Keto Homemade Twix Bars

These homemade Twix Bars have all the nostalgic flavor and texture of the classic candy bar without the sugar. With a buttery shortbread base, smooth keto caramel, and a rich sugarfree chocolate coating, this low carb treat comes together using just five simple ingredients. It is an ideal dessert for anyone managing their carb intake but still craving something indulgent.

I first made these bars when I was avoiding sugar and quickly realized nobody missed the sugar at all. Now they are a favorite dessert to share at family gatherings because they satisfy that sweet tooth without the guilt.

Ingredients

• Blanched almond flour: provides a nutty, slightly sweet base and has a great texture for shortbread. Look for finely ground for the best dough.
• Salted butter: adds richness and flavor to both the crust and caramel so choose good quality butter with a fresh taste.
• Granulated allulose sweetener: a sugarfree sweetener that caramelizes well without graininess. You can substitute regular sugar if not strict keto.
• Heavy cream: offers creaminess and helps create a rich, velvety caramel. Use fresh cream with high fat content.
• Sugarfree chocolate chips: melts smooth and hardens with a glossy finish. Pick high quality dark chocolate chips for a better taste.

Instructions

Make the Shortbread Base:

Preheat your oven to 325 degrees Fahrenheit and line an 8 by 8inch pan with parchment paper. Combine the almond flour and softened butter in a bowl. Use your hands or a spatula to mix until a dough forms and press it evenly into the pan. Bake for about ten minutes until the edges turn a light golden color. Let it cool completely so it firms up before adding the next layer.

Prepare the Keto Caramel:

In a saucepan on low heat, melt the butter slowly. Stir in the allulose and continue to heat until the sweetener dissolves completely. Pour in the heavy cream and turn the heat to medium. Let the mixture simmer for ten to fifteen minutes, stirring occasionally. You will notice the caramel thickens gradually and the color deepens to a golden amber. It may foam at times but this settles when cooled. Stir it while cooling to help it thicken nicely.

Layer the Caramel:

Once your caramel has cooled enough not to melt the crust, pour it evenly over the shortbread base. Place the pan in the refrigerator for forty five minutes to one hour until the caramel is firm and set.

Slice into Bars:

Remove the pan from the fridge and lift out the set mixture using the parchment paper. Cut into two halves and slice each half into ten bars so you get twenty bars in total.

Dip in Chocolate:

Melt the sugarfree chocolate chips gently in a microwave or double boiler. If your chocolate is thick, add a teaspoon or two of butter or coconut oil to make it smoother. Using a fork or dipping tool, coat each bar fully in chocolate and place on wax or parchment paper. Refrigerate the coated bars until the chocolate hardens.

My favorite part of this recipe is the caramel layer. Watching it thicken to that perfect golden state feels like magic and it always reminds me of my attempts as a kid trying to replicate candy at home. Now making these bars brings back those fun and sweet memories every time.

Storage Tips

Store the bars in an airtight container in the refrigerator for up to one week. For longer storage, wrap each bar individually in parchment paper and keep them in a freezersafe bag to maintain freshness and prevent freezer burn. Thaw them in the fridge or at room temperature before eating.

Ingredient Substitutions

If you cannot find allulose sweetener, use erythritol combined with a small amount of stevia but be aware it may crystallize slightly in the caramel. You can use unsalted butter in all parts if you add a pinch of salt to balance flavors. For a dairyfree version, substitute heavy cream with canned coconut milk full fat and use dairyfree chocolate chips.

Serving Suggestions

These bars are fantastic on their own as a snack or dessert. Serve chilled with a cup of coffee or tea. For a party, consider cutting smaller bite sized pieces and arranging them on a decorative platter. You can sprinkle chopped nuts on the caramel layer before chilling for added crunch and texture.

These keto Twix bars are a delightful low carb treat perfect for sharing. Keep them chilled for the best texture.

Your Recipe Questions Answered

→ What sweetener is used in the caramel layer?

Allulose is used as the primary sweetener, providing a sugar-like texture and taste without crystallizing, ideal for keto cooking.

→ Can I substitute the butter with a non-dairy alternative?

Yes, non-dairy butters or coconut oil can work but may slightly alter the flavor and texture of the bars.

→ How do I prevent the chocolate coating from melting quickly?

Allow the chocolate to fully set in the refrigerator and store the bars in a cool place before serving.

→ Is it necessary to chill the caramel layer before dipping in chocolate?

Yes, chilling helps the caramel firm up, making it easier to cut and dip without losing shape.

→ What type of flour is used for the shortbread base?

Blanched almond flour is used, providing a tender texture while keeping the bars low in carbs.