Keto Payday Bar is a low-carb, high-fat, no-bake version of the classic candy bar, making it a healthier alternative than the traditional candy bar.
A delicious peanut log with nougat and caramel that is low in carbs, high in healthy fats, and protein.
This keto treat is so hearty and satisfying that it will keep you full for a while.
These keto copy-cat payday bars are loaded with peanuts, sweet caramel, and nougat.
They are no-bake candy bars made with simple ingredients, without the unhealthy ingredients found in traditional candy bars.
The traditional bars contain questionable ingredients such as corn syrup, vegetable oil, mono- and diglycerides, carrageenan, sugar, and artificial flavors.
I love the taste of the candy bar, but I had to find a healthier alternative that was easy to make with simple ingredients.
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This was inspired by my Keto Snickers Fat Bomb recipe on this site.
Ingredients
Caramel Ingredients
Nougat Ingredients
Peanuts & Garnish
Caramel Filling
- ⅓ cup Heavy Whipping Cream
- ⅓ cup Peanut Butter
- 2 ½ tablespoons Sugar-Free Maple Syrup (I used sugar-free ChocZero Maple Syrup)
Nougat Coating
- ⅔ cup Almond Flour, blanched fine
- ⅓ cup Peanut Butter
- ¼ cup Sugar-Free Maple Syrup
Nut Topping
- ½ cup roughly chopped Peanuts
Optional Garnish
- 3 tablespoons Sugar-Free Chocolate Chips * optional
See the printable recipe card for nutritional data and more information.
Jump to RecipeInstructions
Add all the caramel filling ingredients to a glass measuring cup or bowl and heat in the microwave for 25 to 30 seconds.
Whisk the mixture for a minute, or until it thickens.
Pour the caramel mixture into a silicone- or parchment-paper-lined rectangular dish or loaf pan.
Place the pan in the freezer to set and solidify the caramel for an hour or two, or until firm.
In a separate bowl, combine the nougat ingredients, then place in the freezer for an hour, or until a firm dough texture forms.
Once the caramel is firm enough to form a ball, take ½-tbsp scoops of the mixture and roll them into balls.
Place each ball on a parchment-lined baking tray. Repeat, then place the tray of caramel balls in the freezer for 30 minutes or more to firm up.
Once the caramel balls have hardened, take 1 tablespoon of the nougat mixture and place it on a silicone baking mat or parchment-lined tray, and flatten into an oval disc.
Place a caramel ball at the center of the flattened nougat.
Cover and envelop the caramel with the nougat.
Roll with your hands into a "log" shape and tuck in the ends.
Roll or press chopped peanuts into each log.
Place the logs on a lined tray or in a covered container, return to the freezer for an hour or until firm.
Drizzle with optional melted chocolate.
Serve or store in a sealed container in the freezer.
Equipment
Parchment Paper or Silicone Mats
Storage
Store the payday bars in a sealed container in the freezer for up to 3 weeks. They do not get super hard in the freezer. I don't recommend storing them in the fridge as they get too soft and doughy.
📖 Printable Recipe Card
Keto Payday Bar
Ingredients
Caramel Filling
- ⅓ cup Heavy Whipping Cream
- ⅓ cup Peanut Butter
- 2 ½ tablespoons Sugar-Free Maple Syrup I used sugar-free ChocZero Maple Syrup
Nougat Coating
- ⅔ cup Almond Flour blanched fine
- ⅓ cup Peanut Butter
- ¼ cup Sugar-Free Maple Syrup
Nut Topping
- ½ cup roughly chopped Peanuts
Optional Garnish
- 3 tablespoons Sugar-Free Chocolate Chips * optional
Instructions
- Add all the caramel filling ingredients to a glass measuring cup or bowl and heat in the microwave for 25 to 30 seconds.
- Whisk the mixture for a minute, or until it thickens.
- Pour the caramel mixture into a silicone- or parchment-paper-lined rectangular dish or loaf pan.
- Place the pan in the freezer to set and solidify the caramel for an hour or two, or until firm.
- In a separate bowl, combine the nougat ingredients, then place in the freezer for an hour, or until a firm dough texture forms.
- Once the caramel is firm enough to form a ball, take ½-tbsp scoops of the mixture and roll them into balls.
- Place each ball on a parchment-lined baking tray. Repeat and place the tray of caramel balls in the freezer for 30 minutes or more to harden.
- Once the caramel balls have hardened, take 1 tablespoon of the nougat mixture and place it on a silicone baking mat or parchment-lined tray, and flatten into an oval disc.
- Place a caramel ball at the center of the flattened nougat, cover and envelop the caramel with the nougat. Roll with your hands into a "log" shape and tuck in the ends.
- Roll or press chopped peanuts into each log.
- Place the logs on a lined tray or in a covered container, return to the freezer for an hour or until firm.
- Serve or drizzle with optional melted chocolate. Store in a sealed container in the freezer.
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Notes
Nutrition
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