Keto Copycat Butterfinger Bites
These Keto Copycat Butterfinger Bites are low-carb, nut-free, and sugar-free. They use a surprising ingredient, yet taste like the delicious candy bars you know and love! They can even be stored in the freezer to eat later right when a craving for something sweet and chocolatey strikes!
Servings: 24
Ingredients
Butterfinger Layer:
- 85 g pork rinds (~1 ⅓ cups, once crushed)
- ¾ cup 144g golden monk fruit sweetener
- 1 tsp cream of tartar
- ¼ cup 60 mL heavy whipping cream
- ½ tsp pure vanilla extract
- ½ cup 4 oz unsalted butter
- ¼ cup 64g No-Sugar-Added SunButter
Chocolate Coating:
- 270 g sugar-free dark chocolate chips
Instructions
- Butterfinger Layer: In a food processor, pulse pork rinds until finely crushed. Set aside.
- In a mixing bowl, whisk together monk fruit sweetener and cream of tartar. Pour in heavy cream and vanilla extract and whisk until thoroughly incorporated. Set aside.
- In a saucepan over medium heat, melt and brown butter, which should take about 5-7 minutes, stirring occasionally with a rubber spatula. Reduce heat to medium-low, stir in monk fruit sweetener and heavy cream mixture, and simmer for 2-3 minutes, stirring frequently with a rubber spatula. Remove saucepan from burner and stir in SunButter before stirring in crushed pork rinds.
- Scoop and flatten pork rind mixture into silicone mold cavities and transfer silicone mold to freezer until hardened, about 1 hour.
- Once bites have hardened, line baking sheet with parchment paper. Pop bites out of silicone mold cavities and set on prepared baking sheet.
- Chocolate Coating: To a small glass or stainless steel bowl, add chocolate chips. Using double boiler method on stovetop over medium-low heat, melt chocolate until smooth, stirring frequently using a rubber spatula. Remove saucepan from heat and allow melted chocolate to cool slightly before moving on to next step.
- Final Steps: One by one, using a toothpick, dunk bites into melted chocolate, placing each onto prepared baking sheet. Transfer chocolate-covered bites to freezer to harden for 1 hour.
Notes
How To Make This Recipe Dairy-Free: You will need to substitute the heavy whipping cream and butter for other ingredients. For the heavy cream, I would use full-fat canned coconut cream and, for the butter, I would use coconut oil. As I indicated in the blog post, I have not tested these substitutions, but I do think they should work.
Where To Purchase Silicone Molds: I bought mine from Amazon. This silicone mold is the exact one used.
Net Carbs: Per serving, these bites contain 0.7 grams of net carbs. The recipe, as written, yields 24 servings, and each serving size is 1 Butterfinger bite. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.
Refrigerator Storage: Store bites in an airtight container in the refrigerator for up to 5 days. Note that they may become soft, but will still taste fine. My recommendation would be to freeze them though.
Freezer Storage: Store bites in an airtight container in the freezer for up to 3 months. When you want one, pop one out, and allow it to thaw for a few minutes before enjoying.