Keto Rice Crispy Treats Scotcheroos
Keto rice krispie treats scotcheroos are a must-try for anyone who follows a low-carb diet and enjoys a sweet dessert! This easy recipe requires just 20 minutes of prep time and is gluten-free, grain-free, nut-free, egg-free, and refined sugar-free! These rice crispy bars are sweetened with monk fruit sweetener and taste just like the original scotcheroos recipe!
Servings: 12 bars
Ingredients
Base Layer:
- ¾ cup 192g SunButter
- ½ cup 4 oz unsalted butter
- 240 g pork rinds ~4 cups crushed pork rinds
- ¾ cup 60g unsweetened shredded coconut
- ¼ tsp salt
- ¼ cup + 2 tbsp 72g golden monk fruit sweetener
- ¼ cup 60 mL Maple-Flavored Syrup
- ½ tsp pure vanilla extract
Chocolate Topping:
- ¼ cup 48g golden monk fruit sweetener
- ¼ cup 60mL coconut oil
- ¼ cup + 2 tbsp 30g unsweetened cocoa powder
- 2 tbsp 27g cocoa butter
- 1 tbsp 16g SunButter
- ¼ tsp pure vanilla extract
Instructions
- Base Layer: Line 8x8 baking pan with parchment paper, allowing paper to overhang edges slightly to allow for easy removal.
- Using a food processor, pulse pork rinds until finely ground. Set aside.
- In a saucepan over medium heat, combine SunButter and butter until melted. Mix in crushed pork rinds, shredded coconut, and salt. Remove saucepan from heat and stir in monk fruit sweetener, syrup, and vanilla extract. Pour mixture into prepared baking pan and, using a silicone spatula, press into even layer. Transfer pan to refrigerator to chill for 1 hour, 30 minutes.
- Chocolate Topping: With about 15 minutes left of base layer chilling, in a food processor, pulse monk fruit sweetener until powdered. Set aside.
- In a saucepan over medium heat, melt coconut oil. Mix in cocoa powder, cocoa butter, SunButter, and vanilla extract. Remove saucepan from heat and, in small batches, stir in powdered monk fruit sweetener.
- Final Steps: Allow melted chocolate to cool for about 5 minutes before pouring chocolate atop base layer. Transfer pan to refrigerator to chill for 30 minutes. Remove pan from refrigerator and pull at edges of parchment paper to remove bars from pan. Slice into bars.
Notes
SunButter Substitution: This recipe can be made seed-free by substituting in unsweetened peanut butter or unsweetened almond butter for SunButter at a 1:1 ratio.
Monk Fruit Sweetener Substitution: In place of golden monk fruit sweetener, classic monk fruit sweetener, erythritol or Swerve can be used at a 1:1 ratio.
Storage: Store scotcheroos in an airtight container in the refrigerator and eat within 5 days.