These homemade Kit Kat Bars are a quick and easy low carb, keto friendly and gluten free treat. Crispy, delicious and sugar-free!
If you love this guilt-free treat, try my Strawberry Cheesecake Fat Bombs, Keto Chocolate Fudge and Keto Peanut Butter Cups!
CHOCOLATE is something I can never resist. When I get the craving, I make sure to have something sweet and healthy on hand.
Making kit kat bars at home is so much healthier and tastes better than the real thing. These are great to make up ahead of time and store in the fridge when you get cravings. Just a few ingredients and 20 minutes is all you need to make them!
Why You’ll Love This Recipe
- Healthy Kit Kat Recipe!
- Perfect for sweet tooth cravings!
- Easy to make ahead!
- Enjoy on the go!
What You’ll Need
- Almond flour – This will be the base of the bars and any brand can be used.
- Baking powder – Any brand will work.
- Butter – Melt butter in microwave.
- Cream cheese – You will only need an ounce but make sure it is softened to room temperature. I usually set it out on the counter for about 15-30 minutes.
- Confectioners sugar substitute – For this recipe I used Lakanto Monkfruit Powdered Sweetener but you can use any brand of confectioners sugar substitute.
- Vanilla extract – To help add a little bit of sweetness.
- Sugar free baking chips – My favorite brand are Lakanto or Choc Zero but you can use any brand as long as they are sugar free.
- Coconut oil – Any brand will work.
- Silicone candy bar mold – You can really use any style you want as long as it’s silicone.
How to Make Keto Kit Kat Bars
Preheat the oven to 350 degrees F.
In a medium bowl, add almond flour, melted butter, cream cheese, baking powder, confectioners powdered sugar and vanilla extract. Using a hand mixer, blend until thoroughly mixed.
Press dough into 4 molds. Bake 8-10 minutes or until browned and cooked through.
All to cool completely and remove from silicone mold.
Gently cut each of the candy bar pieces in half lengthwise so they are long and thin like a Kit Kat bar.
Place the cut cookie bars on a cookie sheet under the broiler for about 1-2 or until crisp. Make sure to watch them carefully. They can burn quick.
Place the cookie sheet of cookie bars in the freezer for an hour to set up.
In a small microwaveable bowl, add coconut oil and baking chips. Microwave in 30 seconds increments until chips are melted and smooth. Mix together.
Lay a piece of parchment paper on the cookie sheet. Dip the cookie strips into the melted chocolate. Remove the excess chocolate and place on parchment paper.
Place in freezer for 30 minutes. Remove and enjoy!
How to Store Homemade Kit Kat Bars
- Fridge: Store in an airtight container in the fridge for up to 7 days.
- Freeze: Wrap each bar in a piece of parchment paper. Placed wrapped bars in a freezer ziploc bag, seal and put in freezer for up to 3 months.
Keto Kit Kat Bars
These homemade Kit Kat Bars are a quick and easy low carb, keto friendly and gluten free treat. Crispy, delicious and sugar-free!
Ingredients
- ¾ cup almond flour
- ½ teaspoon baking powder
- 2 Tablespoons butter, melted
- 1 ounce cream cheese, softened to room temperature
- 3 Tablespoons confectioners sugar substitute
- 1 teaspoon vanilla extract
- ⅓ cup sugar free baking chips
- 1 Tablespoon coconut oil
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, add almond flour, melted butter, cream cheese, baking powder, confectioners powdered sugar and vanilla extract. Using a hand mixer, blend until thoroughly mixed.
- Press dough into 4 molds. Bake 8-10 minutes or until browned and cooked through.
- All to cool completely and remove from silicone mold.
- Gently cut each of the candy bar pieces in half lengthwise so they are long and thin like a Kit Kat bar.
- Place the cut cookie bars on a cookie sheet under the broiler for about 1-2 or until crisp. Make sure to watch them carefully. They can burn quick.
- Place the cookie sheet of cookie bars in the freezer for an hour to set up.
- In a small microwaveable bowl, add coconut oil and baking chips. Microwave in 30 seconds increments until chips are melted and smooth. Mix together.
- Lay a piece of parchment paper on the cookie sheet. Dip the cookie strips into the melted chocolate. Remove the excess chocolate and place on parchment paper.
- Place in freezer for 30 minutes. Remove and enjoy!
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