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?
Chocolate Peanut Butter Lava Cakes
Scotcheroos
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
Nutritional Disclaimer
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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Oh, I can’t wait to try these! Do you really use the salt and pepper pork rinds?
Thanks!
Yes, those are the ones I used, from Epic. The other flavours might come through too strongly.
So quick to make, maybe 5 minutes. I used one 3.5 ounce bar of Lindt 90% (what I had on hand) and about a tablespoon of coconut oil. Also, just crushed the pork rinds in the bag (opened the top) by hand and lightly with a rolling pin, so some pieces were bigger than others. I was worried they would get soggy, but the next morning they were still crispy and crunchy. Tastes really good and have that c-r-u-n-c-h that’s almost always missing with Keto/low-carb! Thank you for another great recipe, Carolyn!
I made these the other night for my hubby’s lunch box. They are GREAT! These Scotcheroos give you that “crunch” that is missing from many low-carb treats. They leave you satisfied and feeling like you just ate a candy bar, but without the guilt! (Due to the fact that a coconut-hater lives here, I did the “crushed, sliced almond” substitution. I also cut back on the extract a bit.) Thanks Carolyn =^)
Another note: I have made these many times with great success! However; the other evening I inadvertently poured the crushed rinds into the pan of hot peanut butter mixture and continued to simmer for a minute or two. DO NOT DO THAT! Do NOT simmer the rinds at all… they become chewy & rubbery….. and lose their incredible crunch.
Aw, I am so sorry. Yes, only add pork rinds AFTER the peanut butter mixture is done and starting to cool.
Yummy! You can’t taste the pork rinds at all! I would suggest finely grinding these as some pieces of pork rinds are hard as rocks; I almost broke my tooth! They are light and crispy and so easy to make! Thank you!
Yummy! You can’t taste the pork rinds at all; just the butterscotch flavor–genius! So easy to make, too!
This recipe looks good to me! I had my qualms about pork rinds at first for breading and such but found they were better than expected. Otherwise, I have seen recipes using whey protein “crispies” or “puffs” used for crunch in this type of recipe.
I am a little skeptical about the pork rinds. I bought them once to add to a “breading” recipe and had to throw it out before I event breaded the meat because the smell was disgusting. Are there any other alternatives to pork rinds??? Please I beg you! Thanks for many great recipes!
I don’t like the smell of pork rinds either, but believe me that they work in this recipe. No alternatives. If you use chopped nuts, they will be delicious but not crispy and they will have a much higher carb count.
I was extremely skeptical, too. I have made a few savory recipes with pork rinds, and they are just too greasy for me. Flavor-wise, the rinds were not apparent in this recipe the next day; they had simply absorbed the other flavors. They do impart a bit of a greasy mouthfeel, but nothing that made me shudder (the way that pork rind “breading” does). Give it a try, see if they work for you!
There are pork rinds and there are pork rinds! We have a street fair here in Hawaii and somebody sells freshly made pork rinds! Also at a local grocery they make fresh pork rinds! They go stale very quickly and of course depending on what kind of oil they can become rancid quickly! Hang in there you might find some that work for you along with nose plugs! LOL
Agreed, nothing like fresh chicharonnes! But the good ones from more “artisan” sources like Epic and 4505 Meats are pretty darn good in a pinch.
Cecily, where in Hawaii? I will be on Oahu soon and if you are there, too, I would love to know where this street fair is located so I can try some fresh pork rinds. Thanks!
Kim, I’m on Oahu! If you need organic produce and beef and also bulk azure and frontier wholesale co-op look into the Hawaii organic co-op on fb! They do group buys in almost everything!
I’ve been making these with creamy peanut butter and it finally dawned on me that I would probably really enjoy them with crunchy peanut butter! Sometimes I’m lazy and don’t melt the chocolate so I’ll throw some chocolate chips on top or just leave out the chocolate all together.
Great idea in the comments about adding lc marshmallow.
I love this recipe. It’s my go to snack. My favorite candy bar is Butterfinger or soft peanut brittle and this helps fill that void.
YUK! I thought, oh these look great. Then I saw the pork rinds….yikes. I’m sure many will try this, but I don’t eat pork or beef, not much chicken and I think most fresh, wild fish has plastic in it. Bummer. Oh well, you offer so many other great recipes and we just moved into our new home and finally, after 9 months of living in our friend’s basement apartment, have a full kitchen! Thanks!
I think ‘yuck’ is unfair since you did not make them or try them. We all see recipes that aren’t for our taste and we just pass them by to the next one. Carolyn’s recipes are by far the most consistently delicious low carb Inspirations I have come across. I’m very grateful Carolyn!
In Joy,
Cecily
Carolyn, I’ve tried a couple of different times to use pork rinds to make rice krispie treats. There are plenty of LC marshmallow recipes out there. They’ve just never turned out quite right. The LC marshmallows seemed too flimsy. Was even thinking about Walden Farms marshmallow topping, but haven’t tried that yet.
Have you….could you….experiment for us?
Thanks for all your inspirations!
It’s been on my to-do list. I won’t go with Walden Farms, though. So much junky stuff in their products. But let me get thinking about it. Which LC marshmallow recipes have you already tried?
2 variations of a gelatin/egg white recipe. It’s been a couple of years.
Agree on Walden Farms. No apparent food value….so many weird ingredients.
Oh, I think once I used the marshmallows with the pork rinds before letting them set up. The other time I used them like real marshmallows and added butter, etc. Neither time was memorable, but I am so sure it can be done that I at least tried a couple of times, haha. Good luck!
I haven’t experimented with LC marshmallows yet (keep meaning to), but I can tell you that any egg white recipe for regular ‘shmallows is *always* flimsy. They make a foamier product. You have to use just gelatin, sweetener, flavor, and dusting (coco flour?).
Also, just a bit of feedback on this recipe: I liked it! More so the next day, after everything flavor-blended more. I did have to use *two* three-ounce bags of rinds to make four cups, because I used the denser, pre-made kind. Thanks for your work on this, Carolyn!
Is this almost like PB rice krispy treats?
Yup, exactly.
I really want to try these. Has anyone tried them? Would love to hear critiques.
I loved the texture, though they were a bit sweet for me. I do plan to make again. The texture was amazing!
we were disappointed… the pork rinds had a greasy texture and strange aftertaste, I used lilly’s dark choice chips and they were bitter. the whole combo didn’t work for us.
We have a coconut allergy, do you think slighlty crushed sliced almonds would work as a sub? I love your recipes and it’s like you are a mindreader!!
Yes, that should be fine for the flaked coconut.
I was JUST telling my husband who is also low carb that I wished there were a low carb version of rice krispie treats. Pork rinds! Perfect! Thank you thank you thank you!
Okay, I must be a dummy….with the new recipe system, I cannot tell what the net carbs are…can someone help….this is another keeper Carolyn….I was always wanting recipes to use with my pork rinds. I use them as chips in my beef cheeseball that I have on occasion 🙂
Net carbs are simply the total carbs minus the fiber. For these, it would be 4.93 carbs minus 1.99g fiber = 2.94g
Hi Carolyn, Another keeper! I print out your recipes and find that recently the macros aren’t included. Of course I write them in after, but can you adjust?
Thanks so much for all you do!!
Linda
I will ask my recipe plug in developers about that!
I can’t get pork rinds where I live (in stores or through the internet). Any way I can still makes these? They look delicious!
I can’t think of anything else that has the right crispness for this recipe without raising the carb count. Wish I could!
How about ground sunflower seeds? As a plant-based eater, I don’t use pork rinds
You can certainly try. It won’t be all that much like true scotcheroos.
You can’t find in Walmart
Elizabeth, I don’t know where you live, but I found pork rinds on amazon.com
I live in Brazil, so Amazon would be outrageously expensive! 🙂
I actually just came back to this recipe because a friend just brought to my attention that pork rinds have arrived to our part of the world!!! Can’t wait to try this recipe!
Brazil, chicharrones?
I don’t have the extract. I do have toffee stevia and granular sweetner. Can you recommend amounts of them.
They are also called ‘bacon puffs’.
Amazon