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5.0 from 3 votes

Easy Healthy Sugar-free Twix Bars

These Easy Healthy Sugar-free Twix® Bars are a healthier version of your favorite candy bar--shortbread crust with caramel filling and rich chocolate topping. They're refined sugar-free, vegan, and keto, with a no bake option so you can easily have Healthy Twix anytime!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
3 hrs 30 mins
Total Time
3 hrs 55 mins
Servings: 15 bars
Calories: 291 kcal
Course: Dessert , Snacks
Cuisine: Vegan , Keto

Ingredients

Cookie Base Layer
  • 1 1/2 cups almond flour
  • 1/4 cup powdered low-carb sweetener (or 3 tablespoons sugar-free or regular maple syrup)
  • 3 tablespoons Coconut oil or butter (or vegan butter alternative)
  • 1/2-3/4 teaspoon vanilla extract
  • pinch of salt
  • coconut milk or water as needed to make dough the proper consistency
Caramel Layer
  • 1/3 cup low-carb brown sweetener (or 3 tablespoons sugar-free or regular maple syrup)
  • 1/2 cup sugar-free vegan condensed milk
  • 1/4 cup coconut oil (or butter or vegan butter alternative)
  • 2 tablespoons arrowroot
  • 1 teaspoon vanilla extract
Coating
  • 2 cups sugar-free chocolate chips (or 70% cocoa dark chocolate chunks)
  • 2 tablespoons coconut oil
  • sea salt (optional)
Alternative Caramel Layer
  • 3/4 cup almond butter or peanut butter or other nut or seed butter
  • 2/3 cup coconut oil or butter
  • 1/4 cup sugar-free maple syrup or maple syrup
  • 1/2 teaspoon vanilla optional
  • 1/4 teaspoon salt

Instructions

    Cup of Yum
  1. Line an 8x8 or 7x11 pan with parchment paper.
  2. Preheat oven to 350 degrees if choosing the baked crust version.
Shortbread Layer
  1. In large mixing bowl, add the almond flour, sweetener, and coconut oil. Rub the coconut oil into flour and powdered sweetener until it forms a dough. If using maple syrup, add that after the coconut oil and flour are crumbled and combined with each other.
  2. Press dough into the pan evenly. Either place in fridge to chill for 20-30 minutes for the No Bake Version, or for a crispier cookie base, bake in 350 degree oven for 10 minutes or until lightly browned.
Caramel Layer
  1. Add the sweetener to a saucepan and heat over low-medium heat until it melts and turn darker brown. Add condensed milk and coconut oil.
  2. Add a small amount of water to the arrowroot and stir to make a slurry.
  3. Add the arrowroot mixture to the saucepan.
  4. Stir with a whisk and simmer for 10 minutes.
  5. Once thickened almost to desired consistency, remove from stove and cool to room temperature. The mixture will thicken more as it cools.
  6. After cooled, pour over the cookie layer and put it into the fridge or a freezer and let chill.
Alternative Caramel Recipe
  1. Put all ingredients in a small saucepan. Heat over medium heat until bubbling.
  2. Let cool slightly and pour over cooled crust.
Chocolate Layer / Coating
  1. Melt the chocolate and coconut oil in the top of a double boiler.
  2. Top the chilled layers with the melted chocolate (reserving a little for drizzling, if desired). Chill, and when set, cut into desired bar size using a large sharp knife on a cutting board, then drizzle with additional melted chocolate and a sprinkle of flaky sea salt if desired.
Dipped Bar Version
  1. If you wish to dip each individual bar, remove the 2-layered bars from the pan, peel back the parchment, and cut the bars.
  2. Dip each bar completely into the melted chocolate, followed by more chocolate drizzle and sea salt as desired.
  3. Stir with a spatula and bring mixture to a boil.

Notes

  • Nut-free / Peanut-free Option: For those are avoiding nuts or peanuts, you can use sunflower seed butter instead of the almond butter for the caramel layer. Pumpkin Seed Butter can also be used, but the appearance will be quite different (as in, kind of green). Yummy, but a tad green.
  • Flour Options: You can make these with either a gluten-free flour option or almond flour. The recipe is written for almond flour, but to make a gluten-free grain flour option, use the same amount of flour and double the fat.
  • Milk Chocolate Version: For a Twix Bar that's more like the traditional Twix, use melted sugar-free milk chocolate chips or chocolate bar.
  • Coconut Oil Notes: If you choose to use coconut oil for this recipe, you might want to use refined coconut oil if you're sensitive to coconut flavor.
  • Chocolate Options: So many to choose from. I prefer a lower carb option like Lily's, Lakanto, or Choc Zero's. If you'd like milk chocolate, Choc Zero and Lily's both have delicious options there. Enjoy Life has great dairy-free semi-sweet chocolate chips, but they have sugar. Personally I love my Homemade Chocolate Chip Recipe for taste and 'cause they save money. I've made this recipe using the ingredients for those (skipping the chip making part) and they've turned out great.
  • AIP: Use carob instead of cocoa, approved AIP sweeteners, and tiger nut flour. You might want to cut back on the sweeteners in the topping since carob is a bit sweet. I haven't tried tiger nut flour in this recipe, but it should work.

Nutrition Information

Calories 291kcal (15%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 3mg (1%) Sodium 23mg (1%) Potassium 39mg (1%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 27IU (1%) Vitamin C 0.3mg (0%) Calcium 54mg (5%) Iron 2mg (11%) Net Carbohydrates 23g

Nutrition Facts

Serving: 15bars

Amount Per Serving

Calories 291

% Daily Value*

Calories 291kcal 15%
Carbohydrates 26g 9%
Protein 3g 6%
Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 23mg 1%
Potassium 39mg 1%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 27IU 1%
Vitamin C 0.3mg 0%
Calcium 54mg 5%
Iron 2mg 11%
Net Carbohydrates 23g

* Percent Daily Values are based on a 2,000 calorie diet.