Low carb homemade Twix bars are a healthy version of an all time favourite candy. Enjoy a decadent treat without the sugar rush.
Perfection, my friends, is overrated.
Imperfection is where it’s at!
Why, might you ask?
It’s simple. Perfection is the opposite of fun. The way to the top of the pile is littered with failure, disappointment, nervous cramped stomachs and sweaty armpits.
If you strive for perfection, you are telling yourself that anything less is not good enough. What a depressingly negative outlook on life.
And anyway – will you enjoy life more if you looked like a supermodel? Will you have more fun if you have a home straight off the pages of the Architectural Digest? Are you going to feel true inner peace if Anna Wintour is jealous of your wardrobe? Will your existence be greatly improved if your kids win all the gold medals at school sports day? If your face is forever wrinkle-free?
There you go. Imperfection is about being open-minded and relaxed. It’s about being able to think out of the box. About enjoying all aspects of life and embracing the journey.
Friends, let’s be proud all our idiosyncrasies and peculiarities. Let’s be happy about who and what we are, because that’s what makes us unique, interesting, special – quite simply, perfect in our imperfection.
And for goodness sake, let’s chill out in the kitchen! As long as a dish tastes amazing, is it really important how perfect it looks?
Now you get my drift. I’m looking for some open-minded thinking here.
Friends, these low carb homemade Twix bars would not pass the perfection test in terms of presentation.
But they taste so good!
I had just made this 2 ingredient sugar free caramel sauce and was keen to incorporate it into a dish.
Low carb homemade Twix bars seemed like the perfect candidate!
In the recipe description below, I am putting forward two different ways to spread out the almond dough. If you roll it out between 2 sheets of baking paper, you’ll get it looking perfectly smooth and straight, which will most certainly result in a more handsome Twix.
As you can see, I just pressed the dough into a casserole dish lined with baking paper. When I poured over the chocolate topping, the chocolate ran over and around the irregular sides and some settled underneath the almond base (which incidentally made it look more like a “real” Twix bar!).
To make your low carb homemade Twix bars look 100% professional, you’d need to use a silicone mold like this. Pour some of the chocolate at the bottom, cut the baked almond base into the correct size, add the caramel and finish off with chocolate.
Not difficult, a little more time-consuming but thankfully, absolutely not necessary. Because we’re all about the taste, right?
Once you bite into your very own healthy homemade perfectly imperfect Twix, you’ll know you’re in your happy place.
Enjoy!
Check out my other sugar free candy recipes:
- sugar free pistachio chocolates
- matcha latte chocolates
- Triple Berry Sugar Free Gummy Bears
- Bounty Bar Chocolate Bark
Tried this recipe? Give it a star rating below!
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Low Carb Homemade Twix Bars
A healthy version of an all time candy favourite: low carb homemade twix bars! Enjoy the pleasure of a decadent treat without the sugar rush.
Ingredients
- For the shortbread base
- 2 cups / 200g almond flour (to my UK readers - ground almonds work fine here)
- 1 medium egg
- 1 tsp vanilla essence or vanilla bean powder
- For the caramel
- 1 cup 240ml coconut milk (full fat, from a can)
- 4 tbsp Sukrin Fibre Syrup
- pinch of salt
- For the chocolate topping
- 1/4 cup / 60g coconut oil
- 1/4 cup / 20g cacao powder
- 1 tbsp Sukrin Fibre Syrup
- alternatively: 80g (1/3 cup melted chocolate, at least 85% cocoa solids
Instructions
- Preheat the oven to 180 Celsius/350 Fahrenheit.
- First, make the shortbread base. Simply mix the almond flour with the egg and vanilla. Either roll out the dough between 2 sheets of baking paper or line a 9x6 inch pan with baking paper and press the dough down evenly.
- Bake for ca 25 minutes or until lightly browned
- Next, make the caramel. Bring the coconut milk and fibre syrup to the boil. Turn the heat down and let it bubble away gently until it has reduced by half.
- When the shortbread is done, remove it from the oven and let it cool down.
- Spread over the caramel and place in the fridge for 10 minutes until it has firmed up.
- Now make the chocolate topping - either heat coconut oil in a pan until liquid and add the cacao powder plus 1 tbsp of fibre syrup. Alternatively, melt 80g of dark chocolate (minimum 85% cocoa solids or higher).
- Pour the melted chocolate over the caramel layer and let it firm up in the fridge.
- Cut into bars and enjoy!
Recipe Notes
If you want to use a full can of coconut milk (normally 400ml), increase the amount of fibre syrup to 7 tbsp. You'll have some leftovers for waffles/ice cream or pancakes. Just put it into an air tight container and keep it in the fridge.
These bars are quite dense and filling. I found that a good size was around 25g. Therefore, my bars ended up smaller than your regular shop-bought Twix.
I have calculated the nutritional info according to a 25g bar.
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Katie says
February 6, 2019 at 1:49 amMy first attempt at making this recipe I used method for caramel linked in this post. Mine turned out to be runny and not very flavorful. However, I tried again using Paola from Gnom Gnom’s caramel recipe and they turned out ASTOUNDING!
Katrin says
February 6, 2019 at 8:57 amHi Katie, I’m glad you found a way to make the recipe work for you. In terms of the caramel from my site, I think you may not have reduced it long enough. OR the coconut cream you used was not as thick as mine. Or both 🙂 Anyway, if your twix bars were astounding, you’re happy and I’m happy !!
Helia says
March 30, 2018 at 9:32 amHi! these look amazing, I was wondering will it work if I use oat flour instead of almond flour?
also will it work if I use honey instead of the syrup for the caramel layer? I don’t really mind the carbs
Katrin says
March 30, 2018 at 12:30 pmI haven’t used oat flour, so I don’t know whether you can replace it 1:1. Oats are more absorbent of liquid as nuts, but as it’s a dry base that should not be a problem. As for the honey, it does not contain the fibre of the syrup. My guess is you might have to cook it for longer for that reason to reduce it. It’ll be a bit of an experiment and I cannot guarantee you’ll get the same result, but it might well taste great!
Lisa says
February 19, 2018 at 4:37 amThese look delicious, one of my all time favorites!
I love what you wrote about idiosyncrasies, peculiarities and imperfections. I look at other people and all their differences and think how interesting, stately, pretty, tall, short, curvy, lanky, unusual, etc, etc and love all those things about people, whether they’re considered attractive or not, by some standard or another. And yet when it comes to myself, any standard is impossible to attain. So thanks for what you wrote, in addition to this lovely recipe. :•)
Katrin says
February 19, 2018 at 10:09 amyou are welcome Lisa. Thank you for your lovely comment and have a wonderful day 🙂
Grace says
January 1, 2018 at 7:42 pmAny idea on a substitute for the Sukrin? I can’t use it because it upsets my stomach horribly in even a very small amount. Monk Fruit seems to work best for me but wondering if it would be a good substitute in this recipe?
Katrin says
January 2, 2018 at 10:23 amFor the chocolate part, you can substitute with any sweetener that works for you, it could be liquid stevia or a granulated (or best powdered) sweetener. The caramel part is a bit trickier as you don’t want your sweetener to recrystallise. There are other sugar free syrups on the market, though I have not tried them. Maybe there is one that is sweetened with monk fruit?
Janice Ingram says
November 26, 2017 at 2:04 pmHi Katrin! I’m definitely going to make these! My question is about the Sukrin syrups. There is gold and clear. Do you use gold for these bars, and do you also use the clear? What is the main difference between them? The description indicates gold has more of a molasses flavor.
Katrin says
November 27, 2017 at 2:21 pmI’ve only ever tried the Gold version – it has a really rich flavour, not unlike maple syrup
Ann says
November 22, 2017 at 10:40 amHi Katrin. I am in Australia, and we record carbs and net carbs differently to other countries. We have total carbs, then deduct total fibre, which results in net carbs. I think you must be using another system. Can you tell me the net carbs for each 25g bar please?
Katrin says
November 22, 2017 at 1:20 pmHi Ann, normally this is exactly what I do, too. I use the nutrition calculator on the website sparkpeople.com. It has a feature where you can input nutrition information of products you use, which I did for the fibre syrup. To be on the safe side, I think you can take the total carbs and subtract the sugars from it. That would leave you with around 3.4 net carbs. I’m not a nutritionist and not 100% sure how these fibre syrups work! I hope this helps.
Katrin says
November 22, 2017 at 1:50 pmHi Ann, I just did some research and found a different calculation for the fiber syrup on the website netrition.com – their nutritionists obviously must have known some secrets I did not. It states the syrup at 1 net carb per tbsp. I have re-calculated and posted new nutrition info. The net carbs per bar come in at 2.7g.
Ginny says
November 22, 2017 at 2:56 amSukrin is not gluten free. It has barley malt in it and that is no good for celiacs.
Katrin says
November 22, 2017 at 6:32 pmHello Ginny, I just checked with the people from Sukrin. They assured me that they use the malt from corn and therefore it’s gluten free.
Hearns says
August 13, 2017 at 10:15 pmis there any substitute for the Fiber Syrup?
Katrin says
August 17, 2017 at 2:55 pmIt’s the fibre syrup that made the caramel layer lovely and gooey. You could try to use erythritol granules, but my guess would be that they would re-crystallise when they cool down. The syrup is worth getting – the taste is great, not “fake” at all, and it’s easy to use.
Fiona says
June 23, 2017 at 12:59 pmHi Katrin, these look amazing and I’m going to make these later. Now assuming that I am restrained (haha!) and refrain from chobbling down too many, what do you think would be the best way of storing these to avoid the base going soft?
Katrin says
June 25, 2017 at 7:13 pmHi Fiona,
I kept mine in the fridge, in an airtight container. We were chomping away at them for around a week, and they tasted great day after day 🙂
Julia says
June 14, 2017 at 6:05 pmReally enjoyed your post. Striving for perfection really is the wrong approach. Especially when it comes to diet. You need to take it day by day and focus on progress instead. We are not meant to be perfect.
Katrin says
June 14, 2017 at 6:07 pmI agree Julia. It’s what makes us human – and likeable 🙂
Kate W says
June 14, 2017 at 6:03 pmTwix bars! What a great idea. I love it when you make candy bars sugar free. I have made your Kinder Milk Slices and they went down a treat. I’ll DEFINITELY make these.
Katrin says
June 14, 2017 at 6:08 pmThat’s so good to hear Kate! The Kinder Milk slice and I go even further back than Twix and I. When I was little, Twix was still called Raider (but then that was in Germany)
Sarah Hickey says
June 14, 2017 at 6:02 pmThey sound so good. Thank you for the recipe 🙂
Katrin says
June 14, 2017 at 6:09 pmYou’re welcome Sarah! Let me know how you got on with the recipe
Amelie says
June 14, 2017 at 6:01 pmOMG cannot wait to try these. I love Twix bars and have been pining for one!!
Katrin says
June 14, 2017 at 6:10 pmGreat minds think alike!! 🙂
Susie S says
June 14, 2017 at 6:00 pmThey look really good! It’s a good sign when food doesn’t look perfect. That means it’s homemade!!
Katrin says
June 14, 2017 at 6:10 pmThe homemade look rocks, haha!