Sugar Free Low Carb Payday Bars

If you love the sweet-and-salty flavor of a classic Payday bar, this homemade keto-friendly version gives you that same chewy peanut-packed bite without the regular sugar. The bars are soft, lightly sweet, slightly salty, and easy to slice into individual servings.

Allulose is key to getting the right candy-bar texture. Unlike many other sweeteners, it stays soft and chewy after cooling instead of crystallizing, which makes it the best choice for this recipe.

I originally made these with Lily’s peanut butter chips, which are usually seasonal, so I also tested the recipe with natural peanut butter and different sugar-free chocolate chips. Each version worked, but the caramel texture changed. Natural peanut butter made the bars softer at room temperature, so those are best stored in the refrigerator. ChocZero white chocolate chips created a much firmer caramel filling.

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Ingredients

224g (about 2 Cups) Roasted Salted Peanuts-divided in Half

112g (a scant 1 Cup) Lily's Peanut Butter Chips

10g (2 Tbs.) Unflavored Whey Protein

1 tsp. Vanilla Extract

160g (about 1 cup) Allulose

2 Tbs. Water

Instructions

1. Sprinkle half of the peanuts in a single layer in an 8x8 silicone pan. If using a non-silicone pan, line it with parchment paper and lightly spray it before adding the peanuts.

2. Measure the peanut butter chips and whey protein into a measuring cup. Add the allulose to a medium pot, then stir in 2 tablespoons of water to moisten it.

3. Prepare a heat-safe spot for the pot and have the vanilla extract ready to add to the syrup.

4. Place the pot over medium heat. Stir only until the sweetener dissolves, then swirl the pan and cook to 330°F. A laser thermometer is the easiest way to monitor the temperature.

5. When the syrup reaches 330°F, remove it from the heat. Stir in the vanilla extract, let it cool to about 215°F, then add the peanut butter chips and whey protein. Stir until the chips are fully melted.

6. Once melted, the mixture will be thick. Quickly pour it over the peanuts and spread it evenly across the pan.

7. Press the remaining peanuts evenly over the top, making sure they are pushed in and arranged in one layer. Chill for about 30 minutes, then remove from the pan, cut in half, and slice into 14 even bars.

8. Store the bars in an airtight container. They will keep at room temperature for a few weeks.

Macros per bar using Lily’s Peanut Butter Chips:

130 Calories

10g Fat

6g Total Carbs

3g Fiber

2g Sugar Alcohol

1g Net Carbs

5g Protein

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