Keto Homemade Twix Bars Recipe

Introduction

These Keto Homemade Twix Bars combine a buttery shortbread base with rich, creamy caramel and a chocolate coating—all while keeping it low-carb and sugar-free. Perfect for satisfying your sweet tooth without breaking your diet.

Ingredients

• 1 cup blanched almond flour
• 1/4 cup salted butter (softened)
• 5 tbsp salted butter
• 3/4 cup granulated allulose sweetener
• 1/2 cup heavy cream
• 1 1/2 cups sugar-free chocolate chips (melted)

Instructions

1. Step 1: Preheat the oven to 325°F and line an 8×8-inch pan with parchment paper. In a bowl, mix the almond flour with the softened 1/4 cup salted butter until a dough forms. Press the dough evenly into the bottom of the pan and bake for about 10 minutes, or until lightly golden. Allow the shortbread to cool completely.
2. Step 2: To make the caramel, melt 5 tablespoons of salted butter in a saucepan over low heat. Stir in the granulated allulose sweetener until fully dissolved. Add the heavy cream and increase heat to medium. Simmer the mixture for 10–15 minutes, stirring occasionally, until it thickens and turns golden. It might foam during cooking, which is normal and will settle as it cools. Stir occasionally while cooling to help it thicken.
3. Step 3: Pour the cooled caramel evenly over the cooled shortbread base. Place in the refrigerator and chill for 45 minutes to 1 hour until firm.
4. Step 4: Once set, remove the layered base from the pan. Slice it in half, then cut each half into 10 bars for a total of 20 bars.
5. Step 5: Melt the sugar-free chocolate chips. Dip each bar into the melted chocolate to coat completely. Place the coated bars on wax or parchment paper and refrigerate until the chocolate sets.

Tips & Variations

• Use parchment paper to ensure easy removal of the bars from the pan without breaking.
• For extra flavor, add a pinch of sea salt to the caramel layer before refrigerating.
• If allulose is not available, erythritol can be used as a substitute, but it may alter the caramel texture slightly.
• Try topping the bars with chopped nuts before the chocolate sets for added crunch.

Storage

Store the finished bars in an airtight container in the refrigerator for up to one week. To enjoy, let them sit at room temperature for a few minutes before eating to soften slightly. You can also freeze the bars for up to one month; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of allulose?

Yes, you can substitute allulose with erythritol or another granulated keto-friendly sweetener. Keep in mind that the caramel texture and flavor may vary slightly depending on the sweetener used.

How do I prevent the caramel from hardening too much?

Simmer the caramel until it thickens but is still pourable. Stirring it as it cools helps maintain a soft consistency. If reheated gently, the caramel will soften again without becoming too hard.

Keto Homemade Twix Bars Recipe

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★★★★★

4.9 from 125 reviews

• Author: Rafael
• Total Time: 1 hour 40 minutes
• Yield: 20 bars 1x
• Diet: Low Carb

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Description

Deliciously rich and satisfying Keto Homemade Twix Bars featuring a buttery almond flour shortbread base, creamy sugar-free caramel layer, and a smooth chocolate coating. Perfect for low-carb, keto-friendly dessert cravings.

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Ingredients

Scale 1x2x3x

Shortbread Base

• 1 cup blanched almond flour
• 1/4 cup salted butter, softened

Keto Caramel

• 5 tbsp salted butter
• 3/4 cup granulated allulose sweetener
• 1/2 cup heavy cream

Chocolate Coating

• 1 1/2 cups sugar-free chocolate chips, melted

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Instructions

1. Make the Shortbread Base: Preheat your oven to 325°F (163°C) and line an 8×8-inch pan with parchment paper. In a mixing bowl, combine the almond flour and softened butter until a uniform dough forms. Press this dough evenly into the bottom of the prepared pan. Bake for about 10 minutes or until the edges turn a light golden color. Remove from the oven and allow the shortbread to cool completely.
2. Prepare the Keto Caramel: In a saucepan over low heat, melt the butter. Add the granulated allulose sweetener and stir continuously until fully dissolved. Then stir in the heavy cream and increase the heat to medium. Let the mixture simmer gently for 10 to 15 minutes, stirring occasionally, until it thickens and turns a golden color. The mixture may foam during cooking, which is normal and will subside as it cools. Stir occasionally during cooling to help thicken the caramel further.
3. Layer the Caramel: Once the caramel has cooled slightly but is still pourable, pour it evenly over the completely cooled shortbread base. Spread gently to distribute evenly if needed. Place the pan in the refrigerator and chill for 45 minutes to 1 hour, or until the caramel layer is firm and set.
4. Slice into Bars: After the caramel has firmly set, remove the entire dessert from the pan using the parchment paper. Slice the dessert in half, then cut each half into 10 bars, resulting in a total of 20 keto Twix bars.
5. Dip in Chocolate: Melt the sugar-free chocolate chips until smooth, using a microwave or double boiler. Dip each bar individually into the melted chocolate to coat it completely. Place the coated bars on wax paper or parchment-lined trays. Refrigerate until the chocolate hardens and sets, about 15 to 30 minutes.

Notes

• Allulose is used as a keto-friendly sugar substitute; do not substitute with regular sugar if keeping it keto.
• Make sure the shortbread base is completely cooled before adding the caramel layer to prevent melting or mixing.
• The caramel thickening is key; simmer patiently for the right texture.
• Store the finished bars refrigerated to maintain firmness, best consumed within a week.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: keto twix bars, keto dessert, low carb candy bars, sugar free caramel, almond flour shortbread, keto chocolate treat