Keto Copycat Butterfinger Bites

Keto Copycat Butterfinger Bites
keto diet quiz

These Keto Copycat Butterfinger Bites are low-carb, nut-free, egg-free, gluten-free, grain-free, sugar-free, and coconut-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!

This recipe post is being shared in partnership with Lakanto.

close-up shot of a bowl of Keto Copycat Butterfinger Bites atop a marble kitchen counter

Be sure to read through the blog post for the answers to frequently asked questions before you move on to the recipe card and begin making this recipe. You will find step-by-step photos within the blog post (located above the recipe card) that will help you to successfully make this butterfinger fat bombs recipe.

keto copycat Butterfinger bites scattered on a baking sheet

Butterfinger fat bombs recipe

These copycat keto-friendly Butterfinger fat bombs are made with just 8 ingredients and don’t include any nuts or eggs.

They even include a surprising ingredient: pork rinds! If you’ve never tried pork rinds in a dessert, you may be a little unsure right now, but stick with me!!

Baking isn’t required to make these and the bites can be prepped in about 45 minutes, and then just need to chill before enjoying.

Since fat bombs are high in fat and low in carbs, they make a perfect, energy-boosting treat. They store well in the freezer, making them a great choice for meal prepping to ensure you have some low-carb snacks on hand whenever a sweet craving strikes!

Keto copycat Butterfinger bites recipe FAQs

Here are answers to the most commonly asked question about these Butterfinger fat bombs recipe:

Are there any ingredient substitution options?

  • Golden Monk Fruit Sweetener: Classic Monk Fruit Sweetener, erythritol, or Swerve can be subbed in here at a 1:1 ratio.
  • Heavy Whipping Cream: Combine 1/4 cup of melted butter with 3/4 cup of milk and mix thoroughly to make the equivalent of 1 cup of heavy cream. For a dairy-free option, you can try full-fat canned coconut cream. I have not personally tested this, but it should work.
  • Unsalted Butter: Ghee or coconut oil can be substituted for unsalted butter at a 1:1 ratio. Note that using either of these may change the flavor profile slightly. Using coconut oil (along with a substitution for heavy whipping cream) will lead this to being a dairy-free recipe.
  • No-Sugar-Added SunButter: If you consume nuts, unsweetened peanut butter or unsweetened almond butter can be for substituted at a 1:1 ratio.
  • Sugar-Free Dark Chocolate Chips: A dark chocolate bar is an option here, but I have tested this and it just doesn’t work as well as the chocolate chips, but it can work if you need it to (or if you don’t want to use chocolate chips). You will need to melt it and likely include heavy whipping cream with it. Ideally, the chocolate bar would be 80% cocoa (or higher). Note, if you use dark chocolate rather than sugar-free dark chocolate chips, the resulting carb content may be higher in carbs, albeit marginally, depending on the percentage of cocoa in the chocolate bar you use. If possible, use sugar-free chocolate chips.

Where can I buy monk fruit sweetener?

I purchase mine from Lakanto and have it delivered. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order.

If you’d rather purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s monk fruit sweetener.

Where can sugar-free chocolate chips be found?

In this recipe, I used Lily’s sugar-free dark chocolate chips, which I either purchase from Thrive Market, Amazon, or my local grocery store.

How can I make this a dairy-free recipe?

You will need to substitute the heavy whipping cream and butter for other ingredients, as indicated in the Ingredient Substitution section above.

For the heavy cream, I would use full-fat canned coconut cream and, for the butter, I would use coconut oil.

As I indicated above, I have not tested these substitutions, but I do think they should work.

Where to purchase a silicone mold?

I bought mine from Amazon. This silicone mold is the exact one used.

How many net carbs per serving?

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.

The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.

What diets is this recipe compliant with?

  • Keto and Low-Carb: Each bite contains only 0.7 grams of net carbs, making it a great choice for those who follow a low-carb or ketogenic diet.
  • Nut-Free: There are no nuts or nut products in this copycat Butterfinger bites recipe.
  • Coconut-Free: This recipe is free from coconut ingredients.
  • Gluten-Free and Grain-Free: This recipe is both gluten-free and grain-free.
  • Egg-Free: Eggs are not used to make this recipe.
  • Refined Sugar-Free: This recipe doesn’t use refined sugar, but is, instead, sweetened with Lakanto Monk Fruit Sweetener.

How should these fat bombs be stored after preparing?

  • 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.
Angled shot of a bowl full of Butterfinger bites with the top bitten in half.

How to make these keto copycat Butterfinger bites

Butterfinger Layer: In a food processor, pulse pork rinds until finely crushed. Set aside.

pork rind crumbs in a food processor atop a marble kitchen counter

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.

a mixture of monk fruit sweetener, cream of tartar, heavy cream and vanilla extract being whisked in a mixing bowl, atop a marble kitchen table.

In a saucepan over medium heat, melt and brown butter, which should take about 5-7 minutes, stirring occasionally with a rubber spatula, spoon, or a whisk.

melted brown butter being stirred in a saucepan.

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 or a whisk.

a mixture of melted butter and heavy cream mixture being stirred by a whisk in a saucepan.

Remove saucepan from the burner and stir in SunButter.

a mixture of melted butter, heavy cream mixture, and Sunbutter being stirred by a whisk in a saucepan.

Then stir in crushed pork rinds.

crushed pork rinds stirred in a sunbutter mixture in a saucepan.

Scoop and flatten pork rind mixture into silicone mold cavities and transfer silicone mold to freezer until hardened, about 1 hour.

Butterfinger layer poured in a square silicon mold atop a marble kitchen counter.

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.

melted sugar-free dark chocolate melted by using the double boiler method.

Final Steps: One by one, using a toothpick, dunk bites into melted chocolate, placing each onto prepared baking sheet.

Butterfinger bites being dunked in melted sugar-free chocolate in a glass mixing bowl atop a marble kitchen counter.

Transfer chocolate-covered bites to freezer to harden for 1 hour.

ready to eat keto copycat Butterfinger bites on a baking sheet.

Looking for more keto copycat recipes?

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close-up shot of a bowl of Keto Copycat Butterfinger Bites atop a marble kitchen counter

Keto Copycat Butterfinger Bites


  • Author: Sara Nelson
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours
  • Yield: 24
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

These Keto Butterfinger Bites are low-carb, nut-free, egg-free, gluten-free, grain-free, sugar-free, and coconut-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!


Ingredients

Butterfinger Layer:

Chocolate Coating:


Instructions

  1. Butterfinger Layer: In a food processor, pulse pork rinds until finely crushed. Set aside.
  2. 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.
  3. 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.
  4. Scoop and flatten pork rind mixture into silicone mold cavities and transfer silicone mold to freezer until hardened, about 1 hour. 
  5. Once bites have hardened, line baking sheet with parchment paper. Pop bites out of silicone mold cavities and set on prepared baking sheet.
  6. 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.
  7. 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.

Recipe Notes:

Where To Purchase Monk Fruit Sweetener: I purchase mine from Lakanto and have it delivered. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order. If you’d rather purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s monk fruit sweetener.

Golden Monk Fruit Sweetener Substitution: Classic Monk Fruit Sweetener, erythritol, or Swerve can be subbed in here at a 1:1 ratio.

Heavy Whipping Cream Substitution: Combine 1/4 cup of melted butter with 3/4 cup of milk and mix thoroughly to make the equivalent of 1 cup of heavy cream. For a dairy-free option, you can try full-fat canned coconut cream. I have not personally tested this, but it should work.

Unsalted Butter Substitution: Ghee or coconut oil can be substituted for unsalted butter at a 1:1 ratio. Note that using either of these may change the flavor profile slightly. Using coconut oil (along with a substitution for heavy whipping cream) will lead this to being a dairy-free recipe.

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.

No-Sugar-Added SunButter Substitution: If you consume nuts, unsweetened peanut butter or unsweetened almond butter can be for substituted at a 1:1 ratio.

Where To Purchase Silicone Molds: I bought mine from Amazon. This silicone mold is the exact one used.

Where To Buy Sugar-Free Dark Chocolate Chips: In this recipe, I used Lily’s sugar-free dark chocolate chips, which I either purchase from Thrive MarketAmazon, or my local grocery store.

Sugar-Free Dark Chocolate Chips Substitution: A dark chocolate bar is an option here, but I have tested this and it just doesn’t work as well as the chocolate chips, but it can work if you need it to (or if you don’t want to use chocolate chips). You will need to melt it and likely include heavy whipping cream with it. Ideally, the chocolate bar would be 80% cocoa (or higher). Note, if you use dark chocolate rather than sugar-free dark chocolate chips, the resulting carb content may be higher in carbs, albeit marginally, depending on the percentage of cocoa in the chocolate bar you use. If possible, use sugar-free chocolate chips.

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.

Keywords: keto copycat butterfinger bites, nut-free copycat butterfinger recipe, copycat butterfinger recipe

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