Crispy Chocolate Bar

Crispy Chocolate Bar

4 from 9 votes
Recipe by Steve @ SeriousKetoCourse: Appetizers & Snacks, Desserts, Fat BombsCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Total Carbs


Net carbs







As a kid, my favorite candy bar was a Hershey’s Krackel (or Nestle Crunch). As a grown up, my taste has moved from milk chocolate to dark chocolate. This recipe captures the mouthfeel of crispy rice by using protein puffs while supplying a darker chocolate flavor.



  • Put one scoop of protein puffs into each cavity of a six cavity loaf mold. Set aside.
  • In a saucepan over low heat, add the butter, coconut oil and vanilla extract and whisk until melted.
  • Add the Swerve confectioners and whisk until melted, then turn off the heat.
  • Add the almond butter and whisk until melted.
  • Add the cocoa powder and whisk until smooth.
  • Pour the chocolate sauce over the puffs (see video for tips), then refrigerate for at least one hour to allow the candy bars to firm up.

Recipe Video


  • Nutritional information is based on each candy bar (assuming you make six).

Products and ingredients used in this recipe:


  1. Oh thank you..was my favorite Halloween little candy bar, until I also graduated to dark chocolate….we didn’t have them available often but almond mounds was especially a treat. wonder if you can recreate another memory.

  2. Hi Steve, How do you get them hard like a candybar? Mine go soft 5 min out of the frig. Mine seemed like they had too much butter in them. I was careful to only use 3 tbl.

  3. I really like these “candy” bars. They do get soft pretty quickly out of the fridge but that’s the coconut oil in them. I cut parchment paper into squares and wrap them to separate in the freezer bag, then use the PP when I eat one so I don’t have melted chocolate all over my hands.

    Can these be made with the chocolate puffs? I’m a chocoholic so the more chocolate the better! 😊

    • Steve @ SeriousKeto

      You just need to eat them faster — that way they don’t melt. LOL. But seriously, I think perhaps if I did a combo of cacao butter and coconut oil, it might be stable longer out of the fridge/freezer. You could totally use the chocolate puffs. Here’s the link:

      • I thought about adding some cacao butter but didn’t want to mess with success. These are amazing as is. I am about to make them again since I only have one left in the fridge and these are my current favorite treat. Once I use up the unflavored whey puffs I will definitely be ordering the chocolate! The only thing better than chocolate is more chocolate! 😬

  4. Hi Steve,

    I‘m enjoying your video’s and webside. Thank you for that. Being a Dutchman i am struggeling a bit with the whole tsp and TB sizing/measuring. And i don’t think i’m the only one. Adding ml and grams would be a great help.


    • Steve @ SeriousKeto

      I know it would help for those folks outside of The States, but at present, it’s one additional step that I haven’t been able to find time for. It may be something I get to in the future, or perhaps one of my followers will volunteer to do it (for free). Personally, I wish the U.S. were metric…

    • Hiya Rob. I’m a pharmacy technician and we have to know our metric measurements. A basic guideline is 1 tablespoon is 15ml and 1 teaspoon is 5ml. We interchangeably use these measurements in grams as well. There are 4 tablespoons in 1/4 of a cup so that would be around 60ml or 60 grams. A half cup would be 8 tablespoons which would be 120ml or 120 grams and so on. Hope this helps a little. 🙂

  5. Annette DeLuca

    Steve you are awesome! I love watching your videos. You have kept me focused and interested in making all of your keto creations. Thank you so much!

  6. Cory Kirkpatrick

    Awesome just received my puffs! I am going to try adding some cacao butter to this as I already have 3 lbs of it. Can’t wait!

Leave a Comment

Your email address will not be published. Required fields are marked *