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
- ½ cup butter
- ¾ cup peanut butter
- ⅔ cup powdered Swerve Sweetener
- ½ teaspoon caramel extract or butterscotch extract
- 4 cups coarsely crushed pork rinds About 3 ounces - measure out AFTER crushing
- ¾ cup flaked coconut
- 6 ounces sugar-free dark chocolate chopped
- 2 tablespoon 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.
Deborah says
These are one of my son’s favorite treats (mine as well). I typically make a half batch for the two of us, and find an 8×4 loaf pan perfect… I cut the batch down the length and then 5 across for a total of 10. Perfect size.
Mary says
I love this recipe and I’ve made it several times. The first time I have to admit I didn’t wait to put it in the frigde for an hour and added the chocolate right away. I don’t think I even let it set before digging in. It is so good, I could wait. The second time I made it I did let it set before adding the chocolate, but the chocolate just ran down and it didn’t form the nice layered top like yours. I don’t care what I was doing wrong I just love this recipe. Now that I want to make it for friends and family, I want to know what I’m doing wrong. I want that layered look yours has, but I’ve never achieved even when I tried to be patient. Any added tips?
Carolyn says
Sounds like you have too many “holes” in your mix that the chocolate is sinking into. Maybe crush everything up a bit more? Mine did run down into some holes but most of it stays on top. What chocolate are you using?
Jacki says
I press the bottom peanut butter layer into the dish with waxed paper. It makes it solid and I get two distinct layers. I wouldn’t crush the pork rinds more…I’ve done that before and it didn’t have the same amazing texture and mouth feel.
AnneB says
Have all my ingredients on-hand & planning to make for the kid’s treats (sunbutter sub, peanut allergy). Was excited to see 25 servings but then realized 8×8 pan? Really? My teen boys will laugh at that. I can see 12-16 but how tiny are we talking to yield 25 bars out of an 8×8 pan?? We have an undeniable issue with a sweet tooth in our house … these could be very dangerous!
Carolyn says
Sorry but when something is this sweet and carby, it needs to be smaller serving sizes. I feel strongly about moderation even with low carb and keto sweets.
AnneB says
Ok … made today & I completely understand! Wow … I cut at least 25 using a 9×9 pan. I used sunbutter (peanut allergy) and my 3.5oz bag of pork rinds yielded just 2 cups so I doubled my coconut. Used vanilla – didn’t have the others. Awesome! I’ll be sure to have 2 bags on-hand for next time. My husband & I both noticed the cooling sensation of the Swerve was well-masked. Nice job! A new family favorite!!
Anna D says
I just had to comment. These were amazing. I’ve been keto for almost 2 years now and these are by far the best dessert I’ve made. I had five pieces the first day I made them (I regret nothing!!). Thank you thank you thank you for your blog and recipes.
Kendra says
I’m really stunned to see this isn’t a five-star recipe! Heck, I’d give it 10.
I have made this twice and it is positively amazing. Texture is bang on, sweet, salty, crunchy and smooth. Fed these to my husband’s co-workers and they were a HUGE HIT. We never elaborated they had pork rinds and not a single person questioned.
Thank you for sharing this positively AMAZING sweet treat!
Tanya says
Recently, I had tried a keto scotcheroos recipe that my mom had recommended, and it was absolutely horrible! It was so sickly sweet, so I was a little hesitant to try your recipe, especially with the pork rinds (I don’t like them to start with), but I was more than pleasantly surprised. Both myself and the hubby enjoyed these tasty treats greatly. So, thank you for another wonderful recipe.
Carolyn says
Glad to hear it!
tamara adamson says
Holy cow! Just made these and am over the moon!! Scotcheroos are one of my favorite holiday treats and you’ve made them low carb. I made a half recipe (a little less than half sweetener) with caramel flavoring. I really felt like I was eating the real thing.. thank you – thank you – thank you!
Jessica says
Does the black pepperflavor from the recommended pork rinds not come through in the recipe? I love Epic rinds because they’re SO crunchy and do not get soggy like other cheaper brands…but I’m more worried about the black pepper from these “original” flavored rinds making my scotcharoos taste savory.. ?
Carolyn says
You can sometimes taste it but honestly…I didn’t have a problem with it at all. I’d prefer to use the healthier pork rinds than the really junky ones.
Sheila says
Hands down one of the best keto treats I have made. Thanks!
Carolyn says
Yay!
Diana says
Could I sub the sugar free caramel torani syrup for the extract? I’ve been searching locally for the extracts and can’t find any and I want to make this like yesterday!
Carolyn says
It might make the chocolate seize so I’d go light on it or skip it altogether.
Laurie says
I don’t eat pork for religious & health reasons. Are there any healthy substitutes so that I can still try these and have them turn out right?
Carolyn says
I can’t think of any truly crispy light low carb puffed item, like pork rinds. You can do some chopped nuts…it won’t be the same and will be higher in carbs so go easy on them!
Vmm says
So are these bars dry/crispy or somehow the gooey, chewy, goodness that I drop over when I think of with rice crispy bars or scotcheroos? Just checking. Even great flavor isn’t tempting to me if not chewy:).
Kathy says
What Melissa said…. I only came to this recipe to read the mean comment made by someone who hadn’t even made the recipe (nosey like that), and I became curious to see if pork rinds could really be disguised as dessert. So many reviewers couldn’t be wrong I thought, and with one exception I have loved every recipe I have made from this site. Not surprisingly, these squares are delicious!…5 stars!
Now, my thoughts turn to a cracker recipe that I made eons ago, which used rice crispies and Imperial Cheese, and a little cayenne (if memory serves). Carolyn, if you remember this, and try to develop a copycat, I would love to make these again. Once again, let me express appreciation for all you do and your generosity in sharing these recipes.
Melissa says
Intriguing blend of clueless and nasty above! I’d like to sit down with Olivia and start by giving her a hug. Then bring out a stack of literature detailing the changes in nutrition science over the last few decades to review extensively. Perhaps we could finish with a loving kindness meditation and then chow down on some delicious Scotcheroos. I would leave her not only with the few leftovers that she didn’t scarf down but also with a copy of your upcoming cookbook, which she would be gunning to purchase at that point 🙂
Carolyn I”ve made literally dozens of your recipes over the years and they have set my low carb dessert loving world ablaze! And as a person facing autoimmune disease who cannot have either gluten or sugar, they have been a life saver as well.
Now I am not a huge pork rind lover, but I love these! So inventive. I didn’t have peanut butter so I used tahini in mine and it worked really well. Next time on to peanut butter. Thank you so much for your delicious creativity!
Olivia says
I just have to laugh when I read recipes like this. How are people stupid enough to believe these bars are “healthy,” when they’re made from sugar substitute, 2 kinds of hydrogenated fat, artificial flavoring, fried PORK RINDS, and sugar-free chocolate? OH BUT WAIT: they’re gluten free. So they’re “healthy.”
Try again, morons.
Carolyn says
Hi troll friend. Instead of wasting your time belittling people and calling them morons, why don’t you actually spend some time educating yourself on the state of nutrition? You might actually find that things aren’t what they seem and that your pre-conceived notions and prejudices about what other people eat are, in fact, wrong. Or perhaps that’s what you are so afraid of, to discover that you are wrong? That would shake up your world view, wouldn’t it? And your ability to disparage other people, which appears to be a favorite pastime.
Sugar substitutes like erythritol are perfectly natural, neither natural peanut butter nor butter contain hydrogenated oils, pork rinds are pure protein, and sugar free chocolate is delicious. While these are indeed gluten-free, they are also good for diabetics, such as myself. And don’t we “morons” who managed to get diabetes deserve a little treat too? Once in a while, surely.
Jeanne Opperman says
Carolyn, What a great response! I own 2 of your cookbooks and am on your website nearly daily. You’re the best! Thanks for all of your hard work and HEALTHY delicious recipes!
Carolyn says
And I just have to laugh when I read comments like this, because they are so uninformed. 🙂
Betsy Stokes says
It is nice of you to laugh. It just shows you have a great and gracious attitude. My first response, I have to admit, is not as polite. I think we all get a little protective of our wonderful Carolyn!
Carolyn says
🙂
Jen says
I think this comment points to some important issues when it comes to food… Recipes are only as good as our ingredients and many folks don’t understand true food quality. Yes, you could make this recipe with artificial sweeteners and flavors, margarine, peanut butter made with hydrogenated oils, and pork rinds laced with preservatives etc… However, you could also choose the natural alternatives (just follow Carolyn’s wonderful advice!). You’d be making two completely different food products from this recipe. I actually had a doctor – a specialist- tell me to avoid all artificial sweeteners when she heard I used stevia. I couldn’t believe a doctor did not know what stevia was. I also had a dentist tell me that “Stevia and other “health” foods like that, like organic apple juice are still bad for your teeth.” I’m thinking what does stevia have to do with organic apple juice??? I did not dare say the word “erythritol”. I don’t know why there is such a disconnect in knowledge when it comes to what food actually IS and it’s impact on our health. It’s up to us to change things so future generations do not face our struggles. I’m thankful for folks like Carolyn who are informing and educating others about smart food choices – REAL food choices. I know I’m preaching to the choir here – but share the knowledge with people in your own lives, you’ll be giving them the gift of better health.
Stacy Hansen says
Thank you!! I should have thought to search your recipes!!
Stacy Hansen says
I wanted to make another batch of these but am out of Lily’s. I do have Ghirardelli 100% cocoa bars (no sugar) and cocoa powder. If I made the topping with one or both of these, what sweetener should I use. Would Swerve make the topping too stiff? I was wondering if stevia glycerite would be better. Thank you for any guidance!!!
Carolyn says
I have some chocolate glazes that are made with unsweetened chocolate. Try making the chocolate shell from this recipe for the topping: https://alldayidreamaboutfood.com/low-carb-chocolate-coconut-caramel-cups/
Amanda says
I emailed epic and suggested they make a plain or cinnamon flavor since there are so many recipes coming out using pork rinds. Everyone should! You even get a coupon?
Sheila says
Has anyone tried making these with another nut butter? I’m staying away from legumes and, unfotunately, peanut butter gives me heartburn.
Carolyn says
You could easily do it with sunflower seed butter.
Sheila M Bassett says
Thanks so much! I’ll give it a try
Ilana says
My youngest daughter is allergic to peanuts so we have no peanut products in our house. I’ve made this recipe many times and always use almond butter. It tastes wonderful. Actually, whenever I read a recipe that calls for peanut butter my mind automatically substitutes almond butter as I’m reading.
Carolyn says
Well perfect then! This would probably also be good with Sunbutter
specialmn1 says
Carolyn, I’m so excited to try this recipe…I need to gather a few ingredients for it. I’ve never bought caramel or butterscotch extract…which one would you recommend the most (for best taste most importantly…and most useful for recipes?)
My other question is this…which brand of sugar free chocolate did you use? I’m thinking something like Lily’s? I thought maybe you meant unsweetened, but I see that you didn’t add a sweetener to the chocolate topping.
Thank you!
Carolyn says
Yes it is Lily’s and I link to it right in the recipe so people can see what I am talking about. Same with the caramel extract but here’s a direct link to the one I use: http://amzn.to/2vxQuIi