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Keto Twix Bars
5 from 30 votes

Keto Twix Bars

Keto Twix Bars recreate the classic candy bar with a low-carb shortbread crust, creamy caramel, and sugar-free chocolate topping. The crust uses almond flour and allulose, baked until lightly browned. The caramel cooks from cream, butter, and allulose until thickened and cooled, then spread onto the crust. Finally, a melted sugar-free chocolate and coconut oil mixture creates the topping, chilling into distinctive layered bars with about 7g net carbs each.

Prep Time
10 mins
Cook Time
35 mins
cooling time
1 hr
Total Time
45 mins
Servings: 16 bars
Calories: 186 kcal
Course: Snacks
Cuisine: British

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

    Cup of Yum
  1. Preheat the oven to 180 Celsius/350 Fahrenheit.
Crust
  1. 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.
  2. 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
  1. 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. 
  2. Spread the caramel over the cooled crust and place in the fridge for 10 minutes until it has firmed up.
Chocolate Topping
  1. 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.
  2. 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

Calories 186kcal (9%) Total Carbohydrates 4.6g (2%) Protein 2.7g (5%) Fat 18.2g (28%) Fiber 2.5g (10%) Sugar 0.8g (2%)

Nutrition Facts

Serving: 16 bars

Amount Per Serving

Calories 186

% 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.