June 4, 2017

Scotcheroos

Name: Scotcheroos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/2 cup butter; 3/4 cup peanut butter; 2/3 cup powdered Swerve Sweetener; 1/2 tsp caramel extract or butterscotch extract; 4 cups coarsely crushed pork rinds (About 3 ounces - measure out AFTER crushing); 3/4 cup flaked coconut; 6 ounces sugar-free dark chocolate (chopped); 2 tbsp coconut oil

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Deliciously crispy low carb peanut butter bars with a rich chocolate topping. These healthy keto scotcheroos are a fun and tasty snack.

Hard to believe you can make keto version of scotcheroos. But it is true, indeed and each of these deliciously crunchy peanut butter caramel bars has only 3g net carbs per serving. If you love bar cookies like I love bar cookies, be sure to also check out my Keto Magic Cookie Bars and the awesomely delicious Keto Tagalong Bars.

Forgive me, people. I am really not normally one for cutesie names for recipes; typically, I stick with descriptive titles that tell you exactly what you’re getting.

But sometimes the choice is not mine. Sometimes, I am creating a low carb dessert that is modelled after a recipe that already exists, and I have to just go with it. I have to give a nod to the aforementioned cutely named classic, so that people know I’ve created a healthy keto version.

Really, if I was to go with my gut here, these would be called something like Low Carb Peanut Butter Caramel Crunch Bars. Or maybe Chocolate Peanut Butter Caramel Crunch Bars, although that’s a bit wordy for me. But it certainly is descriptive. If I could find a way to work in pork rinds without making it sound like a tongue twister, I’d do that too.

Pork Rinds in a Keto Dessert?

Because yep, this deliciously crunchy treat is made with crushed pork rinds. Does that wig you out? Some of you diehard low carbers won’t be in the least put off by that, but some newer folks might be a bit freaked out.

I admit that there was a time when the idea of pork rinds in my dessert would have given me the heebie jeebies. Because I used to associate pork rind consumption with all sorts of unhealthy dietary practices.

And let’s face it, some pork rinds are pretty darn junky, fried in some unhealthy oils. But I’ve come to understand that REAL chicharrones should basically be cooked right in their own fat. They are making quite a comeback and I’ve had some glorious ones at restaurants. I’ve even made my own homemade pork rinds…delicious but a lot of work and your house smells like fried food for days afterward.

And now there are some really great, truly healthy pork rinds on the market. They are pricier but worth it, in my opinion. I’ve tried a couple of brands and I definitely have my favourites. Bacon’s Heir has some great flavours but for the life of me, I can’t figure out why they cook them in olive oil and not in the pork fat itself.

I like the salt and pepper pork rinds from Epic but they are salty enough to sort of cut up my mouth if I eat more than a small amount at a time. I love the Classic Chile Salt pork rinds from 4505 Meats best as they are lighter and fluffier, but I don’t like their BBQ or Jalapeño Cheddar flavours.

I also tried these Galactic Hog Skins because they were less expensive but I really did not like them much. Not light and crisp enough and the flavours all had an artificial taste to me.

How To Make Low Carb Scotcheroos

In our little low carb world, things like Scotcheroos are typically off limits because they are made with crispy rice. But I’d been eyeing them for sometime, wondering if there was a way. Because peanut butter, caramel and chocolate, with something crispy in it? Heck yeah!

Using crushed pork rinds: It can seem odd, a savory snack in a sweet recipe. But it really works! Pork rinds are really the only truly crunchy keto ingredient that can replace something like rice krispies. Get the most neutral flavor you can find. You can crush them in a bag with a rolling pin or chop them up in your food processor.

Line your pan with parchment: This is a no-bake recipe that uses plenty of butter and peanut butter. Lining the pan with parchment will ensure that you can easily lift the scotcheroos out once they set properly.

Use caramel or butterscotch flavoring: Scotcheroos are usually made with butterscotch chips, so using an extract like caramel or butterscotch can help you get the classic scotcheroo flavor.

Melt the chocolate with a little coconut oil: This helps it melt more smoothly and evenly, and also makes the chocolate topping softer when the bars are ready to be served.

Want them to be coconut-free? I get this question frequently since some people really detest coconut. You can replace the flaked coconut with sliced almonds, and the coconut oil with ghee or butter. The chocolate tends to melt more thickly when using a dairy-based fat, but it does work.

Chill them properly. This is by far the hardest part of making keto scotcheroos! Waiting for them to chill and firm up requires the patience of a saint. Because if you’re like me, chances are you tasted the mixture along the way and you nearly swooned from the crispy sweet deliciousness.

Want more delicious keto peanut butter recipes?

Peanut Butter Mug Cake

Keto Peanut Blossoms

Keto Peanut Butter Brownies

Peanut Butter Granola

Chocolate Peanut Butter Lava Cakes

Keto Peanut Butter Bars

Scotcheroos

Deliciously crispy low carb peanut butter bars with a rich chocolate topping. These healthy scotcheroos are a fun and tasty snack.

Course Dessert

Cuisine Dessert

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings

Calories 147kcal

Ingredients

1/2 cup butter
3/4 cup peanut butter
2/3 cup powdered Swerve Sweetener
1/2 tsp caramel extract or butterscotch extract
4 cups coarsely crushed pork rinds About 3 ounces - measure out AFTER crushing
3/4 cup flaked coconut
6 ounces sugar-free dark chocolate chopped
2 tbsp coconut oil

Instructions

Line an 8x8 inch baking pan with parchment paper or waxed paper, leaving an overhang for easy removal.
In a large saucepan over medium low heat, combine the peanut butter, butter, and sweetener. Stir until melted and smooth, then stir in the caramel extract.
Add the crushed pork rinds and flaked coconut and stir to coat well, then press this mixture firmly into the prepared baking pan. Chill until firm, about 1 hour.
In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and coconut oil together. Spread over the chilled bars and let set in the fridge, about 20 minutes.
Lift the bars out by the parchment paper edges and cut into squares with a large, sharp knife. These are rich so cut into 20 to 25 squares.

Nutrition

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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