Zero Sugar/Keto Snickers Latte

 

This is a 16 oz cup

 

2-3 shots of espresso 

3 ounces of skim milk steamed 

3 ounces of heavy cream steamed

2 ounces of RxSugar Organic Caramel Syrup

2 ounces of RxSugar Organic Chocolate Syrup

 

Pour both syrups in first.

Add in espresso shots then mix together

Add in both steamed milks and stir again

 

Use the chocolate and caramel syrups on top for garnish. If you don’t want to make snickers bars, you can add the syrups and crush salted peanuts and sprinkle on top. 

 

 

Zero Sugar Whipped Cream:

 

1/2 cup of heavy whipping cream

1 tablespoon RxSugar Crystal Allulose

Use electric mixer with a whisk until you see peaks. 

 

 

 

 

SNICKERS BAR (Used for garnish in this picture) 

 

Nougat Layer:

 

·     1 cup almond flour

·     ½ cup heavy cream 

·     2-3 tablespoon allulose

·     1 teaspoon RxSugarOrganic Vanilla Syrup 

 

 

Caramel Layer:

 

·     4 tbsp salted butter 

·     ½ cup heavy cream 

·     3 tablespoon RxSugarCrystal Allulose 

·     1 teaspoon RxSugarOrganic Vanilla Syrup 

·     ¼ cup peanuts 

 

Chocolate Coating:

·     ½ cup plus 1 tbsp sugar free chocolate chips

·     1 tablespoon coconut oil

 

Instructions: 

·     Line a small container with parchment paper. In a bowl, stir together the healthy nougat ingredients: almond flour, allulose, heavy cream and vanilla extract.

·     Press the mix into the container and level with the back of a spoon

·     Caramel Layer

·     Melt butter in a medium saucepan or a frying pan. Add theRxSugar Crystal Allulose and cook over a medium heat for 3-4 minutes until it is melted and the butter is browned. Stir continuously so the butter does not burn.

·     Add the cream and vanilla. Bring to the boil, then reduce the heat to a simmer and cook the caramel for about 8 minutes or until the mix reduces and takes on a golden caramel color.  The consistency should be thick and glossy. Again, stir regularly.

·     Pour the caramel over the almond nougat layer. Scatter over the peanuts and press them into the caramel.

·     Put the snickers bars into the freezer for 40-50 minutes. Then, slice into bars and return to the freezer while you prepare the chocolate.

·      

·     Chocolate Coating

·     Melt the chocolate and the coconut oil in a Bain-marie (water bath) or in the microwave (2 x 30 second bursts, followed by 10 second bursts until almost, but not completely melted). Stir and wait for the chocolate to cool slightly.

·     Dip each bar into the chocolate until fully coated. Refrigerate until the chocolate hardens. 

Zero Sugar Keto Snickers Latte

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Ingredients

Zero Sugar/Keto Snickers Latte

• 2-3 shots of espresso 
• 3 ounces of skim milk steamed 
• 3 ounces of heavy cream steamed
• 2 ounces of RxSugar Organic Caramel Syrup
• 2 ounces of RxSugar Organic Chocolate Syrup

Zero Sugar Whipped Cream:

• 1/2 cup of heavy whipping cream
• 1 tablespoon RxSugar Crystal Allulose

SNICKERS BAR (Used for garnish in this picture)

Nougat Layer:

• 1 cup almond flour

• ½ cup heavy cream 

• 2-3 tablespoon allulose

• 1 teaspoon RxSugarOrganic Vanilla Syrup 

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Caramel Layer:

• 4 tbsp salted butter 

• ½ cup heavy cream 

• 3 tablespoon RxSugarCrystal Allulose 

• 1 teaspoon RxSugarOrganic Vanilla Syrup 

  Add To Cart

• ¼ cup peanuts 

Chocolate Coating:

• ½ cup plus 1 tbsp sugar free chocolate chips

• 1 tablespoon coconut oil

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Directions

Zero Sugar/Keto Snickers Latte

1. Pour both syrups in first.
2. Add in espresso shots then mix together
3. Add in both steamed milks and stir again
4. Use the chocolate and caramel syrups on top for garnish. If you don’t want to make snickers bars, you can add the syrups and crush salted peanuts and sprinkle on top.

Zero Sugar Whipped Cream:

1. Use electric mixer with a whisk until you see peaks. 

SNICKERS BAR (Used for garnish in this picture)

1. Line a small container with parchment paper. In a bowl, stir together the healthy nougat ingredients: almond flour, allulose, heavy cream and vanilla extract.

2. Press the mix into the container and level with the back of a spoon

Caramel Layer

1. Melt butter in a medium saucepan or a frying pan. Add theRxSugar Crystal Allulose and cook over a medium heat for 3-4 minutes until it is melted and the butter is browned. Stir continuously so the butter does not burn.

2. Add the cream and vanilla. Bring to the boil, then reduce the heat to a simmer and cook the caramel for about 8 minutes or until the mix reduces and takes on a golden caramel color.  The consistency should be thick and glossy. Again, stir regularly.

3.  Pour the caramel over the almond nougat layer. Scatter over the peanuts and press them into the caramel.

4. Put the snickers bars into the freezer for 40-50 minutes. Then, slice into bars and return to the freezer while you prepare the chocolate.

Chocolate Coating

1. Melt the chocolate and the coconut oil in a Bain-marie (water bath) or in the microwave (2 x 30 second bursts, followed by 10 second bursts until almost, but not completely melted). Stir and wait for the chocolate to cool slightly.

2. Dip each bar into the chocolate until fully coated. Refrigerate until the chocolate hardens.