Keto Twix bars are a healthy version of an all-time favourite candy. Enjoy a decadent sugar free treat without the carb count.
These sugar free twix bars are one of the first recipes I created when I started eating a low carb diet. Twix had always been my favorite chocolate bar and I just couldn't live without it!
I have just given the recipe an overhaul and updated the post with more details and images. My keto kitchen skills have come a long way since 2017 and it was time to share them with you all.
For more delicious keto bars, also take a look at these keto peanut butter bars!
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Why This Recipe Works
It's Twix, but better. With a crunchy shortbread crust, a gooey caramel layer and a dark chocolate topping, this recipe is a healthy sugar free and gluten-free alternative to Twix.
It's easy. This is a really easy chocolate bar recipe, and it is fun to put together. If you want to save time, you can even make a super fast no-bake version!
It hits the spot. Keto twix bars satisfy your chocolate bar cravings and then some, with mouthwatering flavors and a variety of textures in 3 layers. This is a chocolate bar that the whole family will enjoy, whether they are low carb or not.
Ingredients
Here are the ingredients you'll need:
CRUST
- Almond flour - I used ground almonds, which is equivalent to regular almond flour.
- Sweetener - I like allulose. You can also use erythritol. Bocha Sweet or a golden monk fruit sweetener.
- Butter - Melted
- Vanilla extract
CARAMEL
- Heavy cream - or use coconut cream for a dairy-free version
- Butter - Or coconut oil for dairy-free
- Allulose - This is the best sweetener for caramel because it does not re-crystallise.
- A pinch of salt - to enhance and lift the flavor.
- Optional: for a firmer caramel, add ¼ teaspoon of xanthan gum.
CHOCOLATE
- Dark chocolate - I recommend either 90% dark chocolate such as Lindt or a sugar-free chocolate like Lily's. Dark chocolate should have a minimum of 85% cocoa solids or the sugar content is too high.
- Coconut oil - I added this to soften the chocolate and make it easier to cut into bars.
See the recipe card for full information on ingredients and quantities.
Instructions
Let me show you how to make a Keto twix. Here are the basic steps. For more details and nutrition info, scroll down to the recipe card.
STEP 1
Place the crust ingredients in a large mixing bowl and stir together with a spatula.
STEP 2
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.
STEP 3
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. This takes about 10-15 minutes.
Stir in the xanthan gum, if you are using it. Let the caramel cool for 10-15 minutes.
STEP 4
Spread the caramel over the cooled crust and place in the fridge for 10 minutes until it has firmed up.
STEP 5
Melt the chocolate and coconut oil in a heatproof bowl over a pan of boiling water (bain marie) or in the microwave.
STEP 6
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!
Katrin's Top Tip
For a quicker recipe, don't bake the crust! The no-bake version is not crispy like shortbread, but it also tastes delicious.
Variations
To make your homemade sugar free Twix bars look 100% professional, use a silicone mold like this. Pour some of the chocolate at the bottom, cut the baked shortbread 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!
Storage
Keto Twix bars are best stored in the fridge in an airtight container. They stay fresh for around 1 week.
It is also possible to freeze the bars for up to 3 months. I pre-slice them and freeze them on a tray. Once they are frozen, I transfer them to a freezer bag. This way, they do not stick together.
I like to eat these straight from the freezer!
More Keto Copycat Recipes
Here are more popular candy recipes and sweets that I have keto-fied:
- Keto Peanut Butter Cups (like Reese's)30 Minutes
- Sugar-Free Gummy Bears15 Minutes
- Keto Bounty Bars (Mounds Bars)1 Hours 5 Minutes
- Keto Snickers Bars55 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Twix Bars
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 of salt
Chocolate Topping
- ½ cup sugar free chocolate chips 100g, or dark chocolate, 85% - 90% cocoa solids, melted
- 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!
Helia
Hi! 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
I 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
These are delicious, one of my all time favorites!
Katrin
you are welcome Lisa. Thank you for your lovely comment and have a wonderful day 🙂
Grace
Any 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
For 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
Hi 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
I've only ever tried the Gold version - it has a really rich flavour, not unlike maple syrup
Katrin
Hi 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.
Katrin
Hi 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.
Ginny
Sukrin is not gluten free. It has barley malt in it and that is no good for celiacs.
Katrin
Hello 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
is there any substitute for the Fiber Syrup?
Katrin
It'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
Hi 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
Hi 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 🙂
Katrin
That'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)