Pin to Save
These homemade Twix Bars bring back the classic candy bar experience without any of the sugar guilt. The buttery shortbread base combined with a rich keto caramel and smooth sugar free chocolate coating makes for an irresistible low carb treat using only five simple ingredients. Perfect for satisfying sweet cravings while sticking to your keto goals.
I first made these when I was craving Twix but wanted something healthier. Now they are a staple in my kitchen and a hit with friends even if they are not on keto. It feels great to offer a homemade treat everyone can enjoy.
Ingredients
- Blanched almond flour: the base for the shortbread look for finely ground and fresh for better texture
- Salted butter: adds a rich, savory depth to both shortbread and caramel layers softened for easy mixing
- Granulated allulose sweetener: key for keto caramel that mimics sugars behavior without crystallizing if unavailable regular sugar can work but it is not keto
- Heavy cream: provides creaminess and thickness for the caramel use full fat for best results
- Sugar free chocolate chips: the smooth chocolate coating that seals the bars pick high quality chips that melt easily for a glossy finish
Instructions
- Make the Shortbread Base:
- Preheat your oven to 325 degrees Fahrenheit and line an 8 by 8 inch pan with parchment paper. In a mixing bowl, combine the almond flour and softened salted butter. Use your hands or a spatula to mix until a dough forms. Press it evenly into the bottom of your prepared pan. Bake for about 10 minutes or until it takes on a light golden color around the edges. Let it cool completely before moving on to your next layer to avoid melting the caramel.
- Prepare the Keto Caramel:
- In a small saucepan, melt 5 tablespoons of salted butter over low heat. Once melted, stir in ¾ cup of granulated allulose until it fully dissolves. Raise the heat to medium and pour in ½ cup of heavy cream. Simmer the mixture for 10 to 15 minutes while stirring occasionally. You should see the caramel thicken and become golden. Don’t worry if it foams it is normal and it will settle. Allow the caramel to cool while stirring occasionally so it continues to thicken evenly.
- Layer the Caramel:
- Once your caramel has cooled, pour it evenly over the cooled shortbread base making sure it covers every part. Place the pan in the refrigerator for 45 minutes to 1 hour to firm up so the caramel sets nicely.
- Slice into Bars:
- Remove the set caramel and shortbread from the pan by lifting the parchment paper edges. Cut the block in half horizontally. Then slice each half into 10 bars. This will give you 20 perfect sized Twix bars.
- Dip in Chocolate:
- Melt 1 and a half cups of sugar free chocolate chips until smooth. If the chocolate is thick, add 1 to 2 teaspoons of melted butter or coconut oil to help it flow easily. Dip each bar individually into the melted chocolate making sure it is fully coated. Place the dipped bars on wax or parchment paper and chill them in the refrigerator until the chocolate hardens.
The salted butter is my favorite ingredient because it brings out the sweet notes in both the shortbread and caramel. I still remember the first time I made these bars for a weekend get together and everyone kept coming back for more. It’s a unique treat that feels indulgent yet guilt free.
Storage Tips
Store these Twix bars in an airtight container in the refrigerator for up to one week. For longer storage, wrap each bar individually in parchment paper and freeze them in a resealable bag. When you want to enjoy, thaw for about 15 minutes at room temperature to keep the texture fresh and chocolate glossy.
Ingredient Substitutions
If you do not have allulose, you can use erythritol but the caramel might crystallize more easily so watch the cooking time closely. Unsalted butter can be used but add a pinch of sea salt to each layer to balance the flavors. Coconut cream can replace heavy cream for a dairy free option but it may slightly change the caramel texture.
Serving Suggestions
These bars are perfect on their own for a snack or dessert. Pair them with a cup of black coffee or unsweetened tea to balance the richness. For an elevated treat, serve with a dollop of whipped cream or a handful of fresh berries. In warmer months keep the bars chilled until serving to prevent melting and in cooler months consider a pinch of cinnamon or espresso powder in the caramel for a seasonal twist.
Make a batch and keep them chilled for a quick keto friendly treat. They also make a lovely homemade gift.
Common Questions About Recipes
- → What sweetener is used for the caramel?
Allulose is chosen for its similar melting and dissolving properties to sugar, creating a smooth keto caramel without crystallization.
- → Can I use regular sugar instead of allulose?
Yes, substituting regular sugar works if sugar-free isn’t required, but the texture and carb content will differ.
- → Why use salted butter in the layers?
Salted butter enhances the flavor depth in both the shortbread and caramel, balancing sweetness with a subtle savory note.
- → How can I make the chocolate coating smoother?
Adding 1-2 teaspoons of melted butter or coconut oil to the chocolate chips helps it melt evenly and improves coating consistency.
- → How long should I chill the caramel layer?
Refrigerate the caramel-coated shortbread for 45 minutes to 1 hour to fully set before slicing and dipping in chocolate.