts if using and mix with a spatula, keep stirring until it begins to cool and thicken

6. Once it starts to thicken, grab the nougat out and quickly spread out the caramel on top of the nougat, it will harden fast.

7. Place back in the freezer to set completely

8. Once solid, line a sheet pan with parchment paper, pop out the nougat onto a cutting board and using an oiled knife cut into any size pieces you like, carefully applying soft even pressure to prevent cracking, and place onto the parchment paper and place back into the freezer while you melt chocolate to coat

9. Temper 12 ounces of Keto chocolate with 1 1/2 tablespoon of coconut oil (melt chips at 50% power, 30 second intervals until somewhere above 90 degrees, add a few chocolate chips at a time, stirring until the chocolate is 88 degrees), may need more chocolate

10. Once chocolate is tempered pull out the candy and place one piece in the chocolate, caramel side up, flip and coat each piece using a fork, flip the fork over and place down onto the parchment paper, caramel side up, using the fork to make sure the top is fully coated, moving as quickly as possible

11. If the nougat starts to get too soft place back in the freezer before continuing, once all coated, double check for any spots you missed with chocolate, can keep in the refrigerator or freezer, if there are any holes in the chocolate the nougat/caramel may seep out a bit, but still delicious

Macros for entire batch using 390 g of Lily's Milk chocolate chips if you cut into 32 pieces or more they are 2 g Net Carbs or less for each piece

2883 Calories

245 g Fat

180 g Total Carbs

116 g Fiber

64 g Net Carbs

54 g Protein