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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
