Thanks to a new sugar-free keto cereal that mimicks ‘rice krispie cereal’, we can now enjoy low carb keto peanut butter rice krispie scotcheroos that come together in only 5 minutes! What’s a Scotcheroo? It’s a rice krispie treat that uses caramel, butterscotch or syrup to hold it together instead marshmallows and has the addition of peanut butter, and usually a chocolate coated top. This super low carb version has all the same sticky, crunchy, chewy, sweetness of the real thing but WITHOUT all the carbs! They’re also PACKED with 13 grams of protein per bar! They’re ALMOST too good to be true, ALMOST ….;)
A week ago, I discovered the new VERY keto-friendly Highkey Protein Cereal that I am now completely OBSESSED with!!! It’s Zero Carb, packed with protein, sugar-free, and checks ALL the boxes of a deliciously sweet and crunchy cereal! As soon as I received my box of it from amazon and tasted it, I KNEW the first thing I was going to do with it was to FINALLY make Keto-Friendly Rice Krispie treats!!!! I used to adore putting peanut butter in my traditional (sguar-filled) rice krispie treats back in my carb loving days… because EVERYTHING is better with peanut butter, so why not? In this recipe I used the same concept but replaced the high carb marshmallows that help glue the rice krispie bits together with a sugar-free syrup which actually makes a sort of peanut butter scotcheroo!
ChocZero Syrup was the PERFECT healthy and sugar-free syrup to sweeten AND hold these keto peanut butter rice krispie scotcheroos together! It’s a super thick and extra sticky syrup which is exactly what you need. It’s also what I use in my Keto Peanut Butter ‘Granola’ Bar recipe, so I knew it was going to work well! I strongly recommend if you make these, to use choc-zero syrups! You can use another substitute but you need to make sure it’s an ultra-sticky sugar-free syrup. Unfortunately, Lakanto Syrup is not going to do the trick here (it’s just NOT sticky enough or thick enough for this recipe). I used Vanilla Choc Zero Syrup that I truly think gives the BEST, most mild flavoring. The next best flavor I would recommend here would be the ChocZero Caramel Syrup, which I think would also be delicious in these (although I haven’t tried it yet since I ran out!). If you are okay with the addition of a maple flavoring (for me maple would be a little too strong and might cover the delicious peanut butter flavor), feel free to use that ChocZero Maple Syrup as a substitute as well!
Not to mention, ChocZero Syrup is HANDS DOWN my favorite syrup to drizzle all over my Super low carb, Keto Birthday Cake Protein Pancakes!!! I promise you, the rest of your choczero syrup bottle will NOT go wasted- it’s just too good!
Now, let’s talk peanut butter…. because I have been asked many times what my favorite low carb Peanut Butters are! Believe me when I say, I have tried EVERY SINGLE low carb peanut butter that is out there (available to the masses that is). Creamy JIF peanut butter used to be my all time favorite before I knew HOW MUCH sugar and bad-for-you ingredients were in it. Once I went Keto (I’ve been keto for well over 2 years now) I have consistently been on the search for a legit replacement that won’t make me feel like I am just eating raw mashed, oily and hard to stir up , peanuts. I now have TWO FAVORITE Low Carb Peanut Butters!!!!!
These two low carb peanut butters both do not need excessive stirring to blend in the top oils, spread like regular peanut butter, taste delicious and HAVE ONLY 2 G NET carbs per 2 tablespoons. They are……
1.) Maranatha’s Organic Creamy Peanut Butter (no sugar added – two ingredients only) – BE careful to read the labels because some of the mara natha’s PB’s are higher in carbs. It must be the TWO INGREDIENT, no sugar added, organic one to have only 2 g net carbs.
2.) Santa Cruz’s Organic, Crunchy Dark Roasted Peanut Butter- it MUST BE THE ‘Dark Roasted’ ‘Crunchy’ one to be 2 g net carbs!!! yes, it has little crunchy peanut pieces in it (the non-crunchy one is higher in carbs!), but the actual peanut butter is 100 % NO stir and has the SAME smooth and creamy texture as a jif!!! SO, just get around the crunchy pieces… mmmk?
I ended up using Santa Cruz’s Organic, Crunchy Dark Roasted Peanut Butter Brand in the bars that are pictured, and guess what? You can NOT even tell there are crunchy little pieces of peanuts in there AT ALL. So, even if you’re not a Crunchy Peanut Butter lover, I still recommend giving this low carb peanut butter a try if you can find it!!!!! It has quickly become my FAVORITE low carb peanut butter even though I don’t even like crunchy PB!
I chose to top my keto peanut butter rice krispie bars with melted Sugar-Free Lily’s Dark Chocolate! Peanut Butter and Chocolate are MEANT to be together in my opinion. You don’t have to add the chocolate though, they will hold together just as well without it!
There’s many ways to melt the chocolate to put on top of your protein packed peanut butter rice krispie bars if you do so chose to. You can melt chocolate chips (or chopped up chocolate bars) in a double broiler slowly and steadily, or you can melt them in the microwave! If you melt them in the microwave, then you will want to heat them in 15 second intervals, taking them out and stirring them in between EACH interval until they are just melted. This is because chocolate will SEIZE (meaning it will get CHUNKY and gross) if it gets overheated. If you want your chocolate coating to be ultra smooth when you spread it out or easier to drizzle, you can add a little teaspoon of coconut oil to it before heating, but I don’t find that to be necessary. Adding a tiny bit of coconut oil will make the chocolate coating melt MUCH faster in your hand and when these bars are out of the fridge, so I prefer to have a less smooth coating in lieu of messy fingers. If you’re a chocolate pro, you can also properly temper your chocolate, which means that your chocolate coating will be room temp stable (meaning it WILL NOT MELT at room temperature). YOU DEFINITELY DO NOT NEED to temper your chocolate for these bars though, since they will need to be stored in the fridge anyways. 🙂
I hope you enjoy these bars as much as I DO! And if you want to know how much I love them? Just know I have eaten one for breakfast everyday for the last 4 days, and even had one for dessert ALSO on a few of those days. I even top my bar with a little canned whipped cream to make it SUPERRRRR EXTRA ????, because… ‘that me’!
If you make these bars, don’t forget to snap a picture and tag me on Instagram @Fatkitchenblog and #fatkitchenrecipes 🙂
Hope you all are staying safe and sane during all this CRAZY CORONAVIRUS epidemic stuff!!!! Keto Peanut Butter Rice Krispie scotcheroo are SURE to help BRIGHTEN YOUR mood & Satisfy your sweet tooth 😉 Plus, All the ingredients are available on AMAZON for doorstep deliver!!!!!!!!!!!Print
Healthy, Sugar-Free, JUST LIKE THE REAL THING, Keto Peanut Butter Rice Krispie Bars Butter With Chocolate on Top and 13 grams of protein per bar! Made with only 5 main ingredients these are ALMOST too good to be TRUE!! …. and you don’t even have to bake them! 🙂
- 3/4 Cup of Peanut Butter (see post for my two favorite 2 g net carb/serving brands!)
- 1/3 Cup ChocZero Vanilla Syrup (or sub any other sugar-free syrup that is STICKY)
- 2 Tablespoon Butter
- HEARTY pinch of salt (or two)
- 1/2 teaspoon of vanilla extract
- 3 Cups of HighKey Protein Cereal
- 1–2 Lily’s Dark Chocolate Baking Bar (or about a little over half of a bag of Chocolate Chips)
- In a Saucepan, add Peanut Butter, Syrup, Butter, and salt all together over medium heat. Heat until all is melted into smooth peanut butter sauce and it starts bubbling, stirring together occasionally as it heats. Once it is bubbling, let it bubble for 15 -30 seconds and then remove from heat. Stir in the vanilla extract and mix well with a spatula. Quickly stir in all of your HighKey Protein cereal, coating pieces well with the peanut butter mix! Spoon/Dump the mixture directly into lined Square Pan (I used an 8 x 8 brownie pan!) and smooth the top while gently pressing the mix down into the pan. Refrigerate while you melt the chocolate topping.
- Melt chocolate (chips or chopped up bar) in a double broiler, or in the microwave. If you melt them in the microwave, then heat them up in 15 second intervals, stirring the chocolate between each interval and continue to do this until they have just melted ( this method prevents overheating and seized chocolate!). Grab your pan of rice krispies again and Pour or drizzle your melted chocolate all over the rice krispies bars (you can smooth out with a hot back of a spoon), and then put the bars back into the refrigerate to cool for 3-4 hours before eating!
- Store Bars in the refrigerator until you are ready to serve! 🙂 They will stay crunchy for 3-4 days, but do lose a little of their crunch by the third or 4th day (NOT that they will stay in your fridge for THAT long anyways though!!!)
Net Carbs = 1.89 Grams Per serving (serving size is 1 Bar Or 1/9th of the Recipe)
*Sugar alcohols from erythritol are not counted in total net carbs, since they don’t affect blood sugar (they’re 0 net carbs)!
Carb counts vary based on the brands of each item used. My calculations are for the brands listed/suggested! Peanut Butter can vary widely in the total carbs, so make sure you CHECK YOUR LABELS. See my post for the brands I used- you can order these on amazon even!!
- Cook Time: 5
- Serving Size: 1 Square (1/9th of Recipe
- Calories: 290.11
- Fat: 21.5 g
- Carbohydrates: 1.89 g net carbs
- Protein: 14.75