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Guilt-Free Snickers Keto Protein Bars with Collagen Peptides

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Prep Time 15 minutes
Cooling Time: 1 hour
Total Time 1 hour 15 minutes
Course Snack
Cuisine American
Servings 5 bars
Calories 302 kcal

Ingredients
  

Crust Layer

  • ½ cup collagen peptides powder (about 40 g)
  • ½ cup coconut flour
  • 2 tbsp monk fruit sweetener (or sugar of choice)
  • 2 tbsp unsweetened almond milk (or milk of choice)

Peanut Caramel Layer

  • 3 tbsp sugar-free syrup (or maple syrup + 2 tsp water)
  • 3 tbsp creamy peanut butter
  • ½ cup collagen peptides powder
  • ⅓ cup roasted peanuts

Chocolate Coating

  • ½ cup chocolate chips (sugar-free or regular)
  • Optional: 1 tsp coconut oil for smoother coating

Instructions
 

  • Make the Crust:
    - In a bowl, mix collagen powder, coconut flour, and sweetener.
    - Stir in almond milk and knead until a sticky dough forms.
    - Press firmly into a parchment-lined loaf pan.
  • Prepare the Peanut Caramel:
    - In a small bowl, mix syrup and peanut butter.
    - Stir in collagen powder gradually until the mixture thickens and turns slightly translucent (like caramel).
    - Fold in peanuts until coated.
    - Spread over the crust and freeze for 60–90 minutes until firm.
  • Coat with Chocolate:
    - Melt chocolate chips (and coconut oil if using) in the microwave in 20-second bursts. Stir until smooth.
    - Slice the frozen bars, dip in melted chocolate, and place on parchment.
    - Tap lightly to remove excess chocolate. Sprinkle with coarse salt if desired.
    - Let chocolate set before serving.

Notes

  • Collagen Powder: Use collagen peptides, not whey or other protein powders. They behave differently and won’t create the same caramel-like texture.
  • Syrup Swap: If using regular maple syrup or honey instead of sugar-free syrup, add 2 tsp of water to keep the caramel chewy and stretchy.
  • Nut Butter Options: Peanut butter gives the most authentic Snickers flavor, but cashew or sunflower butter also work. Avoid grainy almond butter for best texture.
  • Chocolate Coating: For a thinner shell, stir 1 tsp of coconut oil into your melted chocolate before dipping.
  • Storage: Keep in the fridge up to 7 days or freeze up to 3 months. Bars will soften slightly at room temperature.
  • Serving Size: Recipe makes 5 full bars, but you can slice them into 10 smaller bite-sized squares for portion control.
Keyword keto protein bars