Keto Twix Bars
User Reviews
5
Keto Twix Bars
Description
Keto Twix Bars consist of three distinct layers designed to approximate the traditional Twix while adhering to ketogenic restrictions. The base is a shortbread crust combining almond flour, allulose sweetener, butter, and vanilla extract, baked to a firm but tender texture. The caramel layer is crafted by simmering cream, butter, and allulose until reduced and thickened, optionally thickened further with xanthan gum for texture, then set atop the cooled crust.
The final layer is a chocolate topping melted from sugar-free chocolate chips and coconut oil, spread evenly and chilled until firm. This produces bars with a creamy caramel middle, crumbly shortbread bottom, and smooth chocolate finish, offering richness and sweet flavors without conventional sugar.
These bars are suitable for keto diets, yielding about sixteen 25g bars with approximately 7g net carbs each. They can be stored in the refrigerator for up to a week or frozen for longer-term storage. For a faster preparation, the crust can be unbaked, but this will affect its crispness.
The recipe notes that allulose maintains a smooth caramel texture better than erythritol, which can recrystallize and become grainy. Adjustments in preparation and storage can help maintain the desired consistency.
Ingredients
Shortbread Crust
- 1.5 cups almond flour 150g
- 3 tablespoon allulose 34g
- 4 tablespoon butter melted, 57g
- 1 teaspoon vanilla extract
Caramel
- 1 cup cream 240ml
- ⅓ cup allulose 75g
- 2 tablespoon butter 28g
- ¼ teaspoon xanthan gum optional, to thicken
- pinch salt
Chocolate Topping
- ½ cup chocolate chips 100g, or dark chocolate, 85% - 90% cocoa solids, melted, sugar free
- 2 tablespoon coconut oil 27g
Instructions
- Preheat the oven to 180 Celsius/350 Fahrenheit.
Crust
- Place the crust ingredients in a large mixing bowl and stir together with a spatula. Line a small baking tray (24cm x 16cm) with parchment paper. Press the mix into the bottom of the tray to form a crust.
- Bake the crust in the oven for 15 minutes or until it is lightly browned. Remove the crust from the oven and let it cool down.
Caramel
- Melt the cream, butter and sweetener in a saucepan. Bring to the boil and then reduce the heat to medium. Let the mixture bubble away, stirring regularly, until it thickens and has reduced by half (about 10-15 minutes). Option to sprinkle over the xanthan gum and stir to incorporate. Let the caramel cool for 10-15 minutes.
- Spread the caramel over the cooled crust and place in the fridge for 10 minutes until it has firmed up.
Chocolate Topping
- Melt the chocolate and coconut oil in a heatproof bowl over a pan of boiling water (bain marie) or in the microwave. Pour on top of the caramel layer. Let the mixture chill in the freezer for 30 minutes or until fully set.
- Grease or wet a sharp knife and cut into bars!
Notes
- Each bar contains about 7 grams net carbs, with the batch making sixteen 25g bars.
- Using allulose sweetener keeps the caramel smooth; erythritol may crystallize and create a grainy texture.
- For quicker preparation, omit baking the crust, though it will be less crispy.
- Store these bars refrigerated up to one week or freeze for up to three months for longer freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Total Carbohydrates | 4.6g | 2% |
| Protein | 2.7g | 5% |
| Fat | 18.2g | 28% |
| Fiber | 2.5g | 10% |
| Sugar | 0.8g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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