Keto Homemade Twix Bars (Ready-to-Print Version)
Buttery shortbread base, smooth caramel, and sugar-free chocolate coating for a nostalgic low carb treat.
# What You’ll Need:
→ Shortbread
01 -
1 cup blanched almond flour
02 -
¼ cup salted butter, softened
→ Caramel
03 -
5 tablespoons salted butter
04 -
¾ cup granulated allulose sweetener
05 -
½ cup heavy cream
→ Chocolate Coating
06 -
1½ cups sugar-free chocolate chips, melted
# Step-by-Step Guide:
01 -
Preheat oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper. Combine almond flour and softened butter, mixing until a dough forms. Press evenly into the pan and bake for 10 minutes until lightly golden. Allow to cool completely.
02 -
Melt butter in a saucepan over low heat. Stir in allulose until fully dissolved. Add heavy cream and increase heat to medium; simmer 10 to 15 minutes, stirring occasionally, until thickened and golden. Allow to cool, stirring intermittently to thicken further.
03 -
Pour cooled caramel evenly atop the cooled shortbread layer. Refrigerate for 45 to 60 minutes until set and firm.
04 -
Remove set base from pan. Cut in half, then slice each half into 10 bars, yielding 20 bars total.
05 -
Melt sugar-free chocolate chips. Dip each bar to coat thoroughly. Place coated bars on parchment or wax paper and refrigerate until chocolate hardens.
# Handy Tips:
01 -
Allulose sweetener behaves similarly to sugar without crystallizing, ideal for keto caramel. Salted butter enhances flavor, though unsalted with added salt can be substituted. Adding a teaspoon or two of butter or coconut oil helps chocolate melt smoothly.