Low-Carb Scotcharoos

Low-Carb Scotcharoos
Low-Carb Scotcharoos

With a crisp peanut butter layer topped with a rich chocolate layer, these Low-Carb Scotcharoos are one of the tastiest dessert recipes around. If you've never tried scotcharoos before, then you're in for a real treat! Every bite will be absolutely amazing, and you'll want to save all of these bars for yourself. Luckily these dessert bars are low in carbohydrates, so you won't feel guilty for eating a few more than you intended. But don't worry, these scotcharoos definitely don't taste healthy. This easy gluten free dessert recipe is a crowd-pleasing sweet treat that everyone will enjoy.


For even more great cooking ideas, check out and download our Low-Carb eCookbook



Makes24 Squares

Cooking MethodMicrowave


  • 3 cups unsweetened coconut flakes
  • 1/2 cup butter
  • 1/2 cup natural sugar free peanut butter
  • 1 cup Splenda
  • 2/3 cup vanilla whey protein powder
  • 1 cup coconut oil
  • 2 teaspoons cocoa powder
  • 3 tablespoons Splenda


  1. Prepare a 10 x 7 inch baking pan by lining it with foil with an overhang on each of the long sides. Press the foil into the corners and smooth the surface.
  2. Place the coconut flakes into a wide dry skillet and, over low heat, cook and stir for about 3 minutes until the coconut flakes begin to brown lightly around the edges. Set aside to cool.
  3. In a large microwaveable bowl, microwave the butter and peanut butter for 30 seconds or until melted. Stir to combine, then add in the Splenda and whey protein powder. Stir again until completely combined. Add in the coconut flakes until they are coated.
  4. Use a spatula to press the coconut mixture into the pan, then lay a piece of plastic wrap on top (so your fingers do not stick to the mixture). Press to compact the mixture and get it into the corners. Smooth the top as flat as possible. Leave the plastic wrap on top, and let the dessert chill in the refrigerator for 1 hour.
  5. In a ceramic bowl, melt the coconut oil in the microwave and combine with cocoa powder and Splenda.
  6. Pour the chocolate layer over the peanut butter layer. Make sure the chocolate layer completely covers the peanut butter layer.
  7. Chill in freezer for 10 minutes, and then these scotcharoos are ready to serve. Enjoy!

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I love Scotcharoos, and I love any recipe that tries to make my favorite bad-for-you desserts a little healthier.

These dessert bars look super delicious, and I love that they're actually healthy!

I really liked these bars! They had the perfect flavor to them, although the chocolate layer may have been a bit too sweet. The only thing I didn't like was how these kind of fell apart (and melted) in my hands.

I can't believe these are low carb. I love the peanut butter and chocolate combo. These are certainly a guilt-free "guilty pleasure."

These were okay. I really liked the coconut flavor, but the peanut butter was too much for me. The chocolate layer was also too sweet.

I really liked the combination of peanut butter and coconut! Yum!

I didn't even know what a Scotcharoo was until I tried this recipe. Now that I know, I'm definitely a fan. Super easy, not nearly as bad for you as some desserts are, and my peanut-butter-aholic children will love them. Got to make these soon!

Delicious! Great list of ingredients that doesn't make me feel guilty about eating them.

Delicious - and I'm not even a big fan of coconut! Best of all, healthier alternatives were used such as splenda and sugar-free peanut butter.

These were good. I couldn't tell they were low carb! I would eat them again.

These made a tasty sweet snack for when you're looking for something low carb to get your sugar fix. I liked the coconut and peanut butter flavor.

This was a great little treat. It was a little on the crumbly side, but the flavor was good. This is definitely a good option for a healthier dessert.

These had great flavor, although the texture was a little strange. If you're a fan of coconut and peanut butter, you'll enjoy these little treats!

The taste was amazing!

These look so good! I can't wait to try them. The only question I have is the net carb amount. Is the total carb count of 2.9g after you subtract the fiber or before?

This is amazing! I use Almond Butter instead of penutbutter...but this was perfect and just what I needed to curb my sweet tooth! I am very excited to be following you and love what you are doing to help us in the Atkins community! Thank you and keep at it.


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